Looking for a great fried chicken recipe?

Prefer one that has good drippings for homemade gravy. Thank you so much.Looking for a great fried chicken recipe?
Mine doesn't sport the drippings but I'll shoot anyway. I usually use this with breast strips. Mix up a couple cups of preferably unbleached flower with a generous portion (a table spoon or so, I would suppose) of Lawry Seasoned salt, about the same amount of garlic power, slightly less paprika, about the same amount of black pepper as the paprika, as well as just a dash of red pepper and of dill weed. Mix this up thoroughly either in a large zip-lock bag or in a plastic tub that you can seal. Heat up a mixture of half canola oil and half olive oil in your wok (preferably, if not another sort of frying pan will do). Crack an egg in a bowl and whisk it. Dip your chicken thoroughly in the egg and then put it in your flower, etc. mixture and shake it. Put it in the hot oil and cook until golden brown. The wife and I like this a lot. Looking for a great fried chicken recipe?
Ingredients


1 egg, beaten


2 cups milk


2 cups all-purpose flour


4 teaspoons salt


2 teaspoons black pepper


1 teaspoon msg (monosodium glutamate-you can use Accent Flavor Enhancer)


6 cups Crisco cooking oil


2 frying chickens, with skin, each cut into 6 pieces


Directions


1In a small bowl combine the egg and milk.


2In a separate bowl, combine the remaining four dry ingredients.


3Dip each piece of chicken into the milk mixture until fully moistened. Roll the moistened chicken into the flour mixture until completely coated.


4Pour the oil into the pressure cooker and heat over medium heat to about 400.


5In groups of 4 or 5, drop the chicken pieces into the oil and lock the lid into place. When the steam begins shooting through the pressure release, set the timer for 10 minutes.


6After 10 minutes, release the pressure according to manufacturer's instruct ions, and remove the chicken to paper towels or a metal rack to drain.


7Repeat with remaining chicken
This is unusual, but I'll give it a shot.





Take boneless, skinless chicken breasts and soak them in Buffalo sauce overnight. (It helps if you poke them full of holes with a fork before hand)





The next day, bake them at 350 under foil, for about an hour, until the chicken is fully cooked all the way through.





Pull them out of the oven, drain the juice into a bowl and cover with more buffalo sauce.





Prepare 2 cups flour with salt, pepper, paprika, garlic powder, parsley, oregano, basil, tyme and celery salt, to taste. (1/4 tsp each will do plenty).





Using no egg, coat each piece of chicken with the buffalo sauce, then coat in flour mixture.





Fry in hot vegetable oil until golden brown (medium heat). Since the chicken is already baked, you needn't worry about burning the breading to fully cook it.





when the chicken is done, add what buffalo sauce is left to your flour and stir into a batter. Add a bit of water as needed. Slice an onion down and dip the rings into the batter. Fry in the same oil. It should yield a very light, but crispy coating.





Take your bowl of chicken juices and two cubes of chicken bullion and heat on med-low in a sauce pan, stirring in about 4 heaping tbsp of the batter, as it gets hot. Bring to a boil stirring constantly. and it should produce a nice zingy gravy.
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