2 frying chickens with skin, each cut into 6 pieces
6 cups Crisco cooking oil
1 egg, beaten
2 cups milk
2 cups all- purpose flour
4 tbsp. salt
2 tsp. black pepper
1 tsp. msg (monosodium glutamate) you can use Accent flavor enhancer
Pour the oil into the pressure cooker and heat over med. heat to about
In a small bowl, combine the egg and milk.
In a separate bowl, combine the remaining four dry ingredients.
Dip each piece of chicken into the 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 stem begins shooting through the pressure release, set the timer for 10 minutes.
After 10 minutes, release the pressure and remove the chicken to a paper towels or a metal rack to drain.
Repeat with the remaining chicken.
Recipe yields 12 pieces of fried chicken.