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Ingredients Jump to Instructions ↓

  1. 1 frying chicken , cut into 8 pieces

  2. 8 cups water

  3. 1/3 cup salt

  4. 1 tablespoon msg

  5. 6 -10 cups soybean oil (vegetable oil)

  6. 9 ounces all-purpose flour

  7. 1 tablespoon salt

  8. 1 teaspoon salt

  9. 1 tablespoon msg (monosodium glutamate)

  10. 2 teaspoons granulated sugar

  11. 2 teaspoons ground tellicherry pepper

  12. 1/2 teaspoon white pepper

  13. 1/2 teaspoon paprika

  14. 1/2 teaspoon ground savory

  15. 1/2 teaspoon ground sage

  16. 1/4 teaspoon ground ginger

  17. 1/4 teaspoon ground marjoram

  18. 1/4 teaspoon onion powder

  19. 1/8 teaspoon garlic powder

  20. 1/8 teaspoon ground cayenne pepper

  21. 4 eggs

  22. 2 cups skim milk

Instructions Jump to Ingredients ↑

  1. Dissolve 1/3 cup salt and 1 tablespoon MSG in 8 cups water. Add chicken and marinate for 2 hours. Remove chicken from brine, rinse with water and blot dry.

  2. Heat oil in a deep fryer to 300°F.

  3. Make the breading by combining all ingredients in a large bowl.

  4. In a separate bowl, beat the eggs and then stir in the milk.

  5. When the oil is hot, dip each piece of chicken in the egg and milk mixture and then press into the breading. Toss each chicken piece in the breading until well-coated, let chicken sit for 2 minutes in the breading, shake off the excess breading and fry 2 to 4 pieces at a time (or whatever your fryer can hold) for 18 to 20 minutes or until the chicken is golden brown. Drain chicken on a rack for at least 5 minutes before serving.

  6. TIDBITS: If you want to keep the chicken warm until it's all cooked, place the fried pieces on a rack on a baking sheet and keep them in your oven set to 200°F.

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