.

1 whole frying chicken, cut up

6-8 cups vegetable oil

.

Marinade:

4 cups water

1 Tbs. salt

� Tsp. MSG(see Tidbits)

.

Coating:

1 egg, beaten

1 cup milk

2 cups all-purpose flour

2� Tps. salt

� Tsp. pepper

� Tsp. MSG

.

Trim any excess skin & fat from the chicken pieces. Preheat the oil in a deep-fryer to 350*. Combine the water, salt & MSG for the marinade in a large bowl. Add the chicken to the bowl & let it sit for 20 mins. Turn the chicken a couple times as it marinates. Combine the beaten egg & milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients(flour, salt, pepper & MSG). When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with 1 piece at a time, first coat the chicken with the dry flour mixture, then the egg & milk mixture, & 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, 1 piece at a time into the hot oil. Fry half of the chicken at a time(4 pieces) for 12-15 mins, 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 5mins before eating.

Links to other sites on the Web

My Recipe Page
My Home Page