Pressure fryers?
Discussion
After watching a recent Glen and friends cooking show on YouTube, they've pretty much cracked the KFC recipe now. I'm keen to try it at home however he has mentioned a few times a pressure fryer is essential to get it really moist & juicy.
The one he's using in the video is £1,000 roughly, I really don't want to spend that on something that'll only be used maybe once a month.
Can anyone recommend one that'll do the job but easier on the wallet? ON failing that I think I'll just use a deep fat fryer instead.
https://www.youtube.com/watch?v=vOPdps7fcAI
The one he's using in the video is £1,000 roughly, I really don't want to spend that on something that'll only be used maybe once a month.
Can anyone recommend one that'll do the job but easier on the wallet? ON failing that I think I'll just use a deep fat fryer instead.
https://www.youtube.com/watch?v=vOPdps7fcAI
Before even thinking about a pressure fryer I'd spend £30 on the cheapest deep fat fryer you can find and see if you get results you are happy with.
Pressure fryers by nature are hateful things to use and clean. Plus the sheer physical size of even a small domestic one means they are a pain and as for only using once a month. Wouldn't even think about it.
Lockdown KFC
Pressure fryers by nature are hateful things to use and clean. Plus the sheer physical size of even a small domestic one means they are a pain and as for only using once a month. Wouldn't even think about it.
Lockdown KFC
The best fried chicken I have ever eaten was cooked by an American friend.
Nothing special about her recipe except at the point that most people would fry the chicken (soak in buttermilk overnight, coat, fry) she would repeat the first two steps, so not a quick recipe, but damn tasty chicken!
Nothing special about her recipe except at the point that most people would fry the chicken (soak in buttermilk overnight, coat, fry) she would repeat the first two steps, so not a quick recipe, but damn tasty chicken!
^^ Agreed
Ignoring the coating, I have found the most important element is the marinade. I struggle to get buttermilk without a specific trip so use half milk, half full fat yoghurt with whatever other flavours I'm trying. Again, doing this for at least 24 hours seems to be key.
Also, not overcooking it in the first place. Using part cornflour in the coating means you can get a really crisp fry quickly then finish on a rack in a medium oven until the chicken hits 75.
Ignoring the coating, I have found the most important element is the marinade. I struggle to get buttermilk without a specific trip so use half milk, half full fat yoghurt with whatever other flavours I'm trying. Again, doing this for at least 24 hours seems to be key.
Also, not overcooking it in the first place. Using part cornflour in the coating means you can get a really crisp fry quickly then finish on a rack in a medium oven until the chicken hits 75.
21TonyK said:
^^ Agreed
Ignoring the coating, I have found the most important element is the marinade. I struggle to get buttermilk without a specific trip so use half milk, half full fat yoghurt with whatever other flavours I'm trying. Again, doing this for at least 24 hours seems to be key.
Also, not overcooking it in the first place. Using part cornflour in the coating means you can get a really crisp fry quickly then finish on a rack in a medium oven until the chicken hits 75.
I'm another agreeing with this, it's exactly what my eldest did last week when he made a few rounds of fried chicken with various coatings from mild to bloody hot. These ones were just out of the oven, and so, so juicy, but with a crispy crunch.Ignoring the coating, I have found the most important element is the marinade. I struggle to get buttermilk without a specific trip so use half milk, half full fat yoghurt with whatever other flavours I'm trying. Again, doing this for at least 24 hours seems to be key.
Also, not overcooking it in the first place. Using part cornflour in the coating means you can get a really crisp fry quickly then finish on a rack in a medium oven until the chicken hits 75.
.
I just use a plain cheap vegetable (rapeseed) oil. It only survives a few fries before the flour becomes really nasty and burned and you end up with half an inch of sludge in the bottom of the fryer. Plus everything you do in it comes out tasting of fried chicken.
I did filter and store oil for reuse a few times but its too much agro.
I did filter and store oil for reuse a few times but its too much agro.
Bacon Is Proof said:
The best fried chicken I have ever eaten was cooked by an American friend.
Nothing special about her recipe except at the point that most people would fry the chicken (soak in buttermilk overnight, coat, fry) she would repeat the first two steps, so not a quick recipe, but damn tasty chicken!
If I’m reading this right, soak in buttermilk overnight, coat, back in the buttermilk again overnight, coat then fry? Nothing special about her recipe except at the point that most people would fry the chicken (soak in buttermilk overnight, coat, fry) she would repeat the first two steps, so not a quick recipe, but damn tasty chicken!
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