As Good as the Colonel's Fried Chicken

By Christie

Ingredients

• Marinade:
• 3 lbs. chicken pieces
• Oil for frying
• 4 cups water
• 1 Tablespoon salt
• 1/2 teaspoon MSG (Accent)
• Coating:
• 1 egg beaten
• 1 cup milk 2 cups flour
• 2 1/2 teaspoons salt
• 3/4 teaspoon pepper
• 3/4 teaspoon MSG

Preparation

Step 1

Trim any excess skin and fat from the chicken pieces. Combine water, salt, and 1/2 teaspoon MSG for the marinade in a bowl. Add the chicken and let set for 20 minutes. Turn chicken a couple of times as it marinates. Preheat the oil in the fryer for at least 10 minutes. Combine egg and milk in a bowl. Combine coating ingredients in another bowl. When the chicken is marinated, transfer to paper towels to drain. Working with 1 piece at a time, first coat the chicken with the dry flour mixture, then dip in the egg milk mixture and back into the flour. Be sure that each piece is coated very generously. Stack the chicken on a plate or cookie sheet until all pieces have been coated. Drop the chicken 1 piece at a time - do not overcrowd the fryer. Fry 12-15 minutes or until golden brown. Stir the chicken around 1/2 way through the cooking time to ensure that each piece cooks evenly. Remove to paper towels, drain and eat.