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Post by roosternballs on Jul 22, 2022 4:20:53 GMT
Was very disspointed he literally gave no advice on his Youtube channel About the device. That said, i found a whole 3-4 pound chicken cut into 12 pieces (breast gets cut in quarters) for 13 min at 165C On the dial probes about 350F during the cook.
He is in Canada, not sure what AC version he has, I am in the US and it pulls over 20 amps at 120v AC Even with a 20 amp circuit breaker and a 20 amp gfci outlet it trips after 15 min. Once it trips and i reset the breaker its good for a good 15 or more minutes.
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Post by silver on Jul 22, 2022 10:11:50 GMT
I'm not 100% sure as to the actual temperatures KFC uses, but I believe they drop chicken into about 340 F. (171 C.) oil, let it brown for about 3 minutes, then drop the temperature setting to about 265 F. (130 C.), then apply the pressure cap, and pressure cook for about 9 additional minutes at 12 PSI. For 12 minutes total cooking time.
Your unit may only achieve 8 PSI, so cooking times may be slightly longer during the pressurized phase. Perhaps try 11 minutes instead of 9 here. For 14 minutes total cooking time.
When you drop the temperature setting to 130 C., it may pull less amps and be less likely to trip the breaker.
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Post by roosternballs on Jul 22, 2022 22:28:56 GMT
Never considered the PSI. To be honest i dont think ive ever seen it go above 6 PSI in the 13 min usual fry time.
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Post by silver on Jul 22, 2022 23:51:56 GMT
Never considered the PSI. To be honest i dont think ive ever seen it go above 6 PSI in the 13 min usual fry time. To fry like KFC you need to drop the temperature way down as described above. Drop chicken and immediately lower the temperature setting, Apply no pressure cap at all until the chicken coating darkens, then seal and pressure fry for the duration of the time. |
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Post by roosternballs on Jul 23, 2022 0:36:15 GMT
Never considered the PSI. To be honest i dont think ive ever seen it go above 6 PSI in the 13 min usual fry time. To fry like KFC you need to drop the temperature way down as described above. Drop chicken and immediately lower the temperature setting, Apply no pressure cap at all until the chicken coating darkens, then seal and pressure fry for the duration of the time. I have been mostly happy with my results so far and the chicken is very juicy. Your method seems strange to me though. One thing i would like to improve on is a better golden brown end result. After 13 min its a slight bit brown then golden brown. So more time scares me. I am not using any sugar or other spices that burn. I am basicly using Glens final recipe with savory instead of allspice ( i dont like allspice or clove) |
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Post by silver on Jul 23, 2022 0:42:01 GMT
I have been mostly happy with my results so far and the chicken is very juicy. Your method seems strange to me though. One thing i would like to improve on is a better golden brown end result. After 13 min its a slight bit brown then golden brown. So more time scares me. I am not using any sugar or other spices that burn. I am basicly using Glens final recipe with savory instead of allspice ( i dont like allspice or clove) Why do you call it my method? |
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Post by roosternballs on Jul 23, 2022 1:13:50 GMT
As far as the 20 amp breaker issue, from what specs i could gather, the heating element is 2400 watts. At 110-120v AC, that is between 20-22 amps. I am thinking i should replace the 20 amp breaker with a 25 amp. The chicken express is in the basement and its on its own dedicated breaker no more then 10 feet away. The electrical wiring is rated for 20 amps but it barely gets warm even when the pressure fryer trips the breaker. I could buy 30 amp rated electrical wire but its so expensive now, seems overkill, and its not like im running this thing all day like a restaurant, im lucking if i use it 30 minutes once a week.
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Post by roosternballs on Jul 23, 2022 1:16:00 GMT
I have been mostly happy with my results so far and the chicken is very juicy. Your method seems strange to me though. One thing i would like to improve on is a better golden brown end result. After 13 min its a slight bit brown then golden brown. So more time scares me. I am not using any sugar or other spices that burn. I am basicly using Glens final recipe with savory instead of allspice ( i dont like allspice or clove) Why do you call it my method? Never heard of starting at the normal frying temps of 340F+ ish and then dropping to 265F. Hence "your method" |
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Post by silver on Jul 23, 2022 8:45:26 GMT
It is Colonel Sanders method. You can read it in his chicken pressure frying patent. |
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Post by kgp on Jul 23, 2022 12:15:55 GMT
I would not increase the breaker in your fuse box since it's already correct. The wire is rated for 20 amps and your fuse is 20 amps. That pressure fryer is a low pressure unit. It's not like the pressure fryer CHS (15 PSI) used. It's more like the vintage low pressure chicken bucket that sells on Ebay. If it was 15 PSI I would buy it.
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Post by silver on Jul 23, 2022 12:39:12 GMT
The Colonel Sanders pressure frying patent: docs.google.com/viewer?url=patentimages.storage.googleapis.com/pdfs/US3245800.pdfMy summary: Carefully drop in chicken at between 350 and 400 degrees F., then set a reduced temperature adequate to sustain 250 degrees. Cap and secure the pressure seal when oil is at between 250 and 275 degrees F. (typically having fallen to this temperature range within approximately 1-2 minutes after dropping in the chicken), then cook under 15 pounds of pressure for an additional 8 minutes while sustaining 250 degrees F. and 15 pounds of pressure. Actual quote: |
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hcjr
Junior Member
Posts: 54
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Post by hcjr on Jul 23, 2022 23:40:35 GMT
I have a chicken express too. Haven't had any issues popping a breaker, except when I tried to run it on an extension cord. I only fry chix under 3#each. I fry 2 whole chix, cut 11pc as follows; 2 thigh, 2 drums, 2 wings with tiny amount breast meat attached, 2 larger rib breast(sternum removed), keel breast, 2 backs (lower: with oysters left in, and upper: ideally with some of the neck attached) I fry everything except the backs in one batch. 2 gallons cooking fat heated to 350-360F. I allow the dredge to get some color, about 1.5-2 mins. Then cap for 8 mins. First couple of times I turned the unit down because the jiggler movement was a little aggressive. But that what it's there for (pressure gauge stayed in "operating zone"). Let the unit depressurize, uncap, and pull the basket. Drain about 30 seconds, then place on a sheet pan with a rack. I place it in a dry oven, set to 175F, for about 15 mins, while I fry the backs with a couple russets dredged in the chix flour. Very happy with my results.
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Post by roosternballs on Jul 24, 2022 0:09:47 GMT
Been looking into raising the PSI. The jiggler on my unit says 65KPA and Amazon sells the same type of jiggler but 80KPA. Seems this jiggler can reach almost 12 PSI. The unit is pretty heavy duty, I will have to proceed with caution and see how high it reaches.
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Post by roosternballs on Jul 24, 2022 21:12:15 GMT
80Kpa jiggler should be here tomorrow. Anyone know what PSI do the safety valves release at? I can't seem to find this information anywhere. Here is the safety valve on my lid.  ![]() |
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Post by silver on Jul 24, 2022 21:32:21 GMT
80 kpa is 11.6 PSI. That's a nice improvement.
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