tag:blogger.com,1999:blog-2711339609550745568.post-76978880179616527322008-04-03T08:46:00.000-07:002008-04-04T09:47:34.559-07:00<a href="http://bp3.blogger.com/_s8U2m5W_bgs/R_ZbfbrGMvI/AAAAAAAAAew/RvA7UF3fra8/s1600-h/hotttttffgg.jpg"><img id="BLOGGER_PHOTO_ID_5185432616526295794" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp3.blogger.com/_s8U2m5W_bgs/R_ZbfbrGMvI/AAAAAAAAAew/RvA7UF3fra8/s400/hotttttffgg.jpg" border="0" /></a><br /><div><br /><div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><br /><br /><div><strong>Ingredients:</strong><br />1 whole frying chicken, cut up and Marinated<br />6-8 cups shortening<br />1 egg, beaten<br />1 cup milk<br />2 cups all-purpose flour<br />2 1/2 teaspoons salt<br />3/4 teaspoon pepper<br />1 teaspoon white pepper<br />3/4 teaspoon Cayenne Pepper<br />3/4 teaspoon MSG<br />1/8 teaspoon Garlic Powder<br />1/8 teaspoon Baking Powder<br /><br /><strong>Directions:<br /></strong>Trim any excess skin and fat from the chicken pieces. Prehea<br />t the shortening in a deep-fryer to 350 degrees. Combine the<br />beaten egg and milk in a medium bowl. In another medium bow<br />l, combine the remaining coating ingredients When the chicke<br />n has marinated, transfer each piece to paper towels so that<br />excess liquid can drain off. Working with one piece at a ti<br />me, dip in egg and milk then coat the chicken with the dry f<br />lour mixture, coated very generously. Stack the chicken on a<br />plate or cookie sheet until each piece has been coated. Dro<br />p the chicken, one piece at a time into the hot shortening.<br />Fry half of the chicken at a time (4 pieces) for 12-15 minut<br />es, or until it is golden brown. You should be sure to stir<br />the chicken around halfway through the cooking time so that<br />each piece cooks evenly. Remove the chicken to a rack or tow<br />els to drain for about 5 minutes before eating.<br />The Colonel used to sale chicken nuggets that were tasty but<br />he taught why not prepare fresh chicken strips of all white<br />meat and that is how the Colonel’s Crispy Strips were<br />born. You will notice it is the same as the Extra Crispy.</div></div></div>Spiral Medianoreply@blogger.com