Pressure Frying Fried Chicken at Home in the Style of KFC Original Recipe

This video demonstrates one way to pressure fry fried chicken at home in the style of the KFC Original Recipe chicken. There are risks involved in pressure frying. This video is not a recommendation that you pressure fry at home. If you do so, you assume all risks. And whatever you do, don't skip the disclaimers and safety discussions that are included in the video.

Here is a link to the Forums that are discussed in the video. The Forums are members only but joining is easy:

Here is a link to my written guide on the Forums that contains more detail as well as links to the equipment that I show in the video (the point of the video is just to show you what one person uses - but other people go about this in other ways and get good results - so I'm not saying that you need any or all of this specific equipment):

Here is a link to a scientific analysis of pressure fried vs. open fried chicken:

[e-racer]

For someone who’s never made a video before, I think
You should start making them because it was straight up professional in my book.
kudos to you man .

[welljuicy]

One of the best cooking videos I have seen! Highly informative. Excellent.

[galupas]

I never use any seed oil for frying, I'm Old School and only use Tallow.

[theinfralink]

I learn a lot from this video. Appreciate the first half on safety.

[PatrickFoster-sm]

What a review. Best comprehensive review I have seen to date. Highly appreciated. Thank you. Are you a mechanical engineer?💯💯💯🇯🇲🇯🇲🇯🇲

[PatrickFoster-sm]

Thanks again partner. Now that I've seen you I must modify my response as follows: Thanks again Brotherman. Have a good one. 💯💯💯🇯🇲🇯🇲🇯🇲😮

[herrprepper]

I make a pretty tasty fried chicken, using a Lodge cast iron dutch oven. I just ordered an induction unit and pressure cooker to see if that produces a better dish.

Using my dutch oven, I drop the chicken into the 1/2” of lard at 350f, cover the pot and maintain a temperature of 275-300f for 8 minutes. I then remove the lid, turn the chicken and cook uncovered at 275-300f until internal temperature hits my goal. Since we pasture-raise lean, heritage chickens… we select chickens for frying that weigh around 3 pounds for the whole, dressed bird.

[petergriffinson]

I want to use this method but I keep reading how dangerous it is even watching a bunch of videos and pressured fired chicken 😢

[RebuttalRecords]

The color of the coating after pressure-frying looks great.

[michaelwest]

Great presentation with enough science to make excellent points. I"m glad I didn't try this in my home/pressure canner (Aluminum). My first run to try out the recipe was done with boneless/skinless using peanut oil in a FryPappy, out side on my bistro porch. Thank you again for an EXCELLENT presentation. I can't imagine anything you could have left out.

[deepabyss]

Very professional, well presented. Thanks.

[John-kynz]

What seasoning did you use in the flour

[shamanahaboolist]

This is exactly what I was looking for.

[d.haroldangel]

Fantastic presentation. Very informative and no BS content. CONGRATULATIONS. Nuff said.

[colinbutler]

Great Video.... great straight to the point info. !

[gerardpalmer]

Was clearing out my subscribed YouTube channel list and came about your channel and wondered why I subscribed. Upon playing the video it was clear as day why I did! I to have a Magefesta 15 quart and a Burton 600 induction burner with thermometer to pressure fry chicken and wished I would have followed your guide. Your explained every facet of the procedure including the proper rate of spinning for the pressure relief valve, outstanding!👍

[nonservitium]

If you dredge, dip and then dredge again, then let the coating get tacky, you wont have a problem with losing any coating

[alge]

Thank you for sharing. I also have a 10 quart magefesa pressure cooker and a induction cooktop. I will use your video as a guideline, thank you. From the time you put the chicken in until you take it out is 9 1/2 minutes? Counting the 90 seconds with lid off ? Or once the lid is on its 9 1/2 minutes?

[Hylean_Way]

Hello! Would it be possible to pressure fry in Fissler or Kuhn Rikon 15 psi pressure cookers? They are spring valve cookers rather than the “jiggler” variety, and I don’t know if they have the right material on their release valves.

[Weaver]

Love this chicken frying brother. Keep going