KFC Extra Crispy Chicken
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| 1 |
Trim any excess skin and fat from the chicken pieces. |
| 2 |
Preheat the shortening in a deep-fryer to 175°C. |
| 3 |
Combine the beaten egg and milk in a medium bowl. |
| 4 |
In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and stock powder). |
| 5 |
Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour. |
| 6 |
Be sure that each piece is coated very generously. |
| 7 |
Stack the chicken on a plate or baking sheet until each piece has been coated. |
| 8 |
Drop the chicken, one piece at a time into the hot shortening. |
| 9 |
Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown. |
| 10 |
You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly. |
| 11 |
Remove the chicken to a rack or towels to drain for about 5 minutes before eating. |
Servings: 8
Preparation Time: 5 minutes
Recipe Type: Chicken, KFC Copycat
