FRIED CHICKEN

     Ingredients:-

     eggs, beaten

     1 1/2 cups milk

     1 cup flour

     3/4 cup fine bread crumbs

     1 tsp. Knorr chicken bouillon

     1/2 tsp. salt

     1/2 tsp. garlic powder (not salt)

     1/4 tsp. onion powder (not salt)

     1/2 tsp. paprika

     1/3 tsp. Bell Seasoning

     tbsp. freshly chopped parsley

     large cloves garlic, minced

        1/2 tsp. soy sauce

     tsp. black pepper

     1 tbsp. Wondra flour

     1/2 tsp. Monosodium Glutamate (optional)

     Additional flour for separate pre-coating

     5-6 cups Crisco cooking oil

     1 frying chicken, cut in pieces

     METHOD OF PREPARATION:-

     Safety Warning:-

    1.      A special pressure fryer is the only type of pressure cooker that you can fry in safely. Read your manufacturer's instructions before frying in a pressure cooker. If you don't have your instruction manual, then prepare this chicken in a deep fryer instead.

2.       Pour the oil into the pressure fryer or pan suitable for frying, and then heat over medium heat.

3.       In a small bowl beat the egg, milk, and soy sauce, then stir in 1/2 tsp. Knorr chicken bouillon (save the other 1/2). Put the garlic cloves through a garlic press and add into the egg mixture. Add half of the parsley and 1 tbsp. Wondra flour. Stir well.

4.       In a separate bowl, combine the 1 cup flour and the bread crumbs, and the remaining ingredients. Mix well with a fork.

5.       Put about 1/2 cup additional flour in a separate small bowl. Use this to dip each chicken piece, prior to dipping in the milk and seasonings.

6.       Roll each piece of chicken around until well covered, first in plain flour, then in milk mixture, then in flour/bread crumbs mixture.

7.      Gently lower the chicken pieces into the hot oil and allow to become a golden color {add the bigger pieces first)