KFC Extra Crispy Chicken


  • 1 (2 to 3 lbs) cut-up chicken
  • 1 quart water
  • 3 Tbsp salt (for soaking)
  • 1 cup milk
  • 1 egg, beaten
  • 2 cups flour
  • 1 tsp Accent® (MSG)
  • 1 Tbsp salt
  • 1 tsp black pepper
  • Soybean oil (no substitutions) for frying


NOTE: KFC uses pressure cookers to fry chicken, which is risky to do at home. If you are using a deep fryer, fry a few pieces at a time for about 20 minutes, covered, turning occasionally. Likewise, if pan frying, cook, covered, turning occasionally for about 30 minutes. As always with chicken, check the middle of a large piece to check for doneness. Allow to drain on paper towels when cooking is completed.

Allow chicken to soak in salted water for 30 minutes.

Mix egg and milk in a bowl. Mix flour, Accent®, salt and pepper in another bowl. Preheat deep fryer to 350° F, or place 3/4 inch oil in a skillet over medium heat.

Dry chicken with paper towels. Dredge in flour mixture. Dip into milk-egg mixture, then back into flour mixture. Do this one piece at a time making sure that there is total coverage over entire surface of chicken in each step.

Makes 4

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