Topic started by Mary (@ 219.92.206.101) on Wed Dec 24 08:06:13 EST 2003.
All times in EST +10:30 for IST.

I believe Indian cuisine has a superior way of deep frying chicken when compared with Kentucky Fried Chicken. Maybe someone has a recipe that gives better taste ( I prefer spicy) and aroma to deep fried chiken than KFC does. Thanks in advance.

Mary

Responses:

• From: Reader (@ 202.54.13.125) on: Wed Dec 31 05:01:54 EST 2003
  
  Actually the reason KFC is so tender and juicy is because of the way it is cooked. It is pressure cooked in oil and this cannot be done in the regular pressure cookers at home. It would simple explode but here is the way I fry chicken:
  Smear the chicken pieces (medium pieces)with ginger garlic paste, chilly powder, salt and yogurt and keep aside for a few hours in the fridge (not freezer). Heat oil (sufficient for deep frying), and simply deep fry the chicken in on a low heat, with the lid on. This will retain the moisture and you will get tender fried chicken. If you want the outside to be a little crip, just roll the marinaded chicken in a little flour before frying.
  You can always avoid the chilly and the yogurt and just add a little monosodium glutamate for taste.
  
  
• From: s (@ 61.11.78.144) on: Fri Jan 2 13:10:23 EST 2004
  
  Hi,
  
  You can visit the new website on CHEMBAI at http://www.chembai.com
  
  
• From: marc (@ netcache-3002.bay.webtv.net) on: Thu Aug 5 18:41:42
  
  Caution is advised. Follow these directions at your own risk.
  
  You can get similar results from a pressure cooker at home. Extreme caution is advised, though.
  
  You must first start with a stainless steel pressure cooker from presto. It has safety release valves built into the lid of the pressure cooker to relieve excess pressure. Do not attempt if all seals and release valves are not in proper working order.
  
  I fill my presto approx. half full with canola oil, bring to temp, and drop in gently 3 to five pieces of breaded chicken.
  
  Immediately seal lid and don the top on the pressure valve. You won't have long to wait for the rocking motion of the weight to start. When it does, regulate the temperature of your heating device to where the top rocks gently, every second or so. ( NEVER LEAVE THE AREA WHILE COOKING)
  
  In approx. 12 to 15 minutes, remove from heat, and release the pressure from the top. Once the pressure is fully released, you should be able to open lid and remove chicken. Oil will will be extremely hot, so take care in process.
  
  
• From: marc (@ netcache-3002.bay.webtv.net) on: Thu Aug 5 18:43:48
  
  Caution is advised. Follow these directions at your own risk.
  
  You can get similar results from a pressure cooker at home. Extreme caution is advised, though.
  
  You must first start with a stainless steel pressure cooker from presto. It has safety release valves built into the lid of the pressure cooker to relieve excess pressure. Do not attempt if all seals and release valves are not in proper working order.
  
  I fill my presto approx. half full with canola oil, bring to temp, and drop in gently 3 to five pieces of breaded chicken.
  
  Immediately seal lid and don the top on the pressure valve. You won't have long to wait for the rocking motion of the weight to start. When it does, regulate the temperature of your heating device to where the top rocks gently, every second or so. ( NEVER LEAVE THE AREA WHILE COOKING)
  
  In approx. 12 to 15 minutes, remove from heat, and release the pressure from the top. Once the pressure is fully released, you should be able to open lid and remove chicken. Oil will will be extremely hot, so take care in process.
  
  

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