this is my recipe.
It requires a pressure cooker.
soak your chicken overnight in buttermilk. I like to add hotsauce to mine.
Mix together 3 cups of flour 3 tablespoons of salt, 1 tablespoon of pepper, 1 tablespoon of accent, 1 tablespoon of celery salt, 1 tablespoon of cayenne, 1 tablespoon of paprika, 1 tablespoon of garlic powder, 1 tablespoon of onion powder.
dredge chicken in flour and let it air dry on a rack for about 5 minutes.
heat oil in pressure cooker(i prefer peanut) until its NO hotter than 300 degrees and only fill the pressure cooker until its a third full, as frying with a pressure cooker can be dangerous make sure you have a fire extinguisher handy.
Place chicken in cooker and seal the pressure cooker. Chicken should take only 8-12 minutes. Depressurize by letting the steam stop or by letting cold water run over it. NEVER just de-seal it when steam is still escaping(personal exprience)
Best tasting chicken, guaranteed.
Good one. Now all I need is a pressure cooker.
I've done it in a pressure cooker as well...it's excellent
Damn! That sounds GOOD.
Randy, reading aft_lizard's recipe, aft_lizard must either have been the cook at the Clayton Cafe or kidnapped her:
Clayton Cafe
50 North Main Street, Clayton, GA 30525
(706) 782-5438
Hours: 6:30 a.m.-2 p.m. Monday-Saturday.
Serves chicken daily.
The Clayton Cafe soaks their chicken breasts in buttermilk and uses a pressure cooker. The result: chicken that is absolutely GBD and crunchy on the outside, and steamy tender on the inside.
Your recipe looks good. I've never used a pressure cooker though.. Looks like I'll have to pick one up...
Pressure cooker question. I had one many years ago, it has long since disappeared.
I bought one yesterday, it called for using a trivet. I don't recall using a trivet years ago, and did not find one included in the one I just bought.
What's up with using a trivet?
Thanks.
I'm seriously considering returning it and looking for a different pressure cooker.
I knew I should have kept the pressure cooker!
What brand pressure cooker do you use? Most suggest you sear or brown meat first before adding liquid and therefore do not recommend frying under pressure. However, there was one from Italy that was high priced but could handle frying without liquid. Unfortunately I learned that AFTER purchasing one that did not recommend frying.