Haha... goes to show some psyc differences between the genders... Guga is the one worried about toys and wife is pretending to worry about him... (wife really asked, " Is the Chicken ok?")
I'm from Texas, and my mom always used a pressure cooker for fried chicken. That's the only way she knew how. I guess that's why her chicken was always great.
Best fried chicken besides my mom was Youngblood,s down on Broadway in San Antonio. Chicken Delite was good.They are around, but mainly in Canada.Never had Chicken in the Rough which is in Oklahoma.I remember the old ad, Don't cook tonight, get Chicken Delite.
Just a quick note, a domestic pressure cooker should NEVER, EVER be used to pressurise large quantities of oil. There's a reason why they're not commercially available. Pressurised oil can easily reach temperatures high enough to compromise the gasket and make the whole vessel basically an oil bomb. A pressure fryer typically operates at 5 psi above ambient, a pressure cooker is about 15 psi above ambient.
So what if u have a pressure canner that operates at up to 20 psi and has no gasket, but a metal to metal seal? I looked up an official pressure fryer that operates at max 15 psi.
Two things I love about this video, that you weren’t ashamed of showing your car accident, and that there isn’t an advertisement for raid shadow legends 😂
1 sad thing, hes sitting in his car with a mask on with the person he sits next to without a mask on at home LOL. This is sad to see so many people lose common sense.
KFC isn't soaked in buttermilk. The coating is flour, milk powder, salt and secret herbs and spices. The chicken pieces are put water for a couple of seconds and then put into the dry mixture. Then deep fried in pressure cooker for around 15 minutes.
@@en2oh Its not as good as it used to be here in the UK either. All these franchises have cut so many corners in the ingredients, that it literally smells like hot garbage from outside the store
idk about milk powder i would think that would burn a bad color but i can say for sure they do not season their chicken, it is all in the coating so its a balance of salt and flavor to meat, i make mine that way because it is fast, just clean the pieces with water then i put them in my secret dredge and fry, although i seen kfc coat the pieces then dunk them in what looks like water then in the coating again before frying for there original crispy
Old X- KFC cook employee here: You're almost right but what you're comparing is "Extra Tasty Crispy" vs "Original" Original was done in what's called a Henny Penny pressure cooker which about 20 years ago (which was about the time i was working there) the seasoning was like 4-6 different types of pepper and yes msg is a key component. Extra tasty crispy (the one you bought) is double flour dipped. First the chicken is tossed in what looks like a rock tumbler next water and for lack of a better word (chicken base in powdered form) is added which agitates the marination process. Chicken is pulled then first dipped in regular flour then dipped in buttermilk then dipped again for a second coat then just tossed in a regular fryer. I'm sure the process has changed over the years but that was my experience with it ...gg don't get me started on the old school way they used to make that gravy LOL.
@@ffwast I don't know if you a.) want to know and or b.) wish you didn't know :: 1rst off keep in mind this was about 20 some odd years ago. Remember what i said about the henny penny oil deep pressure cooker? It has a dual purpose. The oil itself after every fry was cycled through a metal filter that had something like a cardboard filter over it (this was built into the henny penny itself and had it's own cycling mechanics). Everything it caught (meaning the cardboard filter) was a component added to to the gravy, lol. So i guess you could say the "original recipe" was a key player in the "original gravy" the filter scrapings (in certain quantity) was then added to water and a factory vendor collection of what i would assume would be corn starch (maybe, not sure if you'd need corn starch with deep fried flour) and other seasonings(it didn't say on that package what the ingredients were). No idea how this is done now, but i lamented that construction at the time, lol. It's an interesting use of deep fried flour but slightly disturbing. I'm not entirely sure how that all plays together because another component in the "original" recipe was dehydrated powdered egg.
@@bleachedbit well I was under the impression it was some kind of thickened grease and chicken byproduct, which is probably an apt description of gravy, but I did expect some actual chicken content
@@ffwast well i mean, you were not wrong in your assumption that, henny penny was only used for the original recipe chicken, that's all that was ever fried in it. There were two "breading" work stations that one would have to dart between when breading the chicken they were both back to back. One was for extra tasty crispy one was for original. Each had identical (seasoned)flour sent from the KFC factory to start with but one had that weird seasoning mix added to it after said fact that came to us in a packet and had a list of ingredients on it. It was at that point that i learned it was about 4 different types of pepper msg and that weird powdered egg. That was only added to the "original" flowering station. It was dipped once and then put into a cage (which held about two whole chickens pc count wise) then dropped into the henny penny on a timer. Chicken then came out then removed and put on a flat rack to go to the display counter under the heat lamps. Now since the skin is left on i would imagine that fat renders in the deep fryer(over and over all day long i'd say about 20% chicken fat / oil at that point). Also taking into consideration that powdered egg adding to the flavor of the oil after x amount of time and all that is vacuum compressed on that filter when one cycles the oil after every fry. It's an interesting method because everything you've said is absolutely correct. It's chicken fat / grease and hella browned/burnt flour that gets in essence marinated in the oil as well as that powdered egg.
reflecting on it for a moment it's prolly the most hella seasoned roux one could create. I mean ... it's literally folded beyond with vacuum compression.
As a professional chef I can say that cooking at home can make the food taste even better for individuals, because the ingredients and their quantities can be adjusted to peoples individual tastes, the prep doesn't have to be rushed meaning that no food is precooked which you may find with some restaurants. I can make the food I serve in my restaurant even better at home because I do not have to think about using cheaper alternative ingredients needed for the up keep of the restaurant and staff salary. I love the honesty here.
I am good friends with two iron chefs where I work. They have both tried to make the KFC recipe, and while delicious, tasted nothing like Colonel Sanders' fare.
How To Butcher Your Own Chicken: Step 1: Build Chicken Coup… … Has nothing to do with this comment. I just left this here out of spite that I’m getting an error responding to someone in the top level comment who asked about butchering chickens. And for every error youtube gives me that prevents a comment from posting will just lead to it being littered across the top 20-40 comments. Fix your crapsite RUclips.
I worked in KFC outlet for 2 years, and they double bread the chicken with the flour and seasoning. Also, they don't pre-cook the chicken before the pressure cooker is put on. It was immediately covered and pressure cook for 5 mins, I think. And, they don't use wayu fat to cook chicken, they use ordinary peanut oil.
Where I worked (not corporate) they used the big pressure cookers with digital controls. We'd rack the chicken and fry it in the official cookers for 13 minutes - which is why it takes so long for them to cook more. They used those big 40-45 pound blocks of palm oil back then, now they only use canola/soy blend, at least in corporate stores.
Which is why I won't eat it as peanut oil becomes partially hydrogenated oils when heated up and is bad for us. Same with Canola oil, olive oil, all seed oils. Tallow like he used (Beef lard) is the best oil to cook in. That or pork lard.
@@keithtauber4153 Actually not true at all. Heating oil past its smoke point can reduce the amount of antioxidants in it but will definitely not add hydrogen (hydrogenate) the oil. Repeatedly heating seed oil past its smoke point for several hours can turn the oil into trans fat, but again not hydrogenated. Trans fat is bad for you so don't smoke the oil or reuse it many times. Peanut oil has a very high smoke point and will likely never smoke when frying in a home kitchen. Hydrogenated fat can contain trans fat but trans fat is not necessary hydrogenated.
When things were at their very worst: 2 Suns, Cross in the sky, 2 comets will collide = don`t be afraid - repent, accept Lord`s Hand of Mercy. Scientists will say it was a global illusion. Beware - Jesus will never walk in flesh again. After WW3 - rise of the “ man of peace“ from the East = Antichrist - the most powerful, popular, charismatic and influential leader of all time. Many miracles will be attributed to him. He will imitate Jesus in every conceivable way. Don`t trust „pope“ Francis = the False Prophet - will seem to rise from the dead - will unite all Christian Churches and all Religions as one. One World Religion = the seat of the Antichrist. Benedict XVI is the last true pope - will be accused of a crime of which he is totally innocent. "The time for the schism in the Church is almost here and you must get prepared now" "Arab uprising will spark global unrest - Italy will trigger fall out" The Book of Truth
The genuine mood shift after the damage shows that Guga works hard for where he's at and doesn't brush the repair cost off just because he can easily afford it. Much respect.
I'm from South Africa and every American I've taken to KFC down here have lost their mind! Apparently it's next level compared to the US which is crazy cos I thought that there was just the one top secret KFC recipe with the 11 herbs and spices. The very best was a few years back when they were making spicy Zinger pieces. Usually you only got Zinger wings and burgers. Its perfectly spicy and super crunchy without any oilyiness.
@@Meridee1 what would you say the difference is? It that the food is oily or just a lower quality or is the taste itself that's different? Also down here, it really does depend which branch you go to. There is one closeby that is just always bad. But if I go the one like 10 minutes out, it'd be totally different. In my part of Cape Town, I'd say that the ones in Mowbray and Observatory have always been pretty good.
Im sure this has been said somewhere in the comments already but MOST normal pressure cookers do not have oil rated gaskets in them. High pressure oil can melt the gasket and your pressure cooker so check to see that yours is oil rated or risk a ball of pressurized fire
You're talking about pressure cookers vs pressure fryers. It's also made of much thicker steel to contain the pressured oil vs pressurized water. My pressure fryer cost $250, 40 years ago and my pressure cooker cost about $50.
I worked at KFC years ago. We dipped the meat in water. The 11 herbs and spices came in a gray bag. Put the spice bag in the flour. Pressure cooked in oil. Saved browned bits at bottom to make gravy.
Yes! I remember collecting the "sludge" for gravy. My daughter recently worked for KFC and told me they don't do it that way anymore, they use pre-packaged gravy mix.
I like to turn on these videos at nighttime and watch them until I fall asleep. Then I have awesome, happy dreams about friendly people and great food. Thanks again Guga!
If you read Colonel Sanders's autobiography, he went with pressure fryers to speed up the chicken cooking process. He said it took ~45 minutes to complete an order for fried chicken using a traditional cast iron skillet. It took ~15 minutes or less (can't remember the exact time, sry) with the pressure fryer. Basically, the fried chicken output increased dramatically so they could serve more customers. This was all in the era when fast food was just beginning.
He bought the process and the recipe from someone else. I read that story too. He just took it and tweaked it a bit. He bought it because it was delicious. And many people agreed!
Also, the poultry at that time took a lot longer to cook than the broiler chickens sold for meat today. Current pressure fryers use much lower pressures than the older models the colonel started with for the same reason.
I also worked a KFC cook many years ago (and met Col. Sanders!). It may be done differently now but we always put the spices in the flour NOT separately on the chicken and the lid went on the pressure cooker right after the chicken went in. I live in England now and the KFC franchises vary greatly in the product quality from each outlet
KFC used to be excellent now it seems they have nothing but low quality, several KFC's have shut down and if they don't bring back some quality control KFC will be history .
So happy to finally see a video where you guys got it right, KFC original recipe is not crispy, it’s a tender on the skin crust, and in every single RUclips video out there they make it crispy and that’s wrong. You made man, congrats and I’m going to try your recipe for sure. Thanks!
i finally found out who guga reminds me of lol, and i won't see him the same. he's the original owner/chef from ratatouille. just so happy and has a love for food and always experimenting with new foods.
One of my first jobs was frying chicken at KFC. To be clear, only the original recipe is pressure fried while the extra crispy is fried in a traditional open fryer.
@@naturalsushicolina9073 Kfc Worker from Australia here, for Original Chicken we do a single dip chicken in water (just cause we can’t do buttermilk in a commercial style kitchen) and mix it with the original seasoned flour (secret spice mix mixed with the flour). We then pressure cook it for 15 minutes at around 175-180 Degrees Celcius (347-356F) Edit* We usually cook in batches of what we call a “6 head or 8 Head” roughly 3-4 whole chickens. So adjust temperature in how much pieces you are going to cook
So, I'm going to comment before I watch. Here is generally what I use for fried chicken. First I season the raw chicken with salt and pepper. In one bowl I have milk and an egg. In another I have flour, salt , pepper, onion powder, garlic powder, smoked paprika and poultry seasoning. Sometimes I add a little panko. I coat the chicken with the flour then into the egg/milk. Then back into the flour. Deep fry in canola oil. Comes out crispy and very tasty. Now i will watch the video.
I worked for KFC in New Zealand in the 70s. We cooked 18 pieces per pot. 10 minutes at 250 degrees 15psi. It was cooked then in hydronated cottonseed oil. ( not the best) . The chicken was dipped in milk/egg albumen. Thrown into flour with the spice mix. Dropped into the oil at 400 degrees. Lid on 2 minutes would come up to 250 degrees/ pressure. Then 10 minutes cooked
Looks good guga. I worked at a KFC in 95 and spent many hours around those pressure fryers (not the safest things in the world). I will say you put a ton more prep into your chicken than KFC did. Back then at least the chicken went from blue tubs (1/4 full of blood🤢) directly into a flower spice mix (one for original and another for extra crispy) and tossed by hand. Original went in cylindrical racks that went into the pressure fryers and extra crispy went on a flat rack and got dropped in an open fryer. Our KFC did livers and gizzards on Thursdays which used the pressure fryers, hated prep for that day...peeling the yellow skin off of the gizzards... pulling the fat off of the livers...😣
Your food photography is unmatched. Your editing is superb. Your content is informative, but WAY entertaining, too. I have NO TIME to be watching your videos, yet here I am. Absolutely splendid, over and over and over. Please never change!
I owned a dedicated pressure fryer from the late 70's/early 80's, and it made TREMENDOUS chicken! Unfortunately, it eventually died. But you cannot SAFELY use a regular pressure cooker to pressure fry... the gaskets aren't rated for the high heat of boiling oil. Every pressure cooker instruction guide stresses this implicitly. The Instant Pots and other electric pressure cookers won't get the oil hot enough to fry WITHOUT pressure, so that's not even an option. I'm all for experimentation, and I'm not saying I WON'T try this method at home, but it certainly shouldn't be advised... just sayin'.
But the oil shouldn’t boil when frying, the temp is the same as when frying regularly (less than 400f). I think a silicone gasket should be fine at that temperature, but really i’m not sure.
I love watching Guga videos, but the second I saw him say that any pressure cooker could be used, I did a double take. You are spot-on about the gaskets failing due to not being made for oil. This is a deadly time bomb! Guga! Please fix this before someone gets hurt!
you are absolutely wrong most the new ones use silicon gaskets which will handle the heat just fine. Just gotta be careful to buy the right one. It wasn't that long ago they were advertising regular pressure cookers as being able to use them for frying. the only quit doing this due to extra precautions. But if done correctly its perfectly safe to do so. Also if you use an induction its much better because it wont get too hot as the bruner reduces in heat as the oil heats up due to pressure so it keeps it at the right temperature.
@@coonassprepper5243 - dude, do with it as you will, but when the instruction books all SPECIFICALLY say DO NOT USE FOR DEEP FRYING, I personally wouldn't recommend it to 775,000 viewers... just sayin'
It is going to cost what, a couple of hundred dollars to get a dedicated pressure fryer? If the chicken turns out half as good as everyone says, it is well worth buying a new pressure fryer since you will probably make this more than once and it isn't worth having your pressure cooker explode and spray hot oil all over your kitchen.
A cheat is preparing your chicken pieces in a bamboo steamer (or any steamer) to where they just finish cooking throught as you let them sit and cool under some cover that won’t allow too much moisture to escape. You can even discretely flavour the pieces during steaming. Then when they’ve cooled you batter them and deep fry. Much shorter cook time, because you only need to reheat and make a crust. YOu won’t run into the batter turning too dark before the meat is cooked through, and any spices will survive better - and all juices are still retained within the meat because less moisture is lost to prolonged deepfrying. Thank me later as they say - or don’t, but enjoy …
@@foobarmaximus3506 You preserve juices, you can add flavour and aroma, you can keep them cold and ready for frying in the fridge without them drying in the fridge, you can fry faster and at a higher temperature, without risking burning the crust before its done. Doing this prep somewhat imitates what a pressure cooker might do if you dont own one, and it means you can fry a bigger batch more quickly and have hot food ready for everyone at the same time. It’s more gentle on the meat which is much more tender than just dunking it in oil. A Finally you can make a nice soup or sauce from the runoff in your pan
@@KvltKommando Works a treat. You can do similar things with say pork belly, shank or shoulder for some preparations. Not adding batter but just deepfrying the cooled, steamed meat then perhaps going on to add a thick sweet/sour”spicy glace and then smoking it in the wok over some sugar, rice and tea leaves. Time consuming but awesome with a fairly fatty cut.
I worked at KFC for 11 years starting back in the early 90's. I loved being in the kitchen and cooking the chicken, I still love it to this day! We were able to cook 54 pieces or 6 chickens worth of meat at a time on a 6 rack clam-shell cage. The time varied depending on how much we cooked at a time, but I think it was between 14-18 minutes at 350. we breaded 18 pieces at a time. Put the pieces in a basket, dip it in water, drain and shake off the water and spread it into the seasoning flour. At the time we had a procedure on how to fold and press the chicken in the flour. We'd lift out two pieces at a time and knock them together to remove excess flour and place them on the rack. Once all breaded, close the cage, carry it to the pressure cooker and carefully lower it into the oil. Close and lock the lid and press the button to start the timer. Once the timer hit 0, it released the pressure, and once the pressure was safe enough we'd open the lid, lift the basket out with a special handle and hang it over the cooker to let the excess oil drip. After that we'd take it to the unloading rack, hang the basket open and place the chicken onto a wire rack on a sheet and load it up, and into the warning cabinet to sell. Unfortunately in Canada at least, they've done away with the traditional 9 cut of chicken and combined the Ribs, Thighs, and breast into smaller cuts of meat which is a huge disappointment. I would love to try your version! It looks so good, and marinating it in the butter milk is such a cool idea! Thanks for the awesome videos!
Here in Chile, KFC is not the same as 20 years ago, the chicken now is dry like a desert and I get stomachache just eating a couple of pieces. Thanks Guga for teaching me how to cook it.
I remember KFC in the early 90s being good, and then sometime in the 2000s they changed something up and it really didn't taste as good. My personal favorite anymore is Popeye's, their spicy chicken is great. But learning to make it at home is always the better option.
Hey Guga, If you finish it in the oven it will always always be dryer than doing the full cook in the oil. If you worry about it not being cooked fully inside, need to do a double fry. Lower temp first fry, and then higher temp second fry
It's called a "Broaster". It's a proprietary deep frying device that has a heated reservoir that holds the oil and a lid that slides on a rail from the back to the front and closes down over the pot to seal it under pressure. They use them in many restaurants and I know for a fact that they use them in our KFC because I know people who have worked there. They have a way about making your chicken very crisp and juicy. We have one where I work and the chicken is great out of them, although KFC is still way better. It has just as much to do with their breading as it does with their frying method.
just getting to the deep frying cooker part, YES it makes a huge difference, our local store has a pressure cooker deep fryer (huge one) and they sell hot chicken in the deli nearly every single day because its so good.
I still eat KFC to this day but the old KFC is sth completely different, I still remember the mild spiciness from the crushed pepper it was like an explosion of flavor in your mouth. I wish they released that chicken as a limited edition so kids can understand why KFC was so legendary back then.
That's what made the original KFC great! The fact that they use to deep fry in beef tallow, not vegetable oil. Their gravy tasted great, not like "Lipton Cup of Soup". I miss the real original KFC. Thanks guys.
I just hated the fact American health organizations and government tried convincing the world to stay away from Asian food because of MSG, but they knowingly accepted it their own American brands with pride and promotion saying they make the best tasting food without releasing where the taste came from MSG.
To me, the three most prominent aspects of KFC are: Saltiness infused throughout the flesh, black pepper and the coating caramelized enough for sweetness. Anything else used I'm unable to recognize.
a lot of sources say its white pepper :) it gives a little bit of that heat too! the pressure frying method will definitely get the salt further into the meat.
5:38 - “So now I say it is enough talking and let’s cook this steak” Guga makes videos cooking steaks so often he goes into autopilot while making a chicken video, lol
Nice video and awesome looking chicken! Just like to point out that the manual of the Kuhn Rikon pressure cooker does explicitly state that we should never deep fry inside the unit. I think you ought to mention in your video and that viewers are doing this at their own risks.
Guga is one of those people i'd like to have as a friend, he's a really nice guy, a decent person and a true family man! And his content is always interesting, educational and mouth watering 😋
Ok my brothers from another mother im adopting your channel. Loved the video! My 2 cents worth. I hope you got the wagu fat to 350° first then added the chicken. This is more aimed at the peeps that are using oil. Ill be using crisco. Where do i get wagu fat? Im assuming we are talking the fat from wagu beef. Im a noob to deep fry pressure cooking, but watching lots of you tube. I wish i could use my insta pot but as i found out it wont get hot enough. Thanks bros! You guys rock, and wifie is a keeper bro!
I love watching Guga because i love his family love. My family is not close or really on good terms with one another so i dont really get to experience that type of stuff. Somehow whenever i watch Guga and see him interacting with his family, and eating good homecooked food it makes me feel so strange. I feel happy and i feel content. Whenever im eating i usually throw on a guga video
Mr. Guga, I got my 87 year old mom to finally watch RUclips. She loved this video about fried chicken and she said she wanted to be one of your taste testers lol. Blessings
4:15 you should try Potato flour (noy potato starch) Guga. It's like dehydrated potatoes, but flour. It made the best chicken I've ever tasted, it's quite expensive though, but definitely worth it.
What were the times and temps for the cast-iron/oven method? I imagine the oil was 350F, but for how long, and then in the oven at what temp for how long?
Guga é uma grande inspiração para mostrar que não é "errado" ter um sotaque enquanto falamos uma língua estrangeira, diferente do que geralmente somos ensinados.
Well, if he didn't kill Angel for ruining his cast iron skills, I think Angel's pretty safe going forward... (....where "safe" = "gets all the weird experiments")
Close to the Original method so KFC uses a sodium (MSG) powder buttermilk mixture with water base so it gets more into the chicken then marinade the chicken overnight and the herbs are in the flour breading before the pressured rack bird cage dropped into the pressure cage! they do this 7-4-7 step! This means drop the chicken in the flour roll the chicken 7 times then put it in a drop bucket in water shake it 4 times then back in the flour 7 more rolls then loaded! Wings legs top the rack and breast and thighs bottom! Herb Thyme, White Pepper, Dry Mustard, Paprika, Garlic Salt, Celery Salt, Ground Oregano, Dry Basil, Sea Salt, Ground Ginger! Important is the Pressured Fryer this type herb won't burn in just a typical deep fryer! That is where they use extra crispy where fewer herbs in it!
@@shavinmccrotch9435 You forgot your commas too, Dumbass! "I can't even read this mess>,< without some punctuation. (This next part makes you sound robotic) Use periods and commas, because they exist for a reason! Thanks!" and that thanks do make you sound like you're attacking someone like a toxic moron!
@@shavinmccrotch9435 You want to criticize people, but you're using broken English as well! Let's correct your grammar and the errors of your way! "I can't even read this! It's a mess, especially without using punctuation, periods, and commas. You know they exist for a reason?"
@@shavinmccrotch9435 Trying to act smarter than others just exposes you to look like a bigger moron than you are! It takes more will to understand someone than to insult someone! Especially for the same mistakes you are making yourself!
I watched a lot of your vids but I really enjoyed something different. This video should be an example of a positive direction you guys can take to keep up the feeling of fun and variety.
Alright Guga, Beef Jerky Challenge. I normally use round steak. How about we try different methods; smoked, dehydrated, oven, combination? How about meat choice; ribeye, sirloin, strip, wagyu? The best seasoning?
nice video... a couple of questions please. (1) The oil is vegetable oil and 172 Celcious. The heat is on max 9. When I put 5-6 pieces of chicken the temp falls to 120-130 C !! When do i start counting the 2 minutes? When all pieces are in and start to count 2 minutes no matter that the temp has fallen OR wait until the temp rises again to 172 and THEN start counting 2 minutes? (2) When I put the lid on , I lower the heat to 1-2 ... the pressure valve might never open during the 9 next minutes... is that ok? Very important questions (for me anyway)... I did as you said but did not get the crispiness.... thanks a lot
I used to work at Ryan's Steakhouse ba k in the day. We cooked our chicken in one of those giant pressure fryers. I always explain to people that's why they will never be able to get the same consistency cooking fried chicken in a pan. You can experiment with the spices and get the same flavor but not the texture.
Ryan's Steakhouse went out of business where I live because they gave too many people the Food Poisoning. Or the poops, at least. I used to eat there if I got "backed up". Until I saw the little gross kids playing in the chocolate fountain. Ick. Still bad memories.
@@foobarmaximus3506 Yea you eat a lot of leftovers there for sure. The only stuff we threw out at the end of shift was anything fried and gravy. Everything else was stored in the cooler and reheated the next day. I also saw a guy drop a whole pan of fried potatoes on the floor in the fry area and he just scooped them up and put them on the salad bar lol.
My dad tried to make KFC’s original recipe fried chicken at home back in the 90’s. He fooled around with the different herbs and spices and finally did it. He pressure fried the chicken also.
I would like to have seen a batch of pressure cooked without the Wagu fat to see if the Wagu is night and day to regular oil. Not everybody is going to have Wagu fat for $30 per container.
I was a KFC cook for about 4 months so I actually know exactly how their chicken is cooked. With original, you will dip the chicken in water, then toss it in the flour and seasoning mix, and then rack it to put in the pressure fryer. The pressure fryers like to operate at about 300 degrees F, but they will function down to 275 and up to 350. The chicken will go in uncooked and will be cooked for 16 minutes and 30 seconds, and the fryers will depressurize 1 minute before the timer goes off. Once it's out, its done. I believe that this overcooks the chicken but I imagine the the Colonel is better safe then sorry when it comes to management.
strange, probably just ends up getting chicken out faster. I've also heard of some locations having 8-head cages, whereas our location only had 6-heads.
Mono Sodium Glutamate is very simply exactly what it is. Salt molecules bonded to glutamic acid. Ever ate a tomato? You had MSG. Seaweed? MSG. MSG is just a scientists successful attempt to make the flavor described as "umami" into a salt based seasoning. There is not, and has never been any correlation between MSG and adverse health effects. The fear of MSG has been studied very thoroughly and has been confirmed to be a wholly fabricated myth steeped in anti-chinese racism of the 70s and 80s that centered itself around asian cuisines.
Engineer here that used to work at a KFC. Deep frying with a pressure cooker doesn't make it better, it just cooks it quicker. Their secret is in their oil management. Their seasoning is pretty basic, but everything except the original chicken gets cooked in open air fryers with fresh oil (Fries, tenders, popcorn chicken, extra crispy chicken). Every night they add a chemical that helps collect all the solids in the oil and they filter them out. It helps extend the life of the oil while continuously adding more flavor. After the oil reaches a certain darkness, they transfer it to the pressure cookers. The oil is the highest cost for any company that uses fryers. Therefore, they have mastered a way to reuse their oil longer than the average company which helps cut cost while creating more and more flavor in their food. Pretty smart to be honest.
@@d_triqxonthefixx um idk what you want to know, but they go through so much oil that they pump fresh oil into the open air fryers using the equivalent of a gas hose and nozzle. The original chicken, extra crispy chicken, and chicken tenders are hand breaded. The grilled chicken has a separate seasoning and gets cooked in the same oven as the pot pies, biscuits, and cookies. The pot pies are made using old chicken and mixed with a vegatable and gravy mix, scooped into the tins, then covered with a premade frozen crust. The mashed potatoes are flaked potatoes like box potatoes but they do get a butter substitute added to them. The chicken comes frozen in bags already cut into pieces but it is basically 1 chicken per bag. The extra crispy chicken gets breaded twice. My favorite thing to make was a chicken tender biscuit in the morning. I would take a fresh biscuit and a fresh tender then put some honey, hot sauce, and a pickle on it. When everything is fresh it is so good.
Love this episode it's something a little different than what you normally do , I like the family interaction and I love that you took us on a field trip with you to get the chicken haha you guys are awesome God bless have a yummy blessed day! 🔥💯👍🙏🍗🍗
I cooked at a rastaurant which had a Broaster, which is a pressure fryer. We used it for potato wedges, and fried chicken. The fried chicken came frozen, we would just thaw the outside and bread it, and put it in the Broaster for 12-15min. It would fully cook even the frozen chicken. It was delicous, we sold quite a bit, even though it was mostly a fish n chips place.
Guga: “After the accident I decided to do something special. This is a 35 day dry aged Miami wagyu marbling score infinity- the rarest meat on earth.” Fans: “Where’s Angel?”
Dang it Guga..... you are the best overall cook on the internet for meat lovers. I challenge you for a cook off since I''ll truly loose and get enjoy all your wonderful cooking. :)
I remember waaaay back when, my Mom would get mad at me because Kentucky Fried Chicken with the pressure fryer would make the bones so soft that I would eat the bones too. Mom was worried that I would get digestive issues.
I tried the pressure cooker for 18mins and it was the best fried chicken that I had ever ate and I cannot wait to buy more chicken tomorrow!! The pressure cooker makes it fluffy and almost a baked taste but it is amazing!!
So that's the secret to how amazing the texture on Korean fried chicken is...when I was in Seoul I've never had better fried chicken in my life, and it just wasn't the same in the US. Turns out it's a pressure cooker lol.
Chick-fil-A or KFC?
chick fil a
Popeyes
KFC all the way.. Asia version and guga version always the best
KFC of course
KFC
You are so dedicated to food that you got into a car accident for us 🥺🥺🥺
ngl I’d get into a car accident if it meant I got chicken nuggies
smelly
if i got wagyu id glady get into an accident
so wheres my wagyu nick? hmm?
you tell him
@@goodordeals6606 I'd gladly cause the accident if it ment I'm getting nuggies and wagyu
It's so heartwarming and wholesome to see the first thing his wife asks is "Are you okay?"
She's a keeper for sure
even my mom will ask about the car first 🤣
That was angel
That's like normal. Everything else would be crazy stupid.
Haha... goes to show some psyc differences between the genders... Guga is the one worried about toys and wife is pretending to worry about him... (wife really asked, " Is the Chicken ok?")
Guga: "dont worry guys i wont kill angel"
Me: Jeez Guga, that's kinda harsh trying to dry age him alive.
😆😆😆😆
lmao
🤣🤣
@Some corrupted dude who's racist wagyu A5 angel
nononono you wouldn't understand it's perfectly reasoinable dry aging him alive
I'm from Texas, and my mom always used a pressure cooker for fried chicken. That's the only way she knew how. I guess that's why her chicken was always great.
Best fried chicken besides my mom was Youngblood,s down on Broadway in San Antonio. Chicken Delite was good.They are around, but mainly in Canada.Never had Chicken in the Rough which is in Oklahoma.I remember the old ad, Don't cook tonight, get Chicken Delite.
very dangerous
@@RH-zc5dqReally why?
Just a quick note, a domestic pressure cooker should NEVER, EVER be used to pressurise large quantities of oil. There's a reason why they're not commercially available. Pressurised oil can easily reach temperatures high enough to compromise the gasket and make the whole vessel basically an oil bomb. A pressure fryer typically operates at 5 psi above ambient, a pressure cooker is about 15 psi above ambient.
So what if u have a pressure canner that operates at up to 20 psi and has no gasket, but a metal to metal seal? I looked up an official pressure fryer that operates at max 15 psi.
I was looking for this comment. I'm pretty sure you shouldn't be frying in a normal pressure cooker. Unless you do really want to kill Angel.
I was thinking just that, doesn't seems to safe at all!!
you have no idea what youre talking about....
I had to look for this comment. Using the pressure cooker everyone already has is a terrible idea.
Two things I love about this video, that you weren’t ashamed of showing your car accident, and that there isn’t an advertisement for raid shadow legends 😂
WAR THUNDER
@@notchipotle LOL
@@notchipotle I get down on that game lol
1 sad thing, hes sitting in his car with a mask on with the person he sits next to without a mask on at home LOL. This is sad to see so many people lose common sense.
@@TheIdiotChallenege Sad and LOL doesn't belong together
Guga's wife only caring about if he was okay was so wholesome.
Things can be replaced. People cant. :)
Guga wife was thinking about. good no missing his good food
The truck is worth $60,000. Guga is worth tens of millions.
@@SS-dm5iy Guga is priceless
I feel like most people would say that. Not saying it isn't wholesome though.
KFC isn't soaked in buttermilk. The coating is flour, milk powder, salt and secret herbs and spices. The chicken pieces are put water for a couple of seconds and then put into the dry mixture. Then deep fried in pressure cooker for around 15 minutes.
In Canada, many years ago the chicken parts came pre brined. In recent years, they’ve cut back on quality. It just isn’t the same now. Sad
@@en2oh Its not as good as it used to be here in the UK either. All these franchises have cut so many corners in the ingredients, that it literally smells like hot garbage from outside the store
@@en2oh how do you know this for sure that they were brined?
idk about milk powder i would think that would burn a bad color but i can say for sure they do not season their chicken, it is all in the coating so its a balance of salt and flavor to meat, i make mine that way because it is fast, just clean the pieces with water then i put them in my secret dredge and fry, although i seen kfc coat the pieces then dunk them in what looks like water then in the coating again before frying for there original crispy
Old X- KFC cook employee here: You're almost right but what you're comparing is "Extra Tasty Crispy" vs "Original" Original was done in what's called a Henny Penny pressure cooker which about 20 years ago (which was about the time i was working there) the seasoning was like 4-6 different types of pepper and yes msg is a key component. Extra tasty crispy (the one you bought) is double flour dipped. First the chicken is tossed in what looks like a rock tumbler next water and for lack of a better word (chicken base in powdered form) is added which agitates the marination process. Chicken is pulled then first dipped in regular flour then dipped in buttermilk then dipped again for a second coat then just tossed in a regular fryer. I'm sure the process has changed over the years but that was my experience with it ...gg don't get me started on the old school way they used to make that gravy LOL.
How did they make the gravy
@@ffwast I don't know if you a.) want to know and or b.) wish you didn't know :: 1rst off keep in mind this was about 20 some odd years ago. Remember what i said about the henny penny oil deep pressure cooker? It has a dual purpose. The oil itself after every fry was cycled through a metal filter that had something like a cardboard filter over it (this was built into the henny penny itself and had it's own cycling mechanics). Everything it caught (meaning the cardboard filter) was a component added to to the gravy, lol. So i guess you could say the "original recipe" was a key player in the "original gravy" the filter scrapings (in certain quantity) was then added to water and a factory vendor collection of what i would assume would be corn starch (maybe, not sure if you'd need corn starch with deep fried flour) and other seasonings(it didn't say on that package what the ingredients were). No idea how this is done now, but i lamented that construction at the time, lol. It's an interesting use of deep fried flour but slightly disturbing. I'm not entirely sure how that all plays together because another component in the "original" recipe was dehydrated powdered egg.
@@bleachedbit well I was under the impression it was some kind of thickened grease and chicken byproduct, which is probably an apt description of gravy, but I did expect some actual chicken content
@@ffwast well i mean, you were not wrong in your assumption that, henny penny was only used for the original recipe chicken, that's all that was ever fried in it. There were two "breading" work stations that one would have to dart between when breading the chicken they were both back to back. One was for extra tasty crispy one was for original. Each had identical (seasoned)flour sent from the KFC factory to start with but one had that weird seasoning mix added to it after said fact that came to us in a packet and had a list of ingredients on it. It was at that point that i learned it was about 4 different types of pepper msg and that weird powdered egg. That was only added to the "original" flowering station. It was dipped once and then put into a cage (which held about two whole chickens pc count wise) then dropped into the henny penny on a timer. Chicken then came out then removed and put on a flat rack to go to the display counter under the heat lamps. Now since the skin is left on i would imagine that fat renders in the deep fryer(over and over all day long i'd say about 20% chicken fat / oil at that point). Also taking into consideration that powdered egg adding to the flavor of the oil after x amount of time and all that is vacuum compressed on that filter when one cycles the oil after every fry. It's an interesting method because everything you've said is absolutely correct. It's chicken fat / grease and hella browned/burnt flour that gets in essence marinated in the oil as well as that powdered egg.
reflecting on it for a moment it's prolly the most hella seasoned roux one could create. I mean ... it's literally folded beyond with vacuum compression.
Guga-"Im going to kill him"
Fans-"Dry aged Angel FINALLY!!!"
i was actually thinking he's gonna get dry aged LOL
Deep fried angel
so close, yet so far. One day
Literally no one. Dude...
@@AndyOG2000 *EVERYONE* except you.
As a professional chef I can say that cooking at home can make the food taste even better for individuals, because the ingredients and their quantities can be adjusted to peoples individual tastes, the prep doesn't have to be rushed meaning that no food is precooked which you may find with some restaurants. I can make the food I serve in my restaurant even better at home because I do not have to think about using cheaper alternative ingredients needed for the up keep of the restaurant and staff salary. I love the honesty here.
As a dude who has no formal culinary training (only 20 years of on-the-job experience) I could not agree with you more.
What this guy said! I love home cooking!
I am good friends with two iron chefs where I work. They have both tried to make the KFC recipe, and while delicious, tasted nothing like Colonel Sanders' fare.
Bollocks nothing is better than the original...every chef that has tried to emulate fails
How To Butcher Your Own Chicken:
Step 1: Build Chicken Coup…
…
Has nothing to do with this comment. I just left this here out of spite that I’m getting an error responding to someone in the top level comment who asked about butchering chickens.
And for every error youtube gives me that prevents a comment from posting will just lead to it being littered across the top 20-40 comments. Fix your crapsite RUclips.
I worked in KFC outlet for 2 years, and they double bread the chicken with the flour and seasoning. Also, they don't pre-cook the chicken before the pressure cooker is put on. It was immediately covered and pressure cook for 5 mins, I think. And, they don't use wayu fat to cook chicken, they use ordinary peanut oil.
Where I worked (not corporate) they used the big pressure cookers with digital controls. We'd rack the chicken and fry it in the official cookers for 13 minutes - which is why it takes so long for them to cook more. They used those big 40-45 pound blocks of palm oil back then, now they only use canola/soy blend, at least in corporate stores.
Which is why I won't eat it as peanut oil becomes partially hydrogenated oils when heated up and is bad for us. Same with Canola oil, olive oil, all seed oils. Tallow like he used (Beef lard) is the best oil to cook in. That or pork lard.
@@keithtauber4153 Actually not true at all. Heating oil past its smoke point can reduce the amount of antioxidants in it but will definitely not add hydrogen (hydrogenate) the oil. Repeatedly heating seed oil past its smoke point for several hours can turn the oil into trans fat, but again not hydrogenated. Trans fat is bad for you so don't smoke the oil or reuse it many times. Peanut oil has a very high smoke point and will likely never smoke when frying in a home kitchen. Hydrogenated fat can contain trans fat but trans fat is not necessary hydrogenated.
@@keithtauber4153 Olive oil is not a seed oil?
Only on the extra crispy!
Im starting to believe that Guga eats a spoon of wagyu fat when he wakes up just to start the day in the best mood possible
He forgot to do that on the day he crashed his car though 😂
@@ahriik BAHHAHAHHQHQHQHQHWHQ
gotta do what you gotta do
Let’s do iiiiiitt!!!
Nothing like a nice heart attack to start off the day
*coming soon*
Guga: "I tried deep frying dry aged meat that was fed wagyu and other premium meats while alive!"
Fans: "Where's Angel?"
Just like that guy from Texas Chainsaw Massacre 2 "folks love the prime meat!"
That's fuckin dark bro
He became an angel quite literal an angel
When things were at their very worst:
2 Suns, Cross in the sky, 2 comets will collide = don`t be afraid - repent, accept Lord`s Hand of Mercy.
Scientists will say it was a global illusion.
Beware - Jesus will never walk in flesh again.
After WW3 - rise of the “ man of peace“ from the East = Antichrist - the most powerful, popular, charismatic and influential leader of all time. Many miracles will be attributed to him. He will imitate Jesus in every conceivable way.
Don`t trust „pope“ Francis = the False Prophet
- will seem to rise from the dead
- will unite all Christian Churches and all Religions as one.
One World Religion = the seat of the Antichrist.
Benedict XVI is the last true pope - will be accused of a crime of which he is totally innocent.
"The time for the schism in the Church is almost here and you must get prepared now"
"Arab uprising will spark global unrest - Italy will trigger fall out"
The Book of Truth
Angel is too lean. He wouldn't be good eatin'.
The genuine mood shift after the damage shows that Guga works hard for where he's at and doesn't brush the repair cost off just because he can easily afford it. Much respect.
plus its just cosmetic damage, if i did something like that to a vehicle, id have fun with it and put a funny decal on it
I'm from South Africa and every American I've taken to KFC down here have lost their mind! Apparently it's next level compared to the US which is crazy cos I thought that there was just the one top secret KFC recipe with the 11 herbs and spices.
The very best was a few years back when they were making spicy Zinger pieces. Usually you only got Zinger wings and burgers. Its perfectly spicy and super crunchy without any oilyiness.
It's because US chicken are so low quality that can't even call them Chikcen in Europe
I wonder what's the difference. KFC in Germany doesn't compare to what I was used to growing up in Cape Town.
@@Meridee1 what would you say the difference is? It that the food is oily or just a lower quality or is the taste itself that's different?
Also down here, it really does depend which branch you go to. There is one closeby that is just always bad. But if I go the one like 10 minutes out, it'd be totally different. In my part of Cape Town, I'd say that the ones in Mowbray and Observatory have always been pretty good.
Guga: I would never kill my nephew
Guga next video: hey guys, angel is on a trip and I got some special new "mystery meat"
Im sure this has been said somewhere in the comments already but MOST normal pressure cookers do not have oil rated gaskets in them. High pressure oil can melt the gasket and your pressure cooker so check to see that yours is oil rated or risk a ball of pressurized fire
You're talking about pressure cookers vs pressure fryers. It's also made of much thicker steel to contain the pressured oil vs pressurized water. My pressure fryer cost $250, 40 years ago and my pressure cooker cost about $50.
I worked at KFC years ago. We dipped the meat in water. The 11 herbs and spices came in a gray bag. Put the spice bag in the flour. Pressure cooked in oil. Saved browned bits at bottom to make gravy.
Yes! I remember collecting the "sludge" for gravy. My daughter recently worked for KFC and told me they don't do it that way anymore, they use pre-packaged gravy mix.
Remember guys! Steve Otting is NOT suicidal. Protec dis mayne
i remember that process exactly, except for collecting the bits for gravy, we just used the sad gravy mix.
How do you use those brown bits to make the gravy??
@@harlandmct What is it with people thinking advancements are inherently bad?
I like to turn on these videos at nighttime and watch them until I fall asleep. Then I have awesome, happy dreams about friendly people and great food. Thanks again Guga!
If you read Colonel Sanders's autobiography, he went with pressure fryers to speed up the chicken cooking process. He said it took ~45 minutes to complete an order for fried chicken using a traditional cast iron skillet. It took ~15 minutes or less (can't remember the exact time, sry) with the pressure fryer. Basically, the fried chicken output increased dramatically so they could serve more customers. This was all in the era when fast food was just beginning.
He bought the process and the recipe from someone else. I read that story too. He just took it and tweaked it a bit. He bought it because it was delicious. And many people agreed!
Also, the poultry at that time took a lot longer to cook than the broiler chickens sold for meat today. Current pressure fryers use much lower pressures than the older models the colonel started with for the same reason.
I work as a cook at KFC and while it depends on how much chicken you cook it generally takes between 13-15 minutes to pressure fry everything
@@Anon24052 how many chickens you cook at a time?
I love how Guga never hates on fast food. Like other pretentious chefs.
Yea I noticed that too. He never says anything bad, even in that McDonald episode. Guga is a stand up guy.
Does that exempt Gordon Ramsay as one of the pretentious chefs? Hahaha
I love Joshua Weissman but the way he hates on fast food is just annoying af i mean fast food isnt great but he makes it seem like sewage waste
he's not a chef tho
@@MichelleObamasBBC agreed
I also worked a KFC cook many years ago (and met Col. Sanders!). It may be done differently now but we always put the spices in the flour NOT separately on the chicken and the lid went on the pressure cooker right after the chicken went in.
I live in England now and the KFC franchises vary greatly in the product quality from each outlet
I worked for them in the 70s in New Zealand. Exactly right
KFC used to be excellent now it seems they have nothing but low quality, several KFC's have shut down and if they don't bring back some quality control KFC will be history .
@@ccclc6159So true, the KFC taste of today has drastically changed, I remember how good it tasted 15+ years ago
So happy to finally see a video where you guys got it right, KFC original recipe is not crispy, it’s a tender on the skin crust, and in every single RUclips video out there they make it crispy and that’s wrong. You made man, congrats and I’m going to try your recipe for sure. Thanks!
Guga : "I'd never kill him, don't worry in the comments"
Fans : "How can you dry age him then??"
simply do it alive
What’s wrong with you?
@@dirtspritestuff5850 live aging.
@@glitchmanshandle Life cycle be like:
Don't need both his arms to survive.
i finally found out who guga reminds me of lol, and i won't see him the same. he's the original owner/chef from ratatouille. just so happy and has a love for food and always experimenting with new foods.
Chef Gusteau, I think his name is. (2 years later, I know. lol)
One of my first jobs was frying chicken at KFC. To be clear, only the original recipe is pressure fried while the extra crispy is fried in a traditional open fryer.
what temperature and time? im going crazy experimenting on a traditional fryer
@@naturalsushicolina9073 extra crispy is 22 minutes and original I believe was 16 minutes
@@biggle3012
time doesn't matter when we don't know the temperature tho
@@asdfomfglol 350 degrees
@@naturalsushicolina9073 Kfc Worker from Australia here, for Original Chicken we do a single dip chicken in water (just cause we can’t do buttermilk in a commercial style kitchen) and mix it with the original seasoned flour (secret spice mix mixed with the flour). We then pressure cook it for 15 minutes at around 175-180 Degrees Celcius (347-356F)
Edit*
We usually cook in batches of what we call a “6 head or 8 Head” roughly 3-4 whole chickens. So adjust temperature in how much pieces you are going to cook
So, I'm going to comment before I watch.
Here is generally what I use for fried chicken.
First I season the raw chicken with salt and pepper. In one bowl I have milk and an egg. In another I have flour, salt , pepper, onion powder, garlic powder, smoked paprika and poultry seasoning. Sometimes I add a little panko.
I coat the chicken with the flour then into the egg/milk. Then back into the flour. Deep fry in canola oil. Comes out crispy and very tasty.
Now i will watch the video.
Guga: You can use the pressure cooker you have at home.
Me: Grabs best cooking pot and 2 rolls of duct tape to try this recipe.
🤣
Knock yourself out, kids do not try this at home.
🤣🤣🤣
I worked for KFC in New Zealand in the 70s. We cooked 18 pieces per pot. 10 minutes at 250 degrees 15psi. It was cooked then in hydronated cottonseed oil. ( not the best) . The chicken was dipped in milk/egg albumen. Thrown into flour with the spice mix. Dropped into the oil at 400 degrees. Lid on 2 minutes would come up to 250 degrees/ pressure. Then 10 minutes cooked
what're the eleven herbs and spices?
@@cvspvr I don’t think the employees know, pretty sure only the big boss knows
Looks good guga. I worked at a KFC in 95 and spent many hours around those pressure fryers (not the safest things in the world). I will say you put a ton more prep into your chicken than KFC did. Back then at least the chicken went from blue tubs (1/4 full of blood🤢) directly into a flower spice mix (one for original and another for extra crispy) and tossed by hand. Original went in cylindrical racks that went into the pressure fryers and extra crispy went on a flat rack and got dropped in an open fryer. Our KFC did livers and gizzards on Thursdays which used the pressure fryers, hated prep for that day...peeling the yellow skin off of the gizzards... pulling the fat off of the livers...😣
Guga finna open up his own fastfood chain, GugaInc.
WTF why you are in every video I watch?!
You watch all the same people as me
Wow
@@zevelgamer. Because he's trying to promote his channel
@Just a kengan fan Who's complaining?
Every time when guga puts *anything* in his mouth: O.O OMG, THE FLAVOUR!
Angel: yeah it's good.
honestly, almost all Guga's cook is meat, steak especially, I wouldn't surprised if Angel's tongue is going numb after a while
@@kakarot2430 I think guga just over reacts, angel is more authentic i guess.
@@kakarot2430 and yeah, my tongue would be numb after years eating steak in a daily basis lol
Guga : "he's family, I'm not gonna hurt him"
Comments : Then you're not gonna dry age him??
Its not him who will dry age him
In another universe he goes nuts and butcher dry age angel and breaks the internet and goes to prison
This is my very 1st video watching of this channel. I so love the energy of these guys lol. Awesome. 👍
Your food photography is unmatched. Your editing is superb. Your content is informative, but WAY entertaining, too. I have NO TIME to be watching your videos, yet here I am. Absolutely splendid, over and over and over. Please never change!
Best comment I ever read. Cheers mate!
I owned a dedicated pressure fryer from the late 70's/early 80's, and it made TREMENDOUS chicken! Unfortunately, it eventually died. But you cannot SAFELY use a regular pressure cooker to pressure fry... the gaskets aren't rated for the high heat of boiling oil. Every pressure cooker instruction guide stresses this implicitly.
The Instant Pots and other electric pressure cookers won't get the oil hot enough to fry WITHOUT pressure, so that's not even an option.
I'm all for experimentation, and I'm not saying I WON'T try this method at home, but it certainly shouldn't be advised... just sayin'.
But the oil shouldn’t boil when frying, the temp is the same as when frying regularly (less than 400f). I think a silicone gasket should be fine at that temperature, but really i’m not sure.
I love watching Guga videos, but the second I saw him say that any pressure cooker could be used, I did a double take. You are spot-on about the gaskets failing due to not being made for oil. This is a deadly time bomb! Guga! Please fix this before someone gets hurt!
you are absolutely wrong most the new ones use silicon gaskets which will handle the heat just fine. Just gotta be careful to buy the right one. It wasn't that long ago they were advertising regular pressure cookers as being able to use them for frying. the only quit doing this due to extra precautions. But if done correctly its perfectly safe to do so. Also if you use an induction its much better because it wont get too hot as the bruner reduces in heat as the oil heats up due to pressure so it keeps it at the right temperature.
@@coonassprepper5243 - dude, do with it as you will, but when the instruction books all SPECIFICALLY say DO NOT USE FOR DEEP FRYING, I personally wouldn't recommend it to 775,000 viewers... just sayin'
It is going to cost what, a couple of hundred dollars to get a dedicated pressure fryer? If the chicken turns out half as good as everyone says, it is well worth buying a new pressure fryer since you will probably make this more than once and it isn't worth having your pressure cooker explode and spray hot oil all over your kitchen.
A cheat is preparing your chicken pieces in a bamboo steamer (or any steamer) to where they just finish cooking throught as you let them sit and cool under some cover that won’t allow too much moisture to escape. You can even discretely flavour the pieces during steaming. Then when they’ve cooled you batter them and deep fry. Much shorter cook time, because you only need to reheat and make a crust. YOu won’t run into the batter turning too dark before the meat is cooked through, and any spices will survive better - and all juices are still retained within the meat because less moisture is lost to prolonged deepfrying. Thank me later as they say - or don’t, but enjoy …
Why? That's a lot more mess for what gain?
@@foobarmaximus3506 You preserve juices, you can add flavour and aroma, you can keep them cold and ready for frying in the fridge without them drying in the fridge, you can fry faster and at a higher temperature, without risking burning the crust before its done. Doing this prep somewhat imitates what a pressure cooker might do if you dont own one, and it means you can fry a bigger batch more quickly and have hot food ready for everyone at the same time. It’s more gentle on the meat which is much more tender than just dunking it in oil. A Finally you can make a nice soup or sauce from the runoff in your pan
I always wondered if this would work
thanks for the tip, i will try!
@@KvltKommando Works a treat. You can do similar things with say pork belly, shank or shoulder for some preparations. Not adding batter but just deepfrying the cooled, steamed meat then perhaps going on to add a thick sweet/sour”spicy glace and then smoking it in the wok over some sugar, rice and tea leaves. Time consuming but awesome with a fairly fatty cut.
I worked at KFC for 11 years starting back in the early 90's. I loved being in the kitchen and cooking the chicken, I still love it to this day! We were able to cook 54 pieces or 6 chickens worth of meat at a time on a 6 rack clam-shell cage. The time varied depending on how much we cooked at a time, but I think it was between 14-18 minutes at 350. we breaded 18 pieces at a time. Put the pieces in a basket, dip it in water, drain and shake off the water and spread it into the seasoning flour. At the time we had a procedure on how to fold and press the chicken in the flour. We'd lift out two pieces at a time and knock them together to remove excess flour and place them on the rack. Once all breaded, close the cage, carry it to the pressure cooker and carefully lower it into the oil. Close and lock the lid and press the button to start the timer. Once the timer hit 0, it released the pressure, and once the pressure was safe enough we'd open the lid, lift the basket out with a special handle and hang it over the cooker to let the excess oil drip. After that we'd take it to the unloading rack, hang the basket open and place the chicken onto a wire rack on a sheet and load it up, and into the warning cabinet to sell.
Unfortunately in Canada at least, they've done away with the traditional 9 cut of chicken and combined the Ribs, Thighs, and breast into smaller cuts of meat which is a huge disappointment.
I would love to try your version! It looks so good, and marinating it in the butter milk is such a cool idea! Thanks for the awesome videos!
How many cut did u do?
Here in Chile, KFC is not the same as 20 years ago, the chicken now is dry like a desert and I get stomachache just eating a couple of pieces. Thanks Guga for teaching me how to cook it.
I remember KFC in the early 90s being good, and then sometime in the 2000s they changed something up and it really didn't taste as good. My personal favorite anymore is Popeye's, their spicy chicken is great. But learning to make it at home is always the better option.
@Malice homie just randomly became racist half way through the review
@@augustdreier6595 right
Hey Guga,
If you finish it in the oven it will always always be dryer than doing the full cook in the oil. If you worry about it not being cooked fully inside, need to do a double fry. Lower temp first fry, and then higher temp second fry
That sounds like it would much safer too. I like your logic there. Cook it through and finish with the higher heat - unsealed.
It's called a "Broaster". It's a proprietary deep frying device that has a heated reservoir that holds the oil and a lid that slides on a rail from the back to the front and closes down over the pot to seal it under pressure. They use them in many restaurants and I know for a fact that they use them in our KFC because I know people who have worked there. They have a way about making your chicken very crisp and juicy. We have one where I work and the chicken is great out of them, although KFC is still way better. It has just as much to do with their breading as it does with their frying method.
1:57 was so unbelievably wholesome and precious oh my god ur wife is an angel
just getting to the deep frying cooker part, YES it makes a huge difference, our local store has a pressure cooker deep fryer (huge one) and they sell hot chicken in the deli nearly every single day because its so good.
Guga is sad cuz he has to pay for repairs instead of more wagyu
Really? Did you see the interior? He probably left it at the side of the road and had a brand new one before he got home, bro! 😆😆👍
he can probably pay for a new car in his sleep
I still eat KFC to this day but the old KFC is sth completely different, I still remember the mild spiciness from the crushed pepper it was like an explosion of flavor in your mouth. I wish they released that chicken as a limited edition so kids can understand why KFC was so legendary back then.
at 3:35 you say you always put the excact amount of ingredients in the description below, however they are nowhere to be found
That's what made the original KFC great! The fact that they use to deep fry in beef tallow, not vegetable oil. Their gravy tasted great, not like "Lipton Cup of Soup". I miss the real original KFC. Thanks guys.
It was more than likely either peanut oil or lard. Tallow was never common in Southern cooking.
I just hated the fact American health organizations and government tried convincing the world to stay away from Asian food because of MSG, but they knowingly accepted it their own American brands with pride and promotion saying they make the best tasting food without releasing where the taste came from MSG.
Source?
@@Cooe. Just general knowledge from a 75 year life and quite a few years in the south.
@@wanglee21 that was a dumb myth msg is delicious and I only find it at specialized Asian stores
the reaction of guga when he sees the damage of his car is priceless
To me, the three most prominent aspects of KFC are: Saltiness infused throughout the flesh, black pepper and the coating caramelized enough for sweetness. Anything else used I'm unable to recognize.
a lot of sources say its white pepper :) it gives a little bit of that heat too!
the pressure frying method will definitely get the salt further into the meat.
the "no waaayyy" after guga crashes has me dead brooo lmaooo 😂😂😂
5:38 - “So now I say it is enough talking and let’s cook this steak”
Guga makes videos cooking steaks so often he goes into autopilot while making a chicken video, lol
He says "thing" not "steak"
Pretty sure he says "thing" , like 'thang' , most often.
Nice video and awesome looking chicken! Just like to point out that the manual of the Kuhn Rikon pressure cooker does explicitly state that we should never deep fry inside the unit. I think you ought to mention in your video and that viewers are doing this at their own risks.
The editing has improved so much and it’s sick👌🤩
You didn't write the details of the seasoning spices and herbs u used...can you please share..Thanks.
Don't worry bro the viewers are here to get you enough revenue to fix up your car
If he totally trashed the car he would just go "oh no, now im gona have to upload one more video this month."
@@n9ne we are not talking about a child here but a car.
@@n9ne idk how you turned my joke into something serious thou.
Imagine
@@jurusco Classic I'm getting called out so my bad take is now a joke
Guga is one of those people i'd like to have as a friend, he's a really nice guy, a decent person and a true family man!
And his content is always interesting, educational and mouth watering 😋
Don't lie, you just want to be invited to his BBQ's 😅 its OK, so do I.
@@just.off.the.a4208 i'd love to! but we don't even live in the same continent 🥺
Nice to see another greek
2:08 "awww man"
also him buys a **14,000$ wagyu**
Ok my brothers from another mother im adopting your channel. Loved the video!
My 2 cents worth.
I hope you got the wagu fat to 350° first then added the chicken. This is more aimed at the peeps that are using oil. Ill be using crisco. Where do i get wagu fat? Im assuming we are talking the fat from wagu beef.
Im a noob to deep fry pressure cooking, but watching lots of you tube. I wish i could use my insta pot but as i found out it wont get hot enough.
Thanks bros! You guys rock, and wifie is a keeper bro!
I love watching Guga because i love his family love. My family is not close or really on good terms with one another so i dont really get to experience that type of stuff.
Somehow whenever i watch Guga and see him interacting with his family, and eating good homecooked food it makes me feel so strange. I feel happy and i feel content.
Whenever im eating i usually throw on a guga video
That's so sad and so wholesome at the same time. Good eats and great hugs sent your way my friend 🤗
Mr. Guga, I got my 87 year old mom to finally watch RUclips. She loved this video about fried chicken and she said she wanted to be one of your taste testers lol. Blessings
4:15 you should try Potato flour (noy potato starch) Guga. It's like dehydrated potatoes, but flour. It made the best chicken I've ever tasted, it's quite expensive though, but definitely worth it.
I love your videos so much. Production value, great vibes, excellent content
What were the times and temps for the cast-iron/oven method? I imagine the oil was 350F, but for how long, and then in the oven at what temp for how long?
Gotta love Guga’s way of saying Chick-fil-A “Chick Filé” hahahaha
É nóis Guga kkkkkk
Guga é uma grande inspiração para mostrar que não é "errado" ter um sotaque enquanto falamos uma língua estrangeira, diferente do que geralmente somos ensinados.
Well, if he didn't kill Angel for ruining his cast iron skills, I think Angel's pretty safe going forward... (....where "safe" = "gets all the weird experiments")
He became d class personale for guga
@@unknowunknown9096 ahahaha
Close to the Original method so KFC uses a sodium (MSG) powder buttermilk mixture with water base so it gets more into the chicken then marinade the chicken overnight and the herbs are in the flour breading before the pressured rack bird cage dropped into the pressure cage! they do this 7-4-7 step! This means drop the chicken in the flour roll the chicken 7 times then put it in a drop bucket in water shake it 4 times then back in the flour 7 more rolls then loaded! Wings legs top the rack and breast and thighs bottom! Herb Thyme, White Pepper, Dry Mustard, Paprika, Garlic Salt, Celery Salt, Ground Oregano, Dry Basil, Sea Salt, Ground Ginger! Important is the Pressured Fryer this type herb won't burn in just a typical deep fryer! That is where they use extra crispy where fewer herbs in it!
I can’t even read this mess without punctuation. Periods and commas exist for a reason.
@@shavinmccrotch9435 You forgot your commas too, Dumbass! "I can't even read this mess>,< without some punctuation. (This next part makes you sound robotic) Use periods and commas, because they exist for a reason! Thanks!" and that thanks do make you sound like you're attacking someone like a toxic moron!
@@shavinmccrotch9435 You want to criticize people, but you're using broken English as well! Let's correct your grammar and the errors of your way! "I can't even read this! It's a mess, especially without using punctuation, periods, and commas. You know they exist for a reason?"
@@shavinmccrotch9435 Trying to act smarter than others just exposes you to look like a bigger moron than you are! It takes more will to understand someone than to insult someone! Especially for the same mistakes you are making yourself!
Please don't hurt Angel; at least, not until after we see more of his own infuriating food experiments like that deep-fried wagyu.
the deep fried wagyu is still my favorite video because of how Guga reacted lol
@@misterbleedinggums Oh, he was not happy. Luckily, it wasn't prepared horribly and turned out good.
Next step:
Chicken Fried Wagyu
Also any restaurant that calls it ‘broasted’ is typically cooked in a Henny Penny which is a pressurized deep fryer😘🤘
OK, that what that means! There was a local restaurant friends and I dined that served broasted fried chicken in college. It was the best!
I watched a lot of your vids but I really enjoyed something different. This video should be an example of a positive direction you guys can take to keep up the feeling of fun and variety.
Alright Guga, Beef Jerky Challenge. I normally use round steak. How about we try different methods; smoked, dehydrated, oven, combination? How about meat choice; ribeye, sirloin, strip, wagyu? The best seasoning?
Angel: when you put wagyu in there you gotta fix the tie
Guga: I wish we had some Thai
I’m dying this man pointed at chick fil a and said the word “expensive” and then cooks two chickens in wagyu fat😂🤣😭
i think he said expensive because of the car accident in the line haha.
@@antihackerify Yes You are right. 51 people are dumb
@@mightylordkuba now 81
@@aztek7834 ‘85’
@@Atiqi. 86
nice video... a couple of questions please. (1) The oil is vegetable oil and 172 Celcious. The heat is on max 9. When I put 5-6 pieces of chicken the temp falls to 120-130 C !! When do i start counting the 2 minutes? When all pieces are in and start to count 2 minutes no matter that the temp has fallen OR wait until the temp rises again to 172 and THEN start counting 2 minutes? (2) When I put the lid on , I lower the heat to 1-2 ... the pressure valve might never open during the 9 next minutes... is that ok? Very important questions (for me anyway)... I did as you said but did not get the crispiness.... thanks a lot
The change of guga's voice when he starts cooking is hilarious.
Finally, I’ve been telling people for years the REAL secret to KFC is the pressure frying.
only for Original, extra crispy is deep fried
@@kennethschlegel870 only the original matters, extra crispy is for communists
I used to work at Ryan's Steakhouse ba k in the day. We cooked our chicken in one of those giant pressure fryers. I always explain to people that's why they will never be able to get the same consistency cooking fried chicken in a pan. You can experiment with the spices and get the same flavor but not the texture.
Ryan's Steakhouse went out of business where I live because they gave too many people the Food Poisoning. Or the poops, at least. I used to eat there if I got "backed up". Until I saw the little gross kids playing in the chocolate fountain. Ick. Still bad memories.
@@foobarmaximus3506 Yea you eat a lot of leftovers there for sure. The only stuff we threw out at the end of shift was anything fried and gravy. Everything else was stored in the cooler and reheated the next day. I also saw a guy drop a whole pan of fried potatoes on the floor in the fry area and he just scooped them up and put them on the salad bar lol.
My dad tried to make KFC’s original recipe fried chicken at home back in the 90’s. He fooled around with the different herbs and spices and finally did it. He pressure fried the chicken also.
I would like to have seen a batch of pressure cooked without the Wagu fat to see if the Wagu is night and day to regular oil. Not everybody is going to have Wagu fat for $30 per container.
1000%
Not everyone wants a gravy neck.
I've been wanting to try out making pressure fried chicken. Thanks for making a video for us!
I was a KFC cook for about 4 months so I actually know exactly how their chicken is cooked. With original, you will dip the chicken in water, then toss it in the flour and seasoning mix, and then rack it to put in the pressure fryer. The pressure fryers like to operate at about 300 degrees F, but they will function down to 275 and up to 350. The chicken will go in uncooked and will be cooked for 16 minutes and 30 seconds, and the fryers will depressurize 1 minute before the timer goes off. Once it's out, its done. I believe that this overcooks the chicken but I imagine the the Colonel is better safe then sorry when it comes to management.
Weird, where I work we do 175C (350F) for 14 minutes
strange, probably just ends up getting chicken out faster. I've also heard of some locations having 8-head cages, whereas our location only had 6-heads.
@@theskilledsnake i can’t imagine only having 6 heads wtf, we pretty much exclusively cook in 8 heads
@@Bored-ov7jf It was tough but I was able to keep up pretty well
Thank you for the exact measurements of the ingr. Thought that woud've find it in the descr, but did not. Cheers everybody!
Its on another video, he linked it in desc
@@BisaCraft which video please? Can you help?
Guga earned my thumbs up when he was honest with his use of MSG.
Mono Sodium Glutamate is very simply exactly what it is. Salt molecules bonded to glutamic acid.
Ever ate a tomato? You had MSG. Seaweed? MSG.
MSG is just a scientists successful attempt to make the flavor described as "umami" into a salt based seasoning. There is not, and has never been any correlation between MSG and adverse health effects.
The fear of MSG has been studied very thoroughly and has been confirmed to be a wholly fabricated myth steeped in anti-chinese racism of the 70s and 80s that centered itself around asian cuisines.
2:32 the perfect line would've been "I'm gonna dry age him for you guys."
The accident wasn’t even close to Angel messing up the cast iron skillet… dry age Angel, next Guga meal😅
Engineer here that used to work at a KFC. Deep frying with a pressure cooker doesn't make it better, it just cooks it quicker. Their secret is in their oil management. Their seasoning is pretty basic, but everything except the original chicken gets cooked in open air fryers with fresh oil (Fries, tenders, popcorn chicken, extra crispy chicken). Every night they add a chemical that helps collect all the solids in the oil and they filter them out. It helps extend the life of the oil while continuously adding more flavor. After the oil reaches a certain darkness, they transfer it to the pressure cookers. The oil is the highest cost for any company that uses fryers. Therefore, they have mastered a way to reuse their oil longer than the average company which helps cut cost while creating more and more flavor in their food. Pretty smart to be honest.
This is quite informative. Tell me more.
@@d_triqxonthefixx um idk what you want to know, but they go through so much oil that they pump fresh oil into the open air fryers using the equivalent of a gas hose and nozzle. The original chicken, extra crispy chicken, and chicken tenders are hand breaded. The grilled chicken has a separate seasoning and gets cooked in the same oven as the pot pies, biscuits, and cookies. The pot pies are made using old chicken and mixed with a vegatable and gravy mix, scooped into the tins, then covered with a premade frozen crust. The mashed potatoes are flaked potatoes like box potatoes but they do get a butter substitute added to them. The chicken comes frozen in bags already cut into pieces but it is basically 1 chicken per bag. The extra crispy chicken gets breaded twice. My favorite thing to make was a chicken tender biscuit in the morning. I would take a fresh biscuit and a fresh tender then put some honey, hot sauce, and a pickle on it. When everything is fresh it is so good.
Love this episode it's something a little different than what you normally do , I like the family interaction and I love that you took us on a field trip with you to get the chicken haha you guys are awesome God bless have a yummy blessed day! 🔥💯👍🙏🍗🍗
I cooked at a rastaurant which had a Broaster, which is a pressure fryer. We used it for potato wedges, and fried chicken. The fried chicken came frozen, we would just thaw the outside and bread it, and put it in the Broaster for 12-15min. It would fully cook even the frozen chicken. It was delicous, we sold quite a bit, even though it was mostly a fish n chips place.
I actually like broasted better than KFC.
Guga: “After the accident I decided to do something special. This is a 35 day dry aged Miami wagyu marbling score infinity- the rarest meat on earth.”
Fans: “Where’s Angel?”
Dang it Guga..... you are the best overall cook on the internet for meat lovers. I challenge you for a cook off since I''ll truly loose and get enjoy all your wonderful cooking. :)
I think one extra step is to blend the herbs and spices, to avoid any "large" pieces. I think at KFC it's all powdered.
So I just made this. Probably the best friend chicken I’ve ever had. It was perfect.
"1 tbsp onion powder"
"2/3 tbsp sea salt"
"1/2 tbsp basil"
"1/2 tbsp thyme"
"1/3 tbsp oregano"
"1 tbsp celery salt"
"1 tbsp black pepper"
"1 tbsp dried mustard"
"4 tbsp paprika"
"1 tbsp ground ginger"
"2 tbsp garlic powder"
"3 tbsp white pepper"
"2 tbsp MonoSodium Glutamate"
im gonna try that pressure fryer method..❤❤❤👍👍👍..thanks for that experiment.🇵🇭
You wouldn’t kill your nephew even though he left your favourite cast iron pan out in the rain😂😂😂
I remember waaaay back when, my Mom would get mad at me because Kentucky Fried Chicken with the pressure fryer would make the bones so soft that I would eat the bones too.
Mom was worried that I would get digestive issues.
lmao
You know you hungry when you insta click the notification lol
Lessgo
I tried the pressure cooker for 18mins and it was the best fried chicken that I had ever ate and I cannot wait to buy more chicken tomorrow!! The pressure cooker makes it fluffy and almost a baked taste but it is amazing!!
So that's the secret to how amazing the texture on Korean fried chicken is...when I was in Seoul I've never had better fried chicken in my life, and it just wasn't the same in the US.
Turns out it's a pressure cooker lol.
Korean fried chicken is good because they deep fry with human fat of the people outside of Pyongyang