"AS CLOSE TO KFC AS I CAN GET IT" FRIED CHICKEN

Provided by Kami Roberts

Categories Chicken

Time 50m

Number Of Ingredients 11

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3 lb whole chicken pieces
24 oz vegetable oil (or 6 cups shortening if using pressure cooking method)
2 c buttermilk
1 large egg
2 2/3 c flour
1 pkg top ramen chicken flavor seasoning (set noodles aside for another use)
2 Tbsp salt
2 tsp msg
1/2 tsp pepper
1/4 tsp sweet paprika
1/8 tsp garlic powder

Steps:

1. Place chicken pieces into a large glass or plastic bowl. Pour enough cold water to cover chicken and add 1/2 cup salt and 2 teaspoons granulated sugar to make a brine. Cover and chill overnight in refrigerator. Remove chicken and discard brine. Rinse chicken thoroughly. Allow chicken to drain, about 20 mins, then pat dry with paper towels.
2. Whisk egg until whites are bubbly and a little frothy while gradually incorporating buttermilk until thoroughly mixed. Combine flour, MSG, Top Ramen seasoning, and other seasonings into a separate mixing bowl, and mix until well blended.
3. Heat oil in fryer or large frying pot to 400 degrees. Meanwhile, dip chicken in buttermilk mixture, then roll in flour mixture, a few pieces at a time. Let pieces rest about 15 - 20 mins to allow breading to set.
4. Carefully lower chicken pieces into hot oil using fry basket or heavy slotted spoon, a few pieces at a time so not to crowd the chicken together. Fry until chicken is a nice golden brown and internal temperature is 160 degrees. Drain pieces on paper towels, and let rest for 15 minutes to allow juices to redistribute through meat. Serve
5. SUGGESTED PRESSURE COOKER METHOD: Melt shortening in pressure cooker over medium heat until temperature reaches 400 degrees. Drop chicken, a few pieces at a time, and close and lock the lid. Cook for 10 minutes after pressure builds. Release lid, remove chicken, and drain. Let rest for 15 minutes. Serve.