Preparation / Directions:
1- Pour oil into a pressure cooker.
2- In a small bowl combine egg and milk.
3- In a separate bowl combine dry ingredients.
4- Dip each pc. chicken in egg wash and then dry mix.
5- Drop chicken 4 or 5 pcs at a time in pressure cooker.
6- When steam begins shooting out
7- After 10 min., release pressure and remove chicken to paper towels or a metal rack to drain. Repeat till all is fryed.
Yield: 12 pcs. fried chicken
Since 1952, when Colonel Harland Sanders opened his first franchise, only a select few have been privy to the secret "herb and spices" contained in the billion-dollar blend. To protect the top-secret recipe, the company claims, portions of the secret blend are premixed at two confidential spice cos. and then distributed to KFC's offices, where they are combined. In 1983, in his book "Big Secrets", author Wm. Poundstone hired a lab to analyze a dry sample of the spice mix.
The surprising discovery was that instead of identifying "eleven herbs and spices," the analysis showed only four ingredients: flour, salt, pepper, and monosodium glutamate, a flavor enhancer. The cooking proceedure is believed to be the other half of the secret. Colonel Sanders became famous for using a pressure cooker shortly after its invention in 1939. He discovered that hungry travelers greatly appreciated the 10 min. pressure-cooking time (compared to the usual 30 min. it used to take for frying chicken), and the new process made the chicken juicy and moist inside. KFC is the 3rd largest fast-food chain in the country, and uses around 500 million chickens every yea
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