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KFC Extra Crispy


After he perfected his original he made a crispy recipe that was marinated first then fried the conventional way. This one is double dunked into the coating to give it its great taste.













Low Fat, Trans-fat Free


1 whole whole chicken
cut up and marinated
6 cups vegetable shortening
for frying
1 large eggs
1 cup milk
2 cups all-purpose flour
2 ½ teaspoons salt
teaspoon paprika
teaspoon garlic powder
teaspoon baking powder


Trim any excess skin and fat from the chicken pieces.

Preheat the shortening in a deep-fryer to 350℉ (180℃).

Combine the beaten egg and milk in a medium bowl.

In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and ¾ teaspoon MSG if desired). When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off.

Working with one piece 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.

Be sure that each piece is coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated.

Drop the chicken, one piece at a time into the hot s hortening.

Fry half of the chicken at a time (4 pieces) for 12 to 15 minutes, 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 towels to drain for about 5 minutes before eating.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 112g (4.0 oz)
Amount per Serving
Calories 22010% of calories from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 46mg 15%
Sodium 1214mg 51%
Total Carbohydrate 14g 14%
Dietary Fiber 1g 5%
Sugars g
Protein 16g
Vitamin A 3% Vitamin C 0%
Calcium 7% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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