A cooking process we inherited from the Colonel himself, pressure frying is how our chicken turns out tasty and done just right.
It all started when the Colonel decided to watch a demonstration of a "new-fangled gizmo" called a pressure cooker in the late 1930s. He took it home, made a few adjustments here and there, and after rounds of experimenting, the pressure frying process was invented.
Today, there are several different kinds of cookers used to make the Original Recipe Chicken. But every one of them still works with the same principle of frying under pressure.
You'll quickly know the difference pressure frying makes: our chicken comes out with the right amount of tenderness and flavor, every time.