What You'll Need
- 1 large 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 the fryer (see tips below)
- 1 large 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 the fryer (see tips below)
How to Make It
- Combine the egg and buttermilk in a large bowl. Soak the chicken pieces in the mixture.
- Add the flour to a separate bowl and whisk 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.
- Combine the egg and buttermilk in a large bowl. Soak the chicken pieces in the mixture.
- Add the flour to a separate bowl and whisk 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.
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.
Nutritional Guidelines (per serving) Calories 5107 Total Fat 304 g Saturated Fat 111 g Unsaturated Fat 110 g Cholesterol 2,296 mg Sodium 8,277 mg Carbohydrates 97 g Dietary Fiber 16 g Protein 475 g
- 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.
Nutritional Guidelines (per serving) Calories 5107 Total Fat 304 g Saturated Fat 111 g Unsaturated Fat 110 g Cholesterol 2,296 mg Sodium 8,277 mg Carbohydrates 97 g Dietary Fiber 16 g Protein 475 g
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