1 whole chicken, cut up and marinated About 2 liters of shortening (for cooking) 1 egg, well beaten 250 ml milk 200 grams of all-purpose flour 2 1/2 teaspoon of salt 3/4 teaspoon pepper 3/4 teaspoon of mono sodium glutamate (MSG) (optional) 1/8 teaspoon paprika 1/8 teaspoon garlic powder 1/8 teaspoon baking powder
For Marinating 2 tablespoons of potassium chloride * 2 tablespoons kosher salt 4 tablespoons mono sodium glutamate (MSG) (optional) 1/8 tablespoon garlic powder 1/3 cup of chicken base (stock) 5 cups water
Method Mix together the ingredients for marinade and soak the chicken in it for 24 hours in the refrigerator. Preheat the shortening in a deep-fryer to 365 degrees F Mix the beaten egg and milk in a medium bowl and beat well. In another medium bowl, add the remaining coating ingredients like flour, salt, pepper and mono sodium glutamate. Transfer each piece of the marinated chicken to paper towels so that excess liquid can drain off from the chicken pieces. Take one piece of chicken at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour. Make sure that each piece is coated generously. Keep aside the chicken pieces on a plate until each piece has been nicely coated.
Now drop the coated chicken pieces, one piece at a time into the hot shortening. Fry 4 pieces of the chicken pieces at a time for 12-15 minutes, or until it is golden brown. Occasionally stirring the pieces to fry them evenly, after frying the pieces transfer them to paper towels to drain for about 5 minutes. Now itís ready to serve.
* Potassium chloride is both a flavor enhancer and an aid in moisture retention ... similar to a brine but not as salty.