CHICKEN - Crispy Fried Chicken

Maynard Pittendreigh

• 1 whole frying chicken, cut up
• 6-8 cups vegetable oil

Marinade

• 4 cups water
• 1 tablespoon salt
• 1/2 teaspoon MSG (see Tidbits)

Coating

• 1 egg, beaten
• 1 cup milk
• 2 cups all-purpose flour
• 2 teaspoons salt
• 2 teaspoons pepper

Trim any excess skin and fat from the chicken pieces.

Preheat the oil in a deep-fryer to 350 degrees F.

Combine the water and salt for the marinade in a large bowl and soak the chicken in this in the refrigerator for 30 minutes.

Combine the beaten egg and milk in a medium bowl.

In another bowl, combine the remaining coating ingredients (flour, salt, and pepper).

After the chicken has marinated, transfer each piece to paper towels and drain the excess liquid.

Take each piece of chicken and one at a time coat the chicken in the dry flour mixture, then dip in the milk and egg mixture, and finally coat in the flour mixture once more time. Be sure that each piece is well coated.

Put each coated piece of chicken on a plate until you coat all pieces.

Drop the chicken in the oil.

Fry 4 pieces at a time for 12-15 minutes, or until it is golden brown.

Be sure to stir the chicken at the 5 minute mark so the pieces won't stick together.

Remove chicken and drain on paper towel.