The best golden brown, tender, juicy, and delicious fried chicken in the world! See recipe details and links for pressure fryer in the video description.
I might have missed it, but can only a manual model be used ? I got an electric one two Christmases ago. I'd love to make it in that, if it's able to. Unfortunately, I don't have a regular pressure cooker. I might have to get one though for frying. It won't stink up the kitchen. I fry outside when possible. 😅 I just discovered you, I'm a subscriber now. My husband will be glad I came across this video. He loves KFC. Thank you so much.
Dear Chef Bob, I worked at a Kentucky fried chicken for 3-1/2 years while in high school, your ingredients and method of cooking with a pressure cooker is as close as I’ve looked at. Of course there are differences since we fried 2 cut up chickens at a time. Thanks for taking the time to put this video together. Frank
I like it when the cook is an educated professional and takes care of the smallest technical details , this is what makes me love cooking more and more, thank you.
This dude is cool, serious, straight forward, and detailed oriented. He has my attention. Serious enough to have a Berkey water filter. He has my vote!
An excellent video, Bob... highly informative; and you explained all the potential pitfalls very clearly. I have been investigating the Original Recipe of Colonel Sanders for just over 14 years now. I use to manage the largest KFC Investigatory Forum on the Internet (for 10 years, in fact: 2006 - 2016), and it was called "The Colonel's Kitchen". Anyway, in that time, I made friendship connections with former KFC Franchisees (from the 60's 70's and 80's), as well as people who worked directly for KFC Corp, itself. People who informed me that my Forum was well and truly on KFC Corp's "radar", at the time ... We also discovered alternate suppliers of the Original Recipe Seasoning mix (i.e. Marion Kay) who were forbidden by the KFC Corporation from supplying it to their Restaurants, after Colonel Sanders' passed away; but who STILL sell the seasoning to this very day! (i.e. 99-X)... Sadly though, even this mix no longer resembles the Original Recipe of Colonel Sanders... It was also OUR Forum that originally discovered that the Colonel utilised Tellicherry Black Pepper (BEFORE it was mentioned on any T.V show - Todd Wilbur... I'm looking at you.)... as well as many other facts (such as relevant KFC Law suits: KFC vs Marion Kay, for example) that now receive acknowledgment on the likes of Wikipedia and other Informational websites on the 'Net... Oh, and here's a fact which you still won't find on Wikipedia, or it's like: KFC Corp STOPPED utilising Tellicherry Pepper way back in 1971, as thy had deemed it "too expensive"... and, of course, it pissed the Colonel off BIG time! (This information came courtesy of a former KFC Corp insider) We discovered many secrets surrounding the Colonel's Original Recipe, that are only well known now BECAUSE my Team and I discovered them. But have we received any credit for ANY of it? ... No. Finally, even Josh Ozersky, who wrote an entire book on the subject (and who was secretly a member of my Forum), published much of our data, without acknowledging the Colonel's Kitchen Forum even once - That was a real slap in the face, I can tell you). Anyway... I'll stop blathering on now, as the past is the past, and just tell you the rock solid ingredients which are ABSOLUTELY a part of Colonel Sanders' Original Recipe chicken: - White Pepper - Black Pepper (Tellicherry) - Red Pepper (KFC Corp uses Cayenne Pepper, but the more addictive variety is Bird's Eye Chili Powder: I got that info from a former KFC Franchisee who had a food lab clone the formula in the 1980's, and who then started up his own business selling the Seasoning) - Sage (It's clearly on the 99-X Container) - Coriander (As Above) - Garlic Now, for that last ingredient, you'll need to know some background: Colonel Sanders' once said that he started frying up chicken utilizing a Seasoning which was supplied by one of his Kitchen Staffers, one Eula Gordon... He then said that he ADDED his 11 spices and herbs to her seasoning mix. And for the last 50 years at least, KFC Corp's ingredient List for it's Original Recipe Seasoning has gone like this: - M.S.G - White Pepper - Black Pepper - (Herbs and Spices) - Salt - Garlic (Note: They stopped listing white and black pepper in the late 70's, or early 80's) To my point: KFC Corp has ALWAYS added the 26oz Seasoning mix to 25lb/s of Flour, 9 to 18oz of Milk & Egg Powder, along with 3lb/s of Salt. Now, I ask you: WHY would they have ANY salt in the Original Recipe Seasoning Bag, when it has always been added separately anyway? It makes absolutely no sense... Therefore, the salt and garlic in the Original Recipe Seasoning bag represents "Garlic Salt"... which was obviously Eula Gordon's original "secret" Seasoning. Which also means that garlic is NOT one of Colonel Sanders' 11 herbs and spices. And which is therefore the reason that KFC Corp does not mind listing "garlic" on it's ingredient list, as a separate and distinct item. ;) Please note: Many of you would have heard the official KFC story that the Original Recipe Seasoning was produced by two Manufacturers, in order to "protect its secrecy"? ... Well, that story is only partially true. The full facts are that Colonel Sanders had the Sexton Food Company (Presently known as McCormicks!) produce his 11 herbs and spices, with the addition of M.S.G... whilst he had another Food Company - known as Stange Inc. - reverse engineer, and then produce, Eula Gordon's "secret" Seasoning... (Food "engineering" and the reproduction of Commercial Seasonings was what Stange specialised in.) Stange would then forward this top secret mix to Sexton, who would then mix it with Colonel Sanders' "Basic Formula", after which he would forward it to all KFC Franchisees, in 26 ounce packages. But, I digress... The final rock solid ingredient is M.S.G, otherwise known as Ac'cent in the U.S, or "Ajinomoto" in Japan (The original supplier of this variety of Seasoning). And this ingredient was indeed utilised by Colonel Sanders himself. And in spite of the bullshit from KFC Corp claiming that his recipe was completed around the year, 1940 (An absolute MYTH) ... his final ingredient wasn't actually added until 1952. This completion year for the Original Recipe is also mentioned in Colonel Sanders' Biography (written by John Ed Pearce). And after 20 years of cooking up his fried chicken, utilising every herb and spice under the sun - over thousands of trials - the ONLY ingredient that was "new" to Colonel Sanders (as of 1948) was M.S.G. ------------------- And there you have it, folks... I've given you 7 rock solid ingredients in Colonel Sanders' recipe... Now go! And cook up a storm in your own kitchens, and see if you can find the rest! Sincerely, T.C, or ... The Colonel (Formerly of "The Colonel's Kitchen") P.S ... Use a rounded, large ladel to get that chicken out of the hot oil! You'll find it much safer and easier ... and keep your total cooktime to around 8 minutes, as this prevents "burn-off" (a process wherein the spices are burnt to a crisp due to overcooking, thus killing off their flavor!) ... ;)
The best pressure frying instructions ever. You've done it again, Robert. Thanks. I've read explantions but have always been left with uncertainties. When you explained the boiling point of oil and the way to test the temperature setting BEFORE PROCEEDING to be sure of the temp of the oil during pressure frying lit up a 120w light bulb instead of the 25w light bulbs of before. So simple yet, to me, so necessary for not only safety but for the best results. That's a bit of oil and meat to toss in the garbage. Every stove is slightly different than the next so just because one setting on someone else's stove works is no guarantee that it is the correct setting on my stove. Thanks.
Roberts instructions were so easy to follow he didnt leave out anything, especially the 6 qt I have which i never knew how much oil to use, great instructions, i will be following all his recipes
I have to say that this is one of the most informative videos l have ever seen on youtube! So Professional Straightforward. I learned so much from watching you cook! And that chicken looks amazing! Great job!
There's only one "like" button above so I'm leaving the rest here: 👍👍👍👍👍👍👍👍👍 I basically gave up looking for a complete info on how to fry on a pressure cooker then i just stumbled on this video, truly a gold find. You've focused on the process and the science behind it not on the recipe (we all have our own in the first place 😉) now I'm satisfied with your info. Thank you Thank you Thank you!
i have the same magefesa pressure cooker and have been making chicken (and pork chops!!) this way for years, without an induction burner. the key is getting the temperature setting for whatever your heat source, gas or electric, just right before putting in the food and don't make any heat adjustments until the cooking time is up.
Yes, breaded pork chops come out great in my stove top pressure fryer/cooker. I'll have to look into that induction burner that Robert uses. Seems like a good idea.
So I bought both the 10 quart Magefesa Stainless Steel F.P.C. Pressure Cooker, 10-Quart, and what I believe is the 10" copper chef induction cook top. Products should be here soon and I am looking forward to reproducing exactly what the chef showed us.
I made my very first KFC-clone fried chicken today and it was delicious. I had no idea it’s all in the batter. You can’t go wrong with chicken, but the flavored batter made it so much better.
I’m not a cook, but I do have a pressure cooker. I followed your times and temps with a premartinated whole quartered chicken and it really came out beautifully. Thanks so much for helping me stay fed during the quarantine. Cheers!!
I wanted to no how to pressure cook some copycat KFC..so like most people 👉RUclips it ...your easy to understand channel pop up ... with no excessive babbling Just to the point... Glad I found you ...Thanks for the very well done upload 😃👍
Thanks for explaining in detail how a pressure fryers works as I was just about to buy a commercial pressure fryer for $1300. You saved me a bunch and not to mention the space too! Great Video Subscribed!
Suppose the world were this awesome... i enjoyed his style of instruction... like any good dish or recipe, all persons must be considered, and all persons must consider the individual in U...
It's actually 12 herbs and spices, not 11. The secret missing ingredient is MSG! It's in the KFC recipe they just don't want to advertise it. There is absolutely nothing wrong with MSG unless you specifically have an allergy. And don't short change the white pepper. I know it is a bit expensive but it is the dominant flavor in KFC chicken. Bon Appetit .
Just finding this, I've done a lot of pressure cooking and deep frying and never put the two together :o Thank you for your concise start-to-finish run, I will give this a go for sure!!
🍍🍹🌺 Aloha from Hawaii, Mahalo for demystify pressure frying... Also I see an awful lot of the same stuff in your kitchen that I own... you must be a fellow QVC fan 😜😋😁
Regarding the Wearever 6 Quart "Chicken Bucket" Pressure Fryer: I've seen a lot postings from many who own one of those "oldies but goodies" 1970's Wearever 6 Quart "Chicken Bucket" pressure fryers. While not as sophisticated as the model that Robert uses above, it is still a very good fryer/cooker. I've owned 3 pressure fryers over the years, starting with the great Wearever 6 Quart "Chicken Bucket" pressure fryer. Other than Colonel Sander's modified pressure cookers, this was one of the first pressure fryers available for home use, and it worked very well, but the cooking instructions were . . . not very good and lead in part -- I speculate -- to its ultimate discontinuance (as well as misplaced corporate attorneys legal theories). Remarkably this product is still available on the internet from various sources after all these years, both new and used, but it has not been manufactured for many years. But some of you have somehow and some way got their hands on one and have talked about frustrations with its use on websites like this and elsewhere. Many think it was because of the low quality instruction manual that was given with it (and which is still available on the internet). I found the following advice below from a really good source on the internet from someone who raves about this product's use and provides for some better techniques. I followed these suggestions a couple of times before I moved onto other pressure fryers and things seem to work a lot better with the Wearever Chicken Bucket than earlier attempts. But there are some many variables that come into play (gas or electric stove - don't use an induction heater on this unit, have a good thermometer for oil, and a lot of etc.s). "Suggestions for Use of a Weaver 6 Quart Chicken Bucket:" "It will be fine as a first initial step into the world of pressure frying. Just ensure you close the lid tight. Here is a suggestion for its use.. 1. Set timer to 8 min. 30sec. (the manual said 15 minutes) 2. Use drop temp of 320°F (the "manual said 350 F which is the highest one should go on this unit) 3. Place 3 x 4oz chicken portions into hot oil (fine-coated with egg/milk & the seasoned breading just beforehand) (4 to 6 pieces if handled right is possible depending on size of pieces) 4. Leave frying uncovered for 1 min. 30 sec. (the manual says 3 minutes) 5. Cap pot tightly 6. When timer goes off, remove from heat and get the pressure down ASAP (use long handle prong) 7. Uncap and use slotted spoon to get the chicken out of oil as quickly as you can, with safety in mind."Place chicken in preheated oven (180 F) with steam bath for 30 mins (turning chicken every 10 mins). This replicates the cVAP process.Remove steam bath and leave in dry oven at 170 F for 10-20 mins turning after 10mins. This replicates the normal holding cabinet.process" Then enjoy! Added comments from others on the internet: "there is no danger at all in my opinion" "Danger has been greatly overrated. ""remember to put a little cool oil on your finger and rub it all around the gasket on the cover at the start of a day's use" "check after a few uses to ensure the the steam vent is not clogged or blocked. Usually it isn't but take a toothpick and see." "no alcohol for the cook when using, ensure oil temp not too hot (use thermometer), not a minute of its cooking should be unattended, be sensible about things, obviously never open pressure fryer when still pressurized, release all pressure first with a instrument on the jiggler valve, disregard manual's instructions advice on "jiggling" timing, as often times there is NO jiggling." "again, there is no substitute for testing procedures and trial and error."
Thank you for this info! I was concerned that my jiggler never jiggled even tho my chicken turned out fine. I had checked it and it was clean so no blockage.
I usually do a buttermilk marinade when making fried chicken, but 24 hrs is a bit excessive. An hour or two is perfectly fine. Anything past about 8 hrs isn't going to do much. If you don't have any buttermilk you can use plain yogurt, or even regular milk with vinegar or lemon juice added to "sour" it. Either way, always rinse off the buttermilk and pat the chicken dry before you go to bread it.
My first "on the books" job in high school, cooking KFC chicken in pressure pots, recycling the oil and getting my arms burnt trying to wash the smoking hot pots...cause the next batch needed to be ready for the evening rush. That was back in nineteen seventy-one, those were the days.
Thank you! So much misinformation on the Internet, and I learned some things too! Of course it has to be the moisture , why didn't I think of that before?!
Excellent video. I just came across this RUclips video and I have long owned and used stove top pressure fryers for many years, starting about 25 yrs ago with the Weaver 6 Quart "Chicken Bucket." It has since been discontinued, but both the 4 and 6 Quart versions are still being sold on the internet on various websites, including ebay, and the cooking/instruction manual is readily available on the internet also. I've also had a Fagor pressure fryer that was excellent, but my current stove top pressure fryer is a Magefesa Stainless Steel 10 Quart unit selling around $130 to $150 currently on the internet, altho it is hard to find. It seems that liability and corporate lawyers have had a lot to do with their disappearance in the U.S, altho they are available elsewhere in the world. Most are now made in Spain. The ones that are still sold in the U.S. now surprisingly cannot be called pressure "fryers," but instead must call them pressure "cookers." Its dumb, I know. Where to get one today? At least 2 places on the internet that I just found minutes ago. Both Amazon and Wayfaire have the Magefesa Stainless Steel 10 Quart model, as well as other sizes, on their websites for around $135 dollars. It is a super top Quality model that will last for many years, is very, very safe to use (for someone with half a brain), and has the necessary safety clamps that all stove top pressure fryers have. But those and other websites have to characterize them as pressure cookers instead of pressure fryers, but I guarantee they are pressure fryers (and of course can be used as pressure cookers also). You can see this exact model being used in RUclips videos for pressure fry chicken elsewheres. FWIW
Robert, suggestion for your future videos. I think that you have done one of the best jobs on the internet relating to stove top pressure fried chicken technique, equipment and trial, which attracted many to your video like me. Because of your interesting and helpful tips and work, I am making some suggestions for you to further elevate your "Home Pressure Fried Chicken game," which I think might quadruple your RUclips viewership. LOL, as its apparent that you have enough fame already. (We love that hat!) I'll only do the first recommendation now and return to the second in a few days. Here first I recommend that you return to the KFC hunt with the use of all boned-in chicken with a variety of pieces, both white and dark meat (which is a meal I and many like most). I remember film and videos shown earlier of Colonel Sanders checking on restaurants in the early 60s. What he first went to when examining a batch of pressure fried chicken was the temperature and result of the cooking most importantly on the breast pieces (which back then included the Keel and Rib portions). I remember him complaining to the store cook . . . "no, no . . . white meat is done too well and too dried out!" Harland placed a big, big emphasis, I recall, on the cooking timing and result on the larger white meat pieces, even tho the cooking including both white and dark pieces. I don't recall you frying boned-in breasts which is among the most difficult, Robert, and hope you might favor us with a return to a whole or 1/2 boned-in fried chicken video, and not boneless white meat strips. And maybe you've come across some "tweaking" of the breading spices and other things that might get us closer to the Colonel's secret recipe. Your stove top pressure fryer used in your video, too, is perfect and great for home use (with very easy reasonable caution) and is attainable for all of us (with much of such equipment like that still available through the internet). Boy, I and others would really look forward to a new video from you on this. Hope springs eternal, eh?
Like to thank you for sharing your recipe on how to pressure dry cook chicken with the Kentucky fried chicken recipe!! Appreciative for sure!! 😊 P.S. You have an good class on how to use the fry pressure cooker too!! 😊
Hi Robert! Absolutely love the video! I do have one question though. Does this method of cooking cause any particles of breading that fall off the chicken to burn? I know kfc has a filter that prevents any loose debris from burning. Does the chicken or oil develop a burnt flavour in any way? Would it be possible to take out the chicken after the initial minute, clean the oil, and then put the chicken back in for the pressure fry?
I used peanut oil which is very popular. You could also use corn oil or canola oil. Using vegetable or canola oil will provide the most neutral taste. Peanut or corn will add a slight flavor which many prefer. Thanks for watching and commenting!
Thanks!!! A lot. I have a stove top Pressure cooker and always wanted someone to show me how to do fried chicken. I love your how to video!! Hope to see more. Thanks again
I tried this once, but my pressure cooker seems to have a safety valve based on temperature, and it melted. Had to buy a new valve. When I buy a new pressure cooker one day, I will try this again.
I"ve had that same spice recipe for a couple years now, used it once and it was really good. My pressure cooker is a cheaper model Presto and I've been worried about it coming apart while pressure frying. I'm in the market for a Magafesa now. This looks so great, thank for making the video. Top notch.
My Magefesa is one of the best investments I've ever made. Try cutting up & frying potatoes too. You can fry them plain with the skins on or bread them in the same process as the chicken for an amazing treat! Great video!!!
I've no idea on what you call tenders. It may be the red meat, which has some fat, but best tasting, Breast is less tasty but lean. Your pressure cooker looks to be exact to my biggest of three. I've never done a KFC food but with grandchildren, this recipe will be on next weekend's schedule. It will take a while, as my grandchildren will be watching this youtube and then helping. I am very appreciative of this instructional.
@@coreymcgee8283 I have a couple of different induction cooktops, NuWave, CopperChef, Rosewill. I can't really recommend one over the other as they all work about the same. When shopping for an induction cooktop I usually look for wattage, number of temperature/power settings, and heating diameter. I have some of the most popular induction cooktops and thermometers listed on my Amazon page if you'd like to check it out: www.amazon.com/shop/robertbogetti
Excellent video, and I've watched a ton of them. One thing I would not use is a aluminum pressure cooker, not even to cook without oil. Get a good brand stainless steel pressure cooker with good locks on the lid such as the one you are using.
Great video. The only thing is....maybe next time, you definately want to have the camera closer to your meal. That's the most informative part of a cooking video - always. Blessings to you.
Great video. You are very detail oriented. I do have one question. Do you wash your tongs between handling the raw chicken and handling the cooked chicken? I do. Thanks.
Question: I have a KFC copy cat recipe that calls for almost all of the same spices but they are teaspoons not Tablespoons (per 2 cups of flour) Wondering which one is correct? Thank you!
That was interesting, I did not know there was such a thing as commercial pressure fryer available. My father use to do this using a regular pressure cooker, you can imagine how that turned out. What is that to your right? Is that a water filter, British Berky?
Robert's pressure fryer/cooker is really not a commercial product. It can be, of course, but it is available and often used by everyday consumers. Check information available elsewhere on this site.
@@RobertBogetti I used to live a couple of miles from the second Kentucky fried chicken place in the world. It was located on Fox Hill in LA county. On Tuesdays a three piece box, with mashed potatoes, cole slaw, two rolls and honey cost two dollars. After getting my box in my basket, it was a two mile coast on my bike, downhill the whole way home.
Been trying to find a recipe for pressure frying chicken including the difference between a pressure cooker and pressure fryer. Thanks for telling me there isn't one! Many recipes want overnight brining of the chicken. Do you think that would tenderize it more or is it unnecessary?
The best golden brown, tender, juicy, and delicious fried chicken in the world! See recipe details and links for pressure fryer in the video description.
I will make this...looks delicious!
It's very delicious. Thank you and thanks for watching!
@Mike's Big Mouth You are very welcome! Thanks for commenting and watching!
@@Souscheff
That's a great idea.
I might have missed it, but can only a manual model be used ? I got an electric one two Christmases ago. I'd love to make it in that, if it's able to. Unfortunately, I don't have a regular pressure cooker. I might have to get one though for frying. It won't stink up the kitchen. I fry outside when possible. 😅
I just discovered you, I'm a subscriber now. My husband will be glad I came across this video. He loves KFC. Thank you so much.
THANK YOU FOR BE CLEAR AND NOT ADDING MUSIC IN THE BACKGROUND. Simple clean and too the point.
You're welcome. Thanks for watching!
Dear Chef Bob,
I worked at a Kentucky fried chicken for 3-1/2 years while in high school, your ingredients and method of cooking with a pressure cooker is as close as I’ve looked at.
Of course there are differences since we fried 2 cut up chickens at a time.
Thanks for taking the time to put this video together.
Frank
Thank you very much for watching and commenting!
I like it when the cook is an educated professional and takes care of the smallest technical details
, this is what makes me love cooking more and more, thank you.
You are very welcome. Thank you for watching!
This dude is cool, serious, straight forward, and detailed oriented. He has my attention. Serious enough to have a Berkey water filter. He has my vote!
Thank you!
An excellent video, Bob... highly informative; and you explained all the potential pitfalls very clearly.
I have been investigating the Original Recipe of Colonel Sanders for just over 14 years now. I use to manage the largest KFC Investigatory Forum on the Internet (for 10 years, in fact: 2006 - 2016), and it was called "The Colonel's Kitchen".
Anyway, in that time, I made friendship connections with former KFC Franchisees (from the 60's 70's and 80's), as well as people who worked directly for KFC Corp, itself. People who informed me that my Forum was well and truly on KFC Corp's "radar", at the time ...
We also discovered alternate suppliers of the Original Recipe Seasoning mix (i.e. Marion Kay) who were forbidden by the KFC Corporation from supplying it to their Restaurants, after Colonel Sanders' passed away; but who STILL sell the seasoning to this very day! (i.e. 99-X)...
Sadly though, even this mix no longer resembles the Original Recipe of Colonel Sanders...
It was also OUR Forum that originally discovered that the Colonel utilised Tellicherry Black Pepper (BEFORE it was mentioned on any T.V show - Todd Wilbur... I'm looking at you.)... as well as many other facts (such as relevant KFC Law suits: KFC vs Marion Kay, for example) that now receive acknowledgment on the likes of Wikipedia and other Informational websites on the 'Net...
Oh, and here's a fact which you still won't find on Wikipedia, or it's like: KFC Corp STOPPED utilising Tellicherry Pepper way back in 1971, as thy had deemed it "too expensive"... and, of course, it pissed the Colonel off BIG time! (This information came courtesy of a former KFC Corp insider)
We discovered many secrets surrounding the Colonel's Original Recipe, that are only well known now BECAUSE my Team and I discovered them.
But have we received any credit for ANY of it? ... No.
Finally, even Josh Ozersky, who wrote an entire book on the subject (and who was secretly a member of my Forum), published much of our data, without acknowledging the Colonel's Kitchen Forum even once - That was a real slap in the face, I can tell you).
Anyway... I'll stop blathering on now, as the past is the past, and just tell you the rock solid ingredients which are ABSOLUTELY a part of Colonel Sanders' Original Recipe chicken:
- White Pepper
- Black Pepper (Tellicherry)
- Red Pepper (KFC Corp uses Cayenne Pepper, but the more addictive variety is Bird's Eye Chili Powder: I got that info from a former KFC Franchisee who had a food lab clone the formula in the 1980's, and who then started up his own business selling the Seasoning)
- Sage (It's clearly on the 99-X Container)
- Coriander (As Above)
- Garlic
Now, for that last ingredient, you'll need to know some background:
Colonel Sanders' once said that he started frying up chicken utilizing a Seasoning which was supplied by one of his Kitchen Staffers, one Eula Gordon... He then said that he ADDED his 11 spices and herbs to her seasoning mix. And for the last 50 years at least, KFC Corp's ingredient List for it's Original Recipe Seasoning has gone like this:
- M.S.G
- White Pepper
- Black Pepper
- (Herbs and Spices)
- Salt
- Garlic
(Note: They stopped listing white and black pepper in the late 70's, or early 80's)
To my point: KFC Corp has ALWAYS added the 26oz Seasoning mix to 25lb/s of Flour, 9 to 18oz of Milk & Egg Powder, along with 3lb/s of Salt.
Now, I ask you: WHY would they have ANY salt in the Original Recipe Seasoning Bag, when it has always been added separately anyway?
It makes absolutely no sense...
Therefore, the salt and garlic in the Original Recipe Seasoning bag represents "Garlic Salt"... which was obviously Eula Gordon's original "secret" Seasoning. Which also means that garlic is NOT one of Colonel Sanders' 11 herbs and spices. And which is therefore the reason that KFC Corp does not mind listing "garlic" on it's ingredient list, as a separate and distinct item. ;)
Please note: Many of you would have heard the official KFC story that the Original Recipe Seasoning was produced by two Manufacturers, in order to "protect its secrecy"? ... Well, that story is only partially true. The full facts are that Colonel Sanders had the Sexton Food Company (Presently known as McCormicks!) produce his 11 herbs and spices, with the addition of M.S.G... whilst he had another Food Company - known as Stange Inc. - reverse engineer, and then produce, Eula Gordon's "secret" Seasoning... (Food "engineering" and the reproduction of Commercial Seasonings was what Stange specialised in.)
Stange would then forward this top secret mix to Sexton, who would then mix it with Colonel Sanders' "Basic Formula", after which he would forward it to all KFC Franchisees, in 26 ounce packages.
But, I digress...
The final rock solid ingredient is M.S.G, otherwise known as Ac'cent in the U.S, or "Ajinomoto" in Japan (The original supplier of this variety of Seasoning).
And this ingredient was indeed utilised by Colonel Sanders himself. And in spite of the bullshit from KFC Corp claiming that his recipe was completed around the year, 1940 (An absolute MYTH) ... his final ingredient wasn't actually added until 1952.
This completion year for the Original Recipe is also mentioned in Colonel Sanders' Biography (written by John Ed Pearce). And after 20 years of cooking up his fried chicken, utilising every herb and spice under the sun - over thousands of trials - the ONLY ingredient that was "new" to Colonel Sanders (as of 1948) was M.S.G.
-------------------
And there you have it, folks... I've given you 7 rock solid ingredients in Colonel Sanders' recipe...
Now go! And cook up a storm in your own kitchens, and see if you can find the rest!
Sincerely,
T.C, or ... The Colonel (Formerly of "The Colonel's Kitchen")
P.S ... Use a rounded, large ladel to get that chicken out of the hot oil! You'll find it much safer and easier ... and keep your total cooktime to around 8 minutes, as this prevents "burn-off" (a process wherein the spices are burnt to a crisp due to overcooking, thus killing off their flavor!) ... ;)
Wow! Thanks for such an awesome, information filled comment!
@@RobertBogetti ... no worries at all, mate!
I love your sincerity, and attention to detail...
Thank you, for an excellent video!
Mark
Hi. Fantastic info. Please can you give the quantities of each ingredient? Thanks
The best pressure frying instructions ever. You've done it again, Robert. Thanks. I've read explantions but have always been left with uncertainties. When you explained the boiling point of oil and the way to test the temperature setting BEFORE PROCEEDING to be sure of the temp of the oil during pressure frying lit up a 120w light bulb instead of the 25w light bulbs of before. So simple yet, to me, so necessary for not only safety but for the best results. That's a bit of oil and meat to toss in the garbage. Every stove is slightly different than the next so just because one setting on someone else's stove works is no guarantee that it is the correct setting on my stove. Thanks.
You are vey welcome! Thank you for the wonderful comment and thanks for watching!
Roberts instructions were so easy to follow he didnt leave out anything, especially the 6 qt I have which i never knew how much oil to use, great instructions, i will be following all his recipes
I've always wanted to try this but never had the guts. You make it seem a lot safer than it was made out to be. Thanks. Will give it a go.
You're welcome and thanks for watching!
I have to say that this is one of the most informative videos l have ever seen on youtube! So Professional Straightforward. I learned so much from watching you cook! And that chicken looks amazing! Great job!
Thank you very much and thanks for watching!
Excellent explanation of the science of pressure cooking. I've learnt a lot because of you. Thank you and the fried chicken was scrumptious!
You're welcome! Thanks for watching!
Excellent video. I especially appreciate the attention to safety - Very important! Thank you!
Glad it was helpful! Thanks for watching!
Thank you Mr. Bogetti, I was scared with the idea of using a pressure cooker, appearently it is easy. And the recipe looks amazing. Thumbs up.
Hi, finally found a way to correctly do pressure fried chicken. Thank you!!
You are so welcome! Thanks for watching!
Wow! I tried it and it was the best fried chicken ever! Thanks Bob!
Awesome! You are very welcome. Thanks for watching!
There's only one "like" button above so I'm leaving the rest here:
👍👍👍👍👍👍👍👍👍
I basically gave up looking for a complete info on how to fry on a pressure cooker then i just stumbled on this video, truly a gold find. You've focused on the process and the science behind it not on the recipe (we all have our own in the first place 😉) now I'm satisfied with your info.
Thank you
Thank you
Thank you!
You are very welcome! Thanks for watching and commenting!
i have the same magefesa pressure cooker and have been making chicken (and pork chops!!) this way for years, without an induction burner. the key is getting the temperature setting for whatever your heat source, gas or electric, just right before putting in the food and don't make any heat adjustments until the cooking time is up.
Thanks for watching!
Yes, breaded pork chops come out great in my stove top pressure fryer/cooker. I'll have to look into that induction burner that Robert uses. Seems like a good idea.
Thanks for communicating instead of the typical silent, abbreviated video.
Glad you liked it! Thanks for watching!
Who washed the dishes when you were done? They're the real hero... ;)
:) Thanks for watching!
Awesome. There's so much disinformation out there concerning pressure fried chicken. Thanks for the common sense video.
You are very welcome! Thanks for watching!
So I bought both the 10 quart Magefesa Stainless Steel F.P.C. Pressure Cooker, 10-Quart, and what I believe is the 10" copper chef induction cook top. Products should be here soon and I am looking forward to reproducing exactly what the chef showed us.
Thanks for watching!
Thank you for making a confusing topic simple. I have your style pressure cooker and am looking forward to trying your method.
You are so welcome! Thanks for watching!
I made my very first KFC-clone fried chicken today and it was delicious. I had no idea it’s all in the batter. You can’t go wrong with chicken, but the flavored batter made it so much better.
That is awesome! Thanks for watching!
Thank you for easier ways to fry chicken in fryer. I will try doing it in a pot and use ingredients
You are very welcome, thanks for watching!
Great you are SIR about Explane at all❤❤❤❤❤
I’m not a cook, but I do have a pressure cooker. I followed your times and temps with a premartinated whole quartered chicken and it really came out beautifully. Thanks so much for helping me stay fed during the quarantine. Cheers!!
You are very welcome!! Thanks for watching!
Normal pressure cooker?
I wanted to no how to pressure cook some copycat KFC..so like most people 👉RUclips it ...your easy to understand channel pop up ... with no excessive babbling Just to the point... Glad I found you ...Thanks for the very well done upload 😃👍
I just subscribe to you thanks
You're welcome. Thanks for watching!
Cool, ran across your channel by accident, chicken looked great, subscribed
Thanks for watching and subscribing!
Hello, (from New Orleans) Chef Bob,
I am a first time viewer to your channel. I did subscribe. You are an excellent teacher. Thank you. God Bless you.
Thank you very much!
magnet induction heat + precision oil temp regulation + monitored pressure cook for crisp is future accurate on point kitchen technique
Thanks for commenting and watching!
You are a smart guy Robert! Your presentation was very systematic! Great safety tips!
Thank you kindly! Glad you liked it!
😂 I love this guy and then the hat! ❤ great job on the frying
Thanks for watching!
One of the best video. Explained well
Thank you very much!
Thanks for explaining in detail how a pressure fryers works as I was just about to buy a commercial pressure fryer for $1300. You saved me a bunch and not to mention the space too! Great Video Subscribed!
Suppose the world were this awesome... i enjoyed his style of instruction... like any good dish or recipe, all persons must be considered, and all persons must consider the individual in U...
Thank you for watching and commenting!
How can you tell if the temperature rises when you put the lid on ?
It's actually 12 herbs and spices, not 11. The secret missing ingredient is MSG! It's in the KFC recipe they just don't want to advertise it. There is absolutely nothing wrong with MSG unless you specifically have an allergy. And don't short change the white pepper. I know it is a bit expensive but it is the dominant flavor in KFC chicken. Bon Appetit .
Thanks for watching!
Just finding this, I've done a lot of pressure cooking and deep frying and never put the two together :o Thank you for your concise start-to-finish run, I will give this a go for sure!!
🍍🍹🌺 Aloha from Hawaii, Mahalo for demystify pressure frying... Also I see an awful lot of the same stuff in your kitchen that I own... you must be a fellow QVC fan 😜😋😁
Aloha, yes, I've been known to shop at QVC a couple of times :) Thanks for watching!
Hi Bob, your chicken looks super tender and well seasoned very delicious.
Thank you very much RIck!
Big thumbs up. Haven’t tried it yet but I’m a fan of the tutorial! Big thumbs up Chef Bob.
Thanks for watching!
Regarding the Wearever 6 Quart "Chicken Bucket" Pressure Fryer:
I've seen a lot postings from many who own one of those "oldies but goodies" 1970's Wearever 6 Quart "Chicken Bucket" pressure fryers. While not as sophisticated as the model that Robert uses above, it is still a very good fryer/cooker. I've owned 3 pressure fryers over the years, starting with the great Wearever 6 Quart "Chicken Bucket" pressure fryer. Other than Colonel Sander's modified pressure cookers, this was one of the first pressure fryers available for home use, and it worked very well, but the cooking instructions were . . . not very good and lead in part -- I speculate -- to its ultimate discontinuance (as well as misplaced corporate attorneys legal theories).
Remarkably this product is still available on the internet from various sources after all these years, both new and used, but it has not been manufactured for many years. But some of you have somehow and some way got their hands on one and have talked about frustrations with its use on websites like this and elsewhere. Many think it was because of the low quality instruction manual that was given with it (and which is still available on the internet). I found the following advice below from a really good source on the internet from someone who raves about this product's use and provides for some better techniques. I followed these suggestions a couple of times before I moved onto other pressure fryers and things seem to work a lot better with the Wearever Chicken Bucket than earlier attempts. But there are some many variables that come into play (gas or electric stove - don't use an induction heater on this unit, have a good thermometer for oil, and a lot of etc.s).
"Suggestions for Use of a Weaver 6 Quart Chicken Bucket:" "It will be fine as a first initial step into the world of pressure frying. Just ensure you close the lid tight. Here is a suggestion for its use..
1. Set timer to 8 min. 30sec. (the manual said 15 minutes)
2. Use drop temp of 320°F (the "manual said 350 F which is the highest one should go on this unit)
3. Place 3 x 4oz chicken portions into hot oil (fine-coated with egg/milk & the seasoned breading just beforehand) (4 to 6 pieces if handled right is possible depending on size of pieces)
4. Leave frying uncovered for 1 min. 30 sec. (the manual says 3 minutes)
5. Cap pot tightly
6. When timer goes off, remove from heat and get the pressure down ASAP (use long handle prong)
7. Uncap and use slotted spoon to get the chicken out of oil as quickly as you can, with safety in mind."Place chicken in preheated oven (180 F) with steam bath for 30 mins (turning chicken every 10 mins). This replicates the cVAP process.Remove steam bath and leave in dry oven at 170 F for 10-20 mins turning after 10mins. This replicates the normal holding cabinet.process" Then enjoy!
Added comments from others on the internet:
"there is no danger at all in my opinion" "Danger has been greatly overrated.
""remember to put a little cool oil on your finger and rub it all around the gasket on the cover at the start of a day's use"
"check after a few uses to ensure the the steam vent is not clogged or blocked. Usually it isn't but take a toothpick and see."
"no alcohol for the cook when using, ensure oil temp not too hot (use thermometer), not a minute of its cooking should be unattended, be sensible about things, obviously never open pressure fryer when still pressurized, release all pressure first with a instrument on the jiggler valve, disregard manual's instructions advice on "jiggling" timing, as often times there is NO jiggling."
"again, there is no substitute for testing procedures and trial and error."
Thank you for this info! I was concerned that my jiggler never jiggled even tho my chicken turned out fine. I had checked it and it was clean so no blockage.
I like to soak my chicken in buttermilk for 24 hours than deep fry. Never tried a pressure cooker. Well done.
Cheers
Thank you!
I usually do a buttermilk marinade when making fried chicken, but 24 hrs is a bit excessive. An hour or two is perfectly fine. Anything past about 8 hrs isn't going to do much.
If you don't have any buttermilk you can use plain yogurt, or even regular milk with vinegar or lemon juice added to "sour" it.
Either way, always rinse off the buttermilk and pat the chicken dry before you go to bread it.
My first "on the books" job in high school, cooking KFC chicken in pressure pots, recycling the oil and getting my arms burnt trying to wash the smoking hot pots...cause the next batch needed to be ready for the evening rush. That was back in nineteen seventy-one, those were the days.
Thanks for watching and commenting!
That's when kfc chicken was good it's terrible now
What kind of pressure cooker is that? I’ve been looking and haven’t found that one.
Thank you! So much misinformation on the Internet, and I learned some things too! Of course it has to be the moisture , why didn't I think of that before?!
Excellent video. I just came across this RUclips video and I have long owned and used stove top pressure fryers for many years, starting about 25 yrs ago with the Weaver 6 Quart "Chicken Bucket." It has since been discontinued, but both the 4 and 6 Quart versions are still being sold on the internet on various websites, including ebay, and the cooking/instruction manual is readily available on the internet also. I've also had a Fagor pressure fryer that was excellent, but my current stove top pressure fryer is a Magefesa Stainless Steel 10 Quart unit selling around $130 to $150 currently on the internet, altho it is hard to find. It seems that liability and corporate lawyers have had a lot to do with their disappearance in the U.S, altho they are available elsewhere in the world. Most are now made in Spain. The ones that are still sold in the U.S. now surprisingly cannot be called pressure "fryers," but instead must call them pressure "cookers." Its dumb, I know. Where to get one today? At least 2 places on the internet that I just found minutes ago. Both Amazon and Wayfaire have the Magefesa Stainless Steel 10 Quart model, as well as other sizes, on their websites for around $135 dollars. It is a super top Quality model that will last for many years, is very, very safe to use (for someone with half a brain), and has the necessary safety clamps that all stove top pressure fryers have. But those and other websites have to characterize them as pressure cookers instead of pressure fryers, but I guarantee they are pressure fryers (and of course can be used as pressure cookers also). You can see this exact model being used in RUclips videos for pressure fry chicken elsewheres. FWIW
Thank you for the great comment and thanks for watching!
Well done mate, cheers....
Thank you! Cheers!
Robert, suggestion for your future videos. I think that you have done one of the best jobs on the internet relating to stove top pressure fried chicken technique, equipment and trial, which attracted many to your video like me. Because of your interesting and helpful tips and work, I am making some suggestions for you to further elevate your "Home Pressure Fried Chicken game," which I think might quadruple your RUclips viewership. LOL, as its apparent that you have enough fame already. (We love that hat!)
I'll only do the first recommendation now and return to the second in a few days. Here first I recommend that you return to the KFC hunt with the use of all boned-in chicken with a variety of pieces, both white and dark meat (which is a meal I and many like most). I remember film and videos shown earlier of Colonel Sanders checking on restaurants in the early 60s. What he first went to when examining a batch of pressure fried chicken was the temperature and result of the cooking most importantly on the breast pieces (which back then included the Keel and Rib portions).
I remember him complaining to the store cook . . . "no, no . . . white meat is done too well and too dried out!" Harland placed a big, big emphasis, I recall, on the cooking timing and result on the larger white meat pieces, even tho the cooking including both white and dark pieces. I don't recall you frying boned-in breasts which is among the most difficult, Robert, and hope you might favor us with a return to a whole or 1/2 boned-in fried chicken video, and not boneless white meat strips. And maybe you've come across some "tweaking" of the breading spices and other things that might get us closer to the Colonel's secret recipe.
Your stove top pressure fryer used in your video, too, is perfect and great for home use (with very easy reasonable caution) and is attainable for all of us (with much of such equipment like that still available through the internet).
Boy, I and others would really look forward to a new video from you on this. Hope springs eternal, eh?
Thanks for the great comment! I'm sure there'll be more chicken videos in the future. :)
Looks very delicious
It is! Thanks for watching!
Awesome!
Thanks!
I use my butterball fryer for chicken it comes out very good
Like to thank you for sharing your recipe on how to pressure dry cook chicken with the Kentucky fried chicken recipe!! Appreciative for sure!! 😊 P.S. You have an good class on how to use the fry pressure cooker too!! 😊
Thank you so much!
💯
Hi Robert! Absolutely love the video! I do have one question though. Does this method of cooking cause any particles of breading that fall off the chicken to burn? I know kfc has a filter that prevents any loose debris from burning. Does the chicken or oil develop a burnt flavour in any way? Would it be possible to take out the chicken after the initial minute, clean the oil, and then put the chicken back in for the pressure fry?
You can filter the oil after you make a batch of chicken batch once it cools, store it in the refrigerator, and reuse it later. Thanks for watching!
Nice presentation
Thank you!
What kind of oil did you use? And do different oils provide different taste? Which oil provides the best taste? Thank you. Great tutorial.
I used peanut oil which is very popular. You could also use corn oil or canola oil. Using vegetable or canola oil will provide the most neutral taste. Peanut or corn will add a slight flavor which many prefer. Thanks for watching and commenting!
Just like the original. Awesome video. Thanks!
You're welcome! Glad you liked it!
Best way to make Fried Gizzards and Livers too !!!
Good job Bob very informative and yes I did try the recipe ate the whole damn chicken myself LOL
Excellent! Thanks for the great comment and thank you for watching!
Thanks!!! A lot. I have a stove top
Pressure cooker and always wanted someone to show me how to do fried chicken. I love your how to video!! Hope to see more. Thanks again
You are so welcome! Thanks for watching!
Excellent video. Great commentary. Thanks
Glad you enjoyed it! Thanks for watching!
Excellent job ! You have convinced me to head off to KFC when I have the urge for KFC :-)
absolutely amazing video and EXCELLENT teaching. I'm subscribed.
Thank you very much!
I tried this once, but my pressure cooker seems to have a safety valve based on temperature, and it melted. Had to buy a new valve. When I buy a new pressure cooker one day, I will try this again.
I"ve had that same spice recipe for a couple years now, used it once and it was really good. My pressure cooker is a cheaper model Presto and I've been worried about it coming apart while pressure frying. I'm in the market for a Magafesa now. This looks so great, thank for making the video. Top notch.
You're welcome! Thank you for watching!
@@RobertBogetti facebook.com/CheffroBodine/posts/10159132044879276?comment_id=10159132069414276¬if_id=1593225981100424¬if_t=feed_comment
My Magefesa is one of the best investments I've ever made. Try cutting up & frying potatoes too. You can fry them plain with the skins on or bread them in the same process as the chicken for an amazing treat! Great video!!!
THANK YOU CHEF BOB....THANK YOU!
.....and your secret recipe is dead on ...
You are very welcome! Thanks for watching!
Excellent job Bob. I will definitely try the recipe and cook it in out pressure cooker. My mouth is watering.
Thank you!
Well done!! You've inspired me to give it a try!!
Thank you! I'm sure you'll enjoy the chicken!
This dude has that retro/classic type voice and composure from the 60s and 70s that you don't hear or see too often anymore.
Thanks for watching!
Great video❤
Glad you liked it!!
Great info and techniques. Do you have a extra crispy chicken recipe? What oil are you using?
I enjoyed your video and we'll try your recipe for KFC chicken I'm using a Magna fisa Pressure Cooker I've had for 15 years thanks again
You are very welcome! Thanks for watching!
Hi is the pressure cooker is Magefesa 01OPSTACO08 Star R Stainless Steel F.P.C. Pressure Cooker, 8-Quart thanks
I have the 10 quart model. Thanks for watching!
I've no idea on what you call tenders. It may be the red meat, which has some fat, but best tasting, Breast is less tasty but lean. Your pressure cooker looks to be exact to my biggest of three. I've never done a KFC food but with grandchildren, this recipe will be on next weekend's schedule. It will take a while, as my grandchildren will be watching this youtube and then helping. I am very appreciative of this instructional.
Thanks for watching!
Great tutorial, can't wait to perfect this broasting method.
Thank you!
You are very welcome! Thanks for watching!
@@RobertBogetti What induction burner & temp reader do you recommend?
@@coreymcgee8283 I have a couple of different induction cooktops, NuWave, CopperChef, Rosewill. I can't really recommend one over the other as they all work about the same. When shopping for an induction cooktop I usually look for wattage, number of temperature/power settings, and heating diameter. I have some of the most popular induction cooktops and thermometers listed on my Amazon page if you'd like to check it out: www.amazon.com/shop/robertbogetti
@@RobertBogetti Gotcha, thanks.
@@RobertBogetti Thank you!
Excellent tutorial .Thank you.
You are very welcome! Thanks for watching!
Great video…
Thanks!
Excellent video, and I've watched a ton of them. One thing I would not use is a aluminum pressure cooker, not even to cook without oil. Get a good brand stainless steel pressure cooker with good locks on the lid such as the one you are using.
Thank you for commenting and watching!
Enjoyed your video great job using a pressure cooker. You get a 10 👍😎
Glad you enjoyed it! Thanks for watching!
Thank you for your attention to exact details the best video I have seen on this method and I have watched A LOT of pressure frying videos.
Cheers bro
Great video. The only thing is....maybe next time, you definately want to have the camera closer to your meal. That's the most informative part of a cooking video - always. Blessings to you.
I'll keep that in mind for future videos. Thank you for watching!
Ohhh i have fried chicken in my pressure cooker it was so good.
Excellent! Thanks for watching!
Great video. You are very detail oriented. I do have one question. Do you wash your tongs between handling the raw chicken and handling the cooked chicken? I do. Thanks.
Sure do. Thanks for watching!
Thank you sir! I'll try this and make my own recipe to start my own small business.
You're welcome! Thanks for watching!
Dude you freaking Rock
The Colonel was once heard to have said tellicherry peppers is where the taste is at . Use tellicherry peppers
Thanks for watching and commenting!
Very informative and nicely done. An easy to understand common sense approach. Great tips, I learned a few things. Thanks!
You are welcome. Glad it was helpful!
Question: I have a KFC copy cat recipe that calls for almost all of the same spices but they are teaspoons not Tablespoons (per 2 cups of flour) Wondering which one is correct? Thank you!
That was interesting, I did not know there was such a thing as commercial pressure fryer available. My father use to do this using a regular pressure cooker, you can imagine how that turned out. What is that to your right? Is that a water filter, British Berky?
It's a Propur, similar to Berkey thanks for watching!
Robert's pressure fryer/cooker is really not a commercial product. It can be, of course, but it is available and often used by everyday consumers. Check information available elsewhere on this site.
This is super awesome and informative. Thanks so much.
Glad you enjoyed it! Thanks for watching!
hi Robert great video. two questions how often do you have to replace the silicon seal and how do you clean your pressure cooker? thank you
I haven't had to replace the seal yet and I just use hot soapy water to clean the pressure cooker. Thanks for watching!
Cheers buddy just what I needed thanks!
You are very welcome!
Brilliant presentation. Thank you for your great work.
You are very welcome! Thanks for watching!
@@RobertBogetti I used to live a couple of miles from the second Kentucky fried chicken place in the world. It was located on Fox Hill in LA county. On Tuesdays a three piece box, with mashed potatoes, cole slaw, two rolls and honey cost two dollars. After getting my box in my basket, it was a two mile coast on my bike, downhill the whole way home.
Been trying to find a recipe for pressure frying chicken including the difference between a pressure cooker and pressure fryer. Thanks for telling me there isn't one! Many recipes want overnight brining of the chicken. Do you think that would tenderize it more or is it unnecessary?
Great video thanks keep up the great work and I will give you a like and subscribe .
Thanks for the sub!
Is garlic salt the same thing as ground garlic? I’m from England and we have garlic powder I’d this the same thing? Many thanks and amazing video
yes
No, ground garlic or garlic powder is simply garlic with no salt, garlic salt is garlic enfused salt. Thanks for watching.
Very interesting thanks so much. I wonder if I could Kentucky fry tofu. Any idea??
Can you keep constant heat pressure frying on a gas stove?
Yes you can just pay attention to the pressure valve/weight. Thanks for watching!
What is the name of the pressure cooker that you’re using? Thank you for this informative video. Well done!
The links are listed in the description below the video. Thanks for watching!
brilliant video
Many thanks!