Easy Pressure Cooker Fried Chicken Recipe

Aug 4, 2025 by Mei Lin 42 views

How to Make Pressure Cooker “Fried” Chicken

Craving that crispy, juicy fried chicken but dreading the mess and extra calories that come with deep-frying? Well, guys, you're in for a treat! This recipe shows you how to achieve that crave-worthy “fried” chicken experience using your trusty pressure cooker. While we're not actually frying in oil (safety first!), we're using the magic of pressure cooking to create incredibly tender and flavorful chicken that's then finished off with a quick crisping method. Get ready to impress your family and friends with this game-changing recipe!

Why Pressure Cooker “Fried” Chicken?

Before we dive into the recipe, let's talk about why this method is so awesome. Traditional fried chicken, while delicious, can be a bit of a hassle. It involves heating a large amount of oil, carefully monitoring the temperature, and dealing with potential splatters and burns. Plus, it's not exactly the healthiest option. Pressure cooking offers a fantastic alternative that addresses many of these concerns.

The Benefits of Pressure Cooking Chicken:

Speed: Pressure cookers cook food much faster than traditional methods. You can have juicy, tender chicken in a fraction of the time it takes to deep-fry or bake. This is a game-changer for busy weeknights when you want a delicious meal without spending hours in the kitchen.
Flavor: Pressure cooking infuses the chicken with flavor from the inside out. The high pressure forces the seasonings and moisture deep into the meat, resulting in incredibly flavorful and juicy chicken. Forget about dry, bland chicken – this method delivers amazing results.
Tenderness: The moist heat environment of a pressure cooker creates incredibly tender chicken. The pressure breaks down the connective tissues, resulting in fall-off-the-bone tenderness. You'll be amazed at how juicy and succulent the chicken turns out.
Less Oil: While we're not eliminating oil entirely, we're using significantly less than traditional deep-frying. This makes the dish healthier and easier to manage. You won't have to worry about disposing of a large amount of used oil.
Safety: Pressure cooking is a safer method than deep-frying. There's no risk of oil splatters or burns, and you don't have to worry about maintaining a precise oil temperature. This makes it a great option for both experienced and novice cooks.

Understanding the Process

The key to achieving that “fried” chicken experience with a pressure cooker lies in a two-step process:

Pressure Cooking: First, we pressure cook the chicken to lock in moisture and create that signature tenderness. We'll use a flavorful broth or liquid to infuse the chicken with even more flavor during this step.
Crisping: After pressure cooking, the chicken will be incredibly tender but lack that crispy exterior we all crave. That's where the second step comes in. We'll use a quick method like broiling, pan-frying, or air-frying to crisp up the skin and create that satisfying crunch. This is where the magic happens, transforming the pressure-cooked chicken into something truly special.

What You'll Need: Ingredients and Equipment

Before we get started, let's gather our ingredients and equipment. This recipe is relatively straightforward, and you probably have many of the ingredients already in your pantry.

Ingredients:

Chicken Pieces: You can use any cut of chicken you like, such as bone-in, skin-on chicken thighs, drumsticks, or breasts. Bone-in, skin-on pieces will give you the most authentic “fried” chicken experience, as the skin crisps up beautifully and the bone adds extra flavor. Aim for about 2-3 pounds of chicken.
Brine or Marinade (Optional but Recommended): A brine or marinade will add extra flavor and moisture to the chicken. You can use a simple saltwater brine or a more elaborate marinade with buttermilk, herbs, and spices. Marinating the chicken for at least 30 minutes, or even better, overnight, will make a huge difference in the final result.
Seasoning: We'll need a blend of spices to season the chicken. This is where you can get creative and customize the flavor to your liking. Some common spices for “fried” chicken include paprika, garlic powder, onion powder, salt, pepper, cayenne pepper (for a little kick), and dried herbs like thyme or oregano. Don't be afraid to experiment and find your perfect blend!
Cooking Liquid: We'll need a liquid to cook the chicken in the pressure cooker. Chicken broth is a great option, as it adds flavor and moisture. You can also use water, but broth will give you a richer, more flavorful result. Aim for about 1 cup of liquid.
Oil or Cooking Spray: For the crisping step, we'll need a little oil or cooking spray. If you're pan-frying, you'll need about 2-3 tablespoons of oil. If you're broiling or air-frying, cooking spray will suffice.
Coating (Optional): If you want a thicker, crispier coating, you can dredge the chicken in flour, cornstarch, or a combination of both before crisping. This will create a more traditional “fried” chicken texture. Season the flour with the same spices you used for the chicken for a cohesive flavor.

Equipment:

Pressure Cooker: Obviously, you'll need a pressure cooker for this recipe. An electric pressure cooker like an Instant Pot is ideal, as it's easy to use and has multiple safety features. However, you can also use a stovetop pressure cooker if you prefer.
Tongs: Tongs are essential for handling the chicken and transferring it between the pressure cooker and the crisping method.
Baking Sheet or Skillet: You'll need a baking sheet for broiling or air-frying, and a skillet for pan-frying.
Instant-Read Thermometer: An instant-read thermometer is crucial for ensuring the chicken is cooked to a safe internal temperature of 165°F (74°C).
Bowls: You'll need bowls for marinating the chicken and dredging it in flour, if using.

Step-by-Step Instructions: Making Pressure Cooker “Fried” Chicken

Now that we have our ingredients and equipment ready, let's get cooking! Follow these step-by-step instructions to make delicious pressure cooker “fried” chicken.

Step 1: Brine or Marinate the Chicken (Optional)

If you're using a brine or marinade, prepare it according to your recipe and submerge the chicken pieces. Marinate in the refrigerator for at least 30 minutes, or preferably overnight. This step will add tons of flavor and moisture to the chicken.

Step 2: Season the Chicken

In a bowl, combine your chosen spices. Remove the chicken from the brine or marinade (if using) and pat it dry with paper towels. This will help the skin crisp up better. Sprinkle the seasoning mixture generously over the chicken pieces, making sure to coat them evenly. You can also rub the spices into the chicken for extra flavor.

Step 3: Pressure Cook the Chicken

Pour the cooking liquid (chicken broth or water) into the pressure cooker. Place a trivet in the bottom of the pressure cooker to prevent the chicken from sticking. Arrange the chicken pieces on top of the trivet in a single layer. Avoid overcrowding the pressure cooker, as this can prevent the chicken from cooking evenly. You may need to cook the chicken in batches if your pressure cooker is small.

Close the lid of the pressure cooker and set the valve to the sealing position. Cook on high pressure for the following times, depending on the cut of chicken:

Bone-in, skin-on chicken thighs and drumsticks: 8-10 minutes
Bone-in, skin-on chicken breasts: 6-8 minutes

Keep in mind that these are just guidelines, and the cooking time may vary depending on your pressure cooker and the size of the chicken pieces. It's always best to check the internal temperature of the chicken with an instant-read thermometer to ensure it's cooked through.

Step 4: Release the Pressure

Once the cooking time is up, you can use either a natural pressure release or a quick pressure release. A natural pressure release involves letting the pressure release on its own, which can take 10-15 minutes. A quick pressure release involves manually releasing the pressure by turning the valve to the venting position. Be careful when doing this, as steam will be released. For this recipe, a natural pressure release is recommended, as it helps the chicken retain its moisture.

Step 5: Crisp the Chicken

Once the pressure is fully released, carefully open the pressure cooker lid. Use tongs to transfer the chicken pieces to a baking sheet or skillet. Now it's time to crisp up the skin! You have several options for this step:

Broiling: Preheat your broiler to high. Place the chicken on a baking sheet and broil for 3-5 minutes per side, or until the skin is golden brown and crispy. Watch the chicken carefully to prevent burning.
Pan-Frying: Heat 2-3 tablespoons of oil in a skillet over medium-high heat. Add the chicken pieces to the skillet and cook for 3-5 minutes per side, or until the skin is golden brown and crispy. Be sure to not overcrowd the pan.
Air-Frying: Preheat your air fryer to 400°F (200°C). Place the chicken pieces in the air fryer basket in a single layer. Cook for 8-10 minutes, flipping halfway through, or until the skin is golden brown and crispy.

Step 6: Serve and Enjoy!

Once the chicken is crispy, remove it from the heat and let it rest for a few minutes before serving. This will allow the juices to redistribute, resulting in even juicier chicken. Serve your pressure cooker “fried” chicken with your favorite sides, such as mashed potatoes, coleslaw, corn on the cob, or a green salad. Enjoy!

Tips and Tricks for Perfect Pressure Cooker “Fried” Chicken

Don't Overcrowd the Pressure Cooker: Cooking the chicken in batches if needed to ensure it cooks evenly.
Pat the Chicken Dry: Before seasoning and crisping. This will help the skin get extra crispy.
Use a Meat Thermometer: To ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
Experiment with Seasonings: To find your favorite flavor combinations.
Try Different Crisping Methods: To see which one you prefer.

Variations and Adaptations

Spicy Fried Chicken: Add a generous amount of cayenne pepper to the seasoning mixture.
Buttermilk Fried Chicken: Marinate the chicken in buttermilk for extra tenderness and flavor.
Honey Garlic Fried Chicken: Brush the chicken with a mixture of honey and garlic before crisping.
Lemon Herb Fried Chicken: Add lemon zest and dried herbs like thyme and rosemary to the seasoning mixture.

Common Mistakes to Avoid

Overcooking the Chicken: Can result in dry, tough chicken. Use a meat thermometer to ensure it's cooked to the correct temperature.
Not Drying the Chicken: Will prevent the skin from getting crispy.
Overcrowding the Pressure Cooker: Will prevent the chicken from cooking evenly.
Skipping the Crisping Step: The pressure cooking step is important for tenderizing and moistening the chicken, the crisping step is what gives it that “fried” chicken texture and flavor.

FAQ: Your Questions Answered

Can I use frozen chicken? Yes, but you'll need to increase the cooking time. Add about 5-10 minutes to the pressure cooking time.
Can I use boneless, skinless chicken breasts? Yes, but they may not be as juicy as bone-in, skin-on pieces. Reduce the pressure cooking time to avoid overcooking.
How long does pressure cooker “fried” chicken last? Leftovers can be stored in the refrigerator for up to 3-4 days.

Conclusion: Enjoy Delicious “Fried” Chicken, the Easier Way!

So, there you have it! A simple and delicious way to make “fried” chicken using your pressure cooker. This method is faster, healthier, and safer than traditional deep-frying, and it delivers incredibly tender and flavorful results. Guys, give this recipe a try and let me know what you think! You'll be amazed at how easy it is to make restaurant-quality “fried” chicken at home. Happy cooking!