I woke up one morning and remembered how my aunt in Kentucky fried chicken, in one of those Presto electric skillets. There is no big secret to the recipe, except for soaking the chicken in water with a tablespoon of sea salt.

We had a guest over one night, I made fried chicken, and the guest said it was 'real Knott's Berry Farm Fried Chicken." Which, of course, it is not.

For those of you who have gone to Knott's, what does the fried chicken taste like? Is it really just hillbilly chicken?

I spent many years in Kentucky.

I've fried in a pressure cooker many hundreds of batches of Brand X version KFC.

I've had Knott's fried chicken, years ago. To say it was unremarkable is to be kind. Nothing about Mrs. Knott's was superb--not the chicken, not the sides, not the atmosphere and certainly not the "service."

I spent many years in Kentucky.

I've fried in a pressure cooker many hundreds of batches of Brand X version KFC.

I've had Knott's fried chicken, years ago. To say it was unremarkable is to be kind. Nothing about Mrs. Knott's was superb--not the chicken, not the sides, not the atmosphere and certainly not the "service."

Well, that says a lot about my chicken, then. Seems the guest liked it well enough to clean the bones. Never thought of frying in a pressure cooker, though. I'll have to look that method up, but I like the crunchies that I get with the Presto electric skillet.

Home pressure cooking fried chicken can be VERY dangerous. I'd not advise it.

Plus I guarantee your chicken is better than KFC's. Chicken fried in an electric skillet is far, far superior.

^ Is there something about using a skillet that makes it better than using a basket fryer? Due to the hassle of the oil and cleanup we had done very little frying until we bought this unit last year. https://www.amazon.com/T-fal-Filtration-3-5-Liter-Stainless-Immersion/dp/B00NQ7QFGM/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1473689093&sr=1-1&keywords=t+fal+fryer Everything but the heating element can go in the dishwasher and I do love not having to deal with oil transfer. KDD is a klutz.

Frying in a skillet involves fresh oil. With deep frying, you're generally either reusing old oil or wasting a lot of new oil.

 

Pressure frying is more about speed & efficiency than about improving product quality.

I prefer chicken fried in a cast iron skillet.  While I can't replicate my grandmother's chicken, I try.  KFC is not worth the grease it's fried in, Lee's Famous Recipe is much superior. 

Home pressure cooking fried chicken can be VERY dangerous. I'd not advise it.

Plus I guarantee your chicken is better than KFC's. Chicken fried in an electric skillet is far, far superior.

Oh thank you- I'll pass on the pressure cooker.

I prefer the electric skillet because I control the heat, and yes, have fresh cooking oil. I so much missed the crispness of where the chicken is resting on the skillet bottom, as opposed to free floating in a deep fryer, that as soon as I recalled my aunt's method of frying chicken, I rushed out to buy the Presto. Since I can use it on the back porch, I avoid the grease smell in the house.

^ But is smells like Victory.

Knotts the best cluck yummy...

Then you need to eat some skillet fried chicken.

You really are missing out if you think that mass produced medocre grub is good--much less best.