KFC Hot and Spicy Chicken

KFC Hot and Spicy Chicken 1 whole frying chicken, cut up and Marinated 6-8 cups shortening 1 egg, beaten 1 cup milk 2 cups all-purpose flour 2 1/2 teaspoons salt 3/4 teaspoon pepper 1 teaspoon white pepper 3/4 teaspoon Cayenne Pepper 3/4 teaspoon MSG 1/8 teaspoon Garlic Powder 1/8 teaspoon Baking Powder Trim any excess skin and fat from the chicken pieces. Prehea t the shortening in a deep-fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl. In another medium bow l, combine the remaining coating ingredients When the chicke n has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a ti me, dip in egg and milk then coat the chicken with the dry f lour mixture, coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated. Dro p the chicken, one piece at a time into the hot shortening. Fry half of the chicken at a time (4 pieces) for 12-15 minut es, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly. Remove the chicken to a rack or tow els to drain for about 5 minutes before eating. The Colonel used to sale chicken nuggets that were tasty but he taught why not prepare fresh chicken strips of all white meat and that is how the Colonel's Crispy Strips were born. You will notice it is the same as the Extra Crispy.