6 c crisco cooking oil
2 c milk
2 c flour
4 T salt
2 t black pepper
1 t msg
2 frying chickens,with skin
-cut into 6 piec
Bring oil in pressure cooker over medium heat to about 400 deg F.
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, then roll in 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 min. After 10 min, release pressure according to
manufacturer's instructions, and remove the chicken to paper towels
or metal rack to drain. Repeat with remaining chicken.