The process under discussion involves a specific method of preparing fried chicken, typically characterized by cooking it under pressure in a specialized piece of equipment. This appliance facilitates even cooking and promotes moisture retention, resulting in a distinct texture and flavor profile compared to conventionally fried chicken.
The result of this method is a product notable for its crispy exterior and juicy interior. The pressure-cooking aspect decreases cooking time compared to traditional frying methods, while the controlled environment helps prevent excessive oil absorption. This offers a perceived advantage in terms of both texture and overall eating experience. Historically, the technique represents an evolution in fried chicken preparation, driven by the desire for faster cooking times and consistent results.
