please elaborate on how so that i might get a promotion to colonel!
2006-09-26 04:43:37 · 2 answers · asked by enord 5 in Food & Drink ➔ Cooking & Recipes
PRESSURE PAN FRIED CHICKEN
1 (3 lb.) frying chicken (about)
1/4 c. plus 3 tbsp. flour
2 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
6 tbsp. fat
1 sm. onion
1 3/4 c. wtaer
Cut chicken into serving pieces. Mix 1/4 cup flour, salt, pepper and paprika; dredge chicken in flour mixture. Brown in hot fat; add onion and 1 1/4 cups water. Place chicken on rack. Cover; cook 20 minutes at 10 pounds pressure or simmer 1 hour in covered skillet.
Make gravy by blending 3 tablespoons flour and 1/2 cup water. Stir into liquid; bring to boil.
2006-09-27 14:18:02 · answer #1 · answered by Anonymous · 0⤊ 0⤋
Pressure fried chicken is known here in Minnesota as broasted chicken. It has the best crunchy outside while the inside is so moist. First you need a chicken broaster, and I am not sure a regular pressure cooker is suitable for broasting. I bought mine on ebay. I typed in chicken broaster and Wearever used to make a stovetop model in two sizes. I have the larger one. Another big part of broasted chicken is the spices used and they are only available from restaurant supply (food) people. I soak mine in buttermilk and coat it in flour and Tony Cachere's.
2006-09-26 04:55:44 · answer #2 · answered by otisisstumpy 7 · 0⤊ 1⤋