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KFC Extra Crispy Chicken


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.


  • 1 (2- to 3-pound) cut-up chicken
  • 1 quart water
  • 3 tablespoons salt (for soaking)
  • 1 cup milk
  • 1 egg, beaten
  • 2 cups flour
  • 1 teaspoon Accent (MSG)
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • Soybean oil (no substitutions) for frying


  1. Allow chicken to soak in salted water for 30 minutes.
  2. Mix egg and milk in a bowl.
  3. Mix flour, Accent, salt and pepper in another bowl.
  4. Heat deep fryer to 350 degrees F, or place 3/4 inch oil in a skillet over medium heat.
  5. Dry chicken with paper towels.
  6. Dredge in flour mixture.
  7. Dip into milk-egg mixture, then back into flour mixture.
  8. Do this one piece at a time making sure that there is total coverage over entire surface of chicken in each step.

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