Faux Kfc

faux KFC

Posted: May 30, 2018 | Author: Mike Christie | Filed under: Cooking, Recipes | Leave a comment

For some reason Yum! Brands shortened Kentucky Fried Chicken to simply KFC a few years back. In any case the food is quite unchanged and a lot of people, myself included, have a fondness for the standard Original Recipe. I found this list of seasonings to emulate KFC Original Recipe on the Yahoo Pressure Cooker Recipes group nearly two years ago. It’s by a guy named Edward Evans. I just recently got around to trying it. For some reason Yum! Brands shortened Kentucky Fried Chicken to simply KFC a few years back. In any case the food is quite unchanged and a lot of people, myself included, have a fondness for the standard Original Recipe. I found this list of seasonings to emulate KFC Original Recipe on the Yahoo Pressure Cooker Recipes group nearly two years ago. It’s by a guy named Edward Evans. I just recently got around to trying it.

⅔ tsp. salt ½ tsp. thyme

½ tsp.basil ⅓ tsp. oregano

1 tsp. celery salt 1 tsp. black pepper

1 tsp. dried mustard 4 tsp. paprika

2 tsp. garlic salt 1 tsp. ground ginger

3 tsp. white pepper

The recipe called for mixing the ingredients with flour and dredging the chicken in it, which makes perfect sense. Beyond that, the cooking instructions were rather odd, and omitted any mention of liquids, which are essential for pressure cooking. Here’s what I did

I browned a boneless chicken breast in my Cuisinart CPC 600 electric pressure cooker, being careful, as one must with a pressure cooker, to only use as much oil as the chicken would absorb. I removed the chicken from the cooker and inserted the trivet.

I returned the chicken to the pressure cooker and added water to just below the level of the trivet, a little less than two cups. I had heated the water in the microwave while I was browning the chicken so my Cuisinart came up to pressure very quickly. I cooked on high for ten minutes and allowed ten minutes for natural pressure release before manually releasing the remaining pressure. I returned the chicken to the pressure cooker and added water to just below the level of the trivet, a little less than two cups. I had heated the water in the microwave while I was browning the chicken so my Cuisinart came up to pressure very quickly. I cooked on high for ten minutes and allowed ten minutes for natural pressure release before manually releasing the remaining pressure.

Directions at mypointbeing.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer