INGREDIENTS

1. 2tablespoonspotassium chloride
2. 2tablespoonssalt
3. 4tablespoonsmsg
4. 1/8teaspoongarlic powder
5. 1/3cup bottledchicken base
6. 5cupswater
7. 2fryer chickens, cut into 8 pieces
8. 6cupsCrisco shortening
9. 1egg, well beaten
10. 2cupsmilk
11. 2cupsflour
12. 2teaspoonsground black pepper
13. 3tablespoonssalt
14. 1teaspoonmsg
15. 1/8teaspoongarlic powder
16. 1dashpaprika

DIRECTIONS

1. Mix first 6 ingredients for marinade and soak chicken for 24 hours under refrigeration.
2. Place shortening in a pressure fryer and heat over medium heat until shortening reaches 400°F In a small bowl, combine egg and milk.
3. In a separate bowl, combine remaining 6 dry ingredients.
4. Dip each piece of chicken into milk until fully moistened.
5. Roll moistened chicken in flour mixture until well coated.
6. In groups of 4 or 5 pieces, drop coated chicken into the shortening and lock the lid.
7. When pressure builds up, cook for 10 minutes.
8. Release according to manufacturer’s instructions.
9. Remove to rack and drain for 5 minutes before eating.