The best golden brown, tender, juicy, and delicious fried chicken in the world! See recipe details and links for pressure fryer in the video description.
@elizabethm34775 жыл бұрын
I will make this...looks delicious!
@RobertBogetti5 жыл бұрын
It's very delicious. Thank you and thanks for watching!
@RobertBogetti4 жыл бұрын
@Mike's Big Mouth You are very welcome! Thanks for commenting and watching!
@tootsie36124 жыл бұрын
@@Souscheff That's a great idea.
@tootsie36124 жыл бұрын
I might have missed it, but can only a manual model be used ? I got an electric one two Christmases ago. I'd love to make it in that, if it's able to. Unfortunately, I don't have a regular pressure cooker. I might have to get one though for frying. It won't stink up the kitchen. I fry outside when possible. 😅 I just discovered you, I'm a subscriber now. My husband will be glad I came across this video. He loves KFC. Thank you so much.
@gpmcfm3 жыл бұрын
Dear Chef Bob, I worked at a Kentucky fried chicken for 3-1/2 years while in high school, your ingredients and method of cooking with a pressure cooker is as close as I’ve looked at. Of course there are differences since we fried 2 cut up chickens at a time. Thanks for taking the time to put this video together. Frank
@RobertBogetti3 жыл бұрын
Thank you very much for watching and commenting!
@williampaul85564 жыл бұрын
THANK YOU FOR BE CLEAR AND NOT ADDING MUSIC IN THE BACKGROUND. Simple clean and too the point.
@RobertBogetti4 жыл бұрын
You're welcome. Thanks for watching!
@RedTed19584 жыл бұрын
This dude is cool, serious, straight forward, and detailed oriented. He has my attention. Serious enough to have a Berkey water filter. He has my vote!
@RobertBogetti4 жыл бұрын
Thank you!
@maheralatem4 жыл бұрын
I like it when the cook is an educated professional and takes care of the smallest technical details , this is what makes me love cooking more and more, thank you.
@RobertBogetti4 жыл бұрын
You are very welcome. Thank you for watching!
@markbrookman82333 жыл бұрын
An excellent video, Bob... highly informative; and you explained all the potential pitfalls very clearly. I have been investigating the Original Recipe of Colonel Sanders for just over 14 years now. I use to manage the largest KFC Investigatory Forum on the Internet (for 10 years, in fact: 2006 - 2016), and it was called "The Colonel's Kitchen". Anyway, in that time, I made friendship connections with former KFC Franchisees (from the 60's 70's and 80's), as well as people who worked directly for KFC Corp, itself. People who informed me that my Forum was well and truly on KFC Corp's "radar", at the time ... We also discovered alternate suppliers of the Original Recipe Seasoning mix (i.e. Marion Kay) who were forbidden by the KFC Corporation from supplying it to their Restaurants, after Colonel Sanders' passed away; but who STILL sell the seasoning to this very day! (i.e. 99-X)... Sadly though, even this mix no longer resembles the Original Recipe of Colonel Sanders... It was also OUR Forum that originally discovered that the Colonel utilised Tellicherry Black Pepper (BEFORE it was mentioned on any T.V show - Todd Wilbur... I'm looking at you.)... as well as many other facts (such as relevant KFC Law suits: KFC vs Marion Kay, for example) that now receive acknowledgment on the likes of Wikipedia and other Informational websites on the 'Net... Oh, and here's a fact which you still won't find on Wikipedia, or it's like: KFC Corp STOPPED utilising Tellicherry Pepper way back in 1971, as thy had deemed it "too expensive"... and, of course, it pissed the Colonel off BIG time! (This information came courtesy of a former KFC Corp insider) We discovered many secrets surrounding the Colonel's Original Recipe, that are only well known now BECAUSE my Team and I discovered them. But have we received any credit for ANY of it? ... No. Finally, even Josh Ozersky, who wrote an entire book on the subject (and who was secretly a member of my Forum), published much of our data, without acknowledging the Colonel's Kitchen Forum even once - That was a real slap in the face, I can tell you). Anyway... I'll stop blathering on now, as the past is the past, and just tell you the rock solid ingredients which are ABSOLUTELY a part of Colonel Sanders' Original Recipe chicken: - White Pepper - Black Pepper (Tellicherry) - Red Pepper (KFC Corp uses Cayenne Pepper, but the more addictive variety is Bird's Eye Chili Powder: I got that info from a former KFC Franchisee who had a food lab clone the formula in the 1980's, and who then started up his own business selling the Seasoning) - Sage (It's clearly on the 99-X Container) - Coriander (As Above) - Garlic Now, for that last ingredient, you'll need to know some background: Colonel Sanders' once said that he started frying up chicken utilizing a Seasoning which was supplied by one of his Kitchen Staffers, one Eula Gordon... He then said that he ADDED his 11 spices and herbs to her seasoning mix. And for the last 50 years at least, KFC Corp's ingredient List for it's Original Recipe Seasoning has gone like this: - M.S.G - White Pepper - Black Pepper - (Herbs and Spices) - Salt - Garlic (Note: They stopped listing white and black pepper in the late 70's, or early 80's) To my point: KFC Corp has ALWAYS added the 26oz Seasoning mix to 25lb/s of Flour, 9 to 18oz of Milk & Egg Powder, along with 3lb/s of Salt. Now, I ask you: WHY would they have ANY salt in the Original Recipe Seasoning Bag, when it has always been added separately anyway? It makes absolutely no sense... Therefore, the salt and garlic in the Original Recipe Seasoning bag represents "Garlic Salt"... which was obviously Eula Gordon's original "secret" Seasoning. Which also means that garlic is NOT one of Colonel Sanders' 11 herbs and spices. And which is therefore the reason that KFC Corp does not mind listing "garlic" on it's ingredient list, as a separate and distinct item. ;) Please note: Many of you would have heard the official KFC story that the Original Recipe Seasoning was produced by two Manufacturers, in order to "protect its secrecy"? ... Well, that story is only partially true. The full facts are that Colonel Sanders had the Sexton Food Company (Presently known as McCormicks!) produce his 11 herbs and spices, with the addition of M.S.G... whilst he had another Food Company - known as Stange Inc. - reverse engineer, and then produce, Eula Gordon's "secret" Seasoning... (Food "engineering" and the reproduction of Commercial Seasonings was what Stange specialised in.) Stange would then forward this top secret mix to Sexton, who would then mix it with Colonel Sanders' "Basic Formula", after which he would forward it to all KFC Franchisees, in 26 ounce packages. But, I digress... The final rock solid ingredient is M.S.G, otherwise known as Ac'cent in the U.S, or "Ajinomoto" in Japan (The original supplier of this variety of Seasoning). And this ingredient was indeed utilised by Colonel Sanders himself. And in spite of the bullshit from KFC Corp claiming that his recipe was completed around the year, 1940 (An absolute MYTH) ... his final ingredient wasn't actually added until 1952. This completion year for the Original Recipe is also mentioned in Colonel Sanders' Biography (written by John Ed Pearce). And after 20 years of cooking up his fried chicken, utilising every herb and spice under the sun - over thousands of trials - the ONLY ingredient that was "new" to Colonel Sanders (as of 1948) was M.S.G. ------------------- And there you have it, folks... I've given you 7 rock solid ingredients in Colonel Sanders' recipe... Now go! And cook up a storm in your own kitchens, and see if you can find the rest! Sincerely, T.C, or ... The Colonel (Formerly of "The Colonel's Kitchen") P.S ... Use a rounded, large ladel to get that chicken out of the hot oil! You'll find it much safer and easier ... and keep your total cooktime to around 8 minutes, as this prevents "burn-off" (a process wherein the spices are burnt to a crisp due to overcooking, thus killing off their flavor!) ... ;)
@RobertBogetti3 жыл бұрын
Wow! Thanks for such an awesome, information filled comment!
@markbrookman82333 жыл бұрын
@@RobertBogetti ... no worries at all, mate! I love your sincerity, and attention to detail... Thank you, for an excellent video! Mark
@GavM Жыл бұрын
Hi. Fantastic info. Please can you give the quantities of each ingredient? Thanks
@TheDive254 жыл бұрын
I've always wanted to try this but never had the guts. You make it seem a lot safer than it was made out to be. Thanks. Will give it a go.
@RobertBogetti4 жыл бұрын
You're welcome and thanks for watching!
@sheilam49645 жыл бұрын
The best pressure frying instructions ever. You've done it again, Robert. Thanks. I've read explantions but have always been left with uncertainties. When you explained the boiling point of oil and the way to test the temperature setting BEFORE PROCEEDING to be sure of the temp of the oil during pressure frying lit up a 120w light bulb instead of the 25w light bulbs of before. So simple yet, to me, so necessary for not only safety but for the best results. That's a bit of oil and meat to toss in the garbage. Every stove is slightly different than the next so just because one setting on someone else's stove works is no guarantee that it is the correct setting on my stove. Thanks.
@RobertBogetti5 жыл бұрын
You are vey welcome! Thank you for the wonderful comment and thanks for watching!
@annagaines8114 жыл бұрын
Roberts instructions were so easy to follow he didnt leave out anything, especially the 6 qt I have which i never knew how much oil to use, great instructions, i will be following all his recipes
@lauriemsdiva4 жыл бұрын
I have to say that this is one of the most informative videos l have ever seen on youtube! So Professional Straightforward. I learned so much from watching you cook! And that chicken looks amazing! Great job!
@RobertBogetti4 жыл бұрын
Thank you very much and thanks for watching!
@jeffmoss69064 жыл бұрын
So I bought both the 10 quart Magefesa Stainless Steel F.P.C. Pressure Cooker, 10-Quart, and what I believe is the 10" copper chef induction cook top. Products should be here soon and I am looking forward to reproducing exactly what the chef showed us.
@RobertBogetti4 жыл бұрын
Thanks for watching!
@GavStaR79 Жыл бұрын
Excellent explanation of the science of pressure cooking. I've learnt a lot because of you. Thank you and the fried chicken was scrumptious!
@RobertBogetti Жыл бұрын
You're welcome! Thanks for watching!
@marzsit98334 жыл бұрын
i have the same magefesa pressure cooker and have been making chicken (and pork chops!!) this way for years, without an induction burner. the key is getting the temperature setting for whatever your heat source, gas or electric, just right before putting in the food and don't make any heat adjustments until the cooking time is up.
@RobertBogetti4 жыл бұрын
Thanks for watching!
@t.b.10924 жыл бұрын
Yes, breaded pork chops come out great in my stove top pressure fryer/cooker. I'll have to look into that induction burner that Robert uses. Seems like a good idea.
@googleuser4203 Жыл бұрын
Thank you Mr. Bogetti, I was scared with the idea of using a pressure cooker, appearently it is easy. And the recipe looks amazing. Thumbs up.
@markmanning33874 жыл бұрын
Awesome. There's so much disinformation out there concerning pressure fried chicken. Thanks for the common sense video.
@RobertBogetti4 жыл бұрын
You are very welcome! Thanks for watching!
@dustyrhodes67984 жыл бұрын
I made my very first KFC-clone fried chicken today and it was delicious. I had no idea it’s all in the batter. You can’t go wrong with chicken, but the flavored batter made it so much better.
@RobertBogetti4 жыл бұрын
That is awesome! Thanks for watching!
@alfredcidro74094 жыл бұрын
There's only one "like" button above so I'm leaving the rest here: 👍👍👍👍👍👍👍👍👍 I basically gave up looking for a complete info on how to fry on a pressure cooker then i just stumbled on this video, truly a gold find. You've focused on the process and the science behind it not on the recipe (we all have our own in the first place 😉) now I'm satisfied with your info. Thank you Thank you Thank you!
@RobertBogetti4 жыл бұрын
You are very welcome! Thanks for watching and commenting!
@mds192384 жыл бұрын
My first "on the books" job in high school, cooking KFC chicken in pressure pots, recycling the oil and getting my arms burnt trying to wash the smoking hot pots...cause the next batch needed to be ready for the evening rush. That was back in nineteen seventy-one, those were the days.
@RobertBogetti4 жыл бұрын
Thanks for watching and commenting!
@outofworkbum23244 жыл бұрын
That's when kfc chicken was good it's terrible now
@masterofzero71054 жыл бұрын
I wanted to no how to pressure cook some copycat KFC..so like most people 👉KZbin it ...your easy to understand channel pop up ... with no excessive babbling Just to the point... Glad I found you ...Thanks for the very well done upload 😃👍
@masterofzero71054 жыл бұрын
I just subscribe to you thanks
@RobertBogetti4 жыл бұрын
You're welcome. Thanks for watching!
@johnnydelgrady4 жыл бұрын
Who washed the dishes when you were done? They're the real hero... ;)
@RobertBogetti4 жыл бұрын
:) Thanks for watching!
@t.b.10924 жыл бұрын
Regarding the Wearever 6 Quart "Chicken Bucket" Pressure Fryer: I've seen a lot postings from many who own one of those "oldies but goodies" 1970's Wearever 6 Quart "Chicken Bucket" pressure fryers. While not as sophisticated as the model that Robert uses above, it is still a very good fryer/cooker. I've owned 3 pressure fryers over the years, starting with the great Wearever 6 Quart "Chicken Bucket" pressure fryer. Other than Colonel Sander's modified pressure cookers, this was one of the first pressure fryers available for home use, and it worked very well, but the cooking instructions were . . . not very good and lead in part -- I speculate -- to its ultimate discontinuance (as well as misplaced corporate attorneys legal theories). Remarkably this product is still available on the internet from various sources after all these years, both new and used, but it has not been manufactured for many years. But some of you have somehow and some way got their hands on one and have talked about frustrations with its use on websites like this and elsewhere. Many think it was because of the low quality instruction manual that was given with it (and which is still available on the internet). I found the following advice below from a really good source on the internet from someone who raves about this product's use and provides for some better techniques. I followed these suggestions a couple of times before I moved onto other pressure fryers and things seem to work a lot better with the Wearever Chicken Bucket than earlier attempts. But there are some many variables that come into play (gas or electric stove - don't use an induction heater on this unit, have a good thermometer for oil, and a lot of etc.s). "Suggestions for Use of a Weaver 6 Quart Chicken Bucket:" "It will be fine as a first initial step into the world of pressure frying. Just ensure you close the lid tight. Here is a suggestion for its use.. 1. Set timer to 8 min. 30sec. (the manual said 15 minutes) 2. Use drop temp of 320°F (the "manual said 350 F which is the highest one should go on this unit) 3. Place 3 x 4oz chicken portions into hot oil (fine-coated with egg/milk & the seasoned breading just beforehand) (4 to 6 pieces if handled right is possible depending on size of pieces) 4. Leave frying uncovered for 1 min. 30 sec. (the manual says 3 minutes) 5. Cap pot tightly 6. When timer goes off, remove from heat and get the pressure down ASAP (use long handle prong) 7. Uncap and use slotted spoon to get the chicken out of oil as quickly as you can, with safety in mind."Place chicken in preheated oven (180 F) with steam bath for 30 mins (turning chicken every 10 mins). This replicates the cVAP process.Remove steam bath and leave in dry oven at 170 F for 10-20 mins turning after 10mins. This replicates the normal holding cabinet.process" Then enjoy! Added comments from others on the internet: "there is no danger at all in my opinion" "Danger has been greatly overrated. ""remember to put a little cool oil on your finger and rub it all around the gasket on the cover at the start of a day's use" "check after a few uses to ensure the the steam vent is not clogged or blocked. Usually it isn't but take a toothpick and see." "no alcohol for the cook when using, ensure oil temp not too hot (use thermometer), not a minute of its cooking should be unattended, be sensible about things, obviously never open pressure fryer when still pressurized, release all pressure first with a instrument on the jiggler valve, disregard manual's instructions advice on "jiggling" timing, as often times there is NO jiggling." "again, there is no substitute for testing procedures and trial and error."
@lauram18754 жыл бұрын
Thank you for this info! I was concerned that my jiggler never jiggled even tho my chicken turned out fine. I had checked it and it was clean so no blockage.
@gizzyguzzi3 жыл бұрын
I use an old Presto MeatMaster model 40. 6 qt pressure cooker. 15lb weight. Works great!
@stevenkee614 жыл бұрын
Hi, finally found a way to correctly do pressure fried chicken. Thank you!!
@RobertBogetti4 жыл бұрын
You are so welcome! Thanks for watching!
@4seasonsTrucker4 жыл бұрын
I like to soak my chicken in buttermilk for 24 hours than deep fry. Never tried a pressure cooker. Well done. Cheers
@RobertBogetti4 жыл бұрын
Thank you!
@Kelnx4 жыл бұрын
I usually do a buttermilk marinade when making fried chicken, but 24 hrs is a bit excessive. An hour or two is perfectly fine. Anything past about 8 hrs isn't going to do much. If you don't have any buttermilk you can use plain yogurt, or even regular milk with vinegar or lemon juice added to "sour" it. Either way, always rinse off the buttermilk and pat the chicken dry before you go to bread it.
@iamkimes2 жыл бұрын
Excellent video. I especially appreciate the attention to safety - Very important! Thank you!
@RobertBogetti2 жыл бұрын
Glad it was helpful! Thanks for watching!
@DeanRendar3 жыл бұрын
magnet induction heat + precision oil temp regulation + monitored pressure cook for crisp is future accurate on point kitchen technique
@RobertBogetti3 жыл бұрын
Thanks for commenting and watching!
@j.d.thompson35053 жыл бұрын
Thanks for communicating instead of the typical silent, abbreviated video.
@RobertBogetti3 жыл бұрын
Glad you liked it! Thanks for watching!
@_cul8r_4 жыл бұрын
I’m not a cook, but I do have a pressure cooker. I followed your times and temps with a premartinated whole quartered chicken and it really came out beautifully. Thanks so much for helping me stay fed during the quarantine. Cheers!!
@RobertBogetti4 жыл бұрын
You are very welcome!! Thanks for watching!
@prabup55683 жыл бұрын
Normal pressure cooker?
@olderguyrny4 жыл бұрын
It's actually 12 herbs and spices, not 11. The secret missing ingredient is MSG! It's in the KFC recipe they just don't want to advertise it. There is absolutely nothing wrong with MSG unless you specifically have an allergy. And don't short change the white pepper. I know it is a bit expensive but it is the dominant flavor in KFC chicken. Bon Appetit .
@RobertBogetti4 жыл бұрын
Thanks for watching!
@jdr14694 жыл бұрын
Thank you for making a confusing topic simple. I have your style pressure cooker and am looking forward to trying your method.
@RobertBogetti4 жыл бұрын
You are so welcome! Thanks for watching!
@vatorob7024 жыл бұрын
Wow! I tried it and it was the best fried chicken ever! Thanks Bob!
@RobertBogetti4 жыл бұрын
Awesome! You are very welcome. Thanks for watching!
@metricmine4 жыл бұрын
I tried this once, but my pressure cooker seems to have a safety valve based on temperature, and it melted. Had to buy a new valve. When I buy a new pressure cooker one day, I will try this again.
@LionelMessi-fu6wn2 жыл бұрын
Thank you! So much misinformation on the Internet, and I learned some things too! Of course it has to be the moisture , why didn't I think of that before?!
@t.b.10924 жыл бұрын
Excellent video. I just came across this KZbin video and I have long owned and used stove top pressure fryers for many years, starting about 25 yrs ago with the Weaver 6 Quart "Chicken Bucket." It has since been discontinued, but both the 4 and 6 Quart versions are still being sold on the internet on various websites, including ebay, and the cooking/instruction manual is readily available on the internet also. I've also had a Fagor pressure fryer that was excellent, but my current stove top pressure fryer is a Magefesa Stainless Steel 10 Quart unit selling around $130 to $150 currently on the internet, altho it is hard to find. It seems that liability and corporate lawyers have had a lot to do with their disappearance in the U.S, altho they are available elsewhere in the world. Most are now made in Spain. The ones that are still sold in the U.S. now surprisingly cannot be called pressure "fryers," but instead must call them pressure "cookers." Its dumb, I know. Where to get one today? At least 2 places on the internet that I just found minutes ago. Both Amazon and Wayfaire have the Magefesa Stainless Steel 10 Quart model, as well as other sizes, on their websites for around $135 dollars. It is a super top Quality model that will last for many years, is very, very safe to use (for someone with half a brain), and has the necessary safety clamps that all stove top pressure fryers have. But those and other websites have to characterize them as pressure cookers instead of pressure fryers, but I guarantee they are pressure fryers (and of course can be used as pressure cookers also). You can see this exact model being used in KZbin videos for pressure fry chicken elsewheres. FWIW
@RobertBogetti4 жыл бұрын
Thank you for the great comment and thanks for watching!
@theresathreadgill70763 жыл бұрын
Thank you for easier ways to fry chicken in fryer. I will try doing it in a pot and use ingredients
@RobertBogetti3 жыл бұрын
You are very welcome, thanks for watching!
@Un-Known-X3 жыл бұрын
Suppose the world were this awesome... i enjoyed his style of instruction... like any good dish or recipe, all persons must be considered, and all persons must consider the individual in U...
@RobertBogetti3 жыл бұрын
Thank you for watching and commenting!
@marymaryquitecontrary97654 жыл бұрын
🍍🍹🌺 Aloha from Hawaii, Mahalo for demystify pressure frying... Also I see an awful lot of the same stuff in your kitchen that I own... you must be a fellow QVC fan 😜😋😁
@RobertBogetti4 жыл бұрын
Aloha, yes, I've been known to shop at QVC a couple of times :) Thanks for watching!
@oldschoolcop8568 Жыл бұрын
😂 I love this guy and then the hat! ❤ great job on the frying
@RobertBogetti Жыл бұрын
Thanks for watching!
@viclee84073 жыл бұрын
Thanks for explaining in detail how a pressure fryers works as I was just about to buy a commercial pressure fryer for $1300. You saved me a bunch and not to mention the space too! Great Video Subscribed!
@t.b.10924 жыл бұрын
Robert, suggestion for your future videos. I think that you have done one of the best jobs on the internet relating to stove top pressure fried chicken technique, equipment and trial, which attracted many to your video like me. Because of your interesting and helpful tips and work, I am making some suggestions for you to further elevate your "Home Pressure Fried Chicken game," which I think might quadruple your KZbin viewership. LOL, as its apparent that you have enough fame already. (We love that hat!) I'll only do the first recommendation now and return to the second in a few days. Here first I recommend that you return to the KFC hunt with the use of all boned-in chicken with a variety of pieces, both white and dark meat (which is a meal I and many like most). I remember film and videos shown earlier of Colonel Sanders checking on restaurants in the early 60s. What he first went to when examining a batch of pressure fried chicken was the temperature and result of the cooking most importantly on the breast pieces (which back then included the Keel and Rib portions). I remember him complaining to the store cook . . . "no, no . . . white meat is done too well and too dried out!" Harland placed a big, big emphasis, I recall, on the cooking timing and result on the larger white meat pieces, even tho the cooking including both white and dark pieces. I don't recall you frying boned-in breasts which is among the most difficult, Robert, and hope you might favor us with a return to a whole or 1/2 boned-in fried chicken video, and not boneless white meat strips. And maybe you've come across some "tweaking" of the breading spices and other things that might get us closer to the Colonel's secret recipe. Your stove top pressure fryer used in your video, too, is perfect and great for home use (with very easy reasonable caution) and is attainable for all of us (with much of such equipment like that still available through the internet). Boy, I and others would really look forward to a new video from you on this. Hope springs eternal, eh?
@RobertBogetti4 жыл бұрын
Thanks for the great comment! I'm sure there'll be more chicken videos in the future. :)
@AbidAli-ir5ze Жыл бұрын
Great you are SIR about Explane at all❤❤❤❤❤
@jmsaltzman Жыл бұрын
Just finding this, I've done a lot of pressure cooking and deep frying and never put the two together :o Thank you for your concise start-to-finish run, I will give this a go for sure!!
@mgtow53364 жыл бұрын
I've no idea on what you call tenders. It may be the red meat, which has some fat, but best tasting, Breast is less tasty but lean. Your pressure cooker looks to be exact to my biggest of three. I've never done a KFC food but with grandchildren, this recipe will be on next weekend's schedule. It will take a while, as my grandchildren will be watching this youtube and then helping. I am very appreciative of this instructional.
@RobertBogetti4 жыл бұрын
Thanks for watching!
@Chubby_bearfla3 жыл бұрын
What kind of pressure cooker is that? I’ve been looking and haven’t found that one.
@joelpurnell58974 жыл бұрын
Big thumbs up. Haven’t tried it yet but I’m a fan of the tutorial! Big thumbs up Chef Bob.
@RobertBogetti4 жыл бұрын
Thanks for watching!
@jasonfandango66222 жыл бұрын
How can you tell if the temperature rises when you put the lid on ?
@Hylean_Way3 жыл бұрын
Hi Robert! Absolutely love the video! I do have one question though. Does this method of cooking cause any particles of breading that fall off the chicken to burn? I know kfc has a filter that prevents any loose debris from burning. Does the chicken or oil develop a burnt flavour in any way? Would it be possible to take out the chicken after the initial minute, clean the oil, and then put the chicken back in for the pressure fry?
@RobertBogetti3 жыл бұрын
You can filter the oil after you make a batch of chicken batch once it cools, store it in the refrigerator, and reuse it later. Thanks for watching!
@jacquinshow93424 жыл бұрын
One of the best video. Explained well
@RobertBogetti4 жыл бұрын
Thank you very much!
@pp66634 жыл бұрын
Hello, (from New Orleans) Chef Bob, I am a first time viewer to your channel. I did subscribe. You are an excellent teacher. Thank you. God Bless you.
@RobertBogetti4 жыл бұрын
Thank you very much!
@xtraflo4 жыл бұрын
Best way to make Fried Gizzards and Livers too !!!
@bernardkelly73603 жыл бұрын
Hi is the pressure cooker is Magefesa 01OPSTACO08 Star R Stainless Steel F.P.C. Pressure Cooker, 8-Quart thanks
@RobertBogetti3 жыл бұрын
I have the 10 quart model. Thanks for watching!
@gamesmasterog844 жыл бұрын
I use my butterball fryer for chicken it comes out very good
@w1qg2 жыл бұрын
Excellent job ! You have convinced me to head off to KFC when I have the urge for KFC :-)
@timothysinnott71764 жыл бұрын
You are a smart guy Robert! Your presentation was very systematic! Great safety tips!
@RobertBogetti4 жыл бұрын
Thank you kindly! Glad you liked it!
@stevetoth21304 жыл бұрын
I enjoyed your video and we'll try your recipe for KFC chicken I'm using a Magna fisa Pressure Cooker I've had for 15 years thanks again
@RobertBogetti4 жыл бұрын
You are very welcome! Thanks for watching!
@woody5of113 жыл бұрын
What kind of oil did you use? And do different oils provide different taste? Which oil provides the best taste? Thank you. Great tutorial.
@RobertBogetti3 жыл бұрын
I used peanut oil which is very popular. You could also use corn oil or canola oil. Using vegetable or canola oil will provide the most neutral taste. Peanut or corn will add a slight flavor which many prefer. Thanks for watching and commenting!
@yamon5984 жыл бұрын
This dude has that retro/classic type voice and composure from the 60s and 70s that you don't hear or see too often anymore.
@RobertBogetti4 жыл бұрын
Thanks for watching!
@kennyclarke22074 жыл бұрын
Thanks!!! A lot. I have a stove top Pressure cooker and always wanted someone to show me how to do fried chicken. I love your how to video!! Hope to see more. Thanks again
@RobertBogetti4 жыл бұрын
You are so welcome! Thanks for watching!
@CookingwithRick5 жыл бұрын
Hi Bob, your chicken looks super tender and well seasoned very delicious.
@RobertBogetti5 жыл бұрын
Thank you very much RIck!
@philvie4 жыл бұрын
Cool, ran across your channel by accident, chicken looked great, subscribed
@RobertBogetti4 жыл бұрын
Thanks for watching and subscribing!
@richardbutler58934 жыл бұрын
Excellent job Bob. I will definitely try the recipe and cook it in out pressure cooker. My mouth is watering.
@RobertBogetti4 жыл бұрын
Thank you!
@jimjones64193 жыл бұрын
Just like the original. Awesome video. Thanks!
@RobertBogetti3 жыл бұрын
You're welcome! Glad you liked it!
@jeremyrawls93944 жыл бұрын
absolutely amazing video and EXCELLENT teaching. I'm subscribed.
@RobertBogetti4 жыл бұрын
Thank you very much!
@WoodBilly533 жыл бұрын
The Colonel was once heard to have said tellicherry peppers is where the taste is at . Use tellicherry peppers
@RobertBogetti3 жыл бұрын
Thanks for watching and commenting!
@damonedwards67244 жыл бұрын
Like to thank you for sharing your recipe on how to pressure dry cook chicken with the Kentucky fried chicken recipe!! Appreciative for sure!! 😊 P.S. You have an good class on how to use the fry pressure cooker too!! 😊
@RobertBogetti4 жыл бұрын
Thank you so much!
@damonedwards67244 жыл бұрын
💯
@jamesriggs19264 жыл бұрын
Good job Bob very informative and yes I did try the recipe ate the whole damn chicken myself LOL
@RobertBogetti4 жыл бұрын
Excellent! Thanks for the great comment and thank you for watching!
@coreymcgee82834 жыл бұрын
Great tutorial, can't wait to perfect this broasting method. Thank you!
@RobertBogetti4 жыл бұрын
You are very welcome! Thanks for watching!
@coreymcgee82834 жыл бұрын
@@RobertBogetti What induction burner & temp reader do you recommend?
@RobertBogetti4 жыл бұрын
@@coreymcgee8283 I have a couple of different induction cooktops, NuWave, CopperChef, Rosewill. I can't really recommend one over the other as they all work about the same. When shopping for an induction cooktop I usually look for wattage, number of temperature/power settings, and heating diameter. I have some of the most popular induction cooktops and thermometers listed on my Amazon page if you'd like to check it out: www.amazon.com/shop/robertbogetti
@coreymcgee82834 жыл бұрын
@@RobertBogetti Gotcha, thanks.
@CarolReidCA4 жыл бұрын
@@RobertBogetti Thank you!
@shellyshelly62554 жыл бұрын
Ohhh i have fried chicken in my pressure cooker it was so good.
@RobertBogetti4 жыл бұрын
Excellent! Thanks for watching!
@lawrence49833 жыл бұрын
Good ,clear instructions and attention to details...I thoroughly enjoyed and appreciated this.
@RobertBogetti3 жыл бұрын
Thank you for watching and commenting!
@badger3054 жыл бұрын
Excellent video, and I've watched a ton of them. One thing I would not use is a aluminum pressure cooker, not even to cook without oil. Get a good brand stainless steel pressure cooker with good locks on the lid such as the one you are using.
@RobertBogetti4 жыл бұрын
Thank you for commenting and watching!
@bethluteraan9131 Жыл бұрын
Question: I have a KFC copy cat recipe that calls for almost all of the same spices but they are teaspoons not Tablespoons (per 2 cups of flour) Wondering which one is correct? Thank you!
@thedenkler3 жыл бұрын
Great info and techniques. Do you have a extra crispy chicken recipe? What oil are you using?
@RyzER6174 жыл бұрын
THANK YOU CHEF BOB....THANK YOU! .....and your secret recipe is dead on ...
@RobertBogetti4 жыл бұрын
You are very welcome! Thanks for watching!
@ronaldfish15694 жыл бұрын
Looks very delicious
@RobertBogetti4 жыл бұрын
It is! Thanks for watching!
@andrewb10173 жыл бұрын
Thank you for your attention to exact details the best video I have seen on this method and I have watched A LOT of pressure frying videos.
@AKCrazyRussian Жыл бұрын
Awesome!
@RobertBogetti Жыл бұрын
Thanks!
@mcconn7464 жыл бұрын
Great video. You are very detail oriented. I do have one question. Do you wash your tongs between handling the raw chicken and handling the cooked chicken? I do. Thanks.
@RobertBogetti4 жыл бұрын
Sure do. Thanks for watching!
@BoffinGrusky4 жыл бұрын
Well done!! You've inspired me to give it a try!!
@RobertBogetti4 жыл бұрын
Thank you! I'm sure you'll enjoy the chicken!
@robertguerrero80094 жыл бұрын
Well done mate, cheers....
@RobertBogetti4 жыл бұрын
Thank you! Cheers!
@girlygirl18903 жыл бұрын
Great video. The only thing is....maybe next time, you definately want to have the camera closer to your meal. That's the most informative part of a cooking video - always. Blessings to you.
@RobertBogetti3 жыл бұрын
I'll keep that in mind for future videos. Thank you for watching!
@JeffWhite4174 жыл бұрын
I"ve had that same spice recipe for a couple years now, used it once and it was really good. My pressure cooker is a cheaper model Presto and I've been worried about it coming apart while pressure frying. I'm in the market for a Magafesa now. This looks so great, thank for making the video. Top notch.
My Magefesa is one of the best investments I've ever made. Try cutting up & frying potatoes too. You can fry them plain with the skins on or bread them in the same process as the chicken for an amazing treat! Great video!!!
@elicasey39674 жыл бұрын
Excellent tutorial .Thank you.
@RobertBogetti4 жыл бұрын
You are very welcome! Thanks for watching!
@rpeep14 жыл бұрын
Excellent video. Great commentary. Thanks
@RobertBogetti4 жыл бұрын
Glad you enjoyed it! Thanks for watching!
@brianwagner95184 жыл бұрын
hi Robert great video. two questions how often do you have to replace the silicon seal and how do you clean your pressure cooker? thank you
@RobertBogetti4 жыл бұрын
I haven't had to replace the seal yet and I just use hot soapy water to clean the pressure cooker. Thanks for watching!
@jackbquick1234 жыл бұрын
Man I tried it in my instant pot and it melted! Lol just kidding,, I have an old 4 quart with a jiggler and a big old canner lol maybe I try it in one of those and save my instant pot for warming water. Thanks for sharing this with us
@RobertBogetti4 жыл бұрын
You're welcome! Thanks for watching!
@rensan53514 жыл бұрын
Thank you sir! I'll try this and make my own recipe to start my own small business.
@RobertBogetti4 жыл бұрын
You're welcome! Thanks for watching!
@troypayton27014 жыл бұрын
I have a question. I fixed it and it worked great the first w time. But now each tine I go to fix it, it boils over real fast as soon as I put the chicken in. I didnt change anything. Can you help with this?
@RobertBogetti4 жыл бұрын
Make sure you're not using too much oil and try using less chicken per batch. Also place the chicken in slowly. Hope that helps. Thanks for watching!
@rickf.92534 жыл бұрын
Very informative and nicely done. An easy to understand common sense approach. Great tips, I learned a few things. Thanks!
@RobertBogetti4 жыл бұрын
You are welcome. Glad it was helpful!
@alge33994 жыл бұрын
Hi, Robert, thanks for your fried chicken recipie. Looks amazing. Im in the market for a induction cooktop but confused with all the ones available , each with different controls and settings. I would like one with precise temp reading when I probe water or oil for deep frying. Is the one your using pretty accurate in temp readings on the led display compared to your probe? Thanks.
@RobertBogetti4 жыл бұрын
You are very welcome. All induction cooktops are approximate with the temperature readout since the actual thermometer (thermocouple) is in the cooktop instead of the pot or pan. This can vary even more when using large or oversize pots and pans. The best method to use is as I've shown, do a trial run with just the oil. Give it sufficient time to heat up and then measure the actual oil temp with a thermometer and record it along with the cooktop temperature. After a little trial and error you should be able to figure out the best setting on the cooktop. I have several units and all will vary especially with larger pots and pans. I do have a highly rated one with lower temperature variance listed on my Amazon store page - www.amazon.com/shop/robertbogetti I have not had a chance to try this one out yet but hope to in the near future. Thank you for watching!
@hikurukutai4 жыл бұрын
Cheers bro
@jamesroberts91924 жыл бұрын
Enjoyed your video great job using a pressure cooker. You get a 10 👍😎
@RobertBogetti4 жыл бұрын
Glad you enjoyed it! Thanks for watching!
@TheJhndarwin10 ай бұрын
Dude you freaking Rock
@SkinnySRT84 жыл бұрын
Very nice video! I have a question. What is your thought in a All American pressure canner that is aluminum? Can I still do the same chicken recipe in one?I just noticed your pressure cooker is stainless and most are aluminum.
@RobertBogetti4 жыл бұрын
Your pressure canner is very solid but I wouldn't use it for frying due to the lack of an additional safety bar on the lid and the other is that the oil may have an impact on your pressure gauge. Thanks for watching!
@bixby9797 Жыл бұрын
Been trying to find a recipe for pressure frying chicken including the difference between a pressure cooker and pressure fryer. Thanks for telling me there isn't one! Many recipes want overnight brining of the chicken. Do you think that would tenderize it more or is it unnecessary?
@Timbers253 жыл бұрын
Great video just what I was looking for. The colonel said he only uses 100% all vegetable shortening when frying his chicken. What’s your opinion on trying that?
@lisaamirant559510 ай бұрын
Great video❤
@RobertBogetti9 ай бұрын
Glad you liked it!!
@MrMusickey3 жыл бұрын
How many litres is your pressure cooker? Hard to find that particular type but I’ve found a 6L one, would that be enough?
@annagaines8114 жыл бұрын
THANK YOU SO MUCH!!!! I have a 6 qt FAGOR LOW PRESSURE FRYER,, i got it on E-BAY for $29.95 i had always wanted one so I could Broast Chicken couldnt afford one, and It was brand new, also ,And it didnt come with any instructions,, Now I know how to use it, Thanks to you, I am making Chicken right now,,Cant thank you enough Robert, I have been looking for these instructions for a long time, Please send some more recipes to use in the fryer, Thank you again
@RobertBogetti4 жыл бұрын
You are very welcome! Thanks for watching!
@pharrokbzara39573 жыл бұрын
This is super awesome and informative. Thanks so much.
@RobertBogetti3 жыл бұрын
Glad you enjoyed it! Thanks for watching!
@kenbellchambers45774 жыл бұрын
Brilliant presentation. Thank you for your great work.
@RobertBogetti4 жыл бұрын
You are very welcome! Thanks for watching!
@kenbellchambers45774 жыл бұрын
@@RobertBogetti I used to live a couple of miles from the second Kentucky fried chicken place in the world. It was located on Fox Hill in LA county. On Tuesdays a three piece box, with mashed potatoes, cole slaw, two rolls and honey cost two dollars. After getting my box in my basket, it was a two mile coast on my bike, downhill the whole way home.
@mcconn7464 жыл бұрын
I love your videos and I subscribed. I prefer KFC's crispy chicken. If you run out of ideas, you might want to try that. Thanks.