Posted by on Oct 14, 2021 in Main Courses | 30 comments

Cooking Deep Fried Chicken in a Pressure Cooker

Cooking Deep Fried Chicken in a Pressure Cooker

KFC Chicken Trials Part 29 – Cooking Deep Fried Chicken in a Pressure Cooker

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30 Responses to “Cooking Deep Fried Chicken in a Pressure Cooker”

  1. Chris Kay says:

    I like to keep my tooth paste on top of the microwave as well….. :-D

    • Lee WATA says:

      you can use the deep fryer, it is easier.

    • SmoothRide Scooter says:

      +Chris Kay
      So….you think brushing the chicken’s teeth before nuking it is the best
      method for cooking? Interesting. 😛

    • Chris Kay says:

      😀

    • FixinThatUp says:

      +Chris Kay I Also Keep My Teeth There Too!

  2. Carol Napolitano says:

    Won’t nuking out water, (juice), and poking the chicken, make it dry?

    • Wahoochi Moomba says:

      +Carol Napolitano yeah…thats what ruined it

  3. Claude Beaulé says:

    Bizarre cooking sequence. My mother was working with a KFC pressure cooker
    in the 50’s and the secret receipe didn’t include pressure deep frying but
    the following: pressure steam cooking for 5 to 6 minutes at 15 psi (250F
    pressure cooker with 1/4 cup of water). Recuperate the chicken broth in the
    pressure cooker to mix with the batter. Make the batter with your 11
    spices, let the chicken cool down and cover with batter. Fry at 350F for 5
    minutes until the skin is golden and crispy, do not overcook since cooking
    to the core of the chicken pièces was previously done in the pressure
    cooker Under steam pressure. You’ll get the real thing (crispy on the
    outside, tender and juicy on the Inside and not overcooked on the
    outside). Your receipe tend to overcook the surface and burn the batter to
    get a complete cooking of the chicken pièces. Try it

    • FixinThatUp says:

      +bigpardner Thanks for the Comment Nice to Hear From Someone who Worked
      There in the 1960s

    • Mike Hayes says:

      +Diana Lynne you didn’t watch long enough they just pre cooked it for a bit.

    • FixinThatUp says:

      +Diana Lynne This is a 1954 KFC Mirro Matic Pressure Cooker

  4. Carmen M. says:

    I’m hungry

  5. billboardnumber1 says:

    you must be from ‘tucky. I saw “Kroger” brand and that chicken brand is
    also popular in KY

  6. Vance Smith says:

    I never knew KFC to pressure fry their chicken however Chick-FiLa does it
    all the time.

  7. Mary Smith says:

    The cook’s voice is just like Mr. Haney’s on Green Acres. Hilarious, but
    distracting, since I kept laughing every time he said something.

    • Susie Springer Brewer says:

      pahahaha😂😄

  8. Southeastern Ohio Homestead says:

    At 15 pounds of pressure you max out at 250 degrees, so as soon as you put
    the lid on, your grease temp drops from 350 as your pressure rises. In
    theory putting the lid on that grease that’s 350 is dangerous as the temp
    should never exceed 250 degrees in the cooker. I don’t know of a pressure
    cooker that can exceed 15 pounds so you just needed to cook it longer at
    250 or 15 pounds.
    228 F=5lbs 230F=10lbs and 250F= 15lbs These numbers came right off the
    gauge of my All American canner /cooker

  9. Ruben Silva says:

    Son, that’s some damn fine lookin yard bird…..

  10. David Powell says:

    what a cute video, thank you for sharing, I will definitely try your
    recipe.

  11. Danelle Aragon says:

    A glue stick rolled in sand??!! LMMFAO! Great video though

  12. shon jon says:

    Looks good!!

  13. vorkev1 says:

    try buter milk instead of skim better flavor and use a salid spinner to get
    some water out . you can also get water out buy salting the chicken and
    letting sit but it will be salty as heck.

  14. tanswhite says:

    It looks just like KFC’s original !! I’m buying a pressure cooker this
    weekend!

  15. Rebecca Johnson says:

    Use Kentucky Kernel seasoned flour, more salt and pepper, cut the pulley
    bone from the breasts, fold the wings, dip in eggs and less milk, shake in
    dredging flour, repeat, let rest for a while. Secret ingredient, butter
    flavored Crisco. Grew up in WV and have been fixing fried chicken since I
    was ten years old. Use lard and butter if you have to do so. Iron skillet
    is the way to go with lid. Cook medium the when done turn up the heat
    uncover to brown. Drain some of the grease use more seasoned flour to make
    gravy. This recipe has been honed and is shared for the art of frying
    chicken. Please do not copyright. Don’t forget the buttermilk biscuits too.
    Enjoy.

  16. Hope Walker says:

    Great video! Great Info…Chicken looks deeee-liiii-cious!!!! :)

  17. arangusmail says:

    Do you punch holes in the chicken so it will suck up more oil?

  18. mo jojo says:

    When u opened it there was still pressure inside

    • FixinThatUp says:

      +mo jojo not much

  19. Benjamin Ronlund says:

    I love your work

  20. RL MAIDEN says:

    Fagor Super Cooker. It’s still available, though expensive, it is a
    pressure fryer/cooker. Yeah, you can make fried chicken in it. I think,
    though, that I’ll try the method that Claude wrote about, though, since I
    don’t have an extra $300-$400 to spend. The whole low-pressure thing that
    the old Presto used (5 psi) got around the problem that he mentioned (I
    used to have one, too), but, honestly, I think his method might be better
    for several reasons. The chicken would definitely be cooked, and tender,
    also–assuming your oil temp is high enough–I think it would be less
    greasy. I hadn’t thought of incorporating the broth into a batter as I use
    a dry dredge. Thanks, Claude!