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Trim any excess skin and fat from the chicken
pieces.
Preheat the shortening in a deep-fryer to 350
degrees.
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. |
