- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Fried chicken: pressure cooker vs traditional
Posted on 3/20/21 at 8:18 am
Posted on 3/20/21 at 8:18 am
Disclaimer: I have never fried chicken in my life but love to cook new things.
Start with a mountain of chicken and some seasonings
Soaked overnight in seasoned buttermilk
Drained and dusted with seasoned flour (this was done 3 times)
Jacques got tired of waiting for chicken
I forgot to take a picture while cooking but I did equal amounts in each pot.
Overall, pressure cooking is no faster due to having to cut the fire, wait for pressure to bleed off, heat the oil back up to temp and start over; vs. a traditional open fryer.
Results favored the traditional fryer for skin crispness and barely lost out to the pressure cooker in juciness. Both were very good but I will have to crank up the seasonings next time.
BTW, if you haven't had sliced and fried crawfish boil potatoes, you haven't lived
Start with a mountain of chicken and some seasonings
Soaked overnight in seasoned buttermilk
Drained and dusted with seasoned flour (this was done 3 times)
Jacques got tired of waiting for chicken
I forgot to take a picture while cooking but I did equal amounts in each pot.
Overall, pressure cooking is no faster due to having to cut the fire, wait for pressure to bleed off, heat the oil back up to temp and start over; vs. a traditional open fryer.
Results favored the traditional fryer for skin crispness and barely lost out to the pressure cooker in juciness. Both were very good but I will have to crank up the seasonings next time.
BTW, if you haven't had sliced and fried crawfish boil potatoes, you haven't lived
9
Posted on 3/20/21 at 8:22 am to shawnlsu
The 2 pots that were used
Posted on 3/20/21 at 8:28 am to shawnlsu
Nice. How did you fry the other? Deep? Cast iron skillet?
I fry chicken in a cast iron skillet with oil halfway up because that’s how my grandmother and mother did it. Plus I have a peeling off the ceiling episode of ettouffee in a pressure cooker so I was not recertified to operate that particular piece of heavy equipment anymore.
And I brine all of my chicken.
I fry chicken in a cast iron skillet with oil halfway up because that’s how my grandmother and mother did it. Plus I have a peeling off the ceiling episode of ettouffee in a pressure cooker so I was not recertified to operate that particular piece of heavy equipment anymore.
And I brine all of my chicken.
Posted on 3/20/21 at 8:48 am to shawnlsu
Did you get the dog to match your couch, or the couch to match your dog?
Chicken looks delicious.
Chicken looks delicious.
Posted on 3/20/21 at 8:49 am to shawnlsu
What kind of oil did you use?
Posted on 3/20/21 at 9:13 am to Mo Jeaux
Posted on 3/20/21 at 9:18 am to SLafourche07
quote:
Did you get the dog to match your couch,
I'm a little more than slightly obsessive compulsive
My truck, as well as my company trucks are all silver. The dog is younger than the company and the couch, so I guess I got the dog to match everything else
He's a good boy though. Great with my 7 year old
Posted on 3/20/21 at 9:46 am to shawnlsu
When I was in high school I worked as a cook at Kentucky Fried. Their original recipe chicken was brined in saltwater for 45 minutes, breaded with the 11 secret herbs and spices, fried in a pressure cooker for 9 minutes at 350 degrees. The crispy chicken was breaded twice and fried in a traditional open fat fryer.
Posted on 3/20/21 at 11:07 am to shawnlsu
Posted on 3/20/21 at 11:35 am to shawnlsu
quote:
BTW, if you haven't had sliced and fried crawfish boil potatoes, you haven't lived
Yep. I love doing this.
I also smothered some with bacon grease and onions/garlic from the boil yesterday. Damn good.
Fried chicken looks great. I’ve done it once, maybe twice. I can’t handle the mess it makes so I’m unlikely to do it again unless we take the fryer outside. I didn’t even know you could do it in a pressure cooker.
Posted on 3/20/21 at 11:36 am to LsuFan_1955
Posted on 3/20/21 at 9:24 pm to shawnlsu
Man that all looks good. I worked at Albertsons in high school and some during college in the deli. We fried in a large pressure fryer. Always felt like the consistency was better than what I do at home, but that's probably obvious since it's commercial cooking.
Posted on 3/20/21 at 9:58 pm to shawnlsu
This is the oil I’ve been using since we do a lot of fish fries. It’s at Sam’s, 4.5gallons and it’s $23.00. Plus a 460 smoke point which I’ll never get to. I was in there one day with that same jug you have and this old couple showed it to me and said it’s all they use in their restaurant wherever that is. So I’ve been using and saving money and it works fine
Just a PSA.
.
Just a PSA.
.
Posted on 3/20/21 at 10:35 pm to shawnlsu
How do you do your fried crawfish boil potatoes? They tend to fall apart when I slice unless i freeze them.
And what kind of dog is that? Looks like it is half Whippet.
And what kind of dog is that? Looks like it is half Whippet.
This post was edited on 3/20/21 at 10:39 pm
Posted on 3/21/21 at 12:51 am to Martini
quote:
And I brine all of my chicken.
The absolute key to tender, juicy chicken. Even if you can just brine for an hour, you'll notice the difference.
4 cups cool water to 1/4 cup salt (x2 or x3 depending on how much you're brining and your container shape), stir to dissolve the salt, toss in your chicken pieces, let sit in the fridge for at least an hour (up to 24 hours).
I was admittedly late to learning this lesson but I'm glad I did.
Posted on 3/21/21 at 6:21 am to mmmmmbeeer
Buttermilk has the same affect as brining.
Posted on 3/21/21 at 12:06 pm to SUB
quote:
How do you do your fried crawfish boil potatoes?
Don't cook them all the way. I always drop one of those "boil in bag" taters in with the crawfish.
They slice easy, without crumbling and will cook the rest of the way in the grease.
Or you can pre-boil some on the stove with the se method, which is what I did here because I used the last batch for a fish fry.
ETA: He's a Catahoula. He's a rock solid 85 pounds at 12/13 months old now. Great dog
This post was edited on 3/21/21 at 12:10 pm
Posted on 3/21/21 at 12:12 pm to shawnlsu
That chicken looks perfect! The rest of the food isn’t too shabby, either.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News