Are you craving that classic crispy fried chicken, but short on time and patience? Then this pressure cooker fried chicken recipe is your new best friend! Forget hours of deep frying and messy cleanup – this method delivers incredibly juicy and surprisingly crispy chicken in a fraction of the time, making it a perfect addition to your quick dinner ideas and healthy meals repertoire. Get ready to experience homemade cooking at its most delicious and efficient!
Ingredients:
- 1.5 lbs bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for extra spice)
- 1/2 cup buttermilk
- Vegetable oil cooking spray
Instructions:
Step 1: Prepare the Chicken
Pat the chicken thighs dry with paper towels. This is crucial for achieving a crispy skin. Season generously with salt and pepper.
Step 2: The Buttermilk Soak (Optional but Recommended)
Place the chicken in a bowl and pour the buttermilk over it. Cover and refrigerate for at least 30 minutes, or up to overnight for extra flavor and tenderness. This step significantly improves the juiciness and flavor of the chicken.
Step 3: Dredge the Chicken
In a shallow dish, whisk together the flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using). Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge each piece of chicken in the flour mixture, ensuring it’s fully coated.
Step 4: Pressure Cooking the Chicken
Spray the inside of your pressure cooker with vegetable oil cooking spray. Carefully place the breaded chicken pieces in a single layer in the pot, ensuring they aren't overcrowded. If necessary, cook in batches. Add about 1/2 cup of water to the bottom of the pressure cooker (this helps create steam).
Secure the lid and set the pressure cooker to high pressure for 12 minutes. Allow for a natural pressure release for 10 minutes, then carefully release any remaining pressure manually.
Step 5: Crisp Up the Chicken (Optional)
For extra crispy skin, carefully remove the chicken and place it on a wire rack set over a baking sheet. Broil in the oven for 2-3 minutes, keeping a close eye to prevent burning. This step is optional but highly recommended for achieving that perfect fried chicken texture.
Tips and Variations:
- For extra flavor: Marinate the chicken in buttermilk with your favorite herbs and spices like thyme, rosemary, or oregano.
- Spice it up: Add more cayenne pepper or a dash of your favorite hot sauce to the flour mixture.
- Healthier option: Use a lighter oil spray or bake the chicken after pressure cooking for a lower-fat option.
- Different cuts: Feel free to use bone-in, skin-on chicken breasts or a mix of chicken parts. Adjust cooking time accordingly – larger pieces may require a few extra minutes.
- Serving suggestions: Serve this delicious pressure cooker fried chicken with your favorite sides – mashed potatoes, coleslaw, biscuits, or a fresh salad.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 30-35g
- Fat: 20-25g
- Carbohydrates: 15-20g
These values are estimates and may vary depending on the specific ingredients used and portion size.
This pressure cooker fried chicken recipe is a game-changer for busy weeknights. It's a delicious, easy recipe that yields juicy, flavorful chicken, perfect for satisfying your fried chicken cravings without the fuss. Enjoy!