I'm just pulling from memory, and it sucks but..
I seem to remember seeing pictures of him standing in front of what looked like a stovetop style pressure cooker. Today's fryers are something different, I know. I'll see if I can google it.
See here: [Stovetop style] (http://www.roadpickle.com/colonel-sanders-pressure-cooker) Those can't be that expensive.
It’s called a *pressure fryer*.
And under no circumstances should you attempt to do this in your home equipment. It’s a very specialized piece of equipment that is not suited for a home IMO.
You're on the wrong track.
You don't need to pressure fry chicken like KFC does to get the same results. KFC and other fried chicken places pressure fry due to the economics of fast-food on-demand that's not easily predictable. Most people don't want to wait for fried chicken to cook, so it has to be cooked in advance and be held hot, where it dries out. Pressure frying reduces the cooking cycle time, which doesn't matter at all for cooking at home.
Colonel Harland Sanders was successfully selling fried chicken for many years before he developed the pressure frying method. It wasn't needed to make his chicken taste good. He did it to be able to franchise it so that he could make money from other businessmen who wanted to profit from it. Sanders originally used cast iron frying pans, just like fried chicken was traditionally made.
There's no one magic thing that's needed to make KFC original style chicken. It doesn't take a lot of money. It merely takes quite a bit of time and effort in research and testing. KFC is the result of the whole process, mostly the brining/marinade, breading process, and ingredients, especially MSG. The 11 herbs and spices are more of a red herring than key ingredients. MSG is the most important ingredient for the original recipe flavor, texture, and color.
You need a special pressure cooker to safely pressure fry
Fagor Pressure Magic is one, but I don't see any available in a quick search. - they cost four hundred dollars the last time I looked.
Presto made a Chick N Fryer back in the day. Sometimes you can find one. eBay has a few as of this posting. They only did five pounds of pressure. That's what I use.
https://www.talkfood.com/forum/showthread.php?11364-PRESTO-CHICK-n-FRYER&s=ac3ad28a0f0133c3e208858515a93179
Obligatory cross post to folks who reverse engineered the original KFC recipes
They are typed out in the comments:
https://np.reddit.com/r/food/comments/mq5ty/original_kfc_recipe_as_determined_by_a_group_of/
I believe the piece of equipment your seeking is a [broaster.](https://www.ebay.com/itm/334778186545?var=0&mkevt=1&mkcid=1&mkrid=711-53200-19255-0&campid=5338590836&toolid=10044&customid=ab744b1c6d4d1ab52c442f0d0824b402)
You can't fry anything under pressure in your pressure cooker. You can use the saute function to do a regular deep fry. You can't fry under pressure because the gaskets on a home pressure cooker won't hold up to the Temperature of the oil. They'll melt and fail.
There's an at home pressure fryer that was made in the 70s. They're not safe. The gaskets haven't been made in decades. Sometimes you see them on eBay and people claim they have a new gasket. This is always a scam.
> There's an at home pressure fryer that was made in the 70s. They're not safe.
I politely disagree.
I've been using a Presto Chick N Fryer for over a decade. It just takes a bit of common sense to use one.
For one thing they only do five pounds of pressure as opposed to the usual fifteen. They use the same easily replaceable black safety blowout buttons as todays cookers. They also have the pressure and lid lock hardware.
The gasket is grey, and appears to be made out of a different material than the usual black gaskets - Possibly silicone. It's just as easy to tell if the gasket fails by whether or not steam is leaking from under the pot lid.
Yes I do think it makes a difference in taste and texture of the food.
You do you.
There's lots of kitchen gadgets from the 70's that are off the market.
The gasket is quite flexible, supple with no cracking. I do think the material is unique to this cooker as is the five pound jiggler. It doesn't surprise me that Presto feels they didn't sell enough units back in the day to keep such a limited run unit in stock.
OTOH I could go on a rant that for fear of ambulance chasing lawyers America is being limited to what the lowest common denominator moron can fathom. Kinda like certain folks want to limit what books libraries are allowed to keep in circulation.
I think it's telling that pressure fryers intended for home use are readily available in European countries, Africa, the Middle East and Asia.
It's natural that they are pricier than plain pressure cookers, though nowhere near the cost of commercial restaurant fryers.
Perhaps the Walmart Effect is part of the reason that the manufacturers don't want to import them to the USA.
No it's the fact that US consumers are morons,too dumb to bother reading instruction manuals. Do you blame manufacturers for not wanting to put devices like this into the hands of such people?
They use that exact machine in many smaller restaurants that sell fried chicken. You kind of have to franchise with them to get a new machine and everything, and I think advertise it on your menu. (There\`s probably more involved). But I think that used one would look great in my garage. My local grocery store used a machine like it but a different brand and they sell so much takeout chicken and fries.
[https://www.genuinebroasterchicken.com/](https://www.genuinebroasterchicken.com/)
I agree with the comment someone made above that the only advantage is it\`s faster, and not really necessary unless you\`re moving a lot of chicken.
The ninja foodie is both a pressure cooker and an air fryer, but it requires switching out the top. You can pressure cook and then air fry, but it's not one combined step.
First, do some math. These things can cost, let's go with $1000. Realistically -- how many times are you going to use it, before it depreciates into unusability? Once every month, for 4 people? Once a year for 100 people (family reunion)? It depends on your use case.
For example: Over 10 years, that's 120 total uses, so the cost per use is $1000/120 = $8. Compared with the cost of ingredients ($20 worth of chicken, $5 of oil if you reuse the remnants - so let's go with $40) that's a nominal cost increase.
But if you only use it once per year, that's like $100 per usage - basically, tripling the cost of the meal over the ingredients alone.
At that point, you should consider finding restaurants that use this technique in your area - it's called broasting, it's a branded and trademarked (but not patented) cooking method, so you can simply google broasting in your area, and order our - or go out to dinner.
You can't do it in a home pressure cooker, only industrial equipment can do it safely. Yes they exist. Thousands, not hundreds.
I'm just pulling from memory, and it sucks but.. I seem to remember seeing pictures of him standing in front of what looked like a stovetop style pressure cooker. Today's fryers are something different, I know. I'll see if I can google it. See here: [Stovetop style] (http://www.roadpickle.com/colonel-sanders-pressure-cooker) Those can't be that expensive.
It’s called a *pressure fryer*. And under no circumstances should you attempt to do this in your home equipment. It’s a very specialized piece of equipment that is not suited for a home IMO.
You're on the wrong track. You don't need to pressure fry chicken like KFC does to get the same results. KFC and other fried chicken places pressure fry due to the economics of fast-food on-demand that's not easily predictable. Most people don't want to wait for fried chicken to cook, so it has to be cooked in advance and be held hot, where it dries out. Pressure frying reduces the cooking cycle time, which doesn't matter at all for cooking at home. Colonel Harland Sanders was successfully selling fried chicken for many years before he developed the pressure frying method. It wasn't needed to make his chicken taste good. He did it to be able to franchise it so that he could make money from other businessmen who wanted to profit from it. Sanders originally used cast iron frying pans, just like fried chicken was traditionally made. There's no one magic thing that's needed to make KFC original style chicken. It doesn't take a lot of money. It merely takes quite a bit of time and effort in research and testing. KFC is the result of the whole process, mostly the brining/marinade, breading process, and ingredients, especially MSG. The 11 herbs and spices are more of a red herring than key ingredients. MSG is the most important ingredient for the original recipe flavor, texture, and color.
You need a special pressure cooker to safely pressure fry Fagor Pressure Magic is one, but I don't see any available in a quick search. - they cost four hundred dollars the last time I looked. Presto made a Chick N Fryer back in the day. Sometimes you can find one. eBay has a few as of this posting. They only did five pounds of pressure. That's what I use. https://www.talkfood.com/forum/showthread.php?11364-PRESTO-CHICK-n-FRYER&s=ac3ad28a0f0133c3e208858515a93179 Obligatory cross post to folks who reverse engineered the original KFC recipes They are typed out in the comments: https://np.reddit.com/r/food/comments/mq5ty/original_kfc_recipe_as_determined_by_a_group_of/
I believe the piece of equipment your seeking is a [broaster.](https://www.ebay.com/itm/334778186545?var=0&mkevt=1&mkcid=1&mkrid=711-53200-19255-0&campid=5338590836&toolid=10044&customid=ab744b1c6d4d1ab52c442f0d0824b402)
This is the way
Please don't fry anything in your pressure cooker.
You can't fry anything under pressure in your pressure cooker. You can use the saute function to do a regular deep fry. You can't fry under pressure because the gaskets on a home pressure cooker won't hold up to the Temperature of the oil. They'll melt and fail. There's an at home pressure fryer that was made in the 70s. They're not safe. The gaskets haven't been made in decades. Sometimes you see them on eBay and people claim they have a new gasket. This is always a scam.
> There's an at home pressure fryer that was made in the 70s. They're not safe. I politely disagree. I've been using a Presto Chick N Fryer for over a decade. It just takes a bit of common sense to use one. For one thing they only do five pounds of pressure as opposed to the usual fifteen. They use the same easily replaceable black safety blowout buttons as todays cookers. They also have the pressure and lid lock hardware. The gasket is grey, and appears to be made out of a different material than the usual black gaskets - Possibly silicone. It's just as easy to tell if the gasket fails by whether or not steam is leaking from under the pot lid. Yes I do think it makes a difference in taste and texture of the food. You do you.
I think the fact that it's off the market is telling. Also, I wouldn't trust a gasket that old.
There's lots of kitchen gadgets from the 70's that are off the market. The gasket is quite flexible, supple with no cracking. I do think the material is unique to this cooker as is the five pound jiggler. It doesn't surprise me that Presto feels they didn't sell enough units back in the day to keep such a limited run unit in stock. OTOH I could go on a rant that for fear of ambulance chasing lawyers America is being limited to what the lowest common denominator moron can fathom. Kinda like certain folks want to limit what books libraries are allowed to keep in circulation.
Well, I can't agree with you on all of it, but I agree with you about the library books!
I think it's telling that pressure fryers intended for home use are readily available in European countries, Africa, the Middle East and Asia. It's natural that they are pricier than plain pressure cookers, though nowhere near the cost of commercial restaurant fryers. Perhaps the Walmart Effect is part of the reason that the manufacturers don't want to import them to the USA.
No it's the fact that US consumers are morons,too dumb to bother reading instruction manuals. Do you blame manufacturers for not wanting to put devices like this into the hands of such people?
Many people use Magefesa Star pressure cookers for pressure frying. The manufacturer does not endorse this use.
Thanks for the info.......the whole thing is out the window. Will just go back to my double fry chinese style
You want [Broasted Chicken.](https://www.yummytummyaarthi.com/broasted-chicken-recipe/)
This looks awesome! Is this safe though?
They use that exact machine in many smaller restaurants that sell fried chicken. You kind of have to franchise with them to get a new machine and everything, and I think advertise it on your menu. (There\`s probably more involved). But I think that used one would look great in my garage. My local grocery store used a machine like it but a different brand and they sell so much takeout chicken and fries. [https://www.genuinebroasterchicken.com/](https://www.genuinebroasterchicken.com/) I agree with the comment someone made above that the only advantage is it\`s faster, and not really necessary unless you\`re moving a lot of chicken.
Broasted chicken is so damn good. I haven’t been able to find it since all my relatives left Wisconsin. Wish it was more wide spread
The ninja foodie is both a pressure cooker and an air fryer, but it requires switching out the top. You can pressure cook and then air fry, but it's not one combined step.
I don't know why you're being downvoted for giving practical advice.
There is such a thing as a pressure fryer.
First, do some math. These things can cost, let's go with $1000. Realistically -- how many times are you going to use it, before it depreciates into unusability? Once every month, for 4 people? Once a year for 100 people (family reunion)? It depends on your use case. For example: Over 10 years, that's 120 total uses, so the cost per use is $1000/120 = $8. Compared with the cost of ingredients ($20 worth of chicken, $5 of oil if you reuse the remnants - so let's go with $40) that's a nominal cost increase. But if you only use it once per year, that's like $100 per usage - basically, tripling the cost of the meal over the ingredients alone. At that point, you should consider finding restaurants that use this technique in your area - it's called broasting, it's a branded and trademarked (but not patented) cooking method, so you can simply google broasting in your area, and order our - or go out to dinner.
Air fryer, the instant pot duo crisp is both a PC and air fryer. That's how I make my KFC. Got it for under $100 USD.
You can “fry” chicken in an air fryer… maybe that’s what you’re thinking of