Get it done! Made the chicken last night and I always have this on in the background to remind of how to do it. Only difference is I add some Old Bay Seasoning. Chicken always comes out spectacular. @@chefrudystraker6819
I’d reduce oil a bit no more than 1/2 pot or even better 1/3. Toss all the chicken in and immediately put lid on. Chicken browns under pressure and you will get an even moister chicken. 6-7 minutes total and your done. I’ve fried this way thousands of times ...... kfc fry cook since I was 16 years old. Good luck dude looks good.
@@chefrudystraker6819 really dangerous looking setup with the oil level so high and a heavy pot on a lightweight burner on the edge of your counter With all that klutter that's a recipe for disaster. Please be safe. Could really change your life with an accident like that. Also I'd make sure to get a fire extinguisher.
@@chefrudystraker6819 You don't need that much oil to fry four pieces at a time. You can use 1/3 of your fryer's capacity and still make up to 8 pieces in one shot. Not to mention, you'll save money on oil.
I have found it interesting how many people don't know how to cut up a chicken. Good demonstration for people to follow and save some money cutting up their own chicken.
I was a meat cutter in my previous life. Here is a tip, when cutting the thigh off the backbone slice it from front to back as you did then pull it off the rest of the way. Then the "oyster" stays on the thigh !!! And not wasted
Man, I will eat your chicken any day of the week and twice on Sunday! Great job! I like the down and dirty way you do stuff. No fluff, no BS. You get the job done and get to eating. This the way cooking should be done!
one tip: before you put the lid on the pot, coat the gasket with oil or shortening. this will keep it from sticking to the pot making it easier to get the lid off.
@@ogcryptodaniel the gasket didn't break, these pressure cookers have an intentional seam in the gasket that acts like a safety pressure release if the other safties fail. but if the silicone gasket is dry when you seal it it can stick like it did in the video, which is a pain because putting the gasket back in is a bit of a hassle.
Best start to finish I've seen. Thanks for showing people how to cut up a bird. Save money and buy the whole bird and do it yourself. The recipe is one of the easiest I've seen. Comes out excellent. "Come on, Son"! LOL, yes indeed. Only thing I'd remind everyone is that when deep frying with oil inside have a fire extinguisher handy just in case. As for the "dangerous setup" nonsense, grow a pair and get cooking
The pressure cook is 125 c but the fried chicken nedds 165 celius . Which means that can messed up the plastic gasket in the pressure cooker and in the reataurant they use special pressure fryer .
Pressure-frying raises the boiling point of water (the moisture in the chicken) to over 100 C. This cooks the chicken in half the time and produces a tender, succulent result. Also, you're mistaking silicone for plastic, which it ain't. Maybe you're thinking of rubber gaskets? At any rate, silicone isn't plastic and it's SAFE. I have a very similar pressure-cooker I use to emulate KFC at home and I can produce as good (if not better) a result than most KFC outlets.
great video it gives me more confidence in using a house hold pressure cooker for frying with out thinking it be like bomb if left to long maybe.. but please try it like this and make video if you want, try adding your seasoning to your flour with also adding MSG that is the magic key ingredient , also marinade your chicken in butter milk the night before
Where did you buy your pressure cooker? I love the way you surgically cut the chicken precisely and oh so ever carefully.I’m a new subscriber. Stay blessed!😊
Hi, Thanks for your comment. You can purchase a Mafessa pressure cooker to replicate what I did in the video. Purchase either the 8 or 10-quart cooker.
Been awathing a bunch of pressur cooked chicken. Im sure all are very good, but i like the breading on mine. This mite taste like KFC,but not kave a heaver breading like i want. Ill egg/milk breadding on mine at least twice to get a thick breading on the outside. Just my preferance. Looks so good your way.
My sister open pressure cooking without expelling th vapor or steam. She was badly burned on lower face and chest. She literally had blister all over her chest. She had to go to burn center. It too a couple of years for her chest to clear up. It looks a lot better now. I'm a little intimidated by pressure cookers, since that happened to her. She doesn't even want to think about owning one again.
A GOOD pressure cooker has a locking mechanism that won’t even open UNLESS or UNTIL the pressure has released to a safe level. That is the only kind I will use! And always make sure the rubber seal is intact!
@@xtubeit8265 And yeah, you're right, a well designed pressure cooker should prevent you from opening the lid until the pressure has been reduced to a safe level. I'm using the same design of pressure cooker dude in the vid is using and I can't even turn the dial to open the lid until the pressure has subsided for at least 30 seconds. That's physics at work.
Great Vid.. Cooking like a pro.. So much to learn and you make it look easy Maybe not the safest cook in the kitchen. Stop tapping the top of that pot, ait wil be full of small nicks Thanks!!
@@chefrudystraker6819Hi, Chef Rudy. I just got one of these second hand and it needs the valve thing that turns, but I can't find parts anywhere. Do you have a source?
To be honest, you really don’t need to monitor the temp once you close the lid. You’re literally only cooking it for a short while. That’s the purpose of checking the temp prior to cooking, because you’ve already set your “flame/heat source” to med-high. BUT, if you’re really concerned about the temp during the cooking process, purchase a pressure cooker that displays it. The BIGGEST concern is making sure to release the pressure BEFORE even attempting to open the pressure cooker. Hope this helps!
hi since the seals wasn`t designed for oil higher heat pressure how long do they last before getting dry and brittle cause i saw you broke yours on the second batch ( i might try this )
Most modern pressure cookers, like the one he is using, have silicone gaskets and will hold up to the heat. Fryers like his such as brands Magefesa and Fagor have fried recipes in the instructions that come with the pressure cooker.
@@karmelabun1999 definitely, I actually have a Zavor EZ lock. They are high quality. I fry my chick for 2 1/2- 3 minutes for boneless. I haven’t done bone-in in a while. Good luck!
@@unclegranny4257Wow! I am so relieved to hear this. I was getting ready to return it this weekend after seeing cooker he suggested. So, the gasket would be ok? Thank so much for responding.
@@karmelabun1999 yes the Zavor gasket, per the company website, is silicone. Silicone will handle the heat fine. Don’t over fill the pot with oil. 1/3-1/2 pot full of oil maximum . One reason is that when you add the chicken the oil may bubble and rise up. If your pot is more than 1/2 full you run the risk of the oil bubbling up and overflowing causing a grease fire. Take it slow and you will be fine. Enjoy!
@@chefrudystraker6819 Thanks boss :) Actually just got all my stuff ready to cook in a couple hours, i put the chicken in buttermilk over night, just need to season up the flour and party on :) I think i've studied this out so much, i eventually got a 12qt Mafessa, seems the Fagor use to be the one to get, and they are no longer made. Found a women that had an old Fagor and liked it, but seems the company was sold or someone else had a cooker that looked the same but she mentioned it was garbage. The Mafessa for me seems to be the best. Amazing how a lot of the companies make it hard to find the info you need. I learned a fair amount, what to watch out for, an example some of the pressure cookers my have rubber plugs for over pressure, seems they are bad over time and they will wear out and cause issues. The Mafessa is all metal, guess the main point is ensuring the main vent is always clean. Anyway thanks for your video really helped, gave me the confidence not to be so worried about doing this... Think it is great to have a lot of caution when doing this, super easy to blow yourself to heaven and get hurt, but be safe and should be perfectly fine...
One thing I want to get is a French fryer. I have everything else to cook with. I’m not brave enough to do it this way. I do have a pressure cooker though I have two.
If your pressure cooker has a heavy locking bar and a thick gasket, you shouldn't have a problem. Using an average frying temp of 300 to 325 F won't blow the lid off, providing the pressure relief valve isn't blocked and your pressure cooker comes with a secondary pressure relief valve.
@@chefrudystraker6819 Please explain the advantage(s) of such a high oil level. Seriously, I'd like to know why in order to make better pressure-fried chicken at home.
WOW, I WAS DYING THE WHOLE VIDEO, THE LAPTOP, THE PORTABLE STOVE, YOU SHAKING THE LID, AWWWW !!! I'm intimidated by pressure cookers, EVEN MORE IF THEY HAVE OIL INSTED OF WATER, OMG. I'M HAPPY THAT YOUR CHICKEN LOOK GREAT, BUT PLEASE BE CAREFULL. THANK YOU FOR THE ROLLERCOSTER.
So why are you putting the cut pieces back into the bowl with the juice left in it? You try so hard to dry off the chichen to just wet it down again in the bag juices and take more of a chance of contamination.
Let's tackle your concerns back to front. Cross-contamination can only take place if the Chicken juices come into contact with another food. As I recall, I only cooked Chicken. In my experience, I like my Chicken to have some moisture. How would you expect the flour to adhere to the meat? Thanks for watching.
Uhmmm 🤔 there are no other foods here to be concerned about cross or criss cross 😂🤣 chef only dealing with chicken…. I do need new specs 👓. Did I miss the salad & potatoes? …. Just joking, be blessed & enjoy life with fried chicken ❤️🙏🏽
Man that chicken looks good. But you made me nervous watching it all. First w/ your laptop right next to flour bowl and oil, I have ruined a laptops like that... toast. Jerking the pot and lid around, and then seeing the gasket break, and of course your determination made it very exciting. Best of luck to all the brave fried chicken lovers out there. This video reminds me not to take all too seriously the warnings too. I have done this before, even though everyone says not to 'pressure fry' chicken at home without a commercial machine. Fried chicken doesn't get any better then this. If you stay alert and use precautions, we can do this! Yummmmm....
I agree! I think many would have been more than nervous watching this... All was good apart from the dangerous handling of the pressure cooker with all that oil in. I feel like I've just watched a thriller! So relieved Chef Rudy is safe and well.
Back when cooking was done…where was all these gadgets? People knew how to cook! You should’ve learned how to cook from your grandmother. However, your fried chicken does look tasty, I’m hungry.
Looks kind of like the Fagor Duo Super Cooker, or possibly a Rapid Chef. If you are looking to get one, Magefesa makes one currently it appears. That auction site has them used, but pricey. The best used deals though are the Wear Ever Chicken Buckets. THIS is the only way to make fried chicken!
@@xwarp a bit of clarity... for legal reasons in the year 2021 no manufacturer will market a pressure cooker as a pressure fryer. the fagor super cooker and pro solutions rapid chef were sold for very high prices at state fairs and by traveling salesmen, and were marketed as pressure fryers but the reality is that they were just standard fagor pressure cookers. the fagor and magefesa cookers are virtually identical and either will work as a pressure fryer. all modern pressure cookers have silicone-based gaskets and can tolerate high heat so in theory any modern cooker could be used as a pressure fryer, but the older crossbar lid design works best when used as a fryer. the wearever chicken bucket was sold specifically as a pressure fryer even though it was just a relabeled wearever pressure cooker, but they really are not safe to use because they are made from cast aluminum and are known to have problems cracking like most older pressure cookers that had a habit of exploding.... newer aluminum cookers are made from drawn aluminum sheet, which is much stronger and will not crack.
@@marzsit9833 thanks for that info. I have the wearever chicken bucket and rapid chef cookers. But work well, but the rapid chef seems harder to get a good seal with.
Never stick your hand over that steam pressure at the end there 😮 😭 STEAM BURN IS SO PAINFUL ITS A HORRIBLE THROUGH AND THROUGH...THIS CHICKEN HAS MY MOUTH DRIPPIN BRING ON MY COLLARDS AND MAC AND CHEESE OR DIRTY RICE OR GARLIC RICE IM HOME DAMN THAT CHICKEN SKIN HAS SOME CRUNCH NO LIE IJUST HAD TO SWALLOW TO KEEP FROM DROOLIN ON MY TABLET....YES SIR YOU CAN THROW DOWN SOME GOOD EATS YOU GOT ME STARIN AT THAT CHICKEN LIKE A DOG WAITIN FOR SOMETHIN TO FALL TO THE FLOOR...MMMMMMM, GREAT NOW I GOT TO HAVE SOME CHICKEN ....
I can’t believe he made you watch that, shame on him for showing some people what they didn’t know, not!!! Every one doesn’t know how to cut up or cook chicken, this is for those who want to know not those who already know wayyyyy to much, go make a video yourself and post it, leave the rest of us alone, thank you very much …. Great job chef ❤
Please, for the common person be way more careful than this guy is with a pressure cooker of hot oil. I do appreciate the contents but for most people the way you handle a pressure cooker is way too dangerous.
Bro. Can't tell how many times I've come back to this not only for the whole chicken clean but the pressure cooking at the end
Thank you Brother. This video has led to a pop up and possible new restaurant.
Get it done! Made the chicken last night and I always have this on in the background to remind of how to do it. Only difference is I add some Old Bay Seasoning. Chicken always comes out spectacular. @@chefrudystraker6819
I’d reduce oil a bit no more than 1/2 pot or even better 1/3.
Toss all the chicken in and immediately put lid on. Chicken browns under pressure and you will get an even moister chicken. 6-7 minutes total and your done.
I’ve fried this way thousands of times ...... kfc fry cook since I was 16 years old. Good luck dude looks good.
@@chefrudystraker6819 really dangerous looking setup with the oil level so high and a heavy pot on a lightweight burner on the edge of your counter With all that klutter that's a recipe for disaster. Please be safe. Could really change your life with an accident like that. Also I'd make sure to get a fire extinguisher.
@@chefrudystraker6819 i wouldn't worry about the oil level, that's about the same level i use. never had a problem with it.
@@chefrudystraker6819 You don't need that much oil to fry four pieces at a time. You can use 1/3 of your fryer's capacity and still make up to 8 pieces in one shot. Not to mention, you'll save money on oil.
Ok
@@chefrudystraker6819 Each to their own, but I'd err on the side of caution.
I have found it interesting how many people don't know how to cut up a chicken. Good demonstration for people to follow and save some money cutting up their own chicken.
Yeah it is probaly the fear of cutting ones self, i would recommend using chain mail gloves 🙂
I’ve been cutting-up my own chicken for more than 30 years; this is the best technique i’ve ever seen! Excellent work!
Opening that pot is stressful, but it cooks a delicious fried chicken.
I was a meat cutter in my previous life. Here is a tip, when cutting the thigh off the backbone slice it from front to back as you did then pull it off the rest of the way. Then the "oyster" stays on the thigh !!! And not wasted
Great explanation of how to part a chicken. Thanks!
Man, I will eat your chicken any day of the week and twice on Sunday! Great job! I like the down and dirty way you do stuff. No fluff, no BS. You get the job done and get to eating. This the way cooking should be done!
one tip: before you put the lid on the pot, coat the gasket with oil or shortening. this will keep it from sticking to the pot making it easier to get the lid off.
there isnt a gasket
Wait until steam stops coming out of the spout before you open the lid. If there is steam there is still fresh air and it tends to injure yourself.
@@chrisguess4344 then please explain what was on the lid at 20:48
ahha dude broke the gasket. oiling that ring does help
@@ogcryptodaniel the gasket didn't break, these pressure cookers have an intentional seam in the gasket that acts like a safety pressure release if the other safties fail. but if the silicone gasket is dry when you seal it it can stick like it did in the video, which is a pain because putting the gasket back in is a bit of a hassle.
Wonderfully done :) thanks for sharing ❤
Thank you for watching. More videos coming soon.
Thanks I went with the MAGEFESA. I hope mine turns out like yours. Good luck and keep them coming!!!
Wear-Ever Chicken Bucket is very similar to this, they work great but i get oil to temp put all chicken in then lid cook for 6 minutes
Homey be throwin down some good game on tha chickin kookin, Got the skills ta pay tha bills.
Best start to finish I've seen. Thanks for showing people how to cut up a bird. Save money and buy the whole bird and do it yourself. The recipe is one of the easiest I've seen. Comes out excellent. "Come on, Son"! LOL, yes indeed. Only thing I'd remind everyone is that when deep frying with oil inside have a fire extinguisher handy just in case. As for the "dangerous setup" nonsense, grow a pair and get cooking
The pressure cook is 125 c but the fried chicken nedds 165 celius . Which means that can messed up the plastic gasket in the pressure cooker and in the reataurant they use special pressure fryer .
The chickenbis done @ 165f. The gasket isn't plastic. It's made of food grade silicone.
Pressure-frying raises the boiling point of water (the moisture in the chicken) to over 100 C. This cooks the chicken in half the time and produces a tender, succulent result. Also, you're mistaking silicone for plastic, which it ain't. Maybe you're thinking of rubber gaskets? At any rate, silicone isn't plastic and it's SAFE. I have a very similar pressure-cooker I use to emulate KFC at home and I can produce as good (if not better) a result than most KFC outlets.
I was stressed watchting this video....no joke when it comes to oils and pressure cooker. BECAREFUL BUDDY. ITS BOMB
great video it gives me more confidence in using a house hold pressure cooker for frying with out thinking it be like bomb if left to long maybe.. but please try it like this and make video if you want, try adding your seasoning to your flour with also adding MSG that is the magic key ingredient , also marinade your chicken in butter milk the night before
Trust your skills. Cheers
Where did you buy your pressure cooker? I love the way you surgically cut the chicken precisely and oh so ever carefully.I’m a new subscriber. Stay blessed!😊
Hi, Thanks for your comment.
You can purchase a Mafessa pressure cooker to replicate what I did in the video. Purchase either the 8 or 10-quart cooker.
Been awathing a bunch of pressur cooked chicken. Im sure all are very good, but i like the breading on mine. This mite taste like KFC,but not kave a heaver breading like i want. Ill egg/milk breadding on mine at least twice to get a thick breading on the outside. Just my preferance. Looks so good your way.
Thanks Cuz, chicken looks delish. Need more volume, poor sound. I got it though😊😊🥰
Interesting recipe. i'll have to try it even without egg and milk batter.
What do you do with all the left over flour and the used oil?
Damn... so hungry right now. Great cooking vid, thanks so much : ).
Thank you so much.
My sister open pressure cooking without expelling th vapor or steam. She was badly burned on lower face and chest. She literally had blister all over her chest. She had to go to burn center. It too a couple of years for her chest to clear up. It looks a lot better now. I'm a little intimidated by pressure cookers, since that happened to her. She doesn't even want to think about owning one again.
A GOOD pressure cooker has a locking mechanism that won’t even open UNLESS or UNTIL the pressure has released to a safe level. That is the only kind I will use! And always make sure the rubber seal is intact!
Thanks for tip 👍👍
Good wishes for new life ❤
@@xtubeit8265 I'll trust a silicone gasket over a rubber gasket any day of the week.
@@xtubeit8265 And yeah, you're right, a well designed pressure cooker should prevent you from opening the lid until the pressure has been reduced to a safe level. I'm using the same design of pressure cooker dude in the vid is using and I can't even turn the dial to open the lid until the pressure has subsided for at least 30 seconds. That's physics at work.
Great Vid.. Cooking like a pro.. So much to learn and you make it look easy Maybe not the safest cook in the kitchen. Stop tapping the top of that pot, ait wil be full of small nicks Thanks!!
can you tell me where to get a pressure fryer like the one you use thanks great video
Good question.
ua-cam.com/video/Zs2oI4S7AIc/v-deo.html
Why didn’t Chef asked your question err. ? Where you at Chef?
He is using a Wear Ever Chicken Bucket Pressure Fryer. You can find them on Ebay
I have a question. Do you reduce the heat on the burner down from medium high after you seal the cooker? If so, what burner setting?
yes, supposed to be low heat, high pressure from other recipes. He has a big cooker so nothing happened imo
I don't know why people feel the need to make suggestions for improvement. This chicken looks perfect to me. Don't change a thing.
for real? most of the people 'suggesting improvements' are trying to keep him from burning his house down lmao fr
Can you tell me what is the name of the pressure cooker please
Good morning Ricky. I am using the Fagor 10 quart pressure cooker. Thanks for your question.
@@chefrudystraker6819Hi, Chef Rudy. I just got one of these second hand and it needs the valve thing that turns, but I can't find parts anywhere. Do you have a source?
When I bake a whole chicken the oysters are the first ones I have.
Time to replace the seal. 😂😂😂
Got adjust the the presurrise timing ! 😀😀😀
Where’s your fire extinguisher? I always have one near by when I heat oil!
…flour is a good extinguisher, but it has the potential to splash and spread the fire.
Could I use this recipe with any pressure cooker. Mines old but not like yours
Where can I buy a pressure cooker like you have?
I use the Green Top Adobo from Goya…it has cumin added.
We need a printed recipe in your descriptions please. I don’t know how long to cook it before you put the lid on.
I will upload the recipe. Thanks for watching.
Look... The best process, is NO PROCESS.. Ya put all seasoning in a paper bag and SHAKE IT ma brotha! Love ya! Um gonna try it!
would any non-electric pressure cooker do?
Chef Rudy, you got it go'in on. Thanks
Friend I wanted to ask you, if the pressure cooker you use is special for oil or is it a common one.
What model is that? Where can I buy one?
oh my goodness, gotta buy one pressure fryer asap
Please do, you will enjoy the juiciest chicken ever!
It’s me again. Did you also use an induction thingy on the bottom?
Hi, that was a butane burner
Awesome!!! Im coming over!
Dinner is @ 6pm
How do you Monitor the temperature once you closed the lid?
To be honest, you really don’t need to monitor the temp once you close the lid. You’re literally only cooking it for a short while. That’s the purpose of checking the temp prior to cooking, because you’ve already set your “flame/heat source” to med-high.
BUT, if you’re really concerned about the temp during the cooking process, purchase a pressure cooker that displays it.
The BIGGEST concern is making sure to release the pressure BEFORE even attempting to open the pressure cooker.
Hope this helps!
Where can one bury that pressure pot? Brand?
It's a Fagor pressure cooker. You can find thembon Craigslist & Ebay. Good luck.
hi since the seals wasn`t designed for oil higher heat pressure how long do they last before getting dry and brittle cause i saw you broke yours on the second batch ( i might try this )
Most modern pressure cookers, like the one he is using, have silicone gaskets and will hold up to the heat. Fryers like his such as brands Magefesa and Fagor have fried recipes in the instructions that come with the pressure cooker.
@@unclegranny4257 What about Zavor Ezlock brand? Can they be used for frying?
@@karmelabun1999 definitely, I actually have a Zavor EZ lock. They are high quality. I fry my chick for 2 1/2- 3 minutes for boneless. I haven’t done bone-in in a while. Good luck!
@@unclegranny4257Wow! I am so relieved to hear this. I was getting ready to return it this weekend after seeing cooker he suggested. So, the gasket would be ok? Thank so much for responding.
@@karmelabun1999 yes the Zavor gasket, per the company website, is silicone. Silicone will handle the heat fine. Don’t over fill the pot with oil. 1/3-1/2 pot full of oil maximum . One reason is that when you add the chicken the oil may bubble and rise up. If your pot is more than 1/2 full you run the risk of the oil bubbling up and overflowing causing a grease fire. Take it slow and you will be fine. Enjoy!
lol 😂 I always get the drum stick chicken 🍗. There the best, sometimes the wings too.
Any suggestions for a good pressure cooker for doing this? How many quarts is that pot?
My Pressure cooker is a 10-quart Fagor. You can purchase the 10-quart Mafessa brand.
@@chefrudystraker6819 Thanks boss :) Actually just got all my stuff ready to cook in a couple hours, i put the chicken in buttermilk over night, just need to season up the flour and party on :)
I think i've studied this out so much, i eventually got a 12qt Mafessa, seems the Fagor use to be the one to get, and they are no longer made. Found a women that had an old Fagor and liked it, but seems the company was sold or someone else had a cooker that looked the same but she mentioned it was garbage. The Mafessa for me seems to be the best. Amazing how a lot of the companies make it hard to find the info you need. I learned a fair amount, what to watch out for, an example some of the pressure cookers my have rubber plugs for over pressure, seems they are bad over time and they will wear out and cause issues. The Mafessa is all metal, guess the main point is ensuring the main vent is always clean.
Anyway thanks for your video really helped, gave me the confidence not to be so worried about doing this... Think it is great to have a lot of caution when doing this, super easy to blow yourself to heaven and get hurt, but be safe and should be perfectly fine...
@@dand4485such a loving reply to the vid 😊 more people should be so kind, enjoy…
Looks yummy
Hai Rudy ,how r u.super recipie .All the best
One thing I want to get is a French fryer. I have everything else to cook with. I’m not brave enough to do it this way. I do have a pressure cooker though I have two.
If your pressure cooker has a heavy locking bar and a thick gasket, you shouldn't have a problem. Using an average frying temp of 300 to 325 F won't blow the lid off, providing the pressure relief valve isn't blocked and your pressure cooker comes with a secondary pressure relief valve.
@@chefrudystraker6819 With common sense, there is prevention of a disaster.
@@chefrudystraker6819 Please explain the advantage(s) of such a high oil level. Seriously, I'd like to know why in order to make better pressure-fried chicken at home.
Can any manual pressure cooker work for this?
No, super dangerous it seems.
Did the gasket tear?
Hi Tamiess.
No the gasket is removable for cleaning and replacement purposes. Thank you for watching.
Big Bro that Chicken looks Hella Good when you dropping your seasoning blend and line of pressure fryers
Holly sh**! That looks good
Great video however TOO risky removing that lid with pressure .. I’ll stick with regular frying
WOW, I WAS DYING THE WHOLE VIDEO, THE LAPTOP, THE PORTABLE STOVE, YOU SHAKING THE LID, AWWWW !!! I'm intimidated by pressure cookers, EVEN MORE IF THEY HAVE OIL INSTED OF WATER, OMG. I'M HAPPY THAT YOUR CHICKEN LOOK GREAT, BUT PLEASE BE CAREFULL. THANK YOU FOR THE ROLLERCOSTER.
Glad you recognize that adobo is plenty of salt.
That's some great looking fried chicken right there
Fry chicken is my favorite meat good and crispy
So why are you putting the cut pieces back into the bowl with the juice left in it? You try so hard to dry off the chichen to just wet it down again in the bag juices and take more of a chance of contamination.
Let's tackle your concerns back to front.
Cross-contamination can only take place if the Chicken juices come into contact with another food. As I recall, I only cooked Chicken.
In my experience, I like my Chicken to have some moisture. How would you expect the flour to adhere to the meat?
Thanks for watching.
Uhmmm 🤔 there are no other foods here to be concerned about cross or criss cross 😂🤣 chef only dealing with chicken…. I do need new specs 👓. Did I miss the salad & potatoes? …. Just joking, be blessed & enjoy life with fried chicken ❤️🙏🏽
Why can’t an Instagram pot be used ?
I don't own a instapot. I'm not sure if it can be used.
Man that chicken looks good. But you made me nervous watching it all. First w/ your laptop right next to flour bowl and oil, I have ruined a laptops like that... toast. Jerking the pot and lid around, and then seeing the gasket break, and of course your determination made it very exciting. Best of luck to all the brave fried chicken lovers out there. This video reminds me not to take all too seriously the warnings too. I have done this before, even though everyone says not to 'pressure fry' chicken at home without a commercial machine. Fried chicken doesn't get any better then this. If you stay alert and use precautions, we can do this! Yummmmm....
I agree! I think many would have been more than nervous watching this... All was good apart from the dangerous handling of the pressure cooker with all that oil in. I feel like I've just watched a thriller! So relieved Chef Rudy is safe and well.
good vid
Yummy !
Yummy
Colonel Harlan Sanders pressure fried his chicken at 29 psi...At 20 psi the chicken starts to get sticky...
It also make you gain a lot of weight, so if your on a diet you should limit the time that you pressure cook your chicken and try baking it.
Nice
You threw away chicken wing tips. Those are delicious. Even if you don't eat it, make a stock.
Pressure cooker will mekt their rubber ring due to oil temp...
the youtube know it alls are in the comments FO SHOW
Back when cooking was done…where was all these gadgets? People knew how to cook! You should’ve learned how to cook from your grandmother. However, your fried chicken does look tasty, I’m hungry.
What is brand of pressure fryer?
Looks kind of like the Fagor Duo Super Cooker, or possibly a Rapid Chef.
If you are looking to get one, Magefesa makes one currently it appears. That auction site has them used, but pricey. The best used deals though are the Wear Ever Chicken Buckets.
THIS is the only way to make fried chicken!
@@xwarp I read some bad reviews on this on Amazon, makes me very nervous especially with hot grease.
@@darktoadone5068 can you link the one you are referring to?
@@xwarp a bit of clarity... for legal reasons in the year 2021 no manufacturer will market a pressure cooker as a pressure fryer. the fagor super cooker and pro solutions rapid chef were sold for very high prices at state fairs and by traveling salesmen, and were marketed as pressure fryers but the reality is that they were just standard fagor pressure cookers. the fagor and magefesa cookers are virtually identical and either will work as a pressure fryer. all modern pressure cookers have silicone-based gaskets and can tolerate high heat so in theory any modern cooker could be used as a pressure fryer, but the older crossbar lid design works best when used as a fryer.
the wearever chicken bucket was sold specifically as a pressure fryer even though it was just a relabeled wearever pressure cooker, but they really are not safe to use because they are made from cast aluminum and are known to have problems cracking like most older pressure cookers that had a habit of exploding.... newer aluminum cookers are made from drawn aluminum sheet, which is much stronger and will not crack.
@@marzsit9833 thanks for that info. I have the wearever chicken bucket and rapid chef cookers. But work well, but the rapid chef seems harder to get a good seal with.
Sure that oil still good man? Also, your Macbook is completely contaminated with Salmonella now...
What is the brand of Pressure fryer you are using ? Im looking to buy one and cant find one that makes sense.
@@chefrudystraker6819 thanks so much I’ll look for it
My guy just made Pressure Frying chicken a lot more dangerous than it has to be lol.
The overriding question. Was it good?
I just saw this and the Veal chop video.
Stop messing around and Make More Videos!!!!
you do know chicken is cooked at internal 165 degrees not 205.
Clearly, have you ever taken the temp of chicken at your favorite spot when it comes out lf the fryer? Please do this and holler back.
@@chefrudystraker6819 dude it’s not a brisket.
@@jstones9872 God Bless you Bruh
@@chefrudystraker6819you too bruh
Never stick your hand over that steam pressure at the end there 😮 😭 STEAM BURN IS SO PAINFUL ITS A HORRIBLE THROUGH AND THROUGH...THIS CHICKEN HAS MY MOUTH DRIPPIN BRING ON MY COLLARDS AND MAC AND CHEESE OR DIRTY RICE OR GARLIC RICE IM HOME DAMN THAT CHICKEN SKIN HAS SOME CRUNCH NO LIE IJUST HAD TO SWALLOW TO KEEP FROM DROOLIN ON MY TABLET....YES SIR YOU CAN THROW DOWN SOME GOOD EATS YOU GOT ME STARIN AT THAT CHICKEN LIKE A DOG WAITIN FOR SOMETHIN TO FALL TO THE FLOOR...MMMMMMM, GREAT NOW I GOT TO HAVE SOME CHICKEN ....
Thank you, although the pot is pressurized, the steam is very tame. I get your concern though.
9:32
Can
Thank you. Chicken looks great, but the cooking process looks dangerous.
He is the first person i ever see use a lap top to make fry chicken.
Lol
Enjoy your meal & stop lying ☮️
Kindness knows no shame. Thanks for watching though.
We don’t need to see you cut up all the chicken and then watch you coat it all!!
Why you mad son?
I can’t believe he made you watch that, shame on him for showing some people what they didn’t know, not!!! Every one doesn’t know how to cut up or cook chicken, this is for those who want to know not those who already know wayyyyy to much, go make a video yourself and post it, leave the rest of us alone, thank you very much …. Great job chef ❤
Please, for the common person be way more careful than this guy is with a pressure cooker of hot oil. I do appreciate the contents but for most people the way you handle a pressure cooker is way too dangerous.
@@trudiriddle8000 Hi Trudi. I appreciate your sentiments but, I am a professional chef.
This whole thing looks like an accident waiting to happen. Use your common sense people.
Thanks for watching the accident that never occurred.
Looks good but, Your kitchen is a mess.