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Finger Lickin' Good

© Allison Huller McAlister

We all enjoy the fried chicken from KFC®, so I decided to find a good fried chicken recipe that I can make here at home. I stumbled onto the website for Top Secret Recipes. Have you heard of those cookbooks before? The author, Todd Wilbur, has compiled dozens, if not hundreds, of clone recipes based on our favorite brand name foods. The cookbooks have been out for the last decade or so, and now there’s a website as well. I found this recipe for their version of KFC® Extra Tasty Crispy® Chicken on the site. The only changes I made to their recipe is using 3 pounds of chicken pieces instead of a whole frying chicken that’s been cut up and frying the chicken in oil in a fry daddy versus their method of frying in shortening.

This recipe takes a bit of work in the preparation department, but believe me, it’s well worth getting your fingers messy for this one. The chicken turned out wonderful, and we were all pretty impressed. My husband even said that if he had just come home from work and I told him I’d picked up a bucket of chicken from KFC®, he would’ve believed me. So, now I have a new recipe for fried chicken that goes into the vault of family dinner favorites, and I guess this one gets a five-star rating from us.

Suggested sides include: mashed potatoes, macaroni and cheese, French fries, baked beans, coleslaw.

Have a good week and good eating!
Allison

As Good As the Colonel’s Fried Chicken

Makes 4 servings

Ingredients:
Chicken pieces of your choice, about 3 lbs.
Oil for frying – I use canola in a Fry Daddy

MARINADE:
4 cups water
1 Tbsp. salt
½ tsp. MSG, also known as Accent

COATING:
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2-1/2 tsp. salt
¾ tsp. pepper
¾ tsp. MSG/Accent

Preparation:
Trim any excess skin and fat from the chicken pieces. Combine the water, salt and ½ teaspoon MSG for the marinade in a large bowl. Add the chicken to the bowl and let it sit for 20 minutes. Turn the chicken a couple of time as it marinates. Preheat the oil in the fryer for at least 10 minutes. Meanwhile, combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and ¾ tsp. MSG). When the chicken has marinated, transfer each piece to paper towels to drain off excess liquid. Working with one piece at a time, first coat the chicken with the dry flour mixture, then dip in the egg and milk mixture, and then back into the flour. Be sure that each piece is coated very generously. Stack the chicken on a plate or a cookie sheet until each piece has been coated. Drop the chicken, one piece at a time, into the hot oil. Fry a few pieces at a time, being sure not to overcrowd the fryer. Fry chicken for 12 to 15 minutes or until golden brown. Be sure to stir the chicken around halfway through the cooking time to ensure that each piece cooks evenly. Remove the chicken to a rack or paper towels to drain for about 5 minutes before eating.

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