I do a lot of genealogy and family history so have always been interested in how our ancestors ate and stored foods. It is especially interesting to see what kind of equipment our ancestors used along with their methods of food storage. Being foodies we are both interested in the history of foods and that includes restaurant foods. We stopped at Sanders Cafe and Museum in North Corbin, Kentucky on our way home from our vacation home. Sanders Court and Cafe is the birthplace of Kentucky Fried Chicken.
I mentioned the logistics of using a pressure cooker as a pressure fryer. Pressure cookers are designed to operate at 15 lb pressure which is one reason they should not be used for pressure canning. The second problem is a pressure cooker can only be filled 2/3 full so that really restricts the amount that can be cooked in a pressure cooker so at best these pressure cookers could only put out small amounts of chicken at peak time but it would be faster than pan frying. It just boggles my mind that he was able to achieve this without blowing up a pressure cooker!
These are exactly the same types of pressure cookers I have in use and certainly the same type available to the general public during that era. In fact very little has changed with the design of modern pressure cookers. Modern pressure cookers should not be used as a pressure fryer though. There are specific pressure fryers meant for home use but unless you are frying a lot of chicken they are really a bit on the expensive side at $230 or more for the unit.