KFC Extra Crispy Fried Chicken (Copycat)

KFC Extra Crispy Fried Chicken (Copycat)

After he perfected his original he made a crispy recipe that was marinated first then fried the conventional way. This one is double dunked into the coating to give it its great taste.

1 whole frying chicken, cut up or 8 to 12 mixed pieces
6-8 cups shortening (for cooking)
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
1 tsp ground oregano
1 tsp chili powder.
1 tsp dry sage, powder
1 tsp dried basil, crushed
1 tsp dried marjoram, crushed
1 tsp Pepper
2 tsp Salt
2 Tbsp paprika.
1 Tbsp onion powder.
1 tsp garlic powder
2 Tbsp Accent or Oriental Brand MSG
1/2 teaspoon baking powder

Trim any excess skin and fat from the chicken pieces and marinate for at least 8 hours or overnight.
Preheat the shortening in a deep-fryer to 350 degrees F.
Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG). When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off. 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. Be sure that each piece is coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated. Drop the chicken, one piece at a time into the hot shortening. Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly. Remove the chicken to a rack or towels to drain for about 5 minutes before eating.