Debra Murray Recipes | HSN Cookbook | Print Friendly Version

Debra Murray represents a number of cookware companies, including Wolfgang Puck, Revere and Rival. Since she’s an expert on cookware she has an abundance of recipes she just can’t wait to share with you. This is one that comes highly by request. Many people have always wondered how to get their fried chicken crispy and delicious. Here Debra lets you in on the secret Original Fried Chicken Recipe so you can enjoy at the home the same great tasting fried chicken at home you might get from your favorite fast food restaurant. Enjoy!

1 cup crisco lard
1 tbsp. butter
1 whole chicken, cut into 8 pieces (I only cook 4 pieces at a time, but you can reuse oil Crisco about 4 times)
3 cups flour
1-1/2 tbsp. salt
1-1/2 tbsp. pepper
2 tbsp. Lawry’s seasoning salt (Original recipe calls for MSG, but I use this instead.)
as needed eggs (to help flour stick to chicken parts)

1. Clean chicken parts (I choose to remove the skin).
2. Place Crisco in pressure cooker with butter.
3. Press Browning button, then Start. I put egg in a large ziplock bag, then I put flour and seasonings in another.
4. Put chicken in flour mixture. Then dip in egg, then in flour again. Shake off extra flour.
5. When oil is hot, approx. 300°F, add 3 to 4 pieces of chicken depending on size.
6. Brown pieces.
7. When they are brown, secure lid.
8. Slide safety lock into position.
9. Cook for 10 minutes.
10. After 10 minutes, hold Start button until you hear a beep.
11. Let chicken rest up to 5 minutes. Then press the steam-release valve until pressure is gone.
12. When orange button goes down, open cooker.
13. Drain chicken on paper towels.
14. Sprinkle with more salt and pepper.

This will be perfect!!!!