Ingredients
2
Frying chickens with skin
Directions
1.
Pour the oil into a pressure cooker and heat over medium heat to about 400 degrees.
2.
In a small bowl, combine the egg and milk.
3.
In a separate bowl, combine the remaining four dry ingredients.
4.
Dip each piece of chicken into the milk until fully moistened. Roll the moistened chicken in the flour mixture until completely coated.
5.
In groups of four or five, drop the covered chicken pieces into the oil and lock the lid in place.
6.
When steam begins shooting through the pressure release, set the timer for 10 minutes.
7.
After 10 minutes, release the pressure and remove the chicken to paper towels or a metal rack to drain. Repeat with the remaining chicken.
8.
Note: To substitute MSG, use additional 1/2 tsp of salt but the MSG is Kentucky's real secret.
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