This recipe was pieced together from patent filings, court documents, and other similar sources while researching Colonels of Truth.


  • 1 chicken cut into pieces
  • 2 eggs
  • 4 cups buttermilk
  • 3 Tbsp 99-X Seasoning Mix
  • About 8 cups hydrogenated vegetable oil
  • 1 cup unbleached cake flour


  • Whisk together eggs and buttermilk to make the “egg wash.”
  • Soak the chicken in the egg wash covered in the fridge for at least 1 hour.
  • Heat oil to 400º F in a pressure fryer (not an ordinary pressure cooker). Use enough oil that all chicken will be submerged, being mindful that chicken will displace oil and raise the level. Make sure there will be plenty of space inside the fryer for both.
  • Combine the spice mix and flour in a large bag or bowl, and toss wet chicken pieces in it until they are coated. Discard excess egg wash.
  • Add chicken to fryer and turn temp down to 250º after 5 seconds.
  • Put lid on fryer and bring to 7 PSI1.
  • Once at pressure, cook for 8 minutes.
  • Remove chicken from oil with slotted metal spoon or metal tongs, and drain on paper towels.
  • Serve.
1The Colonel originally used 15 PSI, but his chickens were older and tougher, and the company decreased to 7 PSI when younger, more tender chickens became standard.