KFC Extra Crispy Chicken - Easy Recipes

Ingredients 

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

Directions

Rinse the chicken pieces with cold water and pat dry with paper towels.

In a shallow bowl, beat the eggs with the milk, and stir in the salt, pepper and garlic powder. Soak the chicken in the milk mixture for 5 to 10 minutes.

Combine the flour and seasoned salt (if using) in a large zip-top plastic bag. Add the chicken pieces, a few at a time, and shake to coat completely in the flour. Shake off any excess and set the chicken aside on a rack to dry while the oil heats.

Pour the oil into a deep skillet or deep fryer and heat it to 350 degrees F. Add chicken thighs and legs and cook for several minutes.

Add other chicken pieces being careful not to overcrowd the skillet. Continue cooking, turning once, until the chicken pieces are golden brown and cooked through. Drain the crispy fried chicken on paper towels and serve warm or at room temperature.

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