- This topic has 1 reply, 1 voice, and was last updated January 26, 2016 at 11:51 pm by .
- January 26, 2016 at 11:51 pm #368888
KFC’s Original Fried Chicken1 large egg, beaten1 cup buttermilk
3-lb chicken, cut into 6 pieces
1 cup all-purpose flour
1 tsp ground oregano
1 tsp chili powder
1 tsp dried sage
1 tsp dried basil
1 tsp dried marjoram
1 tsp pepper
2 tsp salt
2 tbs paprika
1 tbs onion salt
1 tsp garlic powder
2 tbs Accent (MSG seasoning)
1 can lard, enough to cover chicken in fryer (see Secret Recipe Tips below)
Combine the egg and buttermilk in a large bowl.
Soak the chicken pieces in the mixture.
Add the flour to a separate bowl and whisk in all the herbs and spices. Roll the chicken in the seasoned flour until completely covered.
Add the lard to a pressure fryer and heat to 365 F. Be sure to follow the manufacturer’s directions for your pressure fryer.
Use a utensil to lower 4 pieces of the chicken into the hot oil, and lock the lid in place.
Be careful not to burn yourself with the hot oil.
Allow to fry for 8 to 10 minutes, until the chicken is golden brown and thoroughly cooked.
Once the pieces are cooked, release the pressure according to the manufacturer’s directions and remove the chicken to paper towels or a metal rack to drain.
Repeat with the remaining 2 pieces of chicken.
The real secret to making this is the Accent in the recipe and using a pressure fryer!
Make sure the oil is at 365° before frying the chicken.
To avoid making a mess, use a utensil when adding the chicken. Quickly lock the lid on the pressure fryer once all the pieces of chicken have been added. Serves 6
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