KFC Extra Crispy

Cut the whole frying chicken into pieces (breasts, thighs, drumsticks, wings), then marinate in the refrigerator for at least 2 hours or overnight for best flavor absorption.

Combine the all-purpose flour, salt, pepper, msg, paprika, garlic powder, and baking powder in a shallow bowl, stirring well to distribute seasonings evenly throughout the flour mixture.

Whisk together the beaten egg and milk in another shallow bowl until fully combined, creating an egg wash for coating the chicken.

Heat the shortening in a deep heavy-bottomed pot or Dutch oven to 325°F (163°C), using a thermometer to ensure accurate temperature for proper cooking.

Remove chicken pieces from the marinade and pat dry with paper towels to remove excess moisture, which helps achieve a crispier exterior.

Dip each chicken piece into the egg and milk mixture, coating all sides thoroughly.

Dredge the wet chicken pieces in the seasoned flour mixture, pressing gently so the coating adheres well, and shake off any excess flour.

Carefully place the coated chicken pieces into the hot shortening, working in batches to avoid overcrowding the pot; the oil temperature should remain around 325°F.

Fry the chicken for 12-15 minutes for smaller pieces (wings, drumsticks) and 15-18 minutes for larger pieces (breasts, thighs), until the coating is deep golden brown and the internal temperature reaches 165°F (74°C).

Transfer the fried chicken to a wire rack or paper towel-lined plate to drain excess oil and maintain crispiness.

Allow the chicken to rest for 3-5 minutes before serving to ensure the crust sets properly and the juices redistribute throughout the meat.