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Any Oldtimers Work for KFC Back before the 70s?

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    A nice basic discussion of pressure frying with kudos to The Colonel.



      I decided to break out the cooker and try this again this weekend. For those who haven't seen it, here is the Original Recipe as published by the Chicago Tribune in 2016: https://www.chicagotribune.com/trave...818-story.html

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      The people who have tried the recipe say that the /Ts/ stands for tablespoons. That would have been my guess since I write recipes with a /T/ for tablespoons and a /t/ for teaspoons.

      Here is my KFC cooker: Mirro brand, date code 11/1969, KFC serial number 52708:

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        Weather hasn't been cooperating so I had to try this indoors. It worked fine, not sure why I had problems a few years ago, probably tried to cook too much chicken. Tonight the stove handled it fine. I cooked the equivalent to one chicken at a time. My understanding is that these pressure cookers can hold two chickens. First run was 5 drumsticks and two smaller thighs. Second run was 4 drumsticks and two larger thighs.

        First run went a little longer - about 10 minutes under pressure and then three minutes before I got the lid off. The lid was being obstinate but I got it off. Chicken temped at 195-205. It was juicy and good. Batter was crispier that what you get now at KFC - they cook at a lower pressure now.

        Temps: Added the chicken to peanut oil at 385 degrees. Temp at end of cook was 273 degrees.

        Second run was two minutes shorter, it was a little tougher, collagen did not break down as much. Plus I got the lid off quickly so there wasn't an extra couple of minutes cooking.

        Taste: pretty close to KFC's Original Recipe. Some people on the web say that if you add a little MSG (about 1 tablespoon) it will taste exactly like KFC. I don't use MSG so I'll never know.

        I started at 385* because the old video of Col. Sanders showed him using a starting temp of 400* and subsequent videos posted by others start at 365-375*. I thought the batter was over done and thus lost some flavor. Next time I'm going to start the chicken at 350* and cook longer to see if that gives a more tender batter and tender chicken.

        Here are pics:

        Chicken added at 385*

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        I tried to capture the steam but it didn't show up. 29 7/10 weight.

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        First run
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        Second run
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        So, the basic method is this: For my stove (1950 O'Keefe & Merritt gas stove) the burner stays on maximum during the entire cook. When oil reaches desired temperature, add the chicken. Cook one minute with the lid off to set the batter. Stir the chicken and put lid on. Pressure starts venting within two minutes. Cook about 10 - 12 minutes, turn off burner and vent pressure. Remove lid and move chicken to a cooling rack.

        Last edited by 58limited; July 26, 2020, 08:15 PM.


        • HawkerXP
          HawkerXP commented
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          Do you deliver?

        Another evening of playing with the KFC pressure cooker. I wasn't satisfied with the last batch, I thought the connective tissue (tendons, etc.) were still a little tough. This time I made the original recipe* and put the chicken in the cooker when the oil reached 325*. Waited one minute to put the lid on. Cooked for 15 minutes, turned off burner, released pressure (about 1 minute), and removed the chicken. Ending temp of the oil was 275*. Then I heated to 300* and added some fresh garden jalapeno bottle caps (same original recipe breading) to the oil - no lid. Yum! The chicken was nice and tender, flavor is very close to KFC Original.

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        Fresh jalapenos from the garden - they are small, longest is about 2 inches. These ended up being very hot!

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        Yep, I took a bite out of the chicken while the bottle caps fried.

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        *Previously, I used dried leaves for the basil, thyme, and oregano. Last time I used powdered leaves ('cause I sift the flour to remove the wet parts so I can re-use it. The leaves get sifted out. but I used the same measurements listed in the recipe. The flavor was off. This time I used 1/3 of the amount of powdered herbs (1/2 tsp vs. 1/2 Tbsp). Flavor is almost identical to KFC original.
        Last edited by 58limited; August 20, 2020, 06:47 PM.



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