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Old 01-07-2010, 08:28 PM   #11
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Andy and GB already said it...put a lid on while cooking and it will come out softer/steamed. The breading does not fall off. Soak in buttermilk overnight, do your usual breading, and cook. You could probably leave the lid off the first side, turn over, and cover for the second side...or cover for both, doesn't really matter. You may find the chicken gets done a little sooner so check for doneness before you normally would.


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Old 01-07-2010, 11:46 PM   #12
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Once upon a time, many moons ago (Ok, it was 1965) we were traveling across the southern route from CA to FL (my dad was about to be shipped to Germany) and in some middle of nowhere place in the boonies, on a rainy day (if you've never lived in the south or the tropics, you have no idea), in a swampy nowhere, we stopped somewhere with a little sign that said "Kentucky Fried Chicken". Two little old ladies ran the place and they just bragged all over about the Colonel's special spices and how they use the pressure cooker to do it. Before KFC became a big, nation-wide chain, Mom was already an experienced pressure cooker cook and found a recipe (obviously not the Colonel's) and used to make delicious pressure-cooker-fried chicken which is probably exactly what you want. I've not used a pressure cooker that much, but she continues to. I don't remember it being that difficult (yes, when I was a teenager I used it often)(remember, this was BMO, that is to say, Before Microwave Ovens, and if you needed a quick meal, pressure cooking was THE way to go). If you're interested, and have a pressure cooker, I'll see if I can get Mom to did up her recipe.

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