Cook Time: ten minutes
Total Time: 25 minutes
Ingredients:
one egg, beaten
one cup buttermilk
3-pound chicken, cut in to 6 pieces
one cup all-purpose flour
one teaspoon ground oregano
one teaspoon chili powder
one teaspoon dried sage
one teaspoon dried basil
one teaspoon dried marjoram
one teaspoon pepper
two teaspoons salt
two Tablespoons paprika
one Tablespoon onion salt
one teaspoon garlic powder
two Tablespoons Accent (MSG seasoning)
one can lard (or 3-pound can Crisco), to cover chicken in fryer (see Secret Recipe Tips below)
Preparation:
Merge the egg & buttermilk in a immense bowl. Soak the chicken pieces in the mixture.
Add the flour to a separate bowl & fold in all the herbs & spices. Roll the chicken in the seasoned flour until covered.
Add the lard to a pressure fryer & heat to 365 F. Be definite to follow the manufacturer's directions for your pressure fryer.
Use a utensil to lower four pieces of the chicken in to the hot oil, & lock the lid in place. Be cautious not to burn yourself with the hot oil.
Permit to fry for 8 to ten minutes, until the chicken is golden brown & thoroughly cooked.
One time the pieces are cooked, release the pressure according to the manufacturer's directions & remove the chicken to paper towels or a metal rack to drain.
Repeat with the remaining two pieces of chicken.
Yield: 6 pieces
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