What Did Sanders Cook His Chicken in Instead of Water?

Sanders, the mastermind behind the mouthwatering chicken that’s captivated taste buds across the globe, dared to defy convention and revolutionize the way his succulent creations were cooked. As whispers of his innovative technique spread like wildfire through the culinary world, Sanders coined his groundbreaking method "pressure frying." This ingenious approach, a fusion of pressure cooking and high-temperature frying, sent shockwaves through traditional cooking practices. Instead of relying on water or traditional frying methods, Sanders would embark on a culinary adventure by heating cooking oil to scorching temperatures of 350-400F/176-204C in the depths of a pressure cooker's base. With precision and expertise, he’d then delicately place ample amounts of chicken into the searing hot oil, causing rapid browning and transforming the humble meat into a delectable masterpiece. Simultaneously, the oil's temperature would drop to a range of 250-275F/121-135C, ensuring even cooking and unprecedented juiciness. Sanders' unconventional approach yielded results that left diners amazed, as the chicken emerged from the pressure fryer hot, tantalizingly tender, and bursting with succulent flavors. This extraordinary revelation forever changed the culinary landscape, making Sanders' pressure frying technique a legend in it’s own right.

How Did Colonel Sanders Come Up With the Recipe?

Colonel Harland Sanders, the iconic founder of Kentucky Fried Chicken (KFC), developed his renowned recipe through years of dedication and experimentation. The story dates back to 1939 when Sanders discovered the innovative concept of pressure frying, an invaluable technique that would ultimately revolutionize the world of fried chicken. Recognizing the potential of this method, he realized that it could significantly reduce cooking time while maintaining the desired tenderness and flavor.

Sanders Original Recipe was a well-kept secret, as he believed it would become the foundation of his thriving business. The exact blend of herbs, spices, and flavors that created the unique taste remained a closely guarded mystery. Only a few select individuals were entrusted with the knowledge, ensuring that the recipe would be preserved as an essential part of KFCs identity.

Colonel Sanders perseverance paid off when he established the first KFC franchise in 195The recipe’s combination of pressure frying and a secret blend of eleven herbs and spices proved to be an irresistible delight. The unrivaled flavor and texture rapidly won over culinary enthusiasts, cementing KFC’s position as a global fast-food giant.

The Process of Pressure Frying and It’s Role in Cooking Chicken

Pressure frying is a cooking method that involves using pressurized steam to cook chicken. It’s commonly used in commercial kitchens to achieve crispy and tender chicken with a shorter cooking time. The pressure cooker creates a sealed environment where hot oil and steam work together to fry the chicken. This technique helps to retain moisture and flavors in the meat while ensuring even cooking. Pressure frying can produce delicious and juicy chicken that’s perfect for various dishes.

The preparation and indulgence of crispy fried chicken can be traced back to culinary history, specifically to the year 1747 when Hannah Glasse introduced the world to this delectable dish. In her renowned cookbook, “The Art of Cookery Made Plain and Easy,” Glasse shared a recipe that called for seasoning and flouring the chicken before frying it to perfection in lard. This classic method continues to be cherished by food enthusiasts today.

When Was Crispy Fried Chicken Invented?

When was crispy fried chicken invented? The first recipe for crispy fried chicken appeared in Hannah Glasses “The Art of Cookery Made Plain and Easy” in 174This significant culinary milestone marked the introduction of a cooking technique that would revolutionize the way chicken was prepared and enjoyed.

In Glasses recipe, the chicken is first seasoned and then coated in flour before being fried in lard. The use of lard as the frying fat was common during this time, and it contributed to the creation of a crunchy and flavorful exterior. The result was a succulent and crispy chicken that quickly became a favorite among households.

While Glasses recipe was groundbreaking, it’s important to note that the concept of frying food was not entirely new. Frying as a method of cooking has been utilized for centuries, with fried foods like fritters and doughnuts tracing their origins back to ancient civilizations. However, Glasses recipe specifically focused on achieving a crispy texture for chicken, which hadn’t been widely explored until then.

The popularity of crispy fried chicken continued to grow over the years, especially in the United States. Different regions and cultures added their own unique twists, resulting in various regional variations of the beloved dish. In the southern United States, for instance, buttermilk is often used to marinate the chicken before frying, adding a tangy and tenderizing element to the final product.

Today, crispy fried chicken remains a beloved and iconic dish across the globe. From classic Southern-style preparations to innovative variations by renowned chefs, this culinary creation continues to capture the hearts and palates of food lovers everywhere. It’s humble beginnings in Glasses recipe have certainly come a long way, making it a treasured piece of culinary history.

Source: Fried chicken


Instead of the traditional method of boiling chicken in water, Sanders would heat cooking oil to high temperatures in a pressure cooker. This unique process allowed for rapid browning of the chicken, while also retaining it’s juiciness and moisture. By using this innovative approach, Sanders elevated the flavor and texture of his chicken to new heights, revolutionizing the way we cook and enjoy this beloved dish.

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