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Ok, so, for an “Extra Crispy” recipe….

Crispy Fried Chicken
Ingredients
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder

Trim any excess skin and fat from the chicken pieces. Preheat the shortening in a deep-fryer to 350 degrees.
Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG).

Working with one piece of chicken at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour. Be sure that each piece is coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated. Drop the chicken, one piece at a time into the hot shortening. Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly. Remove the chicken to a rack or towels to drain for about 5 minutes before eating.

You may notice a similarity between this and the Original Fried Chicken Recipe…
The reason is, they are the same.

This breading can be used for almost anything!
Chicken, country fried steaks, mozz sticks, veggies, anything!!!

Here is the CFS (Country Fried Steak in roadhouse slang is CFS)

You need at least 3 bowls and 3 plates or 5 bowls and a plate.
Bowl 1 (or a plate)
4 Cubed Steaks, about 1 pound

Bowl 2
1 cup of self rising flour

Bowl 3
3 eggs, beaten
1/3 cup cool water
1/2 to 1 cup of your favorite hot sauce (I use Franks Redhot)
The amount of hot sauce depends on hot seasoned you like your CFS. I suggest using 3/4 of a cup to start and adjust it next time. Most of the heat cooks out of the steak and it leaves a savory taste.

Bowl 4
2 cups self rising flour
1 Tbsp black pepper
1 Tbsp salt

Bowl 5
Is for breaded CFS to be fried

Last Plate
for the cooked CFS, line with a paper towel

Method
Use one hand for wet ingredients, and the other for dry.
Take you “dry” hand and dip a piece of cubed steak in the first bowl of plain self rising flour. Toss to coat. Still with the dry hand, pick up the steak piece, shake off the excess flour, and place in egg wash.
Using your “wet” hand, toss the steak to coat with the egg wash. Using wet hand, pick up steak and place in seasoned self rising flour.

Toss steak in last bowl of flour using dry hand. Then remove steak to plate or bowl to wait to be fried. Repeat until desired amount of steak is breaded.

Next, fry breaded steak in 350F oil for 4-5 minutes (internal temp of chicken needs to be 165f). Then it will be ready to eat!

Top with gravy and enjoy

Here it is, the recipe that started it all….

You need at least 3 bowls and 3 plates or 5 bowls and a plate.
Bowl 1 (or a plate)
Raw Chicken. In the video, I use a 20oz package of chicken tenders

Bowl 2
1 cup of self rising flour

Bowl 3
3 eggs, beaten
1/3 cup cool water
1/2 to 1 cup of your favorite hot sauce (I use Franks Redhot)
The amount of hot sauce depends on hot seasoned you like your chicken. I suggest using 3/4 of a cup to start and adjust it next time. Most of the heat cooks out of the chicken and it leaves a savory taste.

Bowl 4
2 cups self rising flour
1 Tbsp black pepper
1 Tbsp salt

Bowl 5
Is for breaded chicken to be fried

Last Plate
for the cooked chicken, line with a paper towel

Method
Use one hand for wet ingredients, and the other for dry.
Take you “dry” hand and dip a piece of chicken in the first bowl of plain self rising flour. Toss to coat. Still with the dry hand, pick up the chicken piece, shake off the excess flour, and place in egg wash.
Using your “wet” hand, toss the chicken to coat with the egg wash. Using wet hand, pick up chicken and place in seasoned self rising flour.

Toss chicken in last bowl of flour using dry hand. Then remove chicken to plate or bowl to wait to be fried. Repeat until desired amount of chicken is breaded.

Next, fry chicken in 350F oil for 5-6 minutes (internal temp of chicken needs to be 165f). Then it will be ready to eat!