We love KFC(Kentucky Fried Chicken) period.I know consume lot of fried food is unhealthy but what the heck! Life is short,right? Hubby told me in USA this franchise is called KFC not other name because of lawsuit.Well ,we will visit KFC once a month coz we love the moistness and tenderness of their chicken not to said their trusted flavor,right? I recalled many moons ago when I was in my teens I worked in KFC Malaysia as part-time kitchen hand (kitchen helper) after school.Sometimes when the restaurant is too busy I have to help the Cook to prepare the chicken in the basket before place in the pressure fryer.Sorry we don't know what it's the contains of the ingredients,it's just written as ingredients (A) or (B)..Anyway,I try to re-create frying chicken style of KFC using pressure fryer but sadly my home don't have pressure fryer like KFC but I do have pressure cooker!! My experiment of frying chicken in pressure cooker is really awesome !! The chicken was cooked in 10 minutes and the meat texture is moist and tender!! As we know frying chicken in open fryer or open skillet do take more than 20-30 minutes and sometimes the chicken part like thigh or leg still bloody and red,right? If you have pressure cooker,you might want to try this method!! You can save the frying time yet your chicken taste really delicious good!!
Ingredients:
6 pieces chicken thigh(you can use any part of the chicken)
3 tbsp garlic powder
2 tbsp sea salt
2 tbsp sugar
1 large egg
1 cup whole milk,plus extra
*marinate above ingredients in a container for 3 hours or overnight*
Flour for Coating:
3/4 cup self rising flour
1/4 cup corn starch/flour
1/2 cup rice flour
1 tbsp seasalt
1 tbsp garlic powder
*combine above ingredients in Ziploc bag or large tray,mixed well*
2-3 cup canola cooking oil,plus extra
Method:1:Heat pressure cooker with canola oil at medium high heat.Meanwhile prepare coating the chicken thigh.
2:Coat marinated chicken thigh into dry flour mixture all over the thigh then dip into egg and milk mixture,again bring the chicken thigh to coat with flour mixture all over,set aside.Repeat the same procedure for all the chicken thigh.
3:When oil is hot enough, I don't use temperature gadget to check the temperature,just flick some flour ,when it's sizzling it's ready.Then slowly place the coated chicken thigh into the pressure cooker.Do not over crowded the chicken in the pressure cooker.Just fry 2 pieces at one time if your pressure cooker is not big enough.Make sure the oil cover the top of the chicken,then cover with the pressure cooker lid .Fry for 10 minutes.If you are using chicken wing or drumstick ,you should reduce the frying period to 5-8 minutes.
4:Shut off the heat and slowly release the top notch of the pressure cooker to release the steam.(be careful when release the notch,use a long chopstick or long tong).Make sure all the steam is out before open the lid.Remove the chicken from the pressure cooker and place on a paper towel to absorb the oil first before serve.
5: Serve warm with chili sauce or ketchup or your ideal sauce.
Note:if some part of the chicken skin miss the frying process,you can re-fry again in the pressure cooker without the lid and notch on.Just make sure the color is lightly brown but in actual the meat is ready cooked.
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36 comments:
Your fried chicken look better than KFC, and thanks for sharing the tips. I dont have a pressure cooker, can't try this way, thinking to buy one soon.
Yes, I couldn't agree more with Sonia, your fried chicken look way better than KFC, and they are HOMEMADE!
Angie's Recipes
You don't have pressure fryer like KFC that great. Because what you cook isn't KFC and look much better for sure. I should try your cook than KFC. ;)
fried chickens are just to die for! i love them! wonder how to fry it in a pressure cooker though.
I don't have a pressure cooker so I guess I have to fry it the old fashion style. By the way do you cover the pressure cooker when you fried the chicken?
I love KFC and homemade fried chicken. You make me hungry now. I don't have pressure cooker or else I could try your method.
Wow.. your fried chicken looks really nice!! Much much better than the KFC over here!!!
Wow, looks really crispy and I think you have found the secret! I do have a pressure cooker for awhile now, however it's still brand new because I am too chicken to use it. I am so scare of using it lah! And to use it to fry chicken, I even more scare... aiyo how lah! Perhaps have to ask Lily to come to my house and teach me and open ceremony with my pressure cooker. :P
Sonia:
thanks! you should get pressure cooker !! it's really handy and fast! my mom who come here for my confinement told me about pressure cooker..She said pressure cooker is really great to use when braising and stew..she is damn right!
Angies:
thanks for your kind words:)
Tan:
Thanks!
Nyonya Melaka:
thanks! just fried like in regular fryer but use cover wt it's notch to cover while frying not to let the steam out when frying..it's really fast and easy!!
Icook4fun:
Yes Gert,I do cover with it's lid to prevent the steam from evaporate when frying..by using pressure cooker,it's cut cooking time more than 1/2!
Zue:
pressure cooker memang bagus for cooking..kalo you masak food kena braise or stew,tak payah tunggu berjam jam...less than 20 minutes sudah masak la..
mycookinghut:
thanks for your kind words:P
LCOM:
hahaha!! maybe you should ask Aunty lily to teach you how to use it..I notice aunty lily like to use microwave and pressure cooker for her cooking..actually it's my mom who told me about pressure cooker..when she ask me do I have pressure cooker coz she wanna to cook Dom chicken for my confinement..eeerrhhh what pressure cooker I said so "sua pah"/jakun lor! hahaha!later I go to Macy's to get the cheapest one !!
"sua pah" la..
I have a pressure cooker at home but I don't think I will have the heart to use it to fry chicken as I will need a lot of oil to do so! Hehehe... unless dear hubby wants to get me a smaller one...is there such thing as a small pressure cooker? Meanwhile, I'll stick to KFC. Hahaha...
waaa.. bagusnya dapat tips buat KFC at home :P nanti boleh try buat bila free.. thanks for the tips... ;)
hi hi...wow! i would love to finish all those chicken! however, i don't dare to use pressure cooker for deep frying, I am not sure if my pressure cooker can be used for cooking oil....
maybe i can pressure cook the chickens first and use old fashioned method to fry?
good idea but a bit scary to use pressure cooker to fry chicken...
woah! that looks like KFC For sure!
Mamafami:
I know what you mean..actually if I live in Malaysia I will not cook at all! hahaha! I think KFC Malaysia taste better than KFC here,personally..We have Mr MC D and Burger K more than KFC..taktahu kenapa:P
masz-73:
KFC betul tak ada la..hanya tipu tipu punya method! haha!!
Rita:
never try never know,right? at first I have your same thinking but after careful handle the PC ,I didn't regret my trying..don't worry,keep trying or just stick to old fashion frying:P
cikmaggis:
cuba la ,tak cuba tak tahu,kan?
daphne:
thanks!
I'm keen to try this out! Would like to check should I use medium heat or high heat for 10mins after putting the lid on?
Thanks
Connie
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It looks beautiful...but dangerous!
I recently read this blog and This blog i read it can give so taste food to us.to see more on http://www.kitchenwaredirect.com.au/Cookware/Pressure-Cooker
It is risky and dangerous frying in a normal pressure cooker. You need to buy a pressure fryer which I think cost much more.
Just type - frying with a "pressure cooker" - on google and you will see what I mean
Here is an example: http://missvickie.com/howto/fry/frying.html
You may be lucky and nothing will happen, yet something can happen such as exploding hot oil which can burn you, but that is the risk you take.
I would have loved to try this, but I am too scared to use a normal pressure cooker.
Tried your recipe -ended up with a totally black piece of chicken-second time did it for 5 mins -not 10-on low and now finishing it off it the oven.I hope this turns out better -it certainly looks very good.
This is freaking awesomelygoodnesskfc!!!
I am a big fan of kfc and your chicken looked like the real thing!
Greeting from Malaysia!!!
can you use regular pressure cooker to fry chicken ...and do you put the lid on where the pressure will build ?
don't use your pressure cooker as a pressure fryer as it is very dangerous. Pressure cook the chicken (not crumbed) the normal way then crumb it and deep fry to finish off. That way it is very moist on the inside and crispy on the outside.
http://www.ebay.com/itm/Montel-Williams-Living-Well-5Qt-Pressure-Cooker-Cookbook-/120824152670?pt=LH_DefaultDomain_0&var=&hash=item61cd2b6e64
$150 pressure cooker for $40 free shipping
Obviously this person never took a science class. How can the pressure of the oil build up other than to get superheated and explode.
The idea of a pressure cooker is to increase the inside pressure by boiling a liquid that will convert to a gaseous state. While the the pressure builds so does the boiling point of the liquid. My wife saw this recipe and I forbade her from putting 2 - 3 cups of oil in the pressure cooker. We have a Fagor and it specifically prohibits deep frying. Plus I have not seen anything resembling this in a cook book. I think the recipe is a hoax.
This recipe obviously isn't a hoax, KFC really does use pressure fryers, and many people claim to use this method all the time, without incident. http://www.kfc.com/about/pressure.asp
BUT it's extremely dangerous and should never be followed unless you have a real pressure fryer. Is a bucket of greasy chicken (which I love, by the way) really worth the risk?
I
It work for me, with my pressure cooker I put in just enough oil for two pieces at a time just wanted to try it to see if it's juicer or taste better ... and it does now I think I'll go and get a pressure frier. Don't want to take too many chances.
Only a fool would use a regular pressure cooker for deep frying. It can kill you. The gasket can melt and hot oil can blow out of sides. This is why nobody uses it. They sell pressure fryers, they cost about 200 bucks and they have a clamp down lid and a special gasket that does not melt. Fagor and Magefesa sell them.
I cook chicken in my presure cooker all the time. I broast potatoes to. When the steam stops coming out it's done. Place pot under cold water to reduce steam and open.
I have used a pressure cooker to make chicken and the only problem I have had is getting the coating mix of flour cooked correctly. 7 minutes seems to be a good time for my set up. If melting rubber gaskets are a problem then it is wise to check the gasket after each use. My gasket looks fine for now. Be careful everyone.
To the "anonymous scientist"... I think many folks have taken science classes and have also done this successfully. The "science" behind this process is NOT to heat the oil to vaporization temperatures - this would, as you said and I agree with, require very high temperatures and produce tremendously high pressure, which would be quite dangerous. I believe the "science" behind this technique is that the moisture inherent in the chicken as well as on the batter/coating produces steam. Because the outflow is restricted (to 10-15 PSI), there is a pressure increase in the chamber. I doubt that there is enough moisture in the food product to even get the internal pressure to 10-15 PSI for very long and if it was achieved, would result in dry chicken. Additionally, if the heat is regulated using common sense, the oil will never heat to its vaporization point. AND, pressure cookers have numerous safety features such as blow-plugs, etc. Just the heat alone getting oil to vaporization temperature would MELT and OPEN the relief plugs on most pressure appliances. COMMON SENSE DUDE!!!!! Perhaps YOU should re-take thermodynamics... Happy KFC-ing!
What you said is correct. To strengthen the above, I am adding the following points: Broaster Commercial presser fryer cooks the chicken at 180 deg C and 14 PSI.
The smoke point (no boiling point for oil) of cooking oil is 220C - 240C. and Melting Temp of Aluminum pressure cookers are at 460C.
All pressure cookers operate between 10 psi to 15 psi.
Since chicken has less moisture, the amount of steam produced is less, so pressure is less.
The main idea of pressure fryer is to contain the (chicken) moisture inside the chicken and no oil enter inside the chicken. But in open frying, the moisture comes out from the chicken creates paths and oil can go inside.
Jayakumar, Chennai
Keep perishable foods refrigerated until preparation time. If you cut up meat and vegetables in advance, store them separately in the refrigerator. The slow cooker may take several hours to reach a safe, bacteria-killing temperature.
You know, the effort of getting the flavor replicating KFC is right. But come on, how can you get crispyness at the same time getting the meat tender. I just don't believe it cuz been tryin' to experiment it a couple of times but still can't get the crispness just like KFC.
I recently bought a Wear Ever Chicken Bucket pressure cooker on Ebay (they are no longer made so you must buy one used). It fries under low pressure just like KFC and no risk. The results are really outstanding. I cook it for 12 minutes, longer seems to be TOO crisp and dry.
The manual is online for free.
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