Fried Chicken in Pressure Cooker

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.