Picnic basket fried chicken

Yield: 6 To 8

Measure Ingredient
6 cups Cooking Oil
1 \N Whole Egg; beaten
2 cups Milk
2 cups All-purpose Flour
¼ cup Salt
2 teaspoons Black or White Pepper
2 \N Frying Chickens with skins on; each cut into 6 pieces

Bring the oil in the pressure cooker over medium heat to about 400-F degrees.

In a small bowl, combine the egg and milk. In a separate bowl, combine the flour, salt, and black or white pepper.

Dip each piece of chicken into the milk mixture until fully moistened, then roll the chicken in the seasoned flour until completely coated.

In groups of four or five pieces, drop the coated chicken pieces into the oil and lock the lid of the pressure cooker in place.

When steam begins releasing through the top of the pressure release, set the timer for 10 minutes. Release the pressure according to manufacturer's instructions after the cooking time has been fulfilled.

Please note You must follow the pressure cookers directions for proper handling and opening of the pressure cooker after use for safety purposes.

Remove the fried chicken to paper towels or a metal rack to drain excess oil. Repeat the cooking process with the remaining chicken. Refrigerate before packing in your picnic basket.

Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Jun 4, 1999, converted by MM_Buster v2.0l.

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