1 cup shortening
1 tablespoon butter
1 whole chicken, cut into 8 pieces (cook 4 at
a time and reuse shortening)
3 cups all-purpose 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 pressure cooker over medium to medium high heat.
Put chicken in flour mixture. Dip into egg, then into flour again. When oil is hot, add 4 pieces and brown on one side; turn. Remove chicken and add the remaining four pieces. Brown on one side; turn. Add all the chicken to the pressure cooker. 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.