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Old 04-25-2005, 01:44 PM   #11
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Join Date: Mar 2002
Location: Boston and Cape Cod
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Originally Posted by AllenMI
I read something years ago that stated the good Colonel's secret 11 herbs and spice were actually salt, pepper, and MSG. The actual secret is the cooking process, which is a pressure fryer. You can rig one at home using a pressure cooker, with some oil in the bottom. Heat the oil to high heat, drop some breaded chicken in, seal it, and let it build to I think 15 PSI. 10 minutes and it's done. Release the pressure, and carefully remove the chicken (the breading will be really soft at this point), and drain. Once the breading has crisped up, serve.

FYI, I've never done this at home. I use a regular deep-fryer and use the recipe I learned at the first country club I worked at. My kids love it!

NEVER "fry" with oil in a pressure cooker unless the cooker specifically says that that is ok. Otherwise it's incredibly dangerous.

Some do and some don't. Mine specifically says not to use oil in it.

The pressure cookers they use at KFC were the size of refrigerators. They cooked 12 trays of chicken at a time.

Xtra crispy was made in a regular fryolater. The Einsteins who worked there used to bread up their hands and stick them into the hot oil until one of them basically burned his hand off. This was only a few months after a lady cut her fingers off making cole slaw.

Needless to say, my mother made me change jobs.

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Old 04-25-2005, 03:04 PM   #12
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Join Date: Aug 2004
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The copycat recipe looks great. Just wondering, If u dip it in the flour last will the flour look dissolve during cooking time?

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