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Here is a copycat recipe I was given years ago. Sorry I don't know the origin to give the credit but it does taste similar to KFC & I don't use the MSG.
KFC Extra Tasty Crispy Chicken
1 whole frying chicken, cut up
6 to 8 cups vegetable shortening
Marinade
4 cups water
1 tablespoon salt
1/2 teaspoon MSG Coating
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1. Trim any excess skin and fat from the chicken pieces. Preheat the shortening in a deep fryer to 350 degrees.
2. Combine the water, salt, and 1/2 teaspoon MSG for the marinade in a large bowl. Add the chicken to the bowl and let it sit for 20 minutes. Turn the chicken a couple times as it marinates.
3. Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper, and 3/4 teaspoon MSG).
4. 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 coat the chicken with the dry flour mixture, then the egg and milk mixture, 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.
5. Drop the chicken, one piece at a time, into the hot shortening. 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.
6. Remove the chicken to a rack or towels to drain for about 5 minutes before eating.
Coat with flour, tap off all excess, you're going for a light coat. Dredge in egg and then seasoned bread crumbs.
This is how I do it, and it turns out beautifully each and every time!
One tip: season with salt & pepper before coating with flour, and any other seasonings you prefer. Cook in a saute pan in a good amount of very hot olive oil (as RR would say, "screaming hot!"), nicely browning each side until nice and crispy.
Remember, thin cuts of pork don't have to go for too long. Enjoy!
what is a good batter recipe to coat thin pork chops with
also does anyone know the KFC chicken batter recipe?
and what is the recipe for the breading or batter used for the famous polish stable: Kotlet Schabowy or pork loin cutlet
To answer your first question: Get boneless pork cutlets. If they are thick, butterfly them and if they are fairly thin just pound them out to make them even more thin. Coat them with flour, then with egg, and then with seasoned breadcrumbs (I buy them already seasoned but add even more garlic powder and pepper). Fry in olive oil until both sides are golden brown; remove to a platter and squeeze lemon juice over them. Serve with greens tossed in olive oil and balsamic vinegar. Delicious!
It's from Mediterranean Europe (eaten in Spain/Italy/France) and you can find it throughout Latin America. It's not Cuban per se, but you will certainly find it at many Cuban restaurants. Try it; it's good!
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