KFC – Fried Chicken Patent

How did KFC crack the secret of crispy, juicy chicken? B(KF)C, chicken was either crispy or juicy, never both. To open the gates to chicken Nirvana, those clever chicken-fryers from Kentucky:
1. immersed chicken in a bath of oil heated in a pressure cooker to 175-205C;
2. reduced the oil temperature rapidly to 120‐135C;
3. cooked the chicken for 2 minutes while increasing pressure to 1 bar (above atm.); and
4. continued cooking for 8 minutes.
 
By increasing the pressure, the moisture in the chicken is prevented from turning into vapour and evaporating during deep-frying – while the batter crisps, the trapped moisture keeps the chicken juicy.
 
(Patent: US3245800)
 
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