I tried KFC's ORIGINAL Pressure Fryer Method | Guga Foods

Today I share you with the real original recipe from KFC. I am talking about not only the recipe but also how they did it for the very first time. This is pretty interesting and I hope you enjoy it.
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#KFC #FriedChicken #FastFood

[@GugaFoods]

Chick-fil-A or KFC?

[@LucidizedZuhaib]

chick fil a

[@noahsilverman391]

Popeyes

[@jondeiconic2552]

KFC all the way.. Asia version and guga version always the best

[@noorasaleh6302]

KFC of course

[@RiverValleyFish]

KFC

[@NickDiGiovanni]

You are so dedicated to food that you got into a car accident for us 🥺🥺🥺

[@zarabatanaproductions9240]

ngl I’d get into a car accident if it meant I got chicken nuggies

[@jacob-zz6my]

smelly

[@goodordeals6606]

if i got wagyu id glady get into an accident so wheres my wagyu nick? hmm?

[@vurm7178]

you tell him

[@firstnamelastname5574]

@@goodordeals6606 I'd gladly cause the accident if it ment I'm getting nuggies and wagyu

[@azazel7505]

It's so heartwarming and wholesome to see the first thing his wife asks is "Are you okay?"

[@SnowJester]

She's a keeper for sure

[@notchipotle]

even my mom will ask about the car first 🤣

[@Srduvidos]

That was angel

[@seppwagner5575]

That's like normal. Everything else would be crazy stupid.

[@kennethhicks2113]

Haha... goes to show some psyc differences between the genders... Guga is the one worried about toys and wife is pretending to worry about him... (wife really asked, " Is the Chicken ok?")

[@foobarmaximus3506]

I'm from Texas, and my mom always used a pressure cooker for fried chicken. That's the only way she knew how. I guess that's why her chicken was always great.

[@hildahilpert5018]

Best fried chicken besides my mom was Youngblood,s down on Broadway in San Antonio. Chicken Delite was good.They are around, but mainly in Canada.Never had Chicken in the Rough which is in Oklahoma.I remember the old ad, Don't cook tonight, get Chicken Delite.

[@harryevans4589]

KFC isn't soaked in buttermilk. The coating is flour, milk powder, salt and secret herbs and spices. The chicken pieces are put water for a couple of seconds and then put into the dry mixture. Then deep fried in pressure cooker for around 15 minutes.

[@en2oh]

In Canada, many years ago the chicken parts came pre brined. In recent years, they’ve cut back on quality. It just isn’t the same now. Sad

[@isis3319]

​@@en2oh Its not as good as it used to be here in the UK either. All these franchises have cut so many corners in the ingredients, that it literally smells like hot garbage from outside the store

[@nateworthy530]

Guga-"Im going to kill him" Fans-"Dry aged Angel FINALLY!!!"

[@Facelessfoodtrips]

i was actually thinking he's gonna get dry aged LOL

[@Mrdelta-gg2yr]

Deep fried angel

[@richmanricho]

so close, yet so far. One day

[@Andypendej0]

Literally no one. Dude...

[@EithanWinters]

@@Andypendej0 *EVERYONE* except you.

[@hftak9009]

Guga: "dont worry guys i wont kill angel" Me: Jeez Guga, that's kinda harsh trying to dry age him alive.

[@loudsoundplayer3942]

😆😆😆😆

[@dreeth4275]

lmao

[@lebomathatho6633]

🤣🤣

[@donotreadmyprofile9373]

@Some corrupted dude who's racist wagyu A5 angel

[@jay.b843]

nononono you wouldn't understand it's perfectly reasoinable dry aging him alive

[@foobarmaximus3506]

I like to turn on these videos at nighttime and watch them until I fall asleep. Then I have awesome, happy dreams about friendly people and great food. Thanks again Guga!

[@ceskil]

I worked in KFC outlet for 2 years, and they double bread the chicken with the flour and seasoning. Also, they don't pre-cook the chicken before the pressure cooker is put on. It was immediately covered and pressure cook for 5 mins, I think. And, they don't use wayu fat to cook chicken, they use ordinary peanut oil.

[@michaelcarey9359]

Where I worked (not corporate) they used the big pressure cookers with digital controls. We'd rack the chicken and fry it in the official cookers for 13 minutes - which is why it takes so long for them to cook more. They used those big 40-45 pound blocks of palm oil back then, now they only use canola/soy blend, at least in corporate stores.

[@keithtauber4153]

Which is why I won't eat it as peanut oil becomes partially hydrogenated oils when heated up and is bad for us. Same with Canola oil, olive oil, all seed oils. Tallow like he used (Beef lard) is the best oil to cook in. That or pork lard.

[@davidverhoef3129]

@@keithtauber4153 Actually not true at all. Heating oil past its smoke point can reduce the amount of antioxidants in it but will definitely not add hydrogen (hydrogenate) the oil. Repeatedly heating seed oil past its smoke point for several hours can turn the oil into trans fat, but again not hydrogenated. Trans fat is bad for you so don't smoke the oil or reuse it many times. Peanut oil has a very high smoke point and will likely never smoke when frying in a home kitchen. Hydrogenated fat can contain trans fat but trans fat is not necessary hydrogenated.

[@darryldevillers9144]

@@keithtauber4153 Olive oil is not a seed oil?

[@Jim-he2fl]

Only on the extra crispy!

[@matdaddy4902]

Two things I love about this video, that you weren’t ashamed of showing your car accident, and that there isn’t an advertisement for raid shadow legends 😂

[@notchipotle]

WAR THUNDER

[@fazoolie321]

@@notchipotle LOL

[@matdaddy4902]

@@notchipotle I get down on that game lol

[@TheIdiotChallenege]

1 sad thing, hes sitting in his car with a mask on with the person he sits next to without a mask on at home LOL. This is sad to see so many people lose common sense.

[@notchipotle]

@@TheIdiotChallenege Sad and LOL doesn't belong together

[@AeroDr]

Just a quick note, a domestic pressure cooker should NEVER, EVER be used to pressurise large quantities of oil. There's a reason why they're not commercially available. Pressurised oil can easily reach temperatures high enough to compromise the gasket and make the whole vessel basically an oil bomb. A pressure fryer typically operates at 5 psi above ambient, a pressure cooker is about 15 psi above ambient.

[@scottjones1426]

So what if u have a pressure canner that operates at up to 20 psi and has no gasket, but a metal to metal seal? I looked up an official pressure fryer that operates at max 15 psi.

[@Akuu820]

I was looking for this comment. I'm pretty sure you shouldn't be frying in a normal pressure cooker. Unless you do really want to kill Angel.

[@panchovilla6483]

I was thinking just that, doesn't seems to safe at all!!

[@charliemullis3494]

you have no idea what youre talking about....

[@flashcloud666]

I had to look for this comment. Using the pressure cooker everyone already has is a terrible idea.

[@VGAPI]

So happy to finally see a video where you guys got it right, KFC original recipe is not crispy, it’s a tender on the skin crust, and in every single KZbin video out there they make it crispy and that’s wrong. You made man, congrats and I’m going to try your recipe for sure. Thanks!

[@Overanalyse_This]

I'm from South Africa and every American I've taken to KFC down here have lost their mind! Apparently it's next level compared to the US which is crazy cos I thought that there was just the one top secret KFC recipe with the 11 herbs and spices. The very best was a few years back when they were making spicy Zinger pieces. Usually you only got Zinger wings and burgers. Its perfectly spicy and super crunchy without any oilyiness.

[@mandolen3317]

It's because US chicken are so low quality that can't even call them Chikcen in Europe

[@Meridee1]

I wonder what's the difference. KFC in Germany doesn't compare to what I was used to growing up in Cape Town.

[@Overanalyse_This]

@@Meridee1 what would you say the difference is? It that the food is oily or just a lower quality or is the taste itself that's different? Also down here, it really does depend which branch you go to. There is one closeby that is just always bad. But if I go the one like 10 minutes out, it'd be totally different. In my part of Cape Town, I'd say that the ones in Mowbray and Observatory have always been pretty good.

[@CaptainBuggyTheClown]

Guga's wife only caring about if he was okay was so wholesome.

[@BinauralBae]

Things can be replaced. People cant. :)

[@travisqepps]

Guga wife was thinking about. good no missing his good food

[@SS-dm5iy]

The truck is worth $60,000. Guga is worth tens of millions.

[@BinauralBae]

@@SS-dm5iy Guga is priceless

[@jtris01]

I feel like most people would say that. Not saying it isn't wholesome though.

[@alexandrexavier3273]

Im starting to believe that Guga eats a spoon of wagyu fat when he wakes up just to start the day in the best mood possible

[@ahriik]

He forgot to do that on the day he crashed his car though 😂

[@diegobrando5238]

@@ahriik BAHHAHAHHQHQHQHQHWHQ

[@lavender188]

gotta do what you gotta do

[@jmza2157]

Let’s do iiiiiitt!!!

[@fazehank5311]

Nothing like a nice heart attack to start off the day

[@inappropriatecontent2589]

I love your videos so much. Production value, great vibes, excellent content

[@BrothaNeo]

This is my very 1st video watching of this channel. I so love the energy of these guys lol. Awesome. 👍

[@bleachedbit]

Old X- KFC cook employee here: You're almost right but what you're comparing is "Extra Tasty Crispy" vs "Original" Original was done in what's called a Henny Penny pressure cooker which about 20 years ago (which was about the time i was working there) the seasoning was like 4-6 different types of pepper and yes msg is a key component. Extra tasty crispy (the one you bought) is double flour dipped. First the chicken is tossed in what looks like a rock tumbler next water and for lack of a better word (chicken base in powdered form) is added which agitates the marination process. Chicken is pulled then first dipped in regular flour then dipped in buttermilk then dipped again for a second coat then just tossed in a regular fryer. I'm sure the process has changed over the years but that was my experience with it ...gg don't get me started on the old school way they used to make that gravy LOL.

[@ffwast]

How did they make the gravy

[@bleachedbit]

@@ffwast I don't know if you a.) want to know and or b.) wish you didn't know :: 1rst off keep in mind this was about 20 some odd years ago. Remember what i said about the henny penny oil deep pressure cooker? It has a dual purpose. The oil itself after every fry was cycled through a metal filter that had something like a cardboard filter over it (this was built into the henny penny itself and had it's own cycling mechanics). Everything it caught (meaning the cardboard filter) was a component added to to the gravy, lol. So i guess you could say the "original recipe" was a key player in the "original gravy" the filter scrapings (in certain quantity) was then added to water and a factory vendor collection of what i would assume would be corn starch (maybe, not sure if you'd need corn starch with deep fried flour) and other seasonings(it didn't say on that package what the ingredients were). No idea how this is done now, but i lamented that construction at the time, lol. It's an interesting use of deep fried flour but slightly disturbing. I'm not entirely sure how that all plays together because another component in the "original" recipe was dehydrated powdered egg.

[@ffwast]

@@bleachedbit well I was under the impression it was some kind of thickened grease and chicken byproduct, which is probably an apt description of gravy, but I did expect some actual chicken content

[@bleachedbit]

@@ffwast well i mean, you were not wrong in your assumption that, henny penny was only used for the original recipe chicken, that's all that was ever fried in it. There were two "breading" work stations that one would have to dart between when breading the chicken they were both back to back. One was for extra tasty crispy one was for original. Each had identical (seasoned)flour sent from the KFC factory to start with but one had that weird seasoning mix added to it after said fact that came to us in a packet and had a list of ingredients on it. It was at that point that i learned it was about 4 different types of pepper msg and that weird powdered egg. That was only added to the "original" flowering station. It was dipped once and then put into a cage (which held about two whole chickens pc count wise) then dropped into the henny penny on a timer. Chicken then came out then removed and put on a flat rack to go to the display counter under the heat lamps. Now since the skin is left on i would imagine that fat renders in the deep fryer(over and over all day long i'd say about 20% chicken fat / oil at that point). Also taking into consideration that powdered egg adding to the flavor of the oil after x amount of time and all that is vacuum compressed on that filter when one cycles the oil after every fry. It's an interesting method because everything you've said is absolutely correct. It's chicken fat / grease and hella browned/burnt flour that gets in essence marinated in the oil as well as that powdered egg.

[@bleachedbit]

reflecting on it for a moment it's prolly the most hella seasoned roux one could create. I mean ... it's literally folded beyond with vacuum compression.

[@ytnewhandlesystem42]

*coming soon* Guga: "I tried deep frying dry aged meat that was fed wagyu and other premium meats while alive!" Fans: "Where's Angel?"

[@xyanide1986]

Just like that guy from Texas Chainsaw Massacre 2 "folks love the prime meat!"

[@guitargod4206]

That's fuckin dark bro

[@njts6862]

He became an angel quite literal an angel

[@johnfran3218]

When things were at their very worst: 2 Suns, Cross in the sky, 2 comets will collide = don`t be afraid - repent, accept Lord`s Hand of Mercy. Scientists will say it was a global illusion. Beware - Jesus will never walk in flesh again. After WW3 - rise of the “ man of peace“ from the East = Antichrist - the most powerful, popular, charismatic and influential leader of all time. Many miracles will be attributed to him. He will imitate Jesus in every conceivable way. Don`t trust „pope“ Francis = the False Prophet - will seem to rise from the dead - will unite all Christian Churches and all Religions as one. One World Religion = the seat of the Antichrist. Benedict XVI is the last true pope - will be accused of a crime of which he is totally innocent. "The time for the schism in the Church is almost here and you must get prepared now" "Arab uprising will spark global unrest - Italy will trigger fall out" The Book of Truth

[@cmarkn]

Angel is too lean. He wouldn't be good eatin'.

[@dumdumbrown4225]

Loved your video and thoroughly enjoyed your passion to fry up the chicken just right. Also noticed that you blokes are in Miami …we’re moving to Orlando in a few weeks - I hope we can meet you folks some time and have yak about fried chicken 🎉 greetings from Oz 🇦🇺

[@micoisantos4721]

Thank you for the exact measurements of the ingr. Thought that woud've find it in the descr, but did not. Cheers everybody!

[@BisaCraft]

Its on another video, he linked it in desc

[@gracejesus9346]

@@BisaCraft which video please? Can you help?

[@matthewwalker4143]

As a professional chef I can say that cooking at home can make the food taste even better for individuals, because the ingredients and their quantities can be adjusted to peoples individual tastes, the prep doesn't have to be rushed meaning that no food is precooked which you may find with some restaurants. I can make the food I serve in my restaurant even better at home because I do not have to think about using cheaper alternative ingredients needed for the up keep of the restaurant and staff salary. I love the honesty here.

[@The_Keeper]

As a dude who has no formal culinary training (only 20 years of on-the-job experience) I could not agree with you more.

[@b01tact10n]

What this guy said! I love home cooking!

[@robertfrapples2472]

I am good friends with two iron chefs where I work. They have both tried to make the KFC recipe, and while delicious, tasted nothing like Colonel Sanders' fare.

[@josmond3504]

Bollocks nothing is better than the original...every chef that has tried to emulate fails

[@davejay6855]

How To Butcher Your Own Chicken: Step 1: Build Chicken Coup… … Has nothing to do with this comment. I just left this here out of spite that I’m getting an error responding to someone in the top level comment who asked about butchering chickens. And for every error youtube gives me that prevents a comment from posting will just lead to it being littered across the top 20-40 comments. Fix your crapsite KZbin.

[@sethralphs2815]

Looks good guga. I worked at a KFC in 95 and spent many hours around those pressure fryers (not the safest things in the world). I will say you put a ton more prep into your chicken than KFC did. Back then at least the chicken went from blue tubs (1/4 full of blood🤢) directly into a flower spice mix (one for original and another for extra crispy) and tossed by hand. Original went in cylindrical racks that went into the pressure fryers and extra crispy went on a flat rack and got dropped in an open fryer. Our KFC did livers and gizzards on Thursdays which used the pressure fryers, hated prep for that day...peeling the yellow skin off of the gizzards... pulling the fat off of the livers...😣

[@flacid0ne]

Guga: I would never kill my nephew Guga next video: hey guys, angel is on a trip and I got some special new "mystery meat"

[@RamsEyeTheTrackGuy]

The genuine mood shift after the damage shows that Guga works hard for where he's at and doesn't brush the repair cost off just because he can easily afford it. Much respect.

[@bargen0w]

plus its just cosmetic damage, if i did something like that to a vehicle, id have fun with it and put a funny decal on it

[@Omramikelove]

guga tu cara de felicidad así se a puesto la mía cuando probé la receta en la olla de presión increíble lo pensé alguna ves pero no me atrevía hacerlo por las indicaciones de seguridad pero funciono, aun que al final sentí un poco húmedo la corteza del pollo y lo deje otros 2 min mas freír y quedo perfecto a mi gusto pero no igual al que tu hiciste crunchie

[@edgardelossantos29]

Se me estaba salendo la baba cañon! mañana lo hago! keep on the good work bro!

[@TheXXBLahBLahBLahxX]

I love how Guga never hates on fast food. Like other pretentious chefs.

[@davidguilmero3361]

Yea I noticed that too. He never says anything bad, even in that McDonald episode. Guga is a stand up guy.

[@michaelkevinmirasol8256]

Does that exempt Gordon Ramsay as one of the pretentious chefs? Hahaha

[@MichelleObamasBBC]

I love Joshua Weissman but the way he hates on fast food is just annoying af i mean fast food isnt great but he makes it seem like sewage waste

[@Maaaaaax-07]

he's not a chef tho

[@ashto4243]

@@MichelleObamasBBC agreed

[@vesh]

Guga finna open up his own fastfood chain, GugaInc.

[@zevelgamer.]

WTF why you are in every video I watch?!

[@eoghancafferky5296]

You watch all the same people as me

[@detour23]

Wow

[@marcusbailey3988]

@@zevelgamer. Because he's trying to promote his channel

[@marcusbailey3988]

@Just a kengan fan Who's complaining?

[@luimackjohnson302]

Amazing! Thank you Guga Foods for sharing different methods of cooking fried chicken. Those cooked, fried chicken looks delicious! Greetings from Madang, Papua New Guinea!

[@JourneyDude]

Best guga video so far :) showing parts of his normal life not only experiments

[@kekitus490]

Guga : "I'd never kill him, don't worry in the comments" Fans : "How can you dry age him then??"

[@dirtspritestuff5850]

simply do it alive

[@Andypendej0]

What’s wrong with you?

[@glitchmanshandle]

@@dirtspritestuff5850 live aging.

[@IllickPlaster]

@@glitchmanshandle Life cycle be like:

[@diabeticdaniel7848]

Don't need both his arms to survive.

[@ssweeps]

I worked at KFC years ago. We dipped the meat in water. The 11 herbs and spices came in a gray bag. Put the spice bag in the flour. Pressure cooked in oil. Saved browned bits at bottom to make gravy.

[@bourbongeek]

Yes! I remember collecting the "sludge" for gravy. My daughter recently worked for KFC and told me they don't do it that way anymore, they use pre-packaged gravy mix.

[@codybarrett1013]

Remember guys! Steve Otting is NOT suicidal. Protec dis mayne

[@kennethschlegel870]

i remember that process exactly, except for collecting the bits for gravy, we just used the sad gravy mix.

[@Nicosdayinthelife]

How do you use those brown bits to make the gravy??

[@fanaticdrunkard]

@@harlandmct What is it with people thinking advancements are inherently bad?

[@ZefiMylynMark.]

Wow awesome thank you so much for the recipe will try it .Can you reuse the wagyu beef oil for the next cooking or not ?

[@tedtitmus8900]

I like you LOVE KFC. But, I was so happy you wanted to take it to another level. You could see from your facial expression yours in the pressure cooker was better. I’m so thankful for your experiment and the results speak for themself. I truly love both your channels and I’m waiting for you to do more cooking in your new cooker. I’m sorry I forgot the name of the device. You always put a huge smile on my face. Ted

[@jamesaroeuett1567]

If you read Colonel Sanders's autobiography, he went with pressure fryers to speed up the chicken cooking process. He said it took ~45 minutes to complete an order for fried chicken using a traditional cast iron skillet. It took ~15 minutes or less (can't remember the exact time, sry) with the pressure fryer. Basically, the fried chicken output increased dramatically so they could serve more customers. This was all in the era when fast food was just beginning.

[@foobarmaximus3506]

He bought the process and the recipe from someone else. I read that story too. He just took it and tweaked it a bit. He bought it because it was delicious. And many people agreed!

[@AeroDr]

Also, the poultry at that time took a lot longer to cook than the broiler chickens sold for meat today. Current pressure fryers use much lower pressures than the older models the colonel started with for the same reason.

[@Anon24052]

I work as a cook at KFC and while it depends on how much chicken you cook it generally takes between 13-15 minutes to pressure fry everything

[@earlnoli]

@@Anon24052 how many chickens you cook at a time?

[@impact9310]

Im sure this has been said somewhere in the comments already but MOST normal pressure cookers do not have oil rated gaskets in them. High pressure oil can melt the gasket and your pressure cooker so check to see that yours is oil rated or risk a ball of pressurized fire

[@ericz7986]

You're talking about pressure cookers vs pressure fryers. It's also made of much thicker steel to contain the pressured oil vs pressurized water. My pressure fryer cost $250, 40 years ago and my pressure cooker cost about $50.

[@joselitomabilin7533]

im gonna try that pressure fryer method..❤❤❤👍👍👍..thanks for that experiment.🇵🇭

[@williamgaines6823]

Great video! How u go about pressure cooking in an electric pressure cooker? Can u make a video on how to do it and show how long it takes to cook the chicken?

[@fazoolie321]

Guga: You can use the pressure cooker you have at home. Me: Grabs best cooking pot and 2 rolls of duct tape to try this recipe.

[@dwaynethewokjohnson5931]

🤣

[@lawrencesmith6840]

Knock yourself out, kids do not try this at home.

[@sizweshongwe331]

🤣🤣🤣

[@johnlopezii3821]

i finally found out who guga reminds me of lol, and i won't see him the same. he's the original owner/chef from ratatouille. just so happy and has a love for food and always experimenting with new foods.

[@AlexR-ATG]

Chef Gusteau, I think his name is. (2 years later, I know. lol)

[@kevinbokesch9614]

Great video as always!! Im trying to find the seasoning ingredients and the amounts, but I can't find it in the description...

[@lait3967]

the "no waaayyy" after guga crashes has me dead brooo lmaooo 😂😂😂

[@davidtilley2168]

I also worked a KFC cook many years ago (and met Col. Sanders!). It may be done differently now but we always put the spices in the flour NOT separately on the chicken and the lid went on the pressure cooker right after the chicken went in. I live in England now and the KFC franchises vary greatly in the product quality from each outlet

[@joedennehy386]

I worked for them in the 70s in New Zealand. Exactly right

[@ccclc6159]

KFC used to be excellent now it seems they have nothing but low quality, several KFC's have shut down and if they don't bring back some quality control KFC will be history .

[@misterg2201]

​@@ccclc6159So true, the KFC taste of today has drastically changed, I remember how good it tasted 15+ years ago

[@bourbongeek]

One of my first jobs was frying chicken at KFC. To be clear, only the original recipe is pressure fried while the extra crispy is fried in a traditional open fryer.

[@naturalsushicolina9073]

what temperature and time? im going crazy experimenting on a traditional fryer

[@biggle3012]

@@naturalsushicolina9073 extra crispy is 22 minutes and original I believe was 16 minutes

[@asdfomfglol]

@@biggle3012 time doesn't matter when we don't know the temperature tho

[@biggle3012]

@@asdfomfglol 350 degrees

[@teamtorus1328]

@@naturalsushicolina9073 Kfc Worker from Australia here, for Original Chicken we do a single dip chicken in water (just cause we can’t do buttermilk in a commercial style kitchen) and mix it with the original seasoned flour (secret spice mix mixed with the flour). We then pressure cook it for 15 minutes at around 175-180 Degrees Celcius (347-356F) Edit* We usually cook in batches of what we call a “6 head or 8 Head” roughly 3-4 whole chickens. So adjust temperature in how much pieces you are going to cook

[@jeffshannon5410]

Guga you are the man dude I love your videos keep up the great work!

[@pikoping5983]

Guga I would've loved seeing u that whole bucket likea mukbang!!! Btw...does guga have a restaurant of his own??? If not maybe he should consier it!!!

[@seraph8615]

Guga truly does what he loves. Happy for him

[@Danny_mahi]

Guga : "he's family, I'm not gonna hurt him" Comments : Then you're not gonna dry age him??

[@njts6862]

Its not him who will dry age him

[@danfurtado9158]

In another universe he goes nuts and butcher dry age angel and breaks the internet and goes to prison

[@mineboss1063]

Guga is sad cuz he has to pay for repairs instead of more wagyu

[@DoubleDsp]

Really? Did you see the interior? He probably left it at the side of the road and had a brand new one before he got home, bro! 😆😆👍

[@cheyenne1082]

he can probably pay for a new car in his sleep

[@alex6261971]

guga , your cooking is so awesome... i love your show

[@BoogSBG]

that sleeper hold was perfect. nice control, hands in the right spot

[@joedennehy386]

I worked for KFC in New Zealand in the 70s. We cooked 18 pieces per pot. 10 minutes at 250 degrees 15psi. It was cooked then in hydronated cottonseed oil. ( not the best) . The chicken was dipped in milk/egg albumen. Thrown into flour with the spice mix. Dropped into the oil at 400 degrees. Lid on 2 minutes would come up to 250 degrees/ pressure. Then 10 minutes cooked

[@cvspvr]

what're the eleven herbs and spices?

[@ayoutubechannel6045]

@@cvspvr I don’t think the employees know, pretty sure only the big boss knows

[@craigieb]

Your food photography is unmatched. Your editing is superb. Your content is informative, but WAY entertaining, too. I have NO TIME to be watching your videos, yet here I am. Absolutely splendid, over and over and over. Please never change!

[@cameronstephen5273]

Best comment I ever read. Cheers mate!

[@robgrt]

Hey Guga. I don't know if this is true with all Albertsons grocery stores in SoCal. But the one in Calabasas uses a big washing machine sized pressure cooker/deep fryer for their inhouse Fried Chicken....and theirs is pretty damn good! So, much better than Ralphs or Vons.

[@y4x]

Familly show's always the best. You guys are adorable big love from canada!

[@latenighter1965]

just getting to the deep frying cooker part, YES it makes a huge difference, our local store has a pressure cooker deep fryer (huge one) and they sell hot chicken in the deli nearly every single day because its so good.

[@Dzugashvili]

I've been wanting to try out making pressure fried chicken. Thanks for making a video for us!

[@straycursor5562]

I would love to see videos like this as a new genre on the channel. Guga recreates famous fast food but better

[@valkyriesurvives5109]

Wait til you hear about joshua weissman

[@leahchaney8541]

I enjoy every video you guys are awesome thanks.

[@helpmereach45ksubswithoutvideo]

These videos always makes our days better

[@silverfox2878]

2:08 "awww man" also him buys a **14,000$ wagyu**

[@markthomasstopani8516]

Great video!! would you be able to smoke the chicken then fry in the pressure cooker?

[@willfurniss958]

Guga and nick make me laugh so much when they do a 1v1 for a steak

[@jeanetteweger5518]

Love your videos! This looks fantastic! Could you maybe do a video to compare using an instant pot and regular shortening or lard?

[@Lebitu]

Every time when guga puts *anything* in his mouth: O.O OMG, THE FLAVOUR! Angel: yeah it's good.

[@kakarot2430]

honestly, almost all Guga's cook is meat, steak especially, I wouldn't surprised if Angel's tongue is going numb after a while

[@Lebitu]

@@kakarot2430 I think guga just over reacts, angel is more authentic i guess.

[@Lebitu]

@@kakarot2430 and yeah, my tongue would be numb after years eating steak in a daily basis lol

[@scruffythedog]

One of your best videos! I love chicken ! and yes, KFC always wins, we have Chick Fila in UK now - too dry.

[@llecarudezkema1482]

omg the driving and looking at the camera, Guga we love you please dont risk it!

[@aaronbrown6890]

I watched a lot of your vids but I really enjoyed something different. This video should be an example of a positive direction you guys can take to keep up the feeling of fun and variety.

[@LyricalMomentsProduction]

Nice video and awesome looking chicken! Just like to point out that the manual of the Kuhn Rikon pressure cooker does explicitly state that we should never deep fry inside the unit. I think you ought to mention in your video and that viewers are doing this at their own risks.

[@gymsim]

Dang it Guga..... you are the best overall cook on the internet for meat lovers. I challenge you for a cook off since I''ll truly loose and get enjoy all your wonderful cooking. :)

[@redneckStudios_thefam]

kernal sanders i do believe used a vacume pressure cooker to fry his chicken in hed fry it in the vacume for so many minuste then release the seal and it would still cook off the fire so the oil gets sucked into the meat then gets pushed out after the seal was released

[@wspence2007]

I owned a dedicated pressure fryer from the late 70's/early 80's, and it made TREMENDOUS chicken! Unfortunately, it eventually died. But you cannot SAFELY use a regular pressure cooker to pressure fry... the gaskets aren't rated for the high heat of boiling oil. Every pressure cooker instruction guide stresses this implicitly. The Instant Pots and other electric pressure cookers won't get the oil hot enough to fry WITHOUT pressure, so that's not even an option. I'm all for experimentation, and I'm not saying I WON'T try this method at home, but it certainly shouldn't be advised... just sayin'.

[@Hylean_Way]

But the oil shouldn’t boil when frying, the temp is the same as when frying regularly (less than 400f). I think a silicone gasket should be fine at that temperature, but really i’m not sure.

[@Darkolas]

I love watching Guga videos, but the second I saw him say that any pressure cooker could be used, I did a double take. You are spot-on about the gaskets failing due to not being made for oil. This is a deadly time bomb! Guga! Please fix this before someone gets hurt!

[@coonassprepper5243]

you are absolutely wrong most the new ones use silicon gaskets which will handle the heat just fine. Just gotta be careful to buy the right one. It wasn't that long ago they were advertising regular pressure cookers as being able to use them for frying. the only quit doing this due to extra precautions. But if done correctly its perfectly safe to do so. Also if you use an induction its much better because it wont get too hot as the bruner reduces in heat as the oil heats up due to pressure so it keeps it at the right temperature.

[@wspence2007]

@@coonassprepper5243 - dude, do with it as you will, but when the instruction books all SPECIFICALLY say DO NOT USE FOR DEEP FRYING, I personally wouldn't recommend it to 775,000 viewers... just sayin'

[@Lilitha11]

It is going to cost what, a couple of hundred dollars to get a dedicated pressure fryer? If the chicken turns out half as good as everyone says, it is well worth buying a new pressure fryer since you will probably make this more than once and it isn't worth having your pressure cooker explode and spray hot oil all over your kitchen.

[@thejoker3217]

the reaction of guga when he sees the damage of his car is priceless

[@HaywoodsBlueTiger4]

There is a restaurant in Dallas that has Smoked Fried Chicken, sometimes they over cook it, but when it's cooked right it's great. I think it's worth you trying since you have unique skills for frying and smoking.

[@bewareofmountainlions4429]

That's exactly why cast iron fried chicken is my favorite. Love the charred bits on the skin.

[@whynottalklikeapirat]

A cheat is preparing your chicken pieces in a bamboo steamer (or any steamer) to where they just finish cooking throught as you let them sit and cool under some cover that won’t allow too much moisture to escape. You can even discretely flavour the pieces during steaming. Then when they’ve cooled you batter them and deep fry. Much shorter cook time, because you only need to reheat and make a crust. YOu won’t run into the batter turning too dark before the meat is cooked through, and any spices will survive better - and all juices are still retained within the meat because less moisture is lost to prolonged deepfrying. Thank me later as they say - or don’t, but enjoy …

[@foobarmaximus3506]

Why? That's a lot more mess for what gain?

[@whynottalklikeapirat]

@@foobarmaximus3506 You preserve juices, you can add flavour and aroma, you can keep them cold and ready for frying in the fridge without them drying in the fridge, you can fry faster and at a higher temperature, without risking burning the crust before its done. Doing this prep somewhat imitates what a pressure cooker might do if you dont own one, and it means you can fry a bigger batch more quickly and have hot food ready for everyone at the same time. It’s more gentle on the meat which is much more tender than just dunking it in oil. A Finally you can make a nice soup or sauce from the runoff in your pan

[@KvltKommando]

I always wondered if this would work

[@legion_prex3650]

thanks for the tip, i will try!

[@whynottalklikeapirat]

@@KvltKommando Works a treat. You can do similar things with say pork belly, shank or shoulder for some preparations. Not adding batter but just deepfrying the cooled, steamed meat then perhaps going on to add a thick sweet/sour”spicy glace and then smoking it in the wok over some sugar, rice and tea leaves. Time consuming but awesome with a fairly fatty cut.

[@jawadharake2350]

The editing has improved so much and it’s sick👌🤩

[@mirrorasmr1278]

1:57 was so unbelievably wholesome and precious oh my god ur wife is an angel

[@fishermanelias]

nice video... a couple of questions please. (1) The oil is vegetable oil and 172 Celcious. The heat is on max 9. When I put 5-6 pieces of chicken the temp falls to 120-130 C !! When do i start counting the 2 minutes? When all pieces are in and start to count 2 minutes no matter that the temp has fallen OR wait until the temp rises again to 172 and THEN start counting 2 minutes? (2) When I put the lid on , I lower the heat to 1-2 ... the pressure valve might never open during the 9 next minutes... is that ok? Very important questions (for me anyway)... I did as you said but did not get the crispiness.... thanks a lot

[@tatecheddar]

It's called a "Broaster". It's a proprietary deep frying device that has a heated reservoir that holds the oil and a lid that slides on a rail from the back to the front and closes down over the pot to seal it under pressure. They use them in many restaurants and I know for a fact that they use them in our KFC because I know people who have worked there. They have a way about making your chicken very crisp and juicy. We have one where I work and the chicken is great out of them, although KFC is still way better. It has just as much to do with their breading as it does with their frying method.

[@RyukyuStyle]

I love watching Guga because i love his family love. My family is not close or really on good terms with one another so i dont really get to experience that type of stuff. Somehow whenever i watch Guga and see him interacting with his family, and eating good homecooked food it makes me feel so strange. I feel happy and i feel content. Whenever im eating i usually throw on a guga video

[@AthenaKama]

That's so sad and so wholesome at the same time. Good eats and great hugs sent your way my friend 🤗

[@dvddpr]

Now I'm gonna have to buy a pressure cooker. You've done it again Guga!

[@kvpaloid7284]

gosh I'm salivating so much just by watching this vid

[@fisheo]

4:15 you should try Potato flour (noy potato starch) Guga. It's like dehydrated potatoes, but flour. It made the best chicken I've ever tasted, it's quite expensive though, but definitely worth it.

[@carrie3019]

Love this episode it's something a little different than what you normally do , I like the family interaction and I love that you took us on a field trip with you to get the chicken haha you guys are awesome God bless have a yummy blessed day! 🔥💯👍🙏🍗🍗

[@dparham]

back in 80s the first process was pull from cooler after he has been cut up and bagged earlier in week ( or few days) it was always fresh back then.. dont know now) .. then in morning marinate the chicken in a drum marinator for 1 hr with salt and probably msg but dont remember on that one but definately salt ..

[@ramsoncole4605]

There is a place in Omaha NE called Bronco's burgers...they still pressure fry their chicken, and I'm tellin' ya, it's the best in town. I'm a firm believer that pressure frying is the way to go. I've never had such juicy and crispy chicken in my life.

[@dejanutopia5452]

Man, this hapines on Gugas face when he tries the food man, its just Amazing everybody. That face , cannot be fake , its the true happines of a gourman man like Guga. Cheers buddy, and keep this good stuf coming.

[@grahamsong4585]

Hey Guga, If you finish it in the oven it will always always be dryer than doing the full cook in the oil. If you worry about it not being cooked fully inside, need to do a double fry. Lower temp first fry, and then higher temp second fry

[@Silverbacked_Gorilla]

That sounds like it would much safer too. I like your logic there. Cook it through and finish with the higher heat - unsealed.

[@Cam-wi3tp]

A long time ago when I worked at Wendys they used fresh chicken breasts and we pounded them out by hand and breaded them then we cooked them in a pressure fryer for sandwiches, they were so good!

[@Tombstone-X]

Close to the Original method so KFC uses a sodium (MSG) powder buttermilk mixture with water base so it gets more into the chicken then marinade the chicken overnight and the herbs are in the flour breading before the pressured rack bird cage dropped into the pressure cage! they do this 7-4-7 step! This means drop the chicken in the flour roll the chicken 7 times then put it in a drop bucket in water shake it 4 times then back in the flour 7 more rolls then loaded! Wings legs top the rack and breast and thighs bottom! Herb Thyme, White Pepper, Dry Mustard, Paprika, Garlic Salt, Celery Salt, Ground Oregano, Dry Basil, Sea Salt, Ground Ginger! Important is the Pressured Fryer this type herb won't burn in just a typical deep fryer! That is where they use extra crispy where fewer herbs in it!

[@lauraprochaska8521]

Also any restaurant that calls it ‘broasted’ is typically cooked in a Henny Penny which is a pressurized deep fryer😘🤘

[@seanswinton6242]

OK, that what that means! There was a local restaurant friends and I dined that served broasted fried chicken in college. It was the best!

[@rev.jonathanwint6038]

Guga speaking as a man you won the damn jackpot! Wow your wife actually worried about you more than the truck! You are a true inspiration to all men!

[@BIBINIM1]

Guga sure know how to make my mouth water😅😊😊

[@Hoigwai]

You should do this again with the research done by Glen and Friends Cooking. His looked perfect.

[@tytaanis]

Gotta love Guga’s way of saying Chick-fil-A “Chick Filé” hahahaha É nóis Guga kkkkkk

[@PauloRBi7]

Guga é uma grande inspiração para mostrar que não é "errado" ter um sotaque enquanto falamos uma língua estrangeira, diferente do que geralmente somos ensinados.

[@gabrielvillacis9968]

Here in Chile, KFC is not the same as 20 years ago, the chicken now is dry like a desert and I get stomachache just eating a couple of pieces. Thanks Guga for teaching me how to cook it.

[@JohnA...]

I remember KFC in the early 90s being good, and then sometime in the 2000s they changed something up and it really didn't taste as good. My personal favorite anymore is Popeye's, their spicy chicken is great. But learning to make it at home is always the better option.

[@malice5121]

It's not just Chile where KFC has gone completely down the drain. In the USA, KFC has completely given up on even appealing to the people in the country it originated, which is just sad. I'm more curious why the KFC they have near their house is so much better than literally every KFC I've ever been to (a few dozen in nearly a dozen states, and including one in Italy that was on base). KFC is always so bad now that there literally isn't any around where I live anymore. Both of them went out of business and closed shop years ago because they never got business. Popeye's, Raising Canes, Zaxby's and ma & pa chicken joints utterly decimated them with better food, better prices, and better quality and quantity. KFC hasn't been the same for, bare minimum, 25 years. Literally the only place I know of where KFC is utterly massive is in Japan, and for good reason. Visited there one year and it was a night and day difference from what I ever had before. Then again, ALL of their fast food restaurants were so much better. Probably because the workers actually get treated decently and aren't run by management who are pieces of garbage. Or don't have a crew of all black people. Hey, I'm just statin' facts here! Literally every restaurant I've ever come across that has majority black employees are *_N E V E R_* good because the food is garbage, the service is terrible, employees attitudes are face-punch-worthy, and they are a bunch of entitled shits.

[@augustdreier6595]

@@malice5121 homie just randomly became racist half way through the review

[@SireneKalypso]

​@@augustdreier6595 right

[@dgracer1]

You are 100% correct, Col. Sanders was the first to use a pressure fryer and had an engineer develop one for him, Winston Shelton.

[@ejhc9628]

I still eat KFC to this day but the old KFC is sth completely different, I still remember the mild spiciness from the crushed pepper it was like an explosion of flavor in your mouth. I wish they released that chicken as a limited edition so kids can understand why KFC was so legendary back then.