chef ben’s (and everybody’s) pressure fryer favorite ... · old-school fried chicken fast, easy...

Old-school fried chicken fast, easy and perfect with the right breading and the magic of pressure frying Ingredients 4 head chicken, 8 or 9 piece cut, cleaned, trimmed 1 – 5 lb Henny Penny PHT or Five Star breading 1½–2 gal water, marinade, or other liquid Method 1. Bread chicken, following instructions on breading. 2. Cook chicken with pressure 10½ minutes at 325° F (163° C). 3. Then cook for without pressure for 30 seconds at 325° F (163° C). Set filter track to 25%, quality timer for 5 minutes. Yield per full load Soft crunch and a burst of tender, juicy ﬂavor FRESH BREADED FRIED CHICKEN hennypenny.com PREPARE IN Velocity Series pressure fryer 500/600 pressure fryer PFE 561 pressure fryer PFE 591 pressure fryer PFG 691 pressure fryer Chef Ben’s (and everybody’s) pressure fryer favorite: PRESSURE FRYER PRODUCT BONE-IN CHICKEN PFG 600 12½ lb (5.7 kg) 4 head, 32 pieces PFE 500 14 lb (6.3 kg) 4 head, 32 pieces PFE 561 18 lb (8.2 kg) 6 head, 48 pieces Velocity Series PXE 100 PFE 591 PFG 691 24 lb (11 kg) 8 head, 64 pieces Wait to fry. Why just wash oﬀ your breading? Letting it sit for a few minutes gives proteins a chance to develop. Your crust becomes more established and saves the oil from unnecessary crumbs. Chef’s Hint

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Page 1: Chef Ben’s (and everybody’s) pressure fryer favorite ... · Old-school fried chicken fast, easy and perfect with the right breading and the magic of pressure frying Ingredients

Old-school fried chicken fast, easy and perfect with the right breading and the magic of pressure frying

Ingredients4 head chicken, 8 or 9 piece cut, cleaned, trimmed

1 – 5 lb Henny Penny PHT or Five Star breading

1½–2 gal water, marinade, or other liquid

Method 1. Bread chicken, following instructions on breading.

2. Cook chicken with pressure 10½ minutes at 325° F (163° C).

3. Then cook for without pressure for 30 seconds at 325° F (163° C). Set filter track to 25%, quality timer for 5 minutes.

Yield per full load

Soft crunch and a burst of tender, juicy flavor

FRESH BREADED FRIED CHICKEN

hennypenny.com

PREPARE IN

Velocity Series pressure fryer

500/600 pressure fryer

PFE 561 pressure fryer

PFE 591 pressure fryer

PFG 691 pressure fryer

Chef Ben’s (and everybody’s) pressure fryer favorite:

PRESSURE FRYER PRODUCT BONE-IN CHICKEN

PFG 600 12½ lb (5.7 kg) 4 head, 32 pieces

PFE 500 14 lb (6.3 kg) 4 head, 32 pieces

PFE 561 18 lb (8.2 kg) 6 head, 48 pieces

Velocity Series PXE 100 PFE 591 PFG 691

24 lb (11 kg) 8 head, 64 piecesWait to fry. Why just wash off your breading? Letting it sit for a few minutes gives proteins a chance to develop. Your crust becomes more established and saves the oil from unnecessary crumbs.

Chef’s Hint

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