Pressure cooker deep fried chicken


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Pressure cooker deep fried chicken comfort food at its best. Subscribe to my channel for more great videos.

49 replies
  1. eckankar
    eckankar says:

    wow that looks good, I've never used the pressure cooker for deep frying, I'll give it a shot. I bet that butter milk with any left over seasoned flour would make some swell gravy or biscuits to go along with the chicken,

    Reply
  2. george scarlett
    george scarlett says:

    "WARNING"!, "WARNING""!, "WARNING"!, "WARNING""!, "WARNING"!, "WARNING""!, "WARNING"!, "WARNING""!!!! Use a "Wearever" or similar PRESSURE FRYER, designed specifically for frying in OIL! You WILL blow out the standard seal when using oil, and send you, and/or your loved ones to the Hospital, as well as burning your domicile down to the ground!

    Reply
  3. Felix Klempka
    Felix Klempka says:

    Colonel Sanders called that "Broasting", and it was the secret to the KFC recipe. The "secret spices" was a lot of hooplah. Almost anything you used to flavor the flour would do. It was the high-pressure frying that made all the difference. It also made for a faster turnover in his restaurants.

    Reply
  4. Douglas Green
    Douglas Green says:

    So I did it last night. Heated high until around 375 and turned down the heat but the oil temp went just above 400. After about 45 minutes while I got it in the 370 range and it was pretty stable but the dial was on 2! I put in the chicken. It took the temps down into the 200s. So I didn’t turn it down & it stayed low temp & I hardly got pressure. I’ll do it again tomorrow only putting it on 6 and not overshooting but my problem is with 2” of oil in a 10 qt. pot, the two big chicken breasts weighing 3 lbs. total had a drastic reducing effect on the oil temp even after 3 minutes per side. Any suggestions would be appreciated.

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  5. Douglas Green
    Douglas Green says:

    I got a 10 qt. for this purpose and prefer breasts like you do here. How much did you reduce the heat after flipping and putting the top on & pressure? Even if it’s an electric cooktop/number dial it will give me an idea. Thanks!

    Reply
  6. crazybobdj
    crazybobdj says:

    I use a WEAREVER 4 qt. Chicken Bucket. It's a pressure fryer. I put 5 cups of peanut oil in it. Brown for 2 minutes & pressure fry for 12 minutes. I use milk/egg wash & dredge in seasoned flour with 11 or 12 herbs & spices in it. ..It's good!

    Reply
  7. Hernan JR Gomeri
    Hernan JR Gomeri says:

    Before anyone tries to pressure fry using pressure cooker please check and make sure of your gasket seal some cheap pressure cooker uses a rubber gasket seal which is not so resistant to heat that could rise up to 400 degrees.Pressure cookers with rubber seal can easily melt and spew out dangerous hot shortening to be safe pick the ones with silicone gasket seal or replace the rubber ones with silicone gasket seal.

    Reply
  8. CaliforniaCarpenter7
    CaliforniaCarpenter7 says:

    Shortening… Ain't that shit better reserved for bearing grease?

    Hey man. Season your chicken, not your dredge. Who gives a red fuck how many 'teaspoons' you put in when it's getting diluted with flour and heavier spices settle while lighter stay at the top?

    Reply
  9. Khan-flo-mah Instrumentals
    Khan-flo-mah Instrumentals says:

    ive been looking for this video since I got my instant pot. All the instant pot users have been terrorized into not pressurecooking with oil, thanks to corporate america, and facebook "do as the crowd says or get banned" mentality.. So I cant even get the recipe from IP facebook groups… because people want to play the cop and police the group and do so while not making a dollar from Facebook to do it. thanks for still having this video up.

    anyhow, people have been doing this for generations. Before the giant corporations were covering their butts and terrorizing users. thanks for this. and no.. im not interested in any comments to my posts trying to tell people to shun me..

    Reply
  10. Creole Mom of 2
    Creole Mom of 2 says:

    Wow 😲 did my eyes 👀 just deceive me? I never thought I’d Finally see the day when a YouTuber would actually utilize other wonderful spices instead of just Plain (BORING)Salt🧂& Pepper. Y’all put a lil “Spice in Your Life” Merci Monsieur! 👏🏼👏🏼 🍗😋

    Reply
  11. MT George
    MT George says:

    Quick question; how dangerous is it to pressure fry with a regular large pressure cooker? I just tried it and everything went fine, but after some research, knowing that I should never have, scared the sweat off my skin.

    Reply
  12. Patrick Holmes
    Patrick Holmes says:

    onion powder has sugar in it~ high temperature cook will lead become burned and darkness~ ,prevent the onion burned faster than the chicken has been cooked. marinate the chicken first ~ deep fry ~ and oven or wrap in foil paper. I havent try it ~ would like to have a text . interesting

    Reply
  13. Moxy
    Moxy says:

    I used to work at KFC when I was a teenager and have cooked tons of pressure/fried chicken. I'm 65 years old now and have always wanted to do this at home but am very reluctant to try it. I am retired now but was an offshore petroleum engineer by profession. Much of my time was spent verifying the safety integrity of pressurized vessels containing various chemicals used on offshore platforms. It is a concern that the gasket material used on non-commercial pressure cookers could fail at the temperature and pressure used in frying chicken… but a failed gasket would not likely result in an explosion but rather just a pressure leak somewhere around the lid. My main concern is the pressure on the lid of the pot. If you have a 12" diameter pressure pot, the lid has a total area of about 113 square inches. If the pressure in the pot is 15 lbs per square inch, then the total pressure on the lid is 1,695 lbs. The pot is designed to hold that pressure at the normal operating temperatures using water. However, when you heat up the pot to 350+ degrees F, the metal softens slightly and is not able to hold the lid in position as securely as at the lower temperatures. If the tabs holding the lid onto the pot fail, there will be an explosion. Hot oil will go everywhere. I don't know at what temperature and pressure the explosion will happen but there is a point where it WILL occur. I'm sure the point where the pot will fail varies with different pot designs and manufacturers but it isn't worth the risk to find out. Also be aware of metal fatigue. Repeated use of the same pot in extreme conditions gradually weakens the metal over time. Who knows when the pot will not be able to hold the pressure any longer? Please people, if you decide to try this, please purchase a pot that is specifically designed to handle it.

    Reply
  14. Rick Hodgkins
    Rick Hodgkins says:

    I could see why you’re teaching people how to do fried chicken in a pressure cooker, because most people, and that this includes myself don’t feel like going out for KFC. I’d rather make it at home and save my money. Hint hint hint hint. I do just have one question for you. Actually I have two questions. The first, is when you reduce the heat from 375° down, what temperature do you reduce it to? The second question, is how many pounds of pressure do use? And I just started the third question. Where are you using an electric pressure cooker, or a stovetop pressure cooker? I was told that the stovetop pressure cookers are no longer being manufactured as they can actually blow up in the kitchen.

    Reply

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