1 cup shortening 1 tablespoon butter 1 whole chicken, cut into 8 pieces (only cook 4 at a time and reuse shortening) 3 cups flour 1 1/2 tablespoons salt 1 1/2 tablespoons pepper 2 tablespoons Lawry's seasoning salt 3 eggs, beaten (or more if needed) Clean chicken parts and remove skin if desired. Place shortening and butter in pressure cooker. Mix dry ingredients in a shallow bowl. Beat eggs in another shallow bowl. Heat cooker over medium to medium high heat. Put chicken in flour mixture. Dip in egg, then in flour again. When oil is hot, add 4 pieces and brown on one side; turn. Close cooker. Bring up pressure and cook for 5 to 7 minutes with pressure rocking slowly. Let pressure drop of its own accord for 5 minutes. Release remaining pressure under faucet. Drain on paper towels.
I did tweak this recipe a little. I just used 6 chicken legs and cut the flour mixture in half. The recipe called for cooking it with the pressure on for 10 minutes, but the bottom of the chicken got a little over done, so next time I would time it less....5 to 7 minutes. And, yes, it does say 1 1/2 tablespoons salt and 1 1/2 tablespoons pepper. You don't end up using all the flour mixture, so it's not as much as it sounds like
Love your name! I am into pressure cooking in a big way. Bought one of the new electric ones last year and adore it. I've got a few old pressure cooker books, but the electric one hasn't been around long enough to be able to have lots and lots of recipes.
You sound as though you know what you're talking about and if you have any good, interesting recipes, I would love you to share them with me.
My favourites are soups which after the intial prep you can have the soup in bowls on table within 30 minutes.
Great for your input.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!