KFC EXTRA CRISPY CHICKEN:

KFC EXTRA CRISPY:

1 whole frying chicken, cut up and marinated
6-8 cups shortening for cooking
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder

Trim any excess skin and fat from the chicken pieces. Preheat the
shortening in a deep-fryer to 350 degrees. Combine the beaten egg
and milk in a medium bowl. In another medium bowl, combine the
remaining coating ingredients (flour, salt, pepper and MSG). When the
chicken has marinated, transfer each piece to paper towels so that
excess liquid can drain off. Working with one piece at a time, first
dip in egg and milk then coat the chicken with the dry flour mixture,
then the egg and milk mixture again, and then back into the flour. Be
sure that each piece is coated very generously. Stack the chicken on
a plate or cookie sheet until each piece has been coated. Drop the
chicken, one piece at a time into the hot shortening. Fry half of the
chicken at a time (4 pieces) for 12-15 minutes, or until it is golden
brown. You should be sure to stir the chicken around halfway through
the cooking time so that each piece cooks evenly. Remove the chicken
to a rack or towels to drain for about 5 minutes before eating.

I always have a hard time keeping the coating on the chicken when I fry it. I will try this the next time. Thanks