Pressure frying at home

davidattala

I'd like to attempt pressure frying some fried chicken at home "like the pros" do.  I obviously don't have a pressure fryer like they do commercially, but I do have 7.4 quart Kuhn Rikon pressure cooker.  Has anybody attempted this operation? Is it safe? Is there anyway to estimate the temperature of the oil within the pressure cooker so that I won't open it to reveal blackened, charred chicken legs?

Chris_Young_80640

So the pro's don't really pressure fry that much anymore. When I was working on MC, we received a Winston Industries commercial pressure fryer, like those used at KFC. In talking with Winston Shelton, he informed me that back in the 1950s and 1960s, they need the pressure frying to tenderize the really tough thighs and legs, while getting them crisp. Today, however, chickens used in the fast food industry just aren't as old and tough; so manufactures of pressure have reduced the pressure down to the point where there is barely any pressure above atmospheric at all.

I have attempted to pressure fry in a pressure cooker. It can be done, but it you really need to account for how much the oil will foam up. Basically, heat the oil until its hot enough, drop the food, place the lid onto the cooker, and set the timer. BE EXTREMELY CAREFUL WHEN OPENING THE COOKER.