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
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.
Heat deep fryer to 350 degrees F, or place 3/4 inch oil in a skillet over medium
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.