“Frying under pressure enables faster cooking at lower oil temperatures than in a conventional deep fryer. A pressure fryer ensures that moisture and flavor are sealed in while excess cooking oil is sealed out.”
Interesting.
There used to be a place in Thurmont, Maryland that served chicken cooked that way. Legend has it the Secret Service guys and lots of famous people, including Churchill, used to go there when they were staying at Camp David. I think they closed about 10 years ago; but there’s another restaurant up there doing chicken the same way.