KFC Extra Crispy Chicken recipe



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 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.

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KFC Cole Slaw recipe

8 1/8 cups cabbage

1/3 cup carrot

1 teaspoon onion, chopped fine

3/4 cup buttermilk

1/2 cup mayonnaise

1/8 cup milk

2 tablespoons lemon juice

1/2 teaspoon salt

1/8 teaspoon pepper

1/3 cup granulated sugar



Core the cabbage, then shred the cabbage fine using the fine disk for

the shredder attachment to the mixer. Shred the carrot the same way.

Mix together cabbage, carrot and onion.



In a bowl combine the buttermilk, mayonnaise, milk and lemon juice

with a whisk until well combined. Add the salt and pepper. Add the

sugar to the sauce until well mixed in. Add the sauce to the cabbage

and carrot mixture and mix well and allow the mixture to marinate for

13 hours in the refrigerator.