| Combine
the water and the salt in a large bowl. Place the chicken pieces
in the water and let the chicken soak for at least one hour.
Do not drain the chicken pieces.
Fill
the bottom of the pressure cooker with about 2" of canola
oil. The amount of oil should not be more than 2" in depth.
Heat the oil in the pressure cooker, uncovered, until the
oil reaches 375 .
Combine
the seasoned fry mix, cornstarch, baking powder, Cajun seasoning
and salt and pepper to taste. Whisk in enough water to the
dry ingredients to make a thin, runny batter.
Dip
the chicken pieces into the batter. Move the chicken pieces
around so that they are thoroughly coated in the batter.
Using
tongs, take the chicken pieces from the batter and put them
into the pressure cooker. Deep-fry the chicken in the pressure
cooker, uncovered, for 2 minutes.
Carefully
slide the lid onto the pressure cooker base. Tighten down
the lid. You will see some steam release from the pressure
valve. This is normal.
Cook
the chicken for 10-12 minutes.
Carefully
pull up on the pressure valve and let the steam escape for
about 1 minute, then loosen the lid and slide it off.
Remove
the chicken from the pressure cooker with tongs and place
on a rack to drain.
Let
the chicken cool for 20 minutes before eating.
|
