Pressure frying effect on chicken

jseo12 that's a question many people have wondered what's the best.

From Person experience and having CHS cook chicken at Church Missions which many people do not understand he did.

CHS said that the Pressure cookers Time cooking under pressure was the biggest reason he started using Pressure cookers, and always mentioned Bertha and how he developed the Modern Chicken Cooking Pressure cookers. 29 and 7/10 pressure.

Now CHS always said that cooking chicken in a skillet or Deep Fryer can work and he used them both when there were no pressure cookers available. He then said NOW IS THAT THE BEST CHICKEN YOU HAVE ATE.

Now using open Deep Fryers will cook longer and have the ability to make a Dryer Chicken and more firm coating when cooked. BUT there are ways to help control that issue.

when cooking in Open top fryers Brine the chicken to get as much moisture into the chicken. once your chicken has been brined over night if possible. Have your breeding station set up and have a extra container of water with your egg warsh and seasoned flour

first flour the Chicken and sprinkle some extra season on the flour really press the flour on the chicken THEN dip the chicken into the flour and wet this first dredge give the first dip a minute. Then dip the chicken into the egg warsh and then the flour a second time.

This is NOT a double dip chicken as many will argue? A double dipped chicken would be re-dipped into the egg warsh a second time and flour twice. this is a water moister setting then a egg warsh.

I know the nay sayer are going to say THAT WRONG. OH WELL I agree the way they are doing it is wrong?

The First flour water bath gets some moister around the chicken Pre Egg warsh and help create a steam effect and in principle help lower the Oil temperature down quicker.

Colonel Sanders always covered a skillet when he was frying the chicken and even poured some water down the Lip of the skillet. This is Dangerous and will cause a violent eruption and bubbling volcano effect in the Oil. This helps keep the temperature down but also helps a steam effect similar to the pressure cooking effect staging prior to pressure cooking hitting Pressurizing.

I caution anyone doing the step pouring water or any cold liquid into boiling oil.

The chicken in a open top cooker should be turned every 2 to 3 minutes. Immediately after taking the chicken out of a open deep fryer place in a shallow container or deep cake pan with a wire rack on the bottom. cover the hot chicken with plastic wrap or saran wrap and aluminum foil and rest the chicken for at least 1/2 the time you cooked it. so a resting time of 10 minutes and longer unless you desire over comes you to eat the chicken.

The resting time will settle the inner juices, and create a less crunchy exterior then a crispy coating if you want a crispy crunch effect do not put the plastic saran wrap over the prior to the aluminum foil. or just cover the baking dish with a cookie sheet, for a few minutes.

Now a tip for a better flavor chicken taste if your using a vegetable that is new oil you need to season the oil. Fresh new oil will draw out the seasoning into the oil and make the chicken a more flat bland taste. either cook some bacon in the oil first to season the oil cook chicken wingers first.

Beef Tallow or Lard with citrus acid are the two best cooking Fats. If I must use a alternative oil. My choice is using a sunflower oil and coconut oil mix.

NOW I know the other ROAD SCHOLORS are not talking about the mixing of oils much and many sure DO NOT mention adding coconut oil into the Hydronated style of Oils BUT there is documented proof that KFC has a coconut oil in the oils they use. It not only adds to the unreal flavor but the aroma becomes a more buttery aroma and accentuates then chicken. YES the cost of the coconut oil is more expensive. There have been some people who use a Coconut oil extract in there oil also.

There is NO ONE that I currently know or ANYONE who has gave this cooking tip out to the general public. I will not give the ratios of Coconut Oil or coconut oil extract to mix with your Oils. You will have to learn that on your own Trail and Chicken yourself.

Also the Salt mix that you should use for the chicken is NOT a standard salt mix that everyone out there uses.

The salt needs to be a Blend of Fine sea salt and a lower sodium style salt. In the Old days anyone with there grain of salt who knew butchering and preservative of meats and sausage making used a lower sodium style salt or a Potassium base salt. This is OLD TIME cooking the OTHER FORUMS and Youtube seem to NOT understand. KFC has a special blended Salt and many just say its just fine salt. Yes some have mentioned that there are different grind consistency of salt in the boxes BUT they are NOT talking about lighter salts.

Now others have used a commercial season salt or commercial season pepper which is a lower salt style. YES PepperALL and a Sexton had a salt pepper mix. Morton and other had a Chef series salt pepper mix.

I know you asked a question ONLY about Pressure Cooking BUT this information about cooking blended oil and salt is a KEY component to achieving the Colonel's
Original Chicken.

In the NEXT weeks I will be explaining the Pepper Secrets of KFC. I know that the other Rhode Scholars have NOT spoke about the Pepper from the 1930's BUT Joe Ledington did. There is more to the Pepper then ANYONE has suggested previous.

May your chicken cook either Skillet, Open Fryer, or Pressure Cooking. remember CHS words it will be the best dam chicken you have eaten