Pressure Fried KFC Chicken and Jojo's with Chicken Express Fryer

[@23WarinWest-El]

Thank you for making this video. As you mentioned, there's a paucity of home pressure fryer videos. It was helpful to learn that I'll need a cup to catch the outflow at the end of the cooking cycle. You confirmed another video I watched that the coating process is breading, then dredge, then more breading. There are some other great suggestions in the comments here. GREAT JOB !!! 👍

[@WoodysCorner]

Thanks for watching! We love the friend chicken and Jojo's and this sure makes it easy!

[@toombsmclendon8515]

Hey Jo Jo. I bought that chicken express about 10 years ago. 170 is best operating temperature (8 minutes). Try it and see. Now I didn’t cook as chicken as you and I didn’t cook chicken breast. I use a salt water brine (1/2 salt water hot water but let the water cool down to warm ) soak it 15 minutes. Remove the chicken. Then run the chicken eggs and buttermilk wash then flour it. See if like you it.

[@WoodysCorner]

Thanks for watch and the suggestions!

[@hofwelder]

Hi i am considering buying one for home use. You mention using for 10yrs. How has yr experience been so far ? Any parts that needed changing along the way? Would you recommend buying one now? Thanks

[@23WarinWest-El]

I agree with your temp and timing advice. Now regarding the salt water wash, I've read that elsewhere. But have you combined that soak with the Graces Perfect Blend as the breading? I'm just wondering whether the combination could turn out to be too salty.

[@RebuttalRecords]

I use the same style of the pot, lid, and locking design but it doesn't have the pressure gauge or an automatic pressure release system. My temperature control is manual and I had to experiment with my heat source level vs an ideal cooking time. Even though it's intended for pressure cooking it still works well and as a pressure-fryer and it's perfectly safe. The reason there's so much oil in that cup is because your oil level was too high and when you add huge pieces like that obviously the oil level will exceed the maximum fill mark. You might want to use smaller pieces for quicker cooking time and to save on your Grace's blend. If you want the pressure to release quicker when the time's up, pull the spinny-thing (pressure regulator) off the lid after the solenoid pressure-release kicks-in. The pressure regulator is designed to be removed for cleaning. The coating on your finished product looks on the burnt side but that might be due to the use of buttermilk (dairy burns easily) and your drop temp was on the high side. As a couple suggestions, try using a drop temp between 335 and 340 F (168 to 171 C) and double-dredge using very cold water instead of buttermilk. Pressure-frying 10 smaller pieces shouldn't take more than 13 minutes after the lid is sealed. Hope this helps.

[@WoodysCorner]

Awesome, I appreciate the detailed insights and thanks for watching! Happy Frying!

[@RebuttalRecords]

One more tip... if you want the classic 80's version of KFC, I would suggest using a 2:1 ratio of shortening to frying oil. The shortening will give the crust that delicious greasy flavor. I used to pressure-fry my chicken in pure shortening but the leftovers looked gross the next day and using pure shortening was a messy process, not to mention it wasn't the healthiest thing to consume.@@WoodysCorner

[@alexmanzanero]

jojo please be careful with your oil level; after x amnt of pieces it was dangerously close to reaching gaskets, god bless

[@WoodysCorner]

Thanks for that, I didn't think to watch for that, but definitely will now!

[@DennisCCarter]

Now I’m going to buy one. Thanks Jo!

[@petergriffinson1907]

It’s massive…. Would be cool if they made one the same size as an instant pot

[@buckeyeblack]

I’m Following

[@bernardshearing3202]

I just bought the exact same fryer. After turning it on for the first time it was coming up to temperature and when I turned on the timer it made a clicking sound and shut down. I have tried everything I can think of and cannot get it to start up again? Any suggestions would help.

[@WoodysCorner]

Hi, thanks for watching. Well, I am no expert, but the time and solenoid is all a safety feature I believe, so that almost sounds like a faulty part. I would get ahold of the company you bought it from next.

[@kiritozweii]

Awesome, I've been looking around wanting to buy one. Where did you buy yours?

[@WoodysCorner]

Thanks for watching! I found mine brand new on eBay.

[@alexedgardo697]

No hay muchos videos de esos, me parecio muy interesante, vale la pena comprar uno de esos?.

[@inityo]

Lots of people complaining about grace strong blend being salty, do you agree ?

[@WoodysCorner]

We have used it a few times now and although it fully loaded with seasoning, to us, it wasn't salty. If anything, you taste more of the pepper seasoning.

[@RebuttalRecords]

How did it work out with the Grace's Perfect Blend?

[@WoodysCorner]

We love the Grace's Perfect Blend!

[@RebuttalRecords]

@@WoodysCorner Good to hear 🙂

[@SERAV809]

14 minutes 200c is wrong suggestion (Your chicken looks like came from Mars 😂😅) Should do 7 minutes 175c🎉

[@richardmason1473]

"like it came from Mars..." I think he could have done a better job of knocking excess flour off of the pieces after the second dipping...

[@DennisCCarter]

Glad you did this Video. I haven’t seen any good videos until now.

[@WoodysCorner]

Thanks for watching. I really love this unit, it is so safe to use and the results have always been spot on so far!

[@wb926]

if you want nice golden chicken don't use buttermilk great job on it though.

[@WoodysCorner]

Thanks for watching, and thanks for the great tip!

[@bernardshearing3202]

Had it checked by a professional and they found the Solenoid is faulty. Returning to Amazon.

[@justineparekkatt9674]

Super bro

[@WoodysCorner]

Thanks for watching!

[@richardmason1473]

THAN KS for this video. I could never find a review on this--watching closely...

[@WoodysCorner]

Thanks for watching!

[@kathyengland7185]

what size electric wire did you use at the house, say the unit uses 25 amps. what amps were you using.

[@WoodysCorner]

The unit just plugs into a standard 110/120 Volt outlet which are typically 20 amp circuits I would imagine. I wouldn't recommend using an extension cord. Otherwise, it is just like a home appliance fryer of any kind, it just looks bigger.

[@HeleneLouise]

Wow. That's very cool.

[@WoodysCorner]

Thanks for watching!

[@richardcaldwellbrewery9596]

Hello sir love your experiencing this cooker , what i kneed to know is how much amperage do you have on your wall outlet 15 or 25 amps . Because some people tried and would blow ther 15 amp breaker . Thank you very much Sir . Richard from Canada 🤔🤔🤔😁

[@WoodysCorner]

Hi, thanks for watching. Our home circuits are all 20 amp circuits.

[@AMINEHD48]

I bought one and don't know how to use it, please I want a guide to use it

[@WoodysCorner]

Thanks for watching. It is pretty straight forward, here is how I am doing it for chicken. I fill oil (I am using Sam's Club large container of Clear Frying Oil) to the minimum line. Plug unit in and turn it on to preheat with closed, sealed, locked down. I am turning the termperature knob all the way up and that is getting it to about 356 degrees Fahrenheit (200 celsius), takes 20 to 30 mins to heat from cold. Put the basket in and submerge. Carefully add the chicken pieces with some metal tongs. Close, seal, lock lid. I set the timer for 14 minutes. Be sure there is a metal or suitable large cup or something under that pressure exhaust tube like you see in my video (I am using a large stainless steel cocktail shaker). Watch the pressure gauge rise, it should automatically go up to middle of the yelllow and all is just right. When the timer ends, the until will automatically open the solenoid to exhaust pressure out the tube. Hot oil will exhaust there. The gauge will come down quickly and bottom out in lower green area. Give it at least 30 seconds. Slowly unscrew the lid dial, you will hear some additional pressure escape and it may squeal a bit. Then fully open lid. Using a well padded hot pad or glove, pull up on basket handle and set basket on edge of big pot to drain oil. Using tongs, transfer chicken pieces to a pan. Let rest a bit, chicken will be very hot inside. Enjoy!

[@AMINEHD48]

Thank you. The machine was used once and it stopped heating. I do not know the reason. Please help me

[@WoodysCorner]

I wish I could help but you would need to contact the manufacturer for support.

[@TravisBicknel]

Now that's how you live life!

[@crazygoob1766]

How many pounds of chicken does it hold?

[@WoodysCorner]

Not sure on how many pounds, but typically when I have done chicken thighs, I think I get about 7 or 8 in there typically.

[@richardmason1473]

@Corner 7 to 8 lbs sounds like 3 chickens or 24 pieces. Unfortunately the camera turns away while your're feeding the cooker but it LOOKED more like about 12 to 16 piece max...

[@Gertieanne]

You need to wait till the black safety drops before opening it. That’s why it made the odd noise. I use peanut oil from Costco. It doesn’t burn away as quickly. I don’t think it needs to be as high as you set it. On the front of the machine it says 165 degrees. The blue light should go off I believe when it gets to temp if you have it turned to 165. That’s 5 digits below 170C on the dial. Cook for about 20 minutes. Don’t over fill the oil, there is a line in the pot, I suggest putting the oil on the lower line so you can add more chicken but also don’t over fill it. I think the yellow zone is a danger zone. Red is also a danger zone. So don’t over fill it.

[@Jim-he2fl]

I was just wondering who you were mimicking when you pulled the cooked chicken out of the shortening at the 22:48 time? Was that a poor attempt at your ethnic voice? 😳

[@toombsmclendon8515]

By the way I enjoyed the video ❤

[@SheGoatandmore]

Wanting to buy one for my restaurant. Is this the investment?

[@WoodysCorner]

I'm no expert for restaurant expertise, I believe for higher volume, a larger unit may be needed.

[@SheGoatandmore]

After multiple uses is the machine holding up good

[@WoodysCorner]

So far so good! It is a solid built appliance for sure!

[@tatsuyamomoko9546]

@@SheGoatandmore hey, would appreciate an update from you. how's the machine 5 months later?

[@SheGoatandmore]

@@tatsuyamomoko9546 unbelievable great

[@kevinbaker1873]

you can also try marion kay 99x you have to add your own flour unlike graces perfect blend that comes ready mixed but to me both graces perfect blend and marion kay 99x are great tasting and if you belive all the hype both of them knew colonel sanders you can read both there storys on the internet. but like i said iv tried both and they make your home smell like a kfc restuant and the taste is almost identicle

[@WoodysCorner]

Thanks for watching and the additional ideas for the recipe!

[@harlandmct]

Marion Kay now offers premixed flour

[@shihabchelode1436]

Freyer how much price

[@WoodysCorner]

I got a new one off eBay for $850 a few months back. Love it!

[@brettmacpherson1898]

Sounds pretty expensive

[@Ranchitup69]

Bou tree fiddy

[@pauladrew7539]

Your chicken will be overcooked

[@gppizza8979]

not even close to KFC

[@dickieknutz2933]

Move closer! Do you at least have a Popeyes nearby?

[@gppizza8979]

@@dickieknutz2933 that wasnt even close to popeyes either

[@ishtubol2292]

great video , how many pounds can u cook in one time

[@WoodysCorner]

Hi, thanks for watching. Check out some comments on that same question. I don't use it all the time so I don't know how many pounds, but I just fill to the max oil line (8 chicken thighs maybe) or so.

[@hendryalphonso]

Its burnt chicken😂😂😂

[@23WarinWest-El]

Agreed. He's got a great machine but - at least in this video - he doesn't know how to use it. 325 F = 163 C is the way to go. If you pressure fry at a higher temp than that, you're gonna overcook the coating every time.