How to Make Chicken just like the KFC Original Recipe (Delicious)

Finally, you can make delicious KFC tasting chicken at home! Recipes are passed to me constantly, as I'm awesome in the kitchen, and this one seems to work every time! Unbelievable! I also have a few other recipes that are awesome and hard to tell if you bought it from them or made it at home!

Things You'll Need

• Crisco cooking oil
• salt
• Accent Flavor Enhancer (found in your spice isle at the grocery store)
• black pepper
• all-purpose flour
• milk
• an egg

Instructions

1. 

   First, using 6 cups of Crisco cooking oil, put it into your fryer, and set the temperature on 400 degrees. In a bowl, put your egg and 2 cups of milk in. Whisk these together. In a different bowl, mix your dry ingredients, and set aside. Next, dip some of your chicken in your egg and milk mix until they're covered. Then, cover your chicken in the dry ingredient mixture until they're covered with the dry mixture.

2. 

   Drop in about 4 pieces each batch, depending on how much space you have in your fryer. Make sure to lock the lid on your fryer. If you're skillet frying, you can place a lid over that, or if you're using a Fry Daddy without a lid, make sure to stand back and monitor the fryer (not recommended...it makes a mess and could burn you!) Cook for about 10 minutes, or until they're entirely cooked and you can't see pink in the middle.

3. 

   Place your chicken on something to soak up the grease. Repeat with the rest of your chicken until you are done.

Tips & Warnings

• A lot of people use paper towels, but that can stick to your food sometimes, so I like to use a brown paper bag or even a paper grocery bag. They soak up so much and have never stuck to my fried foods any time I've used them. Works great for patting the oil/grease off of pizza as well!

• Metal racks also work well for getting rid of extra oil on your food.

• To check if your oil is ready to fry, you can use the water drop test: run a utensil under water and let a drip fall from the utensil into the fryer. If the oil crackles well, you'll know it's ready.

• When locking your lid, make sure to lock it as quickly as you can, for those of you using a pressure fryer.

• Makes 12 pieces per batch

• Always use utensils and never hand drop your food in the fryer.

• Never stand near your fryer if you don't have a lid on your fryer.