Fried Chicken

2 Eggs, beaten
1 1/2 Cups milk
1 Cup flour
3/4 Cup fine bread crumbs
1 Table spoon. Knorr chicken bouillon
1/2 Table spoon. salt
1/2 Table spoon. garlic powder (not salt)
1/4 Table spoon. onion powder (not salt)
1/2 Table spoon. paprika
1/3 Table spoon. Bell Seasoning
1 Table spoon. freshly chopped parsley
2 Large cloves garlic,
Minced 1/2 tsp. soy sauce
2 Table spoon. black pepper
1 Table spoon. Wondra flour
1/2 Table spoon. Monosodium Glutamate (optional)
Additional flour for separate pre-coating
5-6 Cups Crisco cooking oil 1 frying chicken, cut in pieces.


A special pressure fryer is the only type of pressure cooker that you can fry in safely. Read your manufacturer''s instructions before frying in a pressure cooker. If you don''t have your instruction manual, then prepare this chicken in a deep fryer instead. Pour the oil into the pressure fryer or deep pan suitable for frying, and then heat over medium heat to about 360 degrees.

In a small bowl beat the egg, milk, and soy sauce, then stir in 1/2 tsp. Knorr chicken bouillon (save the other 1/2). Put the garlic cloves through a garlic press and add into the egg mixture. Add half of the parsley and 1 tbsp. Wondra flour. Stir well.

In a separate bowl, combine the 1 cup flour and the bread crumbs, and the remaining ingredients. Mix well with a fork.

Put about 1/2 cup additional flour in a separate small bowl. Use this to dip each chicken piece, prior to dipping in the milk and seasonings.

Roll each piece of chicken around until well covered, first in plain flour, then in milk mixture, then in flour/bread crumbs mixture. Gently lower the chicken pieces into the hot oil and allow to become a golden color (add the bigger pieces first).