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pressure cooker deep frying - who's out there?

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Who's done this, and what are your results? I started reading about this in another thread, and the thought popped into my head that I could now deep fry without making a mess. New toy, new technique to explore and bragging rights to my friends who just shoot 20 foot flames off of their grills.

Anyone out there tried this? It's got to be faster. Does it result in crunchier/moister/hotter items coming out of the pot? Best fish and chips I've ever had was in London. Came out at nuclear heat for a piece of flounder. This never happens, since the fish gets cold and damp during the trip from the fryer. Can cooking this under pressure help me recreate this fish?

Food geek alert! This is actually more exciting than anything I've done all month!

>I've been resisting a pressure cooker because I don't need any more kitchen toys. But pressurized >deep frying? Now I'm excited. I've avoided deep frying because of the mess. The thought that I can >have a new toy and add another technique to the arsenal?

>I think this now deserves it's own thread.

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  1. I think I would not try that:


    There's a difference between a "pressure cooker" and a "pressure fryer"


    1 Reply
    1. re: todao


      I thought the same thing. Guess you could always call it "Napalm Chicken". LOL.

      If you've ever seen the amount of straps and and screw clamps commercial pressure fryers and broasters have, you's know they are there for a reason.

      Good luck and I hope the Shriners treat you well during your hospital stay. :P

    2. http://missvickie.com/howto/fry/fryin...
      It's a risky job. I have seen the Fagor and Magefesa pressure fryers on eBay. They have a massive lid clamp, and as Ms Vicki points out, are dangerous if the temperature gets out of control and melts the gasket.
      The commercial units are well built, safer, and expensive.

      1. My mom used to do this to make fried chicken when I was a kid (or as my friend with Southern roots called it "breaded chicken" as the coating was bread crumbs and not flour). The result was a really juicy chicken. She never had a problem (and this was using the old-fashioned pressure cookers), but I'm too scared to ever try it at home.

        1. Not worth the risk of permanent disfigurement.

          1. Ha Ha! You did start a new thread!

            Yes, lots of folks pressure fry in a pressure cooker....and yes, it is more dangerous than just pressure cooking with hot stock or other cooking liquids. You don't want either boiling liquid or oil blowing up in your face. That being said- I do it! I only use the technique for frying chicken. I suppose you could pressure fry fish- but fish cooks so fast, I am not sure it would work without over cooking it. I have never tried it with anything else but chicken.

            Just make sure you know what you are doing and stand by the pressure cooker at all times (don't get caught up in doing other things and leave it alone). This should be basic for pressure cooking anyway. You need to make sure your seal is good - get a new one if you question yours. Don't overfill, follow safety precautions just like you do when pressure cooking with water.

            2 Replies
            1. re: sedimental

              If I tried this I would want to keep the oil at 300F or below, and I don't know how to do this without internal sensors or thermostats. I can't imagine any universal guidelines would be safe.

              1. re: jayt90

                Well, it's about using a pressure cooker for pressure frying (like the colonel did) kfc.com/about/pressure.asp ("off label" use, so to speak) so there are no "universal guidelines" other than the common sense ones when using a specific piece of equipment that could be dangerous. People have been doing it for decades. Cooks are especially creatively risky with things like home sous vide with zip lock bags- to using the dishwasher to cook a salmon. There is always an element of danger with doing things out of the norm.

                BUT, there are many everyday people that have figured it out nicely- like this blogger beachloverkitchen.com/2009/07/fried-chicken-in-pressure-cooker.html
                Its ten minutes of "danger"...........I have more danger in driving to work everyday.

                I figure if Colonel Sanders can cook countless thousands of pieces of chicken in his old mirro pressure cooker without problems- then I will risk it. But hey, I have a professional wood fire pizza oven that gets crankin' up to 1200 degrees .....scary? Yes...it will incinerate the hairs on your arms.......but makes the best pizza EVER!

            2. Here is a rap I put up back in 08 on this subject.

              Howdy yayadave, Thank you so much for the lead. It was exactly what I needed to get me going.
              I pretty much followed the directions he gave the first time I did it and they worked perfectly.
              I figured out how much oil to put in the pressure cooker by his
              directions. Using a candy thermometer I heat the oil to 350 and
              put in the breaded chicken. At this altitude,9000ft, I let the chicken
              fry for 7 minutes with out putting on the lid. This gives me time
              to get the flame set to hold 350 before putting on the lid and also
              gives time for the frying to settle down some. Turn the pieces
              after 3 minutes. At the 7 minute mark put on the lid. It takes
              a while for the pressure to build but that is ok. After 7 more
              minutes move the cooker to the sink and run cold water over
              the top and spray the sides until the pressure dies down. At
              your altitude you may only need 5 minute stages.
              Remove the chicken and put it in a warm oven while you
              do the next batch. With the small burner on my home stove
              I can only do 3 or 4 pieces at a time. I have purchased a
              pressure canner which I think will allow me to cook a lot more
              on the big burners in my restaurant.
              As to the breading, I am using Thomas Keller's receipt except
              I add about 25% corn starch like the lady below does. I let the
              pieces dry for about 30 minutes between coats. Two coatings.
              Good luck and if you have any further questions let me know.
              By the way, don't pay any attention to all those folks who say
              you are going to blow your self up, who have never done it. Listen to the guy inmamaskitchen and thanks again for the lead
              Good luck and let us know how it comes outl
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