Pressure frying chicken has become a popular cooking method in recent years. It allows you to cook chicken quickly while keeping it moist and juicy on the inside. However, there are some safety concerns when working with hot oil under pressure. In this article, we’ll look at whether pressure frying chicken is safe and steps you can take to avoid accidents.
What is pressure frying?
Pressure frying uses a special pressure cooker with a built-in deep fryer to cook food quickly under pressure. The pot is sealed shut once the food and oil are added. As the pot heats up, the liquid inside starts to boil. The sealed environment traps steam and builds pressure within the pot. This high-pressure environment allows the oil to reach temperatures above the normal boiling point. Food cooks very quickly in the superheated oil.
The main advantage of pressure frying is that it cooks food fast – up to 70% faster than conventional frying. The pressurized environment also seals in moisture, so foods emerge tender and juicy on the inside with a crispy exterior. Chicken pieces can be perfectly cooked in just 5-8 minutes in a pressure fryer.
Is pressure frying chicken safe?
Pressure frying does involve some safety risks due to the combination of hot oil and pressurized steam. Some key risks include:
risk of burns
The oil in a pressure fryer reaches temperatures over 400°F. This hot oil can cause severe burns if handled improperly while cooking. Proper equipment like thick, heat-resistant gloves and long cooking utensils are essential.
risk of explosion
If the pressure becomes too high, a pressure frying pot can actually explode. This can happen if too much food is added to the pot or if the venting system gets clogged. Explosion risks are reduced by not overfilling the pot and keeping the vent tube clear.
risk of lid coming off
The force of internal pressure can cause the lid to dislodge if not properly locked in place. Always double check that the lid is securely sealed before heating the oil. This prevents hot oil from spewing out.
risk of steam burns
When decreasing pressure after cooking, steam rushes out from the vent tube. This steam is over 400°F and can cause serious scalding injuries. Keep your hands, face, and body away from the vent when depressurizing.
Safety tips for pressure frying at home
You can pressure fry safely at home by following these basic safety guidelines:
– Use a dedicated countertop pressure frying appliance made for home use. Do not try to rig a pressure canner or other improvised equipment to fry under pressure.
– Never fill oil past the maximum fill line. Overfilling can lead to spillover or explosion.
– Lock the lid securely and check that the pressure release valve is clear.
– Wear heat-resistant mitts or gloves when handling the hot pot. Use long cooking utensils for lowering food into the oil.
– Once pressure is reached, reduce heat to maintain pressure without increasing.
– Let pressure come down fully before attempting to open the lid.
– Keep your face and body away from the steam vent when decreasing pressure after cooking.
Tips for delicious pressure fried chicken
Follow these tips for crispy, juicy pressure fried chicken every time:
Use boneless, skinless chicken thighs
Chicken thighs hold up best to pressure frying. The meat stays juicy while the skin gets ultra crispy. Boneless, skinless thighs are easiest to handle.
Season the chicken well
For flavorful chicken, coat pieces in buttermilk, salt, pepper, spices, and dredge in flour or batter before frying. Seasonings permeate the meat during pressure cooking.
Fry in batches to avoid overcrowding
Only fry 2-3 pieces of chicken at a time. Overcrowding the pot prevents even cooking.
Use a thermometer to monitor oil temp
Heating oil to 350-375°F ensures proper cooking temperature is reached once pressurized.
Don’t open the pot before pressure fully drops
Waiting for all pressure to release before opening prevents spraying out hot oil.
Let chicken rest before serving
Let fried chicken pieces drain on a cooling rack after cooking. Resting for 5-10 minutes allows excess oil to drip off and keeps the coating crispy.
Nutrition of pressure fried chicken
Pressure frying creates chicken that is lower in fat and calories than traditionally deep fried chicken. Here is a nutrition comparison of 3oz chicken cooked by different frying methods:
Frying Method | Calories | Total Fat (g) | Saturated Fat (g) |
---|---|---|---|
Pressure frying | 148 | 7 | 2 |
Deep frying | 238 | 15 | 4 |
Pan frying | 172 | 8 | 2 |
As you can see, pressure fried chicken is significantly lower in calories and total fat compared to deep fried chicken. The moisture-retaining properties of pressure cooking also mean the chicken stays juicy with a satisfying crunch.
Conclusion
While pressure frying does carry some inherent risks, it can be done safely at home with the right equipment and precautions. For fast, delicious chicken that is lower in fat and calories than deep frying, pressure frying is worth trying. Follow basic safety guidelines and use a thermometer for best results. With some practice, you can make crispy, golden pressure fried chicken that’s juicy and tender every time. Be sure to let the pressure come down fully before attempting to open the appliance after cooking. Take care around the hot oil and steam to avoid burns. When done properly, pressure fried chicken is a tasty and healthier alternative to traditional deep fried chicken.