Pour the oil into a deep pan suitable for frying, and then heat over medium heat to about 360-375 degrees.
In a small bowl beat the egg, milk, and soy sauce, then stir in 1/2 tsp. chicken bouillon (save the other 1/2). Put the garlic cloves through a garlic press and add into the egg mixture. Add half of the parsley and 1 tablespoon flour. Stir well.
In a separate bowl, combine the 1 cup flour and the bread crumbs, and the remaining ingredients. Mix well with a fork.
Put about 1/2 cup additional flour in a separate small bowl. Use this to dip each chicken piece, prior to dipping in the milk and seasonings.
Roll each piece of chicken around until well covered, first in plain flour, then in milk mixture, then in flour/bread crumbs mixture.
Gently lower the chicken pieces into the hot oil and allow to become a golden color (add the bigger pieces first). Once golden brown, remove and drain on paper towels. Let rest 5 minutes and serve.
Originally Submitted
6/14/2011
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