Pressure Frying

Pressure frying is a variation on pressure cooking in which meat and cooking oil are both brought to a high temperature while pressure is held high enough to cook the food faster than ordinary frying, using a piece of equipment called a pressure fryer. The technique is best known for producing fried chicken in commercial restaurant kitchens, where it yields meat that is especially hot and juicy. It is primarily an industrial-kitchen method rather than a home one, since standard household pressure cookers are not built to safely handle the extreme temperatures cooking oil reaches under this process.