KFC and All Fried Chicken

All you need to do is Deep fry lightly…Then bake for about an hour, then return to deep frying long enough to make the outsid a little crispy.

WS

It takes a very special pressure cooker to fry with oil and not explode. Using a regular pressure cooker could result in your death when it explodes and blasts 375 degree oil all over you.

Arlin Sanders (the Colonel) made a big splash in the 60s with the development of that pressure cooker. It’s why KFC is able to make chicken fast food.

P.S. It’s a hot oil pressure cooker and they continue to use it today. It’s why they can fry chicken in about 3 minutes instead of 30.

The answer may be at the end of this post. I agree with the second post.

There have been a few changes since the Colonel was in charge of KFC. They no longer pressure cook their chicken. They deep fry. They no longer use fresh potatoes, they use instant for mashed. They no longer cook a fantastic giblet gravy, they use gravy mix. It’s all gone to crap, and the Colonel is rolling in his grave. I wish I could have tried the real stuff before they changed it all. I have been in a KFC when they ran out of chicken, and I had to wait 25 minutes for them to finish a batch. I specifically looked into the kitchen and all I could see was a standard large capacity deep fryer. Perhaps some KFC locations, some of the original ones, still use pressure fryers. But the new ones do not.

The only place I know that still pressure cooks their chicken is Chick-Fil-A Take a look into their kitchen, and you will see the kind of pressure cooker that the previous post was talking about!

If you are dead set on trying to pressure fry chicken at home, I would start here:

(Look at Consumer Products link on the left-hand side of the page. They make some of the best consumer pressure cookers in the world.)

I would ALSO ask if they are approved for frying BEFORE you buy one.

Good luck!

EDIT: In response to your additional comments..

I would think a low heat with somewhere around 150lbs pressure and a time of about 10-12 minutes to start. One suggestion - when you are ready to see if your chicken is done, take it OFF the heat before releasing the seal on the pressure cooker. Let it simmer down a few minutes, then release the seal. And STAND BACK!! HA! Good Luck!

You have to have a special pressure cooker for frying. If you try it in a regular one, you will burn out the valve. I know, I ruined one that way! Just fry the chicken in a frying pan with peanut oil, then transfer to a pyrex dish and bake, turning a couple of times. It tastes the same and it’s less greasy.