KFC uses pressure cookers to fry chicken, which is
risky to do at home. If you are using a deep fryer, fry a few pieces at a time for about
20 minutes, covered, turning occasionally. Likewise, if pan frying, cook, covered, turning
occasionally for about 30 minutes. As always with chicken, check the middle of a large
piece to check for doneness. Allow to drain on paper towels when cooking is completed.
2 to 3 lb. cut-up chicken
1 qt. water
3 T. salt (for soaking)
1 C. milk
1 egg, beaten
2 C. flour
1 tsp. Accent® (MSG)
1 T. salt
1 tsp. black pepper
Soybean oil (no substitutions) for frying
Allow chicken to soak in salted water for 30 minutes.
Mix egg and milk in a bowl. Mix flour, Accent®, salt and pepper in another bowl.
Preheat deep fryer to 350ºF, or place 3/4 inch oil in a skillet over medium heat.
Dry chicken with paper towels. Dredge in flour mixture. Dip into milk-egg mixture, then
back into flour mixture. Do this one piece at a time making sure that there is total
coverage over entire surface of chicken in each step.
