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| Recipe Categories: |
Chicken Recipes
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| Average Rating: |
(260 votes)
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| Yield: |
12 pieces
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A recipe that claims to emulate a favorite commerical fried chicken. Regardless of the claims, this is a great recipe that uses a pressure cooker!
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Ingredients |
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6 c |
Crisco cooking oil |
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1 |
Egg; beaten |
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2 c |
Milk |
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2 c |
Flour |
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4 tb |
Salt |
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2 ts |
Black pepper |
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1 ts |
MSG (optional) |
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2 |
Frying chickens; with skin, cut into 6 pieces |
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Instructions |
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1.
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Bring oil in pressure cooker over medium heat to about 375 deg F.
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2.
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In a small bowl, combine the egg and milk. In a separate bowl, combine the remaining four dry ingredients. Dip each piece of chicken into the milk until fully moistened, then roll in flour mixture until completely coated. In groups of four or five, drop the covered chicken pieces into the oil and lock the lid in place.
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3.
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When steam begins shooting through the pressure release, set the timer for 10 min. After 10 min, release pressure according to manufacturer's instructions, and remove the chicken to paper towels or metal rack to drain. Repeat with remaining chicken.
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Editor's Note: - Originally this recipe called for oil heated to 400°F. I feel that this is not safe and suggest that you only bring the oil to 375°F. This is safer and should be below the smoke point of the oil.
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| Reviewed By: |
roy metzger |
| To complete my review. MSG has been proven to cause flushing and high blood pressure in controlled tests. One person states that the body contains 4 pounds of MSG, that simply is not true, I would like to show a breakdown of the human body that shows MSG as a naturally ocuring material in our skeletal and Flesh systems. Do everyone a favor, get rid of MSG and Sugar replacements that are manufactured from coal. |
| Reviewed By: |
roy metzger |
| The MSG does not need a scientific experiment to prove the dangers. As a Scientist and person that is made ill by MSG consider this: This Friday night 10/5/07 with my wife out of town, my son and I decided to purchase KY Fried Chicken. I have not had blood pressure problems for months, after eating two breasts, and 1/2 hour later, I developed the old blood pressure headache. Long story short over the weekend by BP has stayed at 180/107. This will be my last time of eating the chicken. I do avoid Chinese restaurants that use MSG.
My Father-in-Law loved KY Chicken. Although unproven in his situation the evening before his massive stroke he had KY chicken for dinner. When he awoke he could not walk nor talk. It took a few years but he eventually died. My father in law had problems with Adisan Disease which caused him blood pressure problems, I an other family members believe that the Chicken Completed a job that was occuring at a slower rate MSG is in food naturally, especially Sea-Weed which the Japanese separated as a food enhancer in the early 1900's.
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| Reviewed By: |
Bruce Benjamin |
| For those recommending Accent *instead of* MSG, read the label. The label on my can of Accent lists only one ingredient...MSG. And for those afraid of it, MSG is a naturally occurring ingredient. Your body contains about 4 pounds of it naturally. Many foods including tomatoes and mushrooms contain it naturally. Millions of people have been eating it for over 100 years. I have yet to see any evidence that MSG cause any health problems other than baseless claims and hype. Do a little research and you'll see both sides but it's easy to see that there's never been a real study showing it causes any harm.
That being said, I've pressure cooked chicken before and the temp used here looks too high. I've cooked the chicken using only oil without adding any water and it does work. But you have to keep the pressure, and therefore the temperature down low to keep from browning the chicken too much before it's cooked inside. It comes out very juicy when done right. But be careful not to over-fill the pot with oil.
Bruce |
| Reviewed By: |
darren macmillan |
| try this receipe for kfc original Colonel Sanders' Secret Herbs and Spices
1 tablespoon rosemary 1 tablespoon oregano leaves 1 tablespoon powdered sage 1 tablespoon powdered ginger 1 teaspoon marjoram 1 1/2 teaspoons thyme 3 tablespoons brown sugar, packed 3 tablespoons dry minced parsley 1 teaspoon pepper 1 tablespoon paprika 2 tablespoons garlic salt 2 tablespoons onion salt 2 tablespoons powdered chicken bouillon 1 package Lipton Tomato Cup-a-Soup mix
Place all ingredients in blender with on/off speed for 3 to 4 minutes to pulverize, or rub through a fine strainer. Store in an airtight container so it will not lose potency.
Makes about 3/4 cup.
To use with flour, add 1 ounce mix to 1 cup of flour for coating chicken. |
| Reviewed By: |
rich dibona |
| isnt this really dangerous to use a pressure cooker and oil? i have been wanting to try this but if you dont have a pressure cooker designed for using oil, it can explode from what i have read. if this works i would like to hear from someone on how it turned out. but if you google "pressure frying" you will get some scary results. nothing worse than 350 deg oil blowing up on you. sarino@sbcglobal.net |
| Reviewed By: |
Richard Dowell |
| I strongly recommend that MSG be eliminated from all recipes as being highly dangerous as it is not only linked to many nerve and brain syndromes but leukemia and irreversible pancreatic cancer. MSG or glutamic acid is also hidden under 40 different names approved by the FDA and USDA that include Nutra Sweet and "natural" and "artificial" flavors. If it wasn't so dangerous then why hide it?
Otherwise this chicken recipe sounds delicious. |
| Reviewed By: |
John Fields |
| I tried for a number of years to reproduce the commercial chicken at home. Have never quite managed it, but found years ago what I believe is the "magic" ingredient.
Substitute OAT FLOUR for about 1/4 to 1/3 of the regular white flour. If you also add a bit of sage and thyme, I believe you'll find this a closer approximation to the original. |
| Reviewed By: |
sue |
| Although I haven't followed this particular recipe, I made something similar and I used commercial garam masala (powdered). The particular spice mix works well with coated fried chicken. Sue. |
| Reviewed By: |
Melody |
| I purchased a secret recipe book about 15 years ago and this recipe was in it. I tried this method of cooking the chicken and found that after cooking the 1st batch the oil left a burnt taste on the following batch. The texture of the chicken is excellant. The taste of the chicken is remarkably close to Kentucky fried chickens original recipe. Now, instead of using the pressure cooker I just fry the chicken in an iron skillet. It does make a batch of tasty chicken. The salt content is a bit high and I don't recommend this recipe for anyone that has high blood pressure or if you are trying to reduce your sodium intake. I have substituted Accent flavor enhancer for the MSG and found that it did not change the taste what so ever. For a little twist, I have added some Italian seasoning to the flour mixture and have found that people truly love it. I have, also, found that I could get a more tender fried chicken by pressure cooking the chicken in advance in water that has half the amount of salt, MSG (Accent flavor enhancer preferred by me) and pepper called for in the recipe. By putting those ingredients in the water, they seem to get infused throughout the chicken. I do not completely cook the chicken in the pressure cooker. Remove the chicken from the water to completely cool. I will then follow the recipe by using the remaining ingredients, but fry the chicken the old fashion method. This does cut down on the amount of time the chicken is cooking in the oil and I have found that it isn't as oily using this method. |
| Reviewed By: |
Will Craig |
| This sounds good, however, where are all the spices? Also the frying temp. is too hot. Try about 350. If not watch out. Perhaps the addition of a little garlic salt and onion powder in place of msg would be better. Will Craig |
| Reviewed By: |
Kristy |
| I do something very similar for Chicken nuggets. Cut boneless chicken breasts into small nuggets. Instead of using MSG (?) use paprika as it will help them brown properly. A dash of Allspice is good too for flavor. Whole milk is best to dip in. |
| Reviewed By: |
Pamela |
| I just found this so I have not tried it yet, but I remember my father, a gourmet chef, trying to copy the recipe many years ago, and I can remember his adding of all things nutmeg. I can only guess the amount, maybe the fellow triers can add some to taste and see how you go. |
| Reviewed By: |
steve |
| Well he is close, but use crisco veg. shortening in a deep cast iron fry pan. Fill until oil is 1/3 the depth of pan. Soak chicken in buttermilk for at least 24 hours prior to cooking. Then drain and coat chicken and fry at 360 to 375 "never heat oil above 375, the flash point of most oil is around 380 and it will burn" turn 4 times( top, bottom, side, side) until golden brown. Also don't crowd pieces in pan. Transfer into a warm oven 275 deg. on a rack to drain and keep chicken warm until done frying. Tent with foil to keep moist. Test with an instant read therm inter. temp shoul be 170 carry over cooking in oven should bring you up to 180. AND NO MSG, it is proven to cause cancer in lab rats. |
| Reviewed By: |
Zach |
| Not quite the secret recipe developed by Colonel Sanders, BUT still makes some good chicken. KFC chicken DOES use 11 different herbs and spices... Also cook at 350 degrees for 15 minutes...
GOOD TRY |
| Reviewed By: |
PAMELA DUFRESNE |
| I THINK COOKING WITH OIL AT SUCH A HIGH TEMPERATURE WAS VERY DANGEROUS. I HAD A HARD TIME. MAYBE THERE IS A DIFFERENT VARIATION SOMEWHERE? |
| Reviewed By: |
Nina Reid |
| where are the 7 herbs and spices in this recipe? was that just an advertising ploy on their part? |
| Reviewed By: |
Robert Leavitt |
| Boiling oil? |
| Reviewed By: |
Spencer Jorgensen |
| This recipe is very close to one I have used many times. The salt is a bit too much in my opinion. The cooking temperature listed is too high. If you use a temperature measuring device and get to 400 deg you will find it frys too hot, boils dangerously high and splatters and pops dangerously. I recommend 340 to 350 degrees. It is much easier to deal with the boiling oil and especially when cooking above a flame. Think safety and keep a fire extinguisher handy. Once you release the pressure release valve the temperature drops considerably and must be brought back up before the next batch. Great chicken. |
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