Kool Freaken Chicken

Kool Freaken Chicken 

•  
•     1 egg, beaten
•      1 cup buttermilk
•      One 3-pound chicken, cut into 6 pieces
•      1 cup all-purpose flour
•      1 teaspoon ground oregano
•      1 teaspoon chili powder
•      1 teaspoon dried sage
•      1 teaspoon dried basil
•      1 teaspoon dried marjoram
•      1 teaspoon pepper
•      2 teaspoons salt
•      2 Tablespoons paprika
•      1 Tablespoon onion salt
•      1 teaspoon garlic powder
•      2 Tablespoons Accent (MSG seasoning)
•      1 can lard (or one 3-pound can Crisco), enough to cover chicken in fryer (see Secret Recipe Tips below)

• Combine the egg and buttermilk in a large bowl. Soak the chicken pieces in the mixture.
• Add the flour to a separate bowl and fold in all the herbs and spices. Roll the chicken in the seasoned flour until completely covered.
• Add the lard to a pressure fryer and heat to 365 F. Be sure to follow the manufacturer’s directions for your pressure fryer.
• Use a utensil to lower 4 pieces of the chicken into the hot oil, and lock the lid in place. Be careful not to burn yourself with the hot oil.
• Allow to fry for 8 to 10 minutes, until the chicken is golden brown and thoroughly cooked.
• Once the pieces are cooked, release the pressure according to the manufacturer’s directions and remove the chicken to paper towels or a metal rack to drain.
• Repeat with the remaining 2 pieces of chicken.
• Yield: 6 pieces
• Secret Recipe Tips: The real secret to making this is the Accent in the recipe and using a pressure fryer!
• Make sure the oil is at 365 F before frying the chicken. To avoid making a mess, use a utensil when adding the chicken. Quickly lock the lid on the pressure fryer once all the pieces of chicken have been added.
• For crispier chicken, use Crisco instead of lard and double-coat the chicken with the flour mixture.