Okay, so maybe I set the bar too high for myself, this being the first time cooking food in a pressure cooker. I’ve only ever canned in a pressure cooker, but we had gone through several recipes and techniques and settled on one that used the least amount of oil (at least that’s what I was looking at!) 😀
So after the overnight soak in the seasoned buttermilk, we tossed it in seasoned flour – the first batch only got one dip in the flour, but as it sat on the counter waiting to be browned, the chicken kind of absorbed some of the flour so I double dipped the second batch. First of all, how many people did I think I was feeding??
Okay, so here is where Tony and I think we made our fatal error. The recipe called for the rack to be put in the bottom of the pressure cooker, put the chicken back in with 1 cup of water and sliced onions (NOT!), put the top on and wait for the pressure thing to toggle back and forth, and then cook for 12 minutes at 10 pounds pressure. Well, it never moved! So then I was afraid to overcook the chicken so we decided to remove from the heat for 5 minutes, then release the pressure by running the pot under cold water.
Here’ s what the chicken looked like after removing from the pressure cooker:
So while this isn’t Kentucky Fried Chicken it was very flavorful chicken! I think we may just go back to a straight deep fat fry in our wok next time. Seriously, if you monitor the temperature of deep fat frying, very little oil is absorbed in your food. It’s when the temperature dips too low that it soaks in the oil.
So dinner only comes in at 317 calories, 10 fat and 33 carbs. I think I’ll be making popcorn later tonight!
It’s just disappointing when you figure out in your head how good a dish is going to be, and it doesn’t come out as planned. Does that make you mad too or do you just make the best of it??
It’s BizTV tonight again! I’ll just be watching Biggest Loser and will wait for the weekend to watch American Idol. Hope everyone had a good Tuesday and I’ll see you tomorrow!
Next time, after frying it, add a 1/2 cup of onion and 3/4 cup of water to the pot and then put the trivet in pot and place chicken on top of the trivet so it is not touching the water…you can use an upside down strainer or empty tin cans etc if you do not have a trivet. Place lid on and bring to pressure and cook for 15 minutes. You can take them out using the quick release method of running water on it or you can wait. After they come out of the pressure cooker place under the broiler until they crisp up. This way your batter stays on and it tastes almost like KFC. Try this chicken coating….2 cups flour, 1 teaspoon paprika, 1 heaping teapsooon black pepper, 1 teaspoon Accent or MSG and 1 tablepoon of salt and a 1/4 tsp of garlic powder (1/2 tsp cayenne powder optional for spiced chicken)……tastes like KFC! I use a pressure fryer (Broaster) so it comes out just like KFC but you can get similar results the way you are doing it…..Good luck!
Note-Accent is MSG….MSG is harmless and 2 billion people consume it on a regualr basis. It is a popular ingredient in Chinese and Japanese food, While there are some people who are allergic Scientists say that it is less than 1% of 1%….which is quite small. The majority of Americans who complain about it are hypochondriacs and are not allergic….it is all in their heads. You can find it in any Asian store under Ajinomoto or Aji No Moto….it looks like salt and comes in various sized bags and is quite inexpensive. Accent sells for quite a bit more, you can get 5 times as much MSG in the Asian market for the same price as Accent.
that chicken sounds like it was amazing despite the crazy-looking skin! i’m glad you still liked it despite the pressure cooker foibles 🙂
Healthy frying can sometimes be tricky. Would you be open to trying panko crumbs on the outside? That might help you keep the crunch…even if you bake them.
What are you going to do with all that extra chicken? Let’s see …. chicken soup, chicken salad, chicken/brocolli/rice, chicken brunswick stew… mmmmmm.
I actually picked out most of the meat probably for soup at some point – Ed got all the skin and loved it!
I hate it when recipes don’t work out as planned.
lol about Hannah…I am the same way about chicken wings, the skinny pieces are my favorite so I always traded with my sisters when we had hot wings.