How to cook CRISPY FRIED CHICKEN using a pressure cooker | Juicy, tastier, chrunchier fried chicken!
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- เผยแพร่เมื่อ 28 ส.ค. 2024
- Ingredients:
Chicken thigh
Oil
Flour
Cornstarch
Salt
Pepper
Fish sauce
Garlic
Garlic powder
Onion
Onion powder
Italian seasoning
Lemon
Lemon grass
Bayleaves
Milk
Water
Butter
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#FriedChicken #PressureCooker #Recipes
After only watching two of your videos. I'm willing to assume you're formally trained. I applaud you for sharing knowledge 👏
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Oh my! A recipe that comes with a warning! This Fried Chicken is DANGEROUS!
Dangerously Delicious 🤤🤤🤤
Brace yourselves, Home Cook Dad is at it once again! 👏👏👏👏👏
It's not dangerous if you have deep enough pressure cooker and don't open the lid before all the pressure gone. Your chicken will be more tender and juicy. Good video...
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It baffles me how people still thinks pressure cookers are essentially a pipe bomb because some idiots hurt themselves in the 50’s. All modern pressure cookers have that pencil diameter hole in top of lid with a rubber plug that will shoot out and prevent an explosion.
Great video. I considered trying this, but it takes the same amount of time as my T-Fal deep fryer and I don't have to worry about cleaning up the oil afterwards - it has a container under the unit that filters the oil for re-use or simply emptying into a container for disposal. My chicken is always super crispy and moist on the inside.
I tried this in my Instant Pot once. And the chicken came out spectacular. First tried with wings, they were so juicy and delicious. Then tried, very cautiously, the big boy of dark meat, the infamous, untrimmed, chicken leg quarter. Was scared at first and the first time, it came out good but not crispy due to an error I discovered out of me bein too cautious, and not trusting the equipment's limits. Then tried again and, Bingo. I've discovered IP Chicken nirvana. LOL.😇😂
I've since done it three more times in the IP and decided I needed to slow down and switch it back to my bangin' po mans chicken curry. Mmmm, so delicous. 😊
Aww.. thank you. Enjoy cooking.
What option did u use to get the best temperature from Instant Pot, Sautee or normal pressure?
I hate to be a nervous Nelly, but here I go. I really want to try this because I have a pretty nice pressure cooker (Fissler) and I have not been happy with any of the fried chicken recipes I have done without pressure, and I have tried a bunch. The chicken just doesn't have the two qualities of BOTH tender AND juicy, that you can only get from pressure (Or, in some restaurants...deep DEEP frying. Chicken under 8 inches of oil is essentially being pressure cooked)
But this video uses a weighted pressure device. It has no plastic that could be affected by the higher steam tempurature that you would get from the pressure fry. Steam can be heated to any tempurature. If the oil is 375 degrees, the steam coming from it is probably 375 degrees. Granted, the pressure is still 8 psi, but it is 375 degree steam under 8 psi pressure. Whereas, pressure cooking with water, gets your water/food and steam up to maybe 230 degrees at 8 psi.
My fissler has a lot of plastic in the handle and in pressure relief indicator. I am just not sure I trust it. I am very confident that the silicone gasket can take that heat, but the plastic parts are more prone to failure with 100 plus extra degrees. I really need to dig in and see how my pressure is kept before trying this with my cooker.
Oh...the other thing about this video is it looks like an aluminum cooker. No good. Stainless steel all the way for me. Stainless would be stronger. Lets try to get aluminum away from our food, especially cooking at high tempuratures.
What kind of pressure do you think builds up in there? The rocker is weighted to maintain a specific pressure and there is a secondary hole in the lid with a rubber plug that will shoot out in the event the rocker hole messes up. You are really overthinking the dangers of modern pressure cookers. The stats don’t lie and there have been zero deaths in the United States from pressure cookers. From 2003 to 2023 there were 759 pressure cooker injuries and they were all user error. To put that into perspective there have been 93 death in Disney Parks since it opened. 24 people die from champagne corks a year. Texting kills 6000, and there are 13 vending machine deaths per year. Point is put your damn chicken in and pressure fry it!
the lemon ball part was amazing 🥲
definitely a must try! woaah
This is really dangeous to watch lalo na mga nagugutom dyan hehe. Thanks for sharing this all-time favorite!
Wow! This recipe looks wonderful and the chicken looks beautiful. I am certainly going to try this. Thank you for sharing.
As expected from home cook dad, this is better than dine in restaurant and popular food chains. Cooking process was very unique.
The pressurized frying method is actually a common method in the middle east for fried chickens. It is called "Broasted chicken" from the inventor of the pressurized fryer "Broaster Company"
Broaster ® is a registered trademark. Their pressure cooker is heavy duty equipment ideal for foodservice operations that cook high volume all the time or require high output for concentrated periods. Not at all like the home pressure cooker pot.
Sa jollibee pressurized frying ang gamit ganun din sa ibang fast food kaya hindi na unique to
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We finally found the secret why KFC looks so crispy and delicious
It's been known for many years that KFC uses pressure fryers,as does Chik-fil-a
Grabe ka Chef!! Style KFC ito eh! Pressure frying!!! You can copy all the secret spices and herbs ng KFC all you want, but if di mo sya ma-pressure fry, you won't get that same finger lickin goos texture! 😁😁😁 Always wanted to try this pero kakatakot - hence yung warning mo at the start of the video hahaha Super bold at daring ng video mo na ito chef, bilib ako! Talo pa si Rosanna Roces sa pagka daring! Hahaha nice one chef!!
Yung tipong tumutulo laway ko habang pinapanood video mo. Looks great 🤩🤩🤩
Ang sarap at ang ganda ng pagkaluto. Kaya lang nakakapanghinayang yung mga ingredients.
loving it at the end you made it look like a commercial for KFC
This recipe should be called 50/50 fried chicken. 50 ingredients and 50 dishes to wash
The slow-mo video is a great touch. Great looking chicken! And now that stupid song is stuck in my head. Thanks for the presentation.
Fish sauce with chicken?
nakakatuwa yung calmansi , super crispy nito..the best
Thanks for sharing.Going to ask the same question i ask all the home pressure cooker frying chefs.Which pressure cooker do you USE.?🤔
That was pretty awesome. I might just skip the marinade and brine it instead.
Ganito pala magluto ng fried chicken para crispy! Ang sarap at ganda ng presentation nyo. Ma try nga ito next time. Thanks for sharing your recipe chef
One other caution was that some pressure cookers are rated for different pressure than others. So, frying under 15# rating is less safe. You just don’t want one blowing apart on you.
such a delicious recipe and my favorite, oh I'm craving now
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Sarap naman nito home cook dad!
That was lovely music. It complemented it quite well.
What is the cookers capacity??? Can u tell me
I just got a Fagor stove top pressure cooker and I'm gonna try this recipe, hope I don't blow myself up!
Hey there. I'm an exclusive stovetop pc user as well. Been wanting to try this in either my 8.5 qt Fissler or my 6 qt Mirro-Presto but admittedly scared myself. Were you able to try? Any luck? Thx in advance 👍🏽
@@devondavis7456 no response 🥺
Do not do this.
Use magefesa 10 qt pressure cooker. I been using mine for 5 years now and got it watching a tuber here. The best one for safety with clamps and multiple pressure valves. With the seasoning I use and this fryer it's the closest thing to kfc. Brine your chicken is a must.
@@alge3399 I'm gonna try this with my 6 qt farberware but on some wings to test out and minimize risk first time around. I understand the valve needs to be open however do you have any additional tips? It has a chicken button but I'm concerned it may not reach correct internal temp without a lot of oil
Thank you. Perfect chicken. How dangerous is pressure cooker frying?
With a good equipment, not really a problem. Still looks really dangerous tho.
...it is quite dangerous might as well just use a frying pan and extend or increaemse the time...the airfryer does not work with flour coating...just an advise..
Certainly not up to OHSA standards.
@@suzannedeb181 A frying pan does not create pressure. That’s the point of it.
@@misskim2058 ...hahaha...my point!!!...thats why i asked...
Great video.. I would like Etruscan this…
BRO GREAT video but how the fwack did that green fruit not fly off the steam is it because its round or something not sure 🙂
Wow sarap 😘🍽
When I quick-release the pressure, I just take it off the heat, and put the whole thing in the sink as-is, and leave the valve cover on, and run cool to cold water over the lid, avoiding the center valve area , until the pressure indicator drops, (which usually just takes about 15-20 seconds, but it might take a minute for some, maybe depending on their heat, but I seriously doubt it, more like 30 seconds), and THEN I know I can take off the little valve cover, and then immediately open the lid. The only step I would add is quickly drying off the lid, so I wasn’t dripping water down into the oil to have it snap and pop back at me.
Surely there’s a little pressure indicator that pops up when it’s under pressure, all the ones I’ve seen have it. If yours doesn’t… Get one that does!
Then you know **for sure** that when the little pop-up cylinder (pressure indicator, that’s what I call it) drops down and clinks as it hits the lid that there no more pressure in there, and you can take the valve cover off and then the lid.
All the pressure indicator really is is like a little cap (like a tiny metal top hat) sitting in a tiny hole in the lid, maybe 1/3-1/2” diameter, with a flange on the underside of the lid so It can’t shoot up through the lid under pressure, and a flange on the top side that it can’t drop back down into the pot. When the pressure builds up, the cap pops up out of the little hole in the lid where it lives. And when the pressure drops, the little cap falls back down into place.
And a middle ground would be:
If you don’t have the little pressure indicator that rises up and stays up when it is pressurized, the very least you can do to be safer is to leave the little valve cover on, when the time is up, and run it under cold water for 45 seconds or a minute, for a little longer if it’s your first time, until you get a feel for how long it takes for it to drop , and THEN try pulling the valve cover off and test it as shown. Avoid getting water down into that valve but it still has the cover in so that shouldn’t be an issue. You just don’t want to introduce cold water or any water to hot oil, so run it under cold water, stay away from the valve, dry it off really quickly, take off the valve cover, check with your pressure test, and open the lid.
Your chicken is not going to get soggy that fast. The oil will still be plenty hot, and the pressure will be gone or nearly so. Use his little test, or some other test, and at least reduce your chances of a nasty steam burn. This is essentially the KFC method we’ve all watched Colonel Sanders use when he made a TV appearance and cooked in the show, with a different recipe, so it’s about the same time he used (within seconds, less than a minute).
That’s far less dangerous than grabbing that valve cover and getting a steam burn, and it brings the pressure down quickly.
My chemist dad said his concern was it getting too great a pressure, (but he errs on the side of extreme caution and total avoidance even when something is done all day every day by other people, so get the oil hot, and definitely don’t turn the heat up. When in doubt, at least protect your face and neck when you aren’t sure of the pressure. Keeping the actual amount of oil low enough is wise.
Thank you for your detailed explanatio, I was wondering how these pressure cookers work.
wow amazing makapagluto nyan pero nawala kc ung screw knob at valve ung old pressure cooker namin 42 years old na samin un so bibilhan ko nalang sya ng replacement.
Watching again😊
You know what you are doing 👌 you have earned a subsciber
Yummmy!😍🤩🤩🤩
Your fried chicken looks so dang good!
Is it Ok to do natural release or do you have to do this manual release as shown in video ?
The manual release always seems dangerous to me
You can do a normal release but then your chicken would be soggy and drenching with oil.
I run cold water evenly over the lid (avoiding the center), until the pressure indicator drops down, then I take the pressure valve cover off (some people call that the “rocker”, since it rocks while it’s cooking), then take the lid off, that’s safe enough. Once that little pressure indicator drops down, you should be safe. Is there another manual method than the cold water?
If you have safety concerns just wait until 8 almost completely stops hissing. Then turn the handle.
I love love love Fried Chicken ❤️
How come it didnt work with my electric cooker? Please help
This was such an enjoyable video to watch! 😋
What oil was used to fry? Coconut?
Jolly Bee style fried chicken with gravy.....
Watching this again
Thank You For Sharing This Recipe ...Looking Delicious & Yummy 😋 👍👌
Like 26
ugggh im craving for some chimken 🤤🤤
Great video! What is the name of the song? I would like to download it. Thanks!
Wonderful!
can we use Instant Pot to pressure fry the chicken?
No. You can’t. The steam will condense to water and go into the oil. That’s really bad!
It can explode
With this old style pressure cooker the steam escapes.
i was new here since im a culinary student i want to learn more from ypur future vids
Thank you Lawrenceglenn. Appreciate it a lot. 😍❤
tripple batter.....who would have thought. will give it a try and have my stomach report its results. thanks.
You are officially my idol
Bravo! Well done!
What kind of pressure cooker is that?
Very well done!!
Crispy outside juicy inside
Wow great job 👏
What size pressure cooker should be used?
When you say small how big do you suggest?
Do you ever put the closed finished pressure cooker under cold water to quick depressurize it?
😮😮😮 no holy hell
Well done sir! 👏👏
I am curious if anyone has tried this using an instant pot?
Thank you, I'm now going to gg make some fried chicken at 1:30 in the morning 😂😂
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Did you bring it to pressure? I cooked it without the using the weight (no pressure was used).
Well he closed the pressure vent and that pressure released upon finish it should be pressured
No, no, no. There still would have been the pressure if the lid was closed. Just not as high. I've done some low pressure cooking myself. With the weight on top just at a lower heat level. Haven't tried cooking chicken this way yet. But as long as there is heat and the lid is secure there will be pressure.
Smart Shallow oil depth
Outside !
And with a non electrical pressure cooker
Safety first !
matagal ko na siyang gustong i try na gawin ito kaya lang nakaka takot
Can this be done in an instantpot?
They are the same thing.
No. It can’t. With the instapot the steam will condense and not escape, and will go into the hot oil. Which is really bad!
With the old style pressure cooker. The steam safely escapes.
@@chocolateismyne they don’t function the same way my friend. Read my response to their question.
Perfect
Yummy
Just like how Jollibee and KFC fry their chicken.
😍👍👍👍👍👍👍👍👍👍👍i still dont understand how pressure cooker works? is it more dangerous than wok?
It can blow up if you're not careful.
Very nice
How much fire do you need when cooking? Medium low?
I used medium heat.
yummy
do NOT rinse it after marinading it. No. No. NO.
what would happen if the oil is more than 3-4inches in height? will it blow up?
Did it blow up btfo?
Ano pong oil ang masarap sa whole fried chicken?
yummy chicken
anung purpose po nung milk?
Im still scared asf to fry with a pressure cooker.
Imas! Pwede b maki kain jan pag gagawa ka recipe mo?
Halika
Should me count the 7 minutes After the cooker gains pressure or at the time we close the lid?
I believe after it comes to a pressure, cook it for 7 mins
I didn’t get the answer bot 7 minutes seems a bit much to me
nice boss
Adviced? Hmm!
Can I substitute the boogers with snotsauce?
works just as good
Beautiful
What's the difference of frying chicken in deep fryer and pressure cooker? Please. I know fast food chain fried their chicken in a pressure deep fryer
It locks in the moisture and it cooks it faster, hence why it's very juicy.
What is umami seasoning? What is the brand?
Maggi
Guys I'm not kidding.. This is dangerous, try with proper measures taken. Only open the lid when all the pressure is gone!!
Cood you take it outside and open the lid under pressure? Maybe use a long stick?
@@hillbillybeerdranker6678 I'll hold your beer while you try that
Never seen the lemon trick before
Why is my breading falling off the chicken?
Oil might not be hot enough.
Flip when breading hardens.
Can't blow up. Boiling point for oil is 570° I use a Magefesa pressure 10 quart pressure cooker the best and safest one. Video on TH-cam shows this...
nice, i want one of those but canty find one in moe than 8 quarts. i cant find a like one used for cheaper either
Your not supposed to cook with dairy products in a pressure cooker. I saw alot of milk being used
marinate then rinse? wait ....... i cant.....
Is that...gravy? Never seen anything made like that before?
Thats literally how most of the world makes gravy.
@@Lalovision3D What! Have I been sheltered all my life? Gravy needs meat juice/jelly. That was a flour/ butter roux with salt and pepper? What country are you from. I grew up here in Australia and that type of gravy is foreign to me.
@@mattbritton6222 im from united states in north america an gravy is roux based i think pretty much. au jus is what u/ people from the netherlands/ other places call "gravy"
Please could you never use slo-mo again. It has no place anywhere.
Pogi mo sir kahit kamay lang nakikita ko
Chicken was undercooked
Hmmmmm….. boiling oil under pressure…. CANNOT even imagine why EVERY single one of the 2 pressure canners and 3 pressure cookers I own - IN THE MANUALS - say Do Not Do That. Must be the government trying to stop me from living my ‘live free or die’ life, eh? 🇨🇦
375F is not boiling oil. Yes, don't boil oil in a pressure cooker.