Another thing that probably helps is using an actual pressure fryer to cook the chicken, as it not only cooks the chicken much more quickly, but allows far less oil into the chicken, and far less of the natural moisture to escape.
The unfortunate thing is, though, that actual pressure fryers are hard to come by. (DO NOT fry chicken in just any old pressure cooker! The hot oil WILL melt the seals and cause a catastrophic pressure loss! Use only a certified pressure fryer to fry chicken.)
The unfortunate thing is, though, that actual pressure fryers are hard to come by. (DO NOT fry chicken in just any old pressure cooker! The hot oil WILL melt the seals and cause a catastrophic pressure loss! Use only a certified pressure fryer to fry chicken.)