Fried chicken is a classic comfort food loved by many. But what if you could get that crispy, juicy chicken without the mess and hassle of traditional deep frying? Enter the pressure cooker-a game-changer in the kitchen that can help you fry chicken quickly and with less oil. If you’ve ever wondered how to fry chicken in a pressure cooker, this article breaks down the process in an easy, friendly way. Let’s get cooking!
Why Fry Chicken in a Pressure Cooker?
Before diving into the how-to, let’s talk about why you might want to use a pressure cooker for frying chicken.
– Juicy and Tender: Pressure cooking locks in moisture, so your chicken stays juicy inside while getting that crispy outside.
– Faster Cooking: Pressure cookers speed up the frying process, cutting down cooking time significantly.
– Less Oil, Less Mess: You use less oil than traditional deep frying, making it a bit healthier and less messy.
– Consistent Results: The sealed environment cooks the chicken evenly, reducing the risk of undercooked or overcooked pieces.
What You’ll Need
– Chicken pieces (thighs, breasts, wings-your choice)
– Cooking oil (enough to cover the bottom of the pressure cooker)
– Seasonings (salt, pepper, paprika, cayenne, or your favorite spice mix)
– Flour and/or cornstarch for breading
– Buttermilk (optional, for marinating)
– Water or chicken stock (for pressure cooking steam)
Step-by-Step: How to Fry Chicken in a Pressure Cooker
1. Marinate and Season Your Chicken
Start by marinating your chicken pieces in buttermilk mixed with salt, paprika, and a pinch of cayenne for about an hour. This tenderizes the meat and adds flavor. If you prefer, you can skip the marinade and just season the chicken directly.
2. Prepare the Breading
Mix flour, cornstarch, salt, and your choice of seasonings in a bowl. Dredge each chicken piece in the flour mixture, making sure it’s well coated. This will give you that crispy crust everyone loves.
3. Heat the Oil in the Pressure Cooker
Pour about 6 cups of cooking oil into your pressure cooker, enough to cover the bottom but not too much to cause overflow. Heat the oil to around 350-375°F (175-190°C) on high heat. Use a thermometer if you have one to monitor the temperature.
4. Sear the Chicken
Carefully place the chicken pieces skin-side down in the hot oil. Sear them for about 3-5 minutes until golden brown, then flip and brown the other side for another 3-5 minutes. This step locks in flavor and starts the crisping process.
5. Pressure Frying the Chicken
Once seared, add about 1 cup of water or chicken stock to the pressure cooker to create steam. Place the chicken pieces back into the pot, stacking if needed but not overcrowding.
Seal the lid and set the pressure cooker to high pressure. Cook for about 10 minutes-dark meat like thighs may need 5-7 minutes, while breasts and wings take about 4-5 minutes under pressure.
6. Release the Pressure Safely
After cooking, carefully release the pressure. You can do a quick release by running cold water over the lid (if your cooker allows) or letting it release naturally. Be cautious of hot steam.
7. Optional: Extra Crisping
If you want your chicken extra crispy, transfer the cooked pieces to a baking sheet and broil them for 2-3 minutes. Keep an eye on them to avoid burning.
8. Let It Rest
Place your fried chicken on a wire rack or paper towels to drain excess oil and let the juices redistribute. This step ensures juicy, flavorful bites.
Tips for Perfect Pressure Cooker Fried Chicken
– Don’t Overcrowd: Fry chicken in batches if needed to keep oil temperature steady and avoid soggy crust.
– Use a Thermometer: Keeping oil at the right temperature (350-375°F) is key for crispiness and safety.
– Choose the Right Chicken: Thighs are forgiving and juicy, but breasts and wings work great too.
– Be Careful with Oil: Pressure cookers aren’t designed for deep frying, so use moderate oil amounts and watch the fill line to avoid accidents.
– Safety First: Always follow your pressure cooker’s instructions for pressure release and heat settings.
Why This Method Works So Well
Pressure frying combines the benefits of frying and pressure cooking. The sealed environment cooks the chicken faster while the hot oil crisps the skin beautifully. This method keeps the chicken juicy inside and crispy outside, all while cutting down on cooking time and oil usage compared to traditional deep frying.
Frying chicken in a pressure cooker is a fantastic way to enjoy crispy, juicy chicken with less mess and in less time. With a little practice and attention to temperature and timing, you’ll be serving up delicious fried chicken that rivals your favorite restaurant. Give it a try and enjoy the magic of pressure cooker fried chicken!