World's Best Pressure Fried Chicken - Original Recipe - Best Fried Chicken Ever - Kentucky Chicken

Today we are going to make a delicious

pressure

fried

chicken

that you can call rotisserie

chicken

or Kentucky Fried Chicken, let's get started. Oh,

ever

yone send here today and today we're going to make rotisserie chicken or

pressure

fried

chicken or Kentucky Fried Chicken. fried chicken style, what that means is we're going to be using a pressure fryer and a pressure fryer is basically a pressure cooker filled with oil so I'm going to go over some of the basics because there's a lot of misinformation out there that you read online or watch videos so I'll give you the facts on how we'll go over the

original

KFC

recipe

which is different.

I had a previous video on some KFC style or Kentucky style chicken tenders, which is a different style of breading than I preferred, but in this one we're going to be real, we'd call the

recipe

Kentucky Fried Chicken style with the 11 herbs and spices, so we'll cover that, we will cover the washing and make chicken. The offers say some chicken breast burgers and chicken tenders, so what I would like to talk about first is pressure frying and pressure frying is nothing more than using a pressure fryer with oil instead of water, when you cook under pressure with water, you are heating it. at between 5 and 15 pounds of pressure, so the water temperature will rise to about 250 degrees, but you're basically cooking with pressure, pressure is what you're looking for and that will determine the water temperature you don't really need. t control the temperature control the pressure when pressure cooking with water when you use pressure fryer oil it's a little different control the temperature of the oil more or less and the pressure may go up to that maximum and it may not, but it doesn't overheat the oil , so for example, with water you exceed the boiling point of 212 to 250 degrees, with oil the oil boils around 590 to 600 degrees, you are n

ever

going to boil the oil, that's not what it's about, so you heat the oil at approximately 350 to 377 t5 which is a good temperature for frying.

I like to do around 375 at that point you will put the chicken in and just with the oil you will not have pressure because the oil is not boiling so if you put the lid on With 370 oil you will not have pressure so what happens is that when you put the chicken or anything else that you're going to pressure fry, pressure will be created and the moisture in the food will start to come out and that turns into steam and creates pressure, so those are the basics of pressure frying, so everything What you have to do is make sure it's your pressure cooker and by the way, you have to use a manual pressure cooker for this because with an electric pressure cooker you can't control the temperature.

I'm going to use an induction burner and monitor the temperatures of that, otherwise it's a standard pressure cooker fax. Make sure all the valves are clean and working and that it locks properly and doesn't have any cracks or anything Owen, as far as gaskets go, I've heard a lot of rumors. Oh, pressure frying with oil will destroy your gaskets. Most modern manual pressure cookers are silicone gaskets which are also good at 425 or at least 450 degrees with no problems or cook at 350. or 375 gaskets are fine, you won't destroy them just to get the facts straight so those are the facts on pressure frying just to calm any fears or concerns about it and also the style of manual pressure cooker that I'm using has these stainless steel ones. steel arms that go over the lid so if you're worried about the lids exploding or lifting you can get a style like this so we'll come back to that in a minute and now we'll use what is supposed to be the

original

.

Colonel Sanders 11 herbs and spices recipe, so let's start mixing that up and I'll put it in this bowl. Now we'll go over the list and I wrote it down to make sure I don't give you incorrect information so that the The first ingredient is going to be two thirds of a tablespoon of salt, put that in there and half a tablespoon of thyme, 1/2 tablespoon of basil, one third of a tablespoon of oregano. , then we go to one tablespoon of celery salt, then we go to one tablespoon of black pepper 1 tablespoon of dry mustard from there we go to four tablespoons of paprika two tablespoons of garlic salt one tablespoon of ground ginger and three tablespoons of white pepper I'm going let's mix that and beat it real quick and to that I'm going to add two cups of flour and that's basically going to be our breading or a mixture and this is what it looks like now, let me take them off the counter and we'll move on to the next step.

Okay, for the next step. I'm just going to do our egg wash, egg wash and milk. Now some say that the original technique didn't involve washing the egg and milk with just water, I didn't use it without washing, if you have wet chicken, you know, just wet it with water. It will work fine, you don't need to do this, but I'll show you how to do it in case you want, you can do it. It's optional. I've done it without it and it turned out fine, but if you're used to it. To use an egg, wash the egg and milk to coat the chicken, then I'll show you how to do it.

It's simple, you can put it in a bowl and whisk it up, but I'm just going to show you the ropes in case you know some people. maybe I have arthritis or problems with my wrists or my hands and I don't like whisks, so I'm going to use a little mixer, a little ninja blender, just to mix this up, so I'm going to put in two eggs and about a quarter cup. of milk, not very good now that we have our milk and egg wash, okay, let me get this out of the way, we'll go to the next step, okay, for the next step, I'm going to make our chicken breasts uniform and thick.

I'm just going to use a meat tenderizer hammer and I'm flat because you know when you cook something you generally want to have peace, whether it's the same size or the same thickness so that they fry evenly at the same time, so what do I do? What I'm going to do is take chicken breasts here and if you want you can put a piece of plastic wrap on top of them because sometimes I love the thickness trend. I'm not going to try to lose too much weight. I'm just looking at the I finished some of the chicken and now I'm going to turn some of these into chicken patties for chicken sandwiches, so in that case you might want to try to look and say what would be good, you know, for a chicken sandwich and the rest I'll make into chicken strips, okay, so you know, I could go.

I'll cut it in half like this, okay, that'll be two chicken burgers, okay, we'll have another one, let's just do it. Same thing, now this one isn't too bad in terms of uniformity, so I won't leave it as is. Now here's a big one, so I'll hit it again and leave. To finish this, you don't need to watch me do all of this and then I'll bring you back when I'm done. Now, for the next step, we're going to take our pieces that we cut for chicken sandwiches and we're going to dip those four tenders in the wash and then bread them.

I'll show you how to do it, it's very simple. Oh, to do that I'll also take our mixture from before and we'll just pour. Put it in this bowl, the ceramic screws on the bottom bowl to make it easier to get into verses, this larger mixing bowl, okay just take one of your pieces and dip it in your beaten egg and then dip it in your breading mixture simple. as you go on, get a good coating there, let it drip and then your breading mixture is sure to get a good coating there, so I'm going to continue with the rest of these and bring them back when I'm done, okay?

I have my oil heating up. I'm at 360. I'm trying to get it to 375 and I want to mention a couple more things about when you have the right pressure so you just want to use this is a 10 quart model and I have about 3 quarts of oil that's the most on years warning, so the oil comes up to here, about 2 to 2 and a half inches at most, you want to cover your chicken, you don't want to overcrowd it for a 10 quart pot. pressure cooker the most you would like to use would be 3 pounds of chicken so you never want to fill it all the way or 2/3 of a foot full you will want to keep it pretty low in your pressure fryer so if there is any oil splatter inside It's not going to splash up here, it will never reach the surface and you want to make sure you have enough oil to cover the chicken when you put it here, so when the temperature rises, I have a little more left, what I will do is put the chicken in, You put all the chicken in and leave the lid open for a minute, that minute allows the moisture that is released immediately to escape so that they do not have overpressure. from the beginning only with all the humidity, so place the chicken and stir it also for a minute to break it up and not to stick, after that minute it started, it breaks and it is already at that point very brown, then you put the cover and we'll put it away, you can leave it between 7 and 8 9 minutes, depending on if it were legs and quarters, I'll probably leave it maybe 9 minutes there, well, if these breasts and we plant them I'm going to use 7 minutes, so initially we have 7 minutes with the lid on and then as I release the pressure it will take about another minute or so to release the pressure so that will add to the cooking.

Now there is also another point I am using an induction hob when it has a temperature reading don't go by that it is the temperature below the top not the oil temperature as you can see I am running a separate probe on my oil and I'm monitoring it that way to see what the actual temperature of the oil is and to see what the temperature is on my induction cooktop. I did a test before this to heat the oil to the temperature I wanted the oil and marked off the reading on my induction cooktop, so on my induction cooktop it reads around 280 or so, that's the setting.

I want to have my oil at around 370 375, but it depends on several things, the type of pressure cooker you are using, the materials. in the pressure cooker, the amount of oil, the dimensions, so there are a number of things that are involved in the difference, so you know in my case it seems like there is quite a difference, but as long as you know at what temperature sit on your induction cooktop some have no temperature others have power levels that's fine just find out what power level gives you about 360 or 370 degrees on your pressure cooker so I'm around 360 ish.

I'll just wait a minute or two and then we'll put our chicken in starting about after a minute, put the lid on and set the time for about seven minutes. I'll be back in about a minute or two, okay, to get my oil up to the temperature that I want, which is about 365 to 375 in that range. I took out my probe and I'm going to put my chicken in there. Once my chickens are there, I'll set a timer for one minute instead of some larger pieces I'll be making for chicken sandwiches. and then some smaller pieces that I'm going to use as fillets again, you know, three quarts of oil at most, about three pounds of chicken at most, is what you want to do, make sure it's all covered, as you can see up to now if the top the camera is catching this, I know it's like traditional frying on any stove or hot plate, you know, 375 degree hall with chicken, it will time, now bring it in, give it a minute after a minute, we'll stir it, We will put the lid on. on and the timing for another seven is as simple as that, I'm not going to touch it right now.

I want it to brown. If I stir it right now, I'll remove all that breading, so I want it to set. That's what happens in the first few minutes. what we are going to do for ourselves right now. I'm looking at the mark inside the pressure cooker, but you can't see that the half mark is up here and the oil is down here and the bubbling is built with a half mark, so again no splashing of oil. bubbling and we maintain the temperature with the induction cooker so we know that our temperature will not increase if it starts to rise when we put the lid on due to the pressure, the induction cooker will simply reduce the power to maintain the temperature.

Maybe we put that minimum or we're going to put our cover and this style walks with this arm once you tighten it you give it about five good turns. I can see some steam coming out of the valve so we know it's open, not blocked. or anything that has a little bit of weight here now we're just going to time it for seven minutes and I see there's no pressure right away because the oil itself won't develop the pressure has to be the moisture coming out of the chicken so In some cases, it may not, if you're just making some chicken, this may not move at all.

There is still some pressure. This is an eight pound pressure cooker and an eight pound limiter, so if we don't get to eight pounds of pressure, that's we're not going to budge, we might only get to six or seven pounds depending on the water content in the chicken, that's what you need to know, that's the difference right now, our induction cooktops are still set to the same temperature, we know our oil is the same. The temperature and pressure are anywhere you know, from technically zero to eight pounds. Now if I lift this up, you'll hear some pressure, look, there's some pressure, but it's not 8 pounds yet, so we have a very low pressure and a constant temperature less than pounds of.pressure, so I'm going to let this go now that we're at two and a half minutes total since I put it in and I'll bring you back here once we get to eight minutes, which would be the initial minute plus 7 minutes of cooking, like this which at the 8 minute mark I'll bring you back here, we'll release the pressure and take a look, okay our time is up as you can see.

Finally it reached 8 pounds of pressure, our weight was spinning. I remember that there are also backrests on a pressure cooker, in addition to having these safety arms, there is also an emergency pressure valve and release valves to release the holes in the joint, so the bottoms have three pressure release mechanisms pressure, one, two, three. in addition to the safety arms, if you're concerned about safety and I just thought I'd point it out with this pressure model, I say we hit the minimum of eight. I'm going to turn off the oil, I'll do it now and if you want.

You can use a towel or something so that this equipment does not burn you. I'm going to let our pressure drop and release quickly. I do not recommend this point from above immediately. I like to do it this way to get initially. The main pressure on all of this goes completely off in one minute, once it's done that means about another minute for the cooking time, so this will give us a total cooking time of about nine minutes; the initial minute seven we turn on the heat off and this will make the other minutes one plus seven plus one is nine minutes of cooking, so now the pressure is coming down a little bit and I'll make it.

I haven't unwrapped it yet. I still see quite a bit of steam coming out. I'm going to wait for them there too, don't be impatient, that's the key, it's not going to get out of here because the pressure will also keep coming hot steam towards you, so you just want to. to give it time and also with this style of pressure cooker you loosen it slowly so the lids don't come off completely at once, it can't go anywhere, these arms keep it in place so now it's a very low level of steam, if I want, I can start releasing this slowly, as you see now, I'm a little loose and there's no pressure, so you see, we're safe, look, this is going slow, don't be impatient, just do something common.

Feel yourself see it and pull it back so the steam goes away that way. Okay, now I'm going to remove some. Check out. There are for our small offers. It's one of our burgers. Another tender chicken. Smart burgers. And more. tender, so I'm going to take out the rest of these, let it drain and then be careful with that, just be careful when you take it out because you'll see that if you drop it in the oil, it will splatter no matter how you're cooking. Here we take out all the pieces. I'm trying to fish. There is a little piece.

I think everything is fine. We have it all. Oh, tender was hiding. It's bubbling in here, so it's a little hard to see every bit. Here we go, so let me hold this up to the camera, show you a look and then yeah, this is what it looks like now. I'm going to let this cool before I try it because it's red hot, so let me get this out of the way. and I'll bring them back here in a minute or two once it cools and we'll give it a taste test, but it looks delicious and it smells great.

It hasn't been that long, but it smells delicious. I can not wait. Walking in, I know it's still too hot, we'll try it and I'm going to go for one of these deals, just hold it up to the camera, that beautiful golden brown color and it smells just like the Colonel's, if you know what I do. I mean, let me cut this up so you know it's very spicy and juicy. I can see it's juicy and brown, let's try it. It is very spicy and very delicious. That's one of the reasons you use the pressure frying technique.

Sorry, that's one of the reasons. you do a pressure frying technique because it keeps the juices in my laksa. The juice is in that pressure helps keep all the natural juices there and keeps it very tender, moist, delicious and as you can see the color is perfectly cooked, it took a total of nine. minutes in the pressure fryer, one minute with the lid off, seven minutes on, I want to put the lid on, one minute to depressurize and remove the lid, so nine minutes total cooking time, prep time, you know what you can do that preparation ahead of time, even if you want to make larger batches or multiple batches throughout the day.

I use chicken breasts which work just as well with legs, thighs, wings, whatever, so I hope you'll try this recipe at home, don't be afraid to pressure fry. I remember to follow the instructions. safety tips I showed you a pressure cooker in good working order no more than three quarts of oil in a 10 quart pot using an 8 quart pot I keep it at maybe two quarts of oil in a 6 quart pot you're going to having to know how to determine based on the size and dimensions it will probably exceed two quarts of oil, never more than two or three pounds of chicken in a smaller one, a large one like this could hold three pounds of chicken, do not exceed 375, make sure To control the temperature of the oil don't worry about the pressure, as long as your pressure cooker is fully functional and maintains the pressure for you, make sure your chicken is too soaked, which I don't see how it would be if you did it that way .

We did it, it won't be a problem, follow those steps and you shouldn't have any problems again unless your manufacturer specifically states to never use it for pressure frying. I'm not sure why they would say that, but read the manual. and if you feel confident, choose one. I know this model has been used for many years to pressure fry chicken. It used to be Rapid Chef from the Fagor brand. I think it was Magic Chef for Magic Cooker. Now I think it's another Magna Fisa brand. It is from Spain, this model was always manufactured in Spain, so if you are looking for pressure cooking like this, you can still find them.

I'll have a link below my video here, I think it's on. my Amazon page too if we want to find one like this, this particular pressure cooker works great. I haven't had any problems with it. I'm not worried about having any problems with its very strong multiple levels of security, so you know if you want. To try it, I have shown you the right things to do so you don't have to worry and cook it safely, as long as your equipment can handle it and the recipe I gave you with the eleven herbs and spices seems to be the right one. so I hope you try this at home if you feel confident with it, we'll do it again if you don't want to use the pressure cooker, let me tell you that you can make this whole recipe just by frying normally, you don't.

I need the pressure fryer. I just want to show you how to use a pressure part so you can fry this and in a pot or a pot on any type of stove, what you would normally fry will still taste delicious with this. seasoning mix, so I hope you enjoyed watching this video, if you want to see more similar videos or some other videos, leave a comment below, give me a thumbs up and like, subscribe to my channel and don't let me know what you think. this if you want to try this and if you think it tastes like the original recipe or if you just like it because it tastes great thanks for watching I'm going to eat some more chicken right now very delicious