Pressure Cooker Kentucky Colonel Chicken is a modern American recipe for a classic method of cooking coated chicken in oil in a pressure cooker using a technique that's similar to that employed by a rather famous restaurant chain. The full recipe is presented here and I hope you enjoy this classic American version of: Pressure Cooker Kentucky Colonel Chicken.
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This is very similar to the cooking method employed by a rather famous fried chicken chain.
Ingredients:
200g lard
1 tbsp butter
1 whole oven-ready chicken, cut into 8 portions
400g plain flour
1 1/2 tbsp salt
1 1/2 tbsp freshly-ground black pepper
2 tbsp Lawry's seasoning salt
3 eggs, beaten
Method:
Wash the chicken, remove the skin and pat dry. Combine the lard and butter in your pressure cooker and heat to melt.
Combine the flour, salt, black pepper and seasoning salt in a shallow dish. Stir to mix. Beat the eggs in another dish.
Place the pressure cooker over medium heat. When the oil mixture is hot, take half the chicken pieces and dip first in the flour mix, then in the egg and then in the flour mix once again.
Carefully drop in the hot oil and fry until browned on one side. Turn over and brown on the other side then remove and set aside as you cook the next batch in the same way.
Once all the chicken pieces are done, return them all to the pressure cooker. Secure and lock the lid of the pressure cooker, place over high heat and bring to pressure. Reduce the heat to stabilize the pressure and cook for 6 minutes (12psi). Take off the heat and allow the pressure to drop naturally for 5 minutes. After this time, place the pressure cooker under cold, running, water and allow the pressure to drop quickly.
Carefully open the lid, remove the chicken pieces, drain on kitchen paper and serve.
