Cooking Deep Fried Chicken in a Pressure Cooker
KFC Chicken Trials Part 29 – Cooking Deep Fried Chicken in a Pressure Cooker
30 Responses to “Cooking Deep Fried Chicken in a Pressure Cooker”
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KFC Chicken Trials Part 29 – Cooking Deep Fried Chicken in a Pressure Cooker
I like to keep my tooth paste on top of the microwave as well….. :-D
you can use the deep fryer, it is easier.
+Chris Kay
So….you think brushing the chicken’s teeth before nuking it is the best
method for cooking? Interesting. 😛
😀
+Chris Kay I Also Keep My Teeth There Too!
Won’t nuking out water, (juice), and poking the chicken, make it dry?
+Carol Napolitano yeah…thats what ruined it
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
+bigpardner Thanks for the Comment Nice to Hear From Someone who Worked
There in the 1960s
+Diana Lynne you didn’t watch long enough they just pre cooked it for a bit.
+Diana Lynne This is a 1954 KFC Mirro Matic Pressure Cooker
I’m hungry
you must be from ‘tucky. I saw “Kroger” brand and that chicken brand is
also popular in KY
I never knew KFC to pressure fry their chicken however Chick-FiLa does it
all the time.
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.
pahahaha??
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
Son, that’s some damn fine lookin yard bird…..
what a cute video, thank you for sharing, I will definitely try your
recipe.
A glue stick rolled in sand??!! LMMFAO! Great video though
Looks good!!
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.
It looks just like KFC’s original !! I’m buying a pressure cooker this
weekend!
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.
Great video! Great Info…Chicken looks deeee-liiii-cious!!!! :)
Do you punch holes in the chicken so it will suck up more oil?
When u opened it there was still pressure inside
+mo jojo not much
I love your work
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!