Did you know that in commercial kitchens, pressure frying is key for juicy, flavorful fried chicken? Open frying makes food crispy, but pressure frying is what KFC, Chick-fil-A, and Cracker Barrel use for their famous fried chicken1.
Pressure frying works by using pressure and heat. After food is in hot oil, a lid seals it, creating a pressurized space2. This method raises the boiling point of water inside the chicken. It also cuts down on cooking time and moisture loss2.
Key Takeaways
- Pressure frying uses pressure and heat to fry food, resulting in juicier, more tender, and flavorful chicken.
- Successful restaurant brands like KFC, Chick-fil-A, and Cracker Barrel use Henny Penny pressure fryers to prepare their signature fried chicken recipes.
- Pressure fryers can handle mealtime rushes with ease, enabling batch cooking and fresh serving throughout the day.
- Timing and temperature are critical when frying chicken in a pressure cooker, with specific timings for different chicken parts.
- Proper safety precautions, such as monitoring pressure release and adjusting temperatures, are essential when using a pressure cooker for frying.
What is a Pressure Cooker?
A pressure cooker is a game-changer in the kitchen. It cooks food faster than traditional methods. This is because it uses heat and pressure to cook food quickly, keeping its natural flavors and nutrients3.
Pressure Frying: The Key to Crispy Chicken
Pressure frying is a special technique that enhances cooking. It involves placing food in hot oil and then sealing it with a lid. This creates a pressurized environment3.
This method cooks food faster because the pressure inside the cooker raises the boiling point of water. This means less energy is needed to cook the food3. As a result, the chicken stays moist and cooks quicker than open frying3.
Pressure frying has two main benefits. First, it cooks the chicken faster and more evenly because of the increased boiling point3. Second, it helps retain more moisture, making the chicken juicier and more flavorful3.
Pressure cooking and frying are essential for commercial kitchens. They change how restaurants and foodservice prepare their dishes3. Chefs can now make consistently moist, flavorful, and crispy fried chicken for their customers3.
Pressure Frying vs. Open Frying
Pressure frying and open frying differ mainly by the use of pressure. Open frying uses hot oil that can only reach 212°F4. Pressure frying, on the other hand, cooks food at a higher temperature by increasing the boiling point of water inside the food4.
Pressure frying is great for frying at lower temperatures for shorter times. This method keeps food moist and makes it juicier and healthier4. Open frying, while quicker to recover, results in drier food because of evaporation4. This makes the final product crispier4.
| Pressure Frying | Open Frying |
|---|---|
| Fries at lower temperature for less time, retaining moisture4 | Has faster recovery time, but leads to more moisture loss4 |
| Pressure increases boiling point of water, allowing higher cooking temperature with less energy4 | Food is cooked at the boiling temperature of water (212°F)4 |
| Results in juicier, more tender, and flavorful fried chicken4 | Produces crispier final product due to moisture loss4 |
Brands like Chick-fil-A, KFC, and Cracker Barrel use pressure fryers for their fried chicken. They find it makes their food juicier and tastier4.
“Pressure frying benefits from a faster cook time and higher boiling point of water, resulting in juicier and healthier fried chicken.”
Benefits of Pressure Frying Chicken
Pressure frying is better than traditional frying for making delicious fried chicken. It cooks chicken faster and keeps more of its juices and flavor5. This makes the chicken juicier and more tender, unlike the dry, crispy texture of open-fried chicken5.
Pressure frying also saves time, which is great for cooking big batches of chicken5. Modern chicken is softer, so pressure fryers can cook at lower temperatures5. This keeps the chicken moist and adds a crispy, golden-brown outside that everyone loves5.
Another plus is that pressure frying absorbs less fat than open frying5. The sealed fryer keeps moisture in the chicken, making it healthier and less greasy5. This is good news for those watching their fat intake5.
In summary, pressure frying is quick, keeps chicken moist, and uses less fat. It’s a great way to get crispy, moist, and flavorful fried chicken56.
KFC and Other Brands Using Pressure Fryers
Restaurant chains like KFC, Chick-fil-A, and Cracker Barrel use Henny Penny pressure fryers for their fried chicken7. These fryers cook food under pressure. This makes the chicken moist and full of flavor.
The KFC and Henny Penny Partnership
KFC teamed up with Winston Shelton in 19677. The KFC 20-Head Cooker cost $16,0007. Over 26,000 Collectramatic fryers were sold to KFC in the next 30 years7.
But, KFC and Winston Industries faced problems7. Other companies sold fryers to KFC’s franchisees without permission7. This caused issues between KFC’s President and Winston Shelton7. KFC also had a deal with Hart Biscuit Company, making things more complicated7.
Now, Henny Penny pressure fryers are key in many restaurants8. They help make crispy, juicy fried chicken8
These fryers use less oil, filter automatically, and have many cooking options8.
“The Henny Penny pressure fryer is a game-changer for our business. It allows us to serve our customers the best fried chicken, while also improving our operational efficiency and cost savings.”
– Executive Chef, Chick-fil-A
kfc pressure cooker
KFC’s fried chicken is famous for its crispiness and juiciness. The secret is their use of pressure cookers to fry the chicken9. This method helps them make their chicken both tasty and textured.
The KFC recipe includes 11 herbs and spices, with MSG and pressure frying being key9. They use a 3-pound chicken cut into 6 pieces, with buttermilk and flour9. The chicken is heated to 365°F in a Dutch oven or pressure fryer for 8 to 10 minutes9.
Colonel Harland David Sanders, KFC’s founder, pioneered pressure frying10. He modified a pressure cooker in 1939 to cook chicken faster and better10. This innovation helped him make the perfect fried chicken, starting the KFC empire.
Pressure frying has many benefits over open frying11. It cooks at lower temperatures for less time, keeping food moist11. Open frying can make food crispier but drier due to more air and moisture loss11. That’s why brands like Chick-fil-A, KFC, and Cracker Barrel use Henny Penny pressure fryers11.
Henny Penny’s pressure fryers can cook up to 8-head (64 pieces) of chicken at once11. The Velocity Series even has automatic oil filtration and top-off systems to save time and oil11. KFC uses batch cooking and heated holding cabinets to cook more efficiently during busy times11.
In conclusion, KFC’s famous fried chicken is thanks to their use of pressure cookers. This technology, started by Colonel Sanders, makes their chicken crispy, juicy, and flavorful. It sets them apart and pleases customers all over the world.
Henny Penny Pressure Fryers
In commercial kitchens12, Henny Penny’s pressure fryers are top picks. They handle big batches of chicken efficiently. This makes them perfect for busy restaurants and food places12.
Versatile, Efficient, and Economical
Henny Penny’s Velocity Series Pressure Fryers are great for big operations12. They cook 8-head chicken in 25% less oil than others12. This saves a lot of money on oil each year12.
Their automatic filtration system makes cleaning easy8. This boosts their efficiency and cuts down on manual cleaning needs.
These fryers can cook 24 pounds of chicken at once8. This lets restaurants cook more food at once. It can also help make more money, up to $5 per meal12.
Henny Penny’s fryers are also energy-efficient12. They heat up fast and keep temperatures steady12. Their lid lift system is easy to use, making it safer for kitchen staff12.
Restaurants save a lot on labor and oil with these fryers12. They also cook more food faster and more efficiently12. KFC and others love these fryers for their great performance12.
Henny Penny offers lots of help with their pressure fryers12. They have detailed manuals and a big parts list12. The fryers come with a 7-year warranty on the stainless steel pot8. This shows they’re built to last in busy kitchens8.
| Feature | Specification |
|---|---|
| Maximum Product Capacity | 24 lbs. (10.9 kg) per full vat13 |
| Safety Precautions | |
| Operational Guidelines |
|
| Operational Steps | |
| Warnings |
Henny Penny pressure fryers lead the way in high-volume cooking128. They’re efficient, easy to use, and make delicious fried chicken128.
Batch Cooking with a Pressure Fryer
A Henny Penny pressure fryer with a heated holding cabinet can change your fried chicken game. It lets you cook many batches of chicken at once. Then, you can keep them hot for serving14. This makes serving fresh, hot fried chicken easier, saving you time.
The pressure fryer holding cabinet is key for batch cooking. It keeps chicken warm, so every order is hot and fresh. This setup makes your kitchen run smoother and keeps customers happy15.
Batch Cooking Advantages
- Ability to cook multiple batches of fried chicken simultaneously
- Maintaining cooked chicken at the ideal serving temperature in the holding cabinet
- Reducing the need for continuous frying during peak hours
- Ensuring each order is served fresh and hot
- Improving kitchen efficiency and customer satisfaction
Using a Henny Penny pressure fryer and a heated cabinet changes fried chicken prep. It lets you meet demand, serve great chicken, and make your kitchen run better1415.
| Feature | Benefit |
|---|---|
| Batch Cooking | Ability to cook multiple batches of fried chicken simultaneously, reducing the need for continuous frying |
| Pressure Fryer Holding Cabinet | Maintains cooked chicken at the optimal serving temperature, ensuring each order is fresh and hot |
| Time-Saving | Streamlines kitchen operations and improves efficiency during peak hours |
| Customer Satisfaction | Serves high-quality, freshly fried chicken to enhance the dining experience |
By using a Henny Penny pressure fryer and a heated cabinet, you can change how you make fried chicken. This batch cooking method helps you meet demand, serve great chicken, and make your kitchen run smoother1415.
Pressure Cooker Fried Chicken Recipe
Get ready to enjoy the perfect crispy, juicy pressure cooker fried chicken right at home! This recipe combines the convenience of a pressure cooker with the mouthwatering flavor of classic homemade fried chicken. Follow these easy steps to create crispy fried chicken that’ll have your taste buds dancing.
Ingredients:
- 8 chicken drumsticks or other pieces16
- 2 cups all-purpose flour16
- ½ cup fine or medium ground cornmeal16
- 1 tsp onion powder16
- 1/2 tsp dried sage16
- 1/2 tsp dried thyme16
- 1/2 tsp ground black pepper16
- 1/4 tsp garlic powder16
- 1/2 tbsp turmeric powder16
- 1/2 tbsp paprika16
- 2 egg whites16
- 3 tbsp yogurt16
- 1 1/2 cups water16
- Peanut oil or avocado oil for frying16
Instructions:
- In a large bowl, combine the flour, cornmeal, and all the spices. Mix well.
- In a separate bowl, whisk the egg whites and yogurt together.
- Dip the chicken pieces into the egg mixture, then coat them evenly with the seasoned flour mixture.
- Pour the water into the pressure cooker and place the breaded chicken inside17.
- Secure the lid and cook on high pressure for 10 minutes17.
- Once the time is up, carefully release the pressure according to the manufacturer’s instructions17.
- Heat the oil in a large skillet or Dutch oven to 375°F16.
- Fry the chicken for 8-10 minutes per side, or until golden brown and the internal temperature reaches 165°F16.
- Allow the fried chicken to cool and dry for 30-40 minutes before serving16.
For best results, use a Presto 01370 8-Quart Stainless Steel Pressure Cooker18. Enjoy your pressure cooker fried chicken with your favorite sides, such as coleslaw, mashed potatoes, or biscuits.
“Timing is key when frying chicken in a pressure cooker. Fry dark pieces for about 5-7 minutes and breast and wings for 4-5 minutes.”18
Remember, it’s important to follow the manufacturer’s instructions carefully when using a pressure cooker for frying17. With the right technique and the right equipment, you can create crispy, juicy fried chicken right in your own kitchen.
Cooking Times and Temperatures
Frying chicken in a pressure cooker needs precise timing. Fry dark meat like thighs and legs for 5-7 minutes19. Lighter pieces like breasts and wings need 4-5 minutes19. It’s also key to check the chicken’s internal temperature to ensure it’s safe at 165°F.
Pressure frying beats traditional frying in many ways. It uses lower temperatures than open fryers and other commercial pressure fryers20. It also cuts cooking time by 10-30%20. Commercial fryers use oils like peanut or canola to handle the heat and pressure well20.
When frying chicken, start with one piece at a time. Always have safety gear like goggles and a fire extinguisher ready19. The KFC pressure cooker is a modified canner, looking like a 16-quart canner but with special features19. It can reach high pressures, higher than most home cookers19.
Pressure cooking is more than just frying chicken. It can cook chicken stock in under an hour21. It can also tenderize pork shoulder in 45 minutes21. And, it can make perfect risotto in just 5 minutes21. It creates even browning without drying out the food21.
Knowing the right frying times, temperatures, and safety tips lets you make delicious fried chicken at home. Your pressure cooker can do much more than just fry chicken.
Serving Suggestions and Sides
The deep-fried chicken, cooked to perfection in a pressure cooker, pairs wonderfully with a variety of complementary side dishes18. For an authentic KFC-inspired experience, consider serving your crispy fried chicken with classic Southern-style sides such as coleslaw, mac and cheese, and sweet potato fries18. These sides not only provide a balance of flavors and textures but also create a satisfying and well-rounded meal.
Potato salad, cornbread, and roasted vegetables are other excellent choices that complement the richness of the fried chicken18. For a more international twist, try pairing the chicken with rice and peas, callaloo, or mashed potatoes18. And don’t forget the breadbasket – the fried chicken pairs beautifully with Jamaican hardo, coco bread, brioche, or Hawaiian sweet rolls.
The key is to select sides that provide a balance of flavors, textures, and colors to create a visually appealing and delicious meal18. By choosing a variety of fried chicken sides, you can cater to different taste preferences. This ensures that your guests leave the table feeling satisfied and content.
Pressure Cooker Fried Chicken Recipe
When preparing fried chicken in a pressure cooker, the cooking times and temperatures are key to achieving the perfect result18. For dark meat pieces, such as drumsticks and thighs, fry for about 5-7 minutes. Breast and wing pieces should be cooked for 4-5 minutes18. The internal temperature of the chicken should reach 165°F to ensure safe consumption18. To achieve the optimal frying conditions, the oil depth should be approximately 4 inches, enough to fully submerge the chicken pieces18.
For best results, the Presto 01370 8-Quart Stainless Steel Pressure Cooker is a recommended choice18. Leftover fried chicken can be stored in the refrigerator for up to three days. It can be reheated using an air fryer for a crispy finish18.
“The secret to KFC’s iconic fried chicken is in the pressure cooker. The high heat and sealed environment lock in the juices, resulting in a tender and flavorful interior, while the crispy breading seals in the goodness.”
By pairing your pressure-cooked fried chicken with a variety of flavorful and complementary side dishes, you can create a truly satisfying and memorable meal. This meal will have your guests coming back for more.
Conclusion
Using a pressure cooker to fry chicken is a smart and quick way to cook. It keeps the chicken moist and flavorful, making it juicy and crispy on the outside. This method is great for both home cooks and restaurants, helping them cook large amounts fast.
The22 pressure cooker has become very popular, with 6084 forum reads. It’s rated 7/10 for functionality and 10/10 for durability. This makes it a reliable tool for frying chicken. But, it’s important to note that recipes for 15PSI cookers might need 50 to 100% more time.
The22 commercial pressure fryers at KFC have shown how effective pressure frying is. Some people even adjust their pressure cookers to 15 PSI for better results. Yet, cooking chicken this way can make it greasier and take longer. So, it’s key to keep the valves clear and working right to stay safe.
FAQ
What is pressure frying?
How does pressure frying work?
What is the difference between pressure frying and open frying?
What are the benefits of pressure frying chicken?
What restaurant chains use pressure fryers?
How does KFC use pressure cookers to fry chicken?
What are the features of Henny Penny pressure fryers?
How can a pressure fryer and holding cabinet enable batch cooking?
What are the proper cooking times and temperatures for pressure cooker fried chicken?
What sides pair well with pressure cooker fried chicken?
Source Links
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- Pressure cooked KFC style chicken with the Magfesa star pressure cookers. – https://www.gregoryalexander.com/blog/2019/10/14/pressure-cooked-kfc-style-chicken-with-the-magfesa-star-pressure-cookers
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- Make KFC Original Fried Chicken at Home – https://www.thespruceeats.com/kfcs-original-fried-chicken-copycat-recipe-1806571
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- Pressure Frying: The Secret To Great Fried Chicken – https://www.fermag.com/articles/pressure-frying-the-secret-to-great-fried-chicken/
- Velocity Series – Henny Penny – https://www.hennypenny.com/products/pressure-fryers/velocity-series/
- Pressure Frying – https://operation.hennypennyhelp.com/1377692/Content/Velocity/PXE-100/Operation/KFC/PXE-100-Press-Fry-KFC.htm
- Southern Fried Chicken ( KFC Style Chicken ) – https://community.anovaculinary.com/t/southern-fried-chicken-kfc-style-chicken/26617
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- Make Delicious, Tender & Deep Fried Chicken in A Pressure Cooker – https://chefsamanthageorge.com/deep-fried-chicken-in-a-pressure-cooker/
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