Kentucky Extra Crispy Fried Chicken

• 1 whole broiler-fryer chickens, cut up into 8 pieces or 4 chicken breasts
• 6 -8 cups shortening
• 1 cup milk
• 1 egg (beaten)
• 2 cups all-purpose flour
• 1/8 teaspoon paprika
• 1/8 teaspoon baking powder
• 1/8 teaspoon garlic powder
• 3/4 teaspoon msg (I did not use, i used Adobo)
• 2 1/2 teaspoons salt
• 3/4 teaspoon pepper
• For the Kentucky Fried Chicken Marinade
• 1 1/4 cups cold water
• 1 teaspoon salt
• 1 teaspoon potassium chloride (Used Adobo) or 1 teaspoon adobo seasoning (Used Adobo)
• 1 tablespoon msg (monosodium glutamate, I Did not use)
• 1/8 tablespoon garlic powder
• 2 tablespoons bottled chicken stock (I used broth, didn't have stock)

1. Combine all the marinade ingredients to make the marinade.
2. Trim any excess fat and skin from the chicken pieces and marinate them for a couple of hours. (I used 2 hours).
3. Mix the milk with the egg in a bowl.
4. Combine the other dry ingredients in another bowl.
5. Drain the marinated chicken on paper towels.
6. Dip each chicken piece in the egg and milk, and then coat it in the dry flour mixture.
7. Dip into the egg and milk mixture again then back in the flour. Make sure every piece is well coated.
8. Preheat the shortening in a deep fryer to 350 degrees F.
9. Stack the chicken on a plate until each piece is coated.
10. Drop the chicken pieces into the hot shortening, one at a time with tongs being careful not to splash any of the hot oil to avoid burns. Oven mits are a good idea.
11. Fry 4 pieces of chicken at a time until golden brown.
12. This will take 12 to 15 minutes. Stir the chicken halfway through the cooking time for an even finish.
13. Drain the chicken pieces on wire racks for 5 minutes and serve hot.

chicken breasts, shortening, milk, egg, flour, paprika, baking powder, garlic, salt, pepper, marinade, cold water, salt, chloride, glutamate, garlic, chicken

Taken from www.food.com/recipe/kentucky-extra-crispy-fried-chicken-509505 (may not work)