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!