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.