KFC and All Fried Chicken

First take some milk and a egg and put the chicken in this to make it wet. Next you are going to take a bowl of flour, seasoning salt, and pepper and shake the wet chicken in it. Put the chicken back in the milk, and egg and repeat once more with the flour mix.

Cook it in a deep fryer … use flower and egg …

i put salt and pepper in the flour mix . .

dip the chicken in flour then egg then flour again

I use crushed unsweetened corn flakes!
Wash and season chicken, dip in seasoned flour, egg wash then flakes.
I use salt, pepper, garlic and onion powder, sage, thyme and paprika.
really good!

Double breading does the trick.

Soak the dried chicken pieces in butter milk for at least an hour, but preferably overnight then, season some flour (amount depending on amount of chicken) huge amount of black pepper, some paprika, garlic, and salt. Take a piece of chicken ,shake excess buttermilk off and roll in flour mixture. Let the floured chicken piece rest with the flour on it, making sure it is completely covered with flour. I sometimes will make a mound of flour on top of the already breaded chicken and place it in the corner of the dish in which I have the flour and leave it while I begin anew with another piece and repeat until I run out of space. I then begin frying in peanut oil 350 degrees. I brown the pieces to the desired darkness and then place in a roasting pan, I take a stick of butter and cut up over the chicken pieces,then place in a 250 degree oven and bake until tender. YUMOOOOOOOOOO

I do the same as the girl who said she used corn flakes, except I use Cap’n Crunch.
It comes out really crunchy, and has a bit of a sweet after taste to it.
I could live off of that stuff… *drools*

I THINK THE RECIPE CAN HELP YOU
Kfc Fried Chicken

Notes: MSG stands for MonosodiumGlutamate. It is a spice, found in your grocery store. It can be sold as MSG or under the brand name “Accent”. Some people are extremely allergic to MSG, over 98% of the population is not. It serves to make flavors stronger, and almost pop right out at you. This recipe used to call for Fines herbs, but most people have difficulty in obtaining them. Fines herbs used to be used more frequently many years ago. Fines herbs was a poultry seasoning. Since so many people have difficultly in obtaining the herb, it has been removed from the recipe. If you can access Fines herbs add 2 teaspoons to the flour mixture.

1 broiler-fryer chicken, cut up
3 cups water
1 tablespoon salt
1 teaspoon msg
2 teaspoons onion powder
2 (6 g) packages dry instant chicken broth (Do Not Use Canned)
2 teaspoons seasoning salt
1/2 teaspoon black pepper
1 cup flour

1. Cover chicken with mixture of water and salt. Chill in bowl for least 1 hour.
2. Combine herbs, onion powder, seasoned salt, instant chicken broth, and pepper in a blender and mix well.
3. Place this mixture in a bowl.
4. Add the flour to this bowl.
5. Mix flour and seasonings well.
6. Remove chicken from water, and dip it into the flour mixture coat well.
7. Place coated pieces on a plate for 5 minutes.
8. Pressure cook 10 psi 10 minutes Note: Find the Fines Herbs if you can.
9. It makes a great deal of difference.

Here is how I do fried chicken. It comes crunchy for me.

Here is my favorite. Heart attack special.

Southern-Fried Chicken

1 3 lb chicken, cut up
1/3 cup butter milk
1/4 teaspoon freshly ground pepper
1/2 cup flour
1 teaspoon salt
2/3 cup lard or oil, lard will give the best flavor.

1. Combine flour, salt and pepper in a paper or plastic bag. Dip chicken in the buttermilk. Shake one or two pieces of chicken in bag to coat.

2. In a large deep frying pan, melt lard over medium-high heat to 375 degrees. Add chicken pieces and cook turning frequently until brown and crisp, 20 to 25 minutes. Drain on paper towels.