KFC Tip of the Day

KFC Tip of the Day


Many People watch Videos and have read the manuals regarding the Temperature to KFC Fried Chicken.

The Temperature that you see read and hear are ALL great for cooking 18 pieces of chicken and cooking 5lbs to 6 lbs. of chicken in a 22 Quart Old Style Stove Top Pressure Cooker or a Electric or Gas Commercial style Pressure Cooker,

BUT at Home in a Open Top Counter top Fryer or a Smaller Stove top Pressure fryer With Less than 5 or 6 lbs. of Chicken you need to alter Your Temperature and Time for smaller batches of Chicken, Unless Your whole chicken is a small Turkey weighting 5 lbs. then You need the Higher initial Browning time period of 3 minutes Uncapped in a Pressure cooker.

I know many people say BUT the KFC restaurant's Don't Brown the Chicken Un-capped YES they Do it's All done electronically in the NEW style Pressure Cookers If the Stores are cooking LESS than 2 whole Birds the setting MUST be changed prior to cooking otherwise the Chicken comes out Very Dark in Color.

Ones the Chicken has started the Browning (3 Minute Browning cycle) The Temperature must be reduced to Low or temporally remove the Pot from the Burner to help drop the Bottom of the Pot Temperature. (This can be seen if you watch the TEF Video C.H.S. removes the Pressure Pot from the Burner and Places it in the Box Stand next to the Burner while adjusting the Valves on the Old pots, then He places the Pot back onto the Burner)

2 Stage Cooking Heat is critical and in the 1966 Court case with Famous Fried Chicken the Court Barred Famous Fried Chicken from using a 2 stage cooking temperature along with the Barring of Spices and Herbs

The Cooking time of Home chicken is factored By your Pot size and ability to cool down and the Amount of Chicken which your cooking at a time as Many people can only cook 4 pieces of chicken at a time.

If you watch Grace's Perfect Blend cooking videos. He is ONLY using a Open Top SMALL counter Top Big Box store Deep fryer NOT a commercial cooker for demonstrations and He's ONLY cooking 3 or 4 Small pieces of Chicken at a time?

also Note the Type of Fat, Lard or Oils you cook in Reserve Tempature differently and the chicken absorbs the Oil differently, in the First 3 minute

Review the Old video and see what is the Tip. Also Read the Patent for KFC Chicken which explains the Temperature setting for cooking with BEEF FAT