10 c vegetable shortening
1 egg, beaten
2 c milk
4 c all-purpose flour
2 T chicken bouillon powder
2 T salt
8 T ground black pepper
2 T MSG
2 T paprika
2 T ground oregano
2 T garlic powder
2 T onion powder
4 T ground cayenne pepper powder
8 T chili powder
2 T curry powder
2 frying chickens with skin, each cut into 8 pieces
Pour the oil into pressure cooker and heat over medium heat to about 400 degrees Fahrenheit. In a small bowl, combine the egg and milk. In a separate bowl, combine the remaining 13 dry ingredients. Dip each piece of chicken into milk until fully moistened. Roll the moistened chicken in the flour mixture until completely coated. In groups of four or five, drop the covered chicken pieces into the oil and lock the lid in place. When steam begins shooting through the pressure release, set the timer for 10 minuets. After 10 minuets, release the pressure according to manufacture instructions, and remove the chicken to paper towels or a metal rack to drain. Repeat with remaining chicken.
Yield: 16 pieces
