Pressure Frying Fried Chicken at Home in the Style of KFC Original Recipe
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- Опубликовано: 28 фев 2021
- This video demonstrates one way to pressure fry fried chicken at home in the style of the KFC Original Recipe chicken. There are risks involved in pressure frying. This video is not a recommendation that you pressure fry at home. If you do so, you assume all risks. And whatever you do, don't skip the disclaimers and safety discussions that are included in the video.
Here is a link to the Forums that are discussed in the video. The Forums are members only but joining is easy:
kfc11.proboards.com
Here is a link to my written guide on the Forums that contains more detail as well as links to the equipment that I show in the video (the point of the video is just to show you what one person uses - but other people go about this in other ways and get good results - so I'm not saying that you need any or all of this specific equipment):
kfc11.proboards.com/thread/50...
Here is a link to a scientific analysis of pressure fried vs. open fried chicken:
www.ncbi.nlm.nih.gov/pmc/articles/PMC3550924/
For someone who’s never made a video before, I think
You should start making them because it was straight up professional in my book.
kudos to you man .
One of the best cooking videos I have seen! Highly informative. Excellent.
I learn a lot from this video. Appreciate the first half on safety.
The color of the coating after pressure-frying looks great.
Was clearing out my subscribed RUclips channel list and came about your channel and wondered why I subscribed. Upon playing the video it was clear as day why I did! I to have a Magefesta 15 quart and a Burton 600 induction burner with thermometer to pressure fry chicken and wished I would have followed your guide. Your explained every facet of the procedure including the proper rate of spinning for the pressure relief valve, outstanding!👍
I make a pretty tasty fried chicken, using a Lodge cast iron dutch oven. I just ordered an induction unit and pressure cooker to see if that produces a better dish.
Using my dutch oven, I drop the chicken into the 1/2” of lard at 350f, cover the pot and maintain a temperature of 275-300f for 8 minutes. I then remove the lid, turn the chicken and cook uncovered at 275-300f until internal temperature hits my goal. Since we pasture-raise lean, heritage chickens… we select chickens for frying that weigh around 3 pounds for the whole, dressed bird.
Great presentation with enough science to make excellent points. I"m glad I didn't try this in my home/pressure canner (Aluminum). My first run to try out the recipe was done with boneless/skinless using peanut oil in a FryPappy, out side on my bistro porch. Thank you again for an EXCELLENT presentation. I can't imagine anything you could have left out.
This is exactly what I was looking for.
Superb walk through.
Great video!!
Xcellent video. Thanks.
Love this chicken frying brother. Keep going
Thank you for sharing. I also have a 10 quart magefesa pressure cooker and a induction cooktop. I will use your video as a guideline, thank you. From the time you put the chicken in until you take it out is 9 1/2 minutes? Counting the 90 seconds with lid off ? Or once the lid is on its 9 1/2 minutes?
Thanks!
Great Video.... great straight to the point info. !
Hello! Would it be possible to pressure fry in Fissler or Kuhn Rikon 15 psi pressure cookers? They are spring valve cookers rather than the “jiggler” variety, and I don’t know if they have the right material on their release valves.
Very professional, well presented. Thanks.
Good stuff, very informative!!
Gem of a video. Thankyou!!
Very nice video. Thanks for taking the time to do this. Very helpful
Nice Job! Very Informative.
If you dredge, dip and then dredge again, then let the coating get tacky, you wont have a problem with losing any coating
straight to the point. awesome. you should make more videos.
Think you did a great job. Thanks for your time sir
Link is restricted to the forum.
Awesome,best video yet.
Excellent presentation seems to cover the Necessary Points to be aware of.
Great job on the subject of pressure frying. I've had difficulty finding much information about it. Thanks
Amazing video🤩👍👍👍
OUTSTANDING!!! THANK YOU. Pressure cooking is a new skill I am trying to learn. But I have yet to find a video that shows WHAT to do with the used oil. You said to keep it, but don't mention just HOW to do that i.e. filter the oil, just pour it back in the bottle, label it. date it? In other words, what is the machination for saving used oil :)
what i do: i bought oil filters and a filter holder at my local restaurant cash-and-carry store, about $20, most big cities have them. i filter the used oil twice, from the pressure cooker into another large pot, then back into the jug that the oil came in. i squeeze out all of the air in the jug before screwing the cap on, then store that jug in my chest freezer until i need it again. i reuse the oil until it starts to bubble when food is added, about 5-6 times. when the oil is shot i take it to my local recycler who takes used cooking oil for free. the main thing is to store it as cold as possible with as little exposure to air and light as possible.
turbo engines blow up too easily.
wow, awesome video.
Came across this vid looking for pressure frying chicken gizzards as KFC used to do which made the gizzards tender and thus edible. They stopped using this method in the 90's because ppl didn't want to wait for 13 minutes for fresh, hot gizzards and so we started flash frying them like the livers...the gizzards became tougher than tough and inedible so nobody wanted them which is why KFC no longer offers them. And it's unfortunate because they were so good and good for you with the high protein content. Convenience and the need for it has destroyed so much in the world.
Mister Giz-Zard is out in the yard.
Fyi the valve does not need to spin to be working. It means an overexcess of steam. Depending on the chicken in the pressure cooker, you may heat the oil too high trying to achieve the spinning. Keep in mind its dependent on the amount of chicken. Usually not the case with little chicken. I did 2 pieces and tried to keep heat until it spinner. Lowered heat off came the cap at the end - oil at 355F. Be careful if you use the spinning as an indication. IMO it should NOT be used for that
That’s good advice. I agree.
@@Lalovision3D thank you! Just helping out anyone. Because Sometimes the spinning doesn't even happen to that extent or at all.
@@TechTails with any pressure cooker i just listen for a slow, steady hiss. that always means it's up to full pressure, not just when pressure frying.
I plan on selling fried chicken from the trunk of my 1952 Hudson Hornet.
The KFC11 forums doesn’t allow new people to register. Is there anyway to reach moderator?
you put fried chicken on contaminated cookie rack 😮
can we say Salmonella
we could, but the raw chicken was coated with breading so how can you say salmonella is present?
We have raised, processed, packaged and sold pastured chicken, eggs, and turkeys direct from our farm for over 20 years. I’ve gotten sprayed with raw, stinking chicken manure countless times. NEVER ONE INCIDENT OF SALMONELLA. SALMONELLA IS THE MOST OVER-RATED disease out there.
please shut up.
MY ATTEMPT TO DUPLICATE, USING IDENTICAL INDUCTION UNIT AND PRESSURE COOKER.
6,000ft altitude
1. 1.75 pounds total meat weight (4 chicken thighs).
2. Drop temperature 340f.
3. Open fry time = 90 seconds
4. Pressure cooking time = 9-1/2 minutes
5. Temperature setting during pressure cooking = 340f
6. Oil temperature when lid removed at end of pressure cook = 230f (was expecting 285 or thereabouts)
MY MISTAKE: Halfway through the open fry, I panicked. I changed the Induction cooker control from “7”, to a cooking temperature setting of 340f.
RESULTS: Pressure cooker pressure did not come to 8psi (jiggle) until 7 minutes into pressure cook.
Chicken was fully cooked internally, but skin was only slightly crispy and pretty greasy. My chicken was substantially darker than the video when it came out of the oil.
FUTURE ADJUSTMENTS… FOLLOW VIDEO STEPS EXACTLY.
SECOND ATTEMPT. Followed video exactly. Much better, but final temp still only 240f.
Are you a robot?
English teacher 101: Stop talking about what you’re going to talk about.
Please don’t try this at home.
Wake me when you finally get to actually cooking the chicken, rather than pointlessly explaining things for over 25+ minutes, yet no chicken is cooking yet.
For someone like myself that is looking to pressure fry chicken, I’ve used a pressure cooker for everything else. I’m sorry that it seemed boring to you, but I am so glad that he was so informative..
I hope you have a blessed day and I hope you got something out of this man’s video.
I’m sure you should know how to use the fast-forward device, you should’ve used it instead of bad mouthing the video.
Thankless. You are an insult to Linux users everywhere. How can you dislike details!?
@@TechTails As punishment, linux230 should be forced to compile the Linux kernel on a 486 Intel Celeron equipped with 32MB RAM.
Fantastic presentation. Very informative and no BS content. CONGRATULATIONS. Nuff said.