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Finally gave in and tried a pressure fryer after 8 years of hating on them

I used to swear by my open vat fryer at the diner in Nashville, thought pressure frying was just a gimmick for fast food joints. Then I borrowed a used one from a buddy last Friday to test it on chicken thighs and the skin came out perfectly crisp while the meat stayed juicy in half the time. Has anyone else had a similar switch up with a tool they were dead set against?

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bettyh843mo ago

Oh man, I gotta say I see this a bit differently. In my experience, pressure fryers can trap too much steam and make the breading soggy if you're not spot on with the timing and oil temp. Your mileage may vary but I've had better luck sticking with my regular countertop fryer and just adjusting the batch sizes.

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