Pressure Fryers, do they make a difference.
I was thinking about getting a Pressure Fryer to cook my fried chicken to give it that "restaurant" quality. Can anyone tell me about their experiences with one of these? Also, I've been getting better results by brining my chicken for 1 hour in a salt-water bath (sea-salt or Kosher salt) and then using Lard instead of Vegetable oil. If anyone has any suggestions for a better method, please let me know!