6 cup crisco cooking oil
1 egg, beaten
2 cup milk
2 cup all-purpose flour
4 tbsp salt
2 tsp black pepper
1 tsp msg (you can use accent)
2 frying chickens with skin, each cut, into 6 pieces
Directions
"In 1983, in his book BIG SECRETS, author William Poundstone hired a
laboratory to analyze a dry sampling of the spice mixture. The
surprising discovery was that instead of identifying 'eleven herbs
and spices,' the analysis showed only four ingredients: flour, salt,
pepper and monosodium glutamate, a flavor enhancer. The cooking
procedure is believed to be the other half of the secret. Colonel
Sanders became famous for using a pressure cooker shortly after its
invention in 1939."
Pour the oil into a pressure cooker and heat over medium heat to
about 400 degrees. In a small bowl, combine the egg and milk. In a
separate bowl, combine the remaining four dry ingredients. Dip each
piece of chicken into the milk until fully moistened. Roll the
moistened chicken in the flour mixture until completely coated. In
groups of four or five, drop the covered chicken pieces into the oil
and lock the lid in place. When steam begins shooting through the
pressure release, set the timer for 10 minutes. After 10 minutes,
release the pressure and remove the chicken to paper towels or a
metal rack to drain. Repeat with the remaining chicken.
Note: If you prefer not to use MSG, you may substitute an additional
1/2 Tbsp. of salt. Be aware, however, that using MSG produces the
best clone of KFC's Fried Chicken.
Makes: 12 pieces From: "Top Secret Recipes" Cookbook Posted by:
Debbie Carlson
Servings: 1 servings
Original Recipe Kentucky Fried Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Pressure Cooker
The History of Recipes
Food historians have proved the existance of recipes far back into distant history, at least as far as early Egypt, and maybe further still. Interesting though that is, in the main part, these old recipes were just basic pictorial instructions for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. As our culinary historical trip moves on a few more years we find two interesting books which appeared in the 14th Century - a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the curry that is served today, but rather descriptions of the types of meals served to the rich and wealthy people of the period. Over the following few hundred years, the powerful and wealthy competed with each other to serve the most extravagent meals, and because of this the best cooks and their recipes were highly sought after. However, it wasn`t until the nineteenth century that formal cookery and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, testing, and recording recipes for their fellow cooks to enjoy. Like it or not, the introduction of television gave us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to access thousands of recipes just like those on this web site. |
We hope you enjoy this Original Recipe Kentucky Fried Chicken recipe.
