I cracked open my restaurant secrets cookbook again tonight and fried chicken for the 1st time. And not just any friend chicken; I wanted to duplicate KFC! KFC fries their chicken in special pressure cookers. My pressure cooker's manual said that oil was a no-no and could cause a fire, so I had to figure out another way. I talked over my options with the hubs - just fry the chicken in oil until it was done or fry it for half the time, just to get the color and crispiness on the outside, and move it to the pressure cooker for the remainder of the cooking time to obtain moist, juicy chicken through and through. He said to go for the latter. So, here's what I did...
|Put 1 cup flour, 2 tbsp salt, 1 tsp black pepper and 1/2 tsp Accent (pure MSG) in a bag and shake to combine.|
|I whisked together 1 egg and 2 cups milk (way too much liquid, but you can't really cut an egg in half) and coated each chicken piece in the mixture.|
|Then I put each chicken piece in the seasoned flour bag and shook to coat.|
|I heated canola oil in my dutch oven to 350 degrees and put the thighs in 1st, since they would take the longest. I cooked the thighs for 7 minutes and the legs and wings for 5 minutes.|
|These are my thighs after they came out of the oil.|
|These are my thighs and legs. The legs did not brown as much as the thighs. I'm accounting this to the cooling of the oil as more chicken was placed in it.|
|These are my wings after coming out of the oil.|