I want to make the "leaked KFC recipe" fried chicken

100% wrong when youre dealing with oil. Pressure cookers are important when using water for increasing water temperature via pressure allowing you to cook something in water above the boiling point.

A pressure fryer, on the other hand, doesnt need to deal with temperature as frying temps are usually ~1.5x higher than water boiling temps. What a pressure fryer does it pressurize the chamber so that steam coming out from the meat while it fries (the bubbles you would normally see in an atmospheric frier) is lessened due to the raised water boiling temperature. This cooks the inside more quickly as the water content inside the meat can get above 100C, and also results in a juicier end product as less moisture is lost from the meat via steam.

You cannot achieve the same end result with just deep frying. If you use the cheap pressure cookers (meant for water) to do oil, get ready for a world of hurt.

>standard pressure cookers to fry

Your information is quite accurate. However, you should have emphasized that if you attempt to fry in a standard pressure cooker as opposed to a frying pressure cooker, you could suffer serious, life altering injury, or even death.

>buy temporary overpriced chicken
>or potentially make good fried chicken and learn how to cook

fatty

Just work on unlocking the secret of their gravy.

lol

Why don't you take your money and just go down and get a bucket from KFC. It's way cheaper and besides, you should only be eating fried chicken once every six months or so and fast food about once a year. So pace yourself, fatty

Water flour and salt. Lots of salt. Brown food coloring. Unlocked.

While I can't afford anything else there, I go to Central Market/Whole Foods for special, one-time spices like this.

I needed clove and sage and some other shit for Thanksgiving, and I knew I would never use it again. The little self-serve spice cubbies are great, as you can get exactly how much you need, and it only costs a few cents.