Ever craved that perfect crispy fried chicken but didn’t want the mess of deep frying? I’ve been there too! After experimenting with different methods I’ve discovered that pressure cookers can be your secret weapon for amazing “fried” chicken without gallons of oil. This comprehensive guide will walk you through the process safety considerations, and some killer tips to achieve that golden, crunchy exterior while keeping the meat juicy and flavorful.
Understanding Pressure Cooker “Fried” Chicken
First things first – let’s clear up a common misconception There are actually two different methods when people talk about frying chicken in a pressure cooker
- Pressure cooking + oven finishing method – This is the SAFE method for home cooks using standard pressure cookers
- Actual pressure-frying – This requires specialized equipment and carries significant risks
Most home pressure cookers are NOT designed for true pressure-frying with oil. However, we can achieve amazing “fried-like” results using a combination technique that’s both safer and healthier!
The Safe Method: Pressure Cook + Crisp
Why Choose This Method?
- Healthier option: Uses significantly less oil than traditional deep frying
- Faster cooking time: Pressure cooking speeds up the process tremendously
- Less mess: No oil splatters all over your kitchen
- Juicier meat: The pressure cooking seals in moisture
What You’ll Need
- Pressure cooker (electric or stovetop)
- Steamer basket for your pressure cooker
- Baking sheet with wire rack
- Basic ingredients for breading
- Chicken pieces (thighs work great!)
Step-by-Step Instructions
1. Prepare the Chicken
Start by seasoning your chicken pieces with your favorite spices. You can use:
- Salt and pepper
- Paprika, garlic powder, onion powder
- Cajun seasonings
- Or create your own unique blend!
For extra flavor, marinate the chicken in buttermilk with seasonings for 30 minutes to 4 hours before cooking.
2. Pressure Cook the Chicken
- Pour 1 cup of cold water into your pressure cooker
- Insert a steamer basket
- Arrange chicken pieces in the basket (they can touch but don’t overcrowd)
- Secure the lid and set to high pressure
- Cook for 6-9 minutes (6 for smaller pieces, 9 for larger thighs)
- Allow for natural pressure release (about 10 minutes)
3. Prepare Your Breading Station
While the chicken is cooking, set up three shallow bowls:
Bowl 1: 1 cup all-purpose flour + 2 tablespoons cornstarch + seasonings
Bowl 2: 2 beaten eggs with a splash of water
Bowl 3: 1-1½ cups panko breadcrumbs (toasted for extra crispiness)
To toast the breadcrumbs:
- Heat 2 tablespoons each of olive oil and butter in a skillet
- Add panko and stir until golden brown (3-5 minutes)
- Season with salt to taste
4. Bread the Chicken
- Remove chicken from pressure cooker and pat dry with paper towels
- Check that internal temperature has reached 160°F
- Dredge in flour mixture
- Dip in beaten eggs
- Coat with toasted breadcrumbs
5. Crisp It Up
- Preheat oven to 400°F
- Place breaded chicken on a wire rack over a baking sheet
- Bake for 5-10 minutes until coating becomes crispy
- Serve immediately while hot and crispy!
The Risky Method: True Pressure-Frying (NOT RECOMMENDED)
I feel like I should mention this method since it exists, but with a HUGE WARNING: Most home pressure cookers are NOT designed to handle oil under pressure and could result in serious injury or damage.
If you’re still curious about actual pressure-frying (like what KFC supposedly uses), here’s what it involves:
- Using a specialized pressure fryer or a heavy-duty pressure cooker specifically rated for oil
- Filling with about 6 cups of cooking oil
- Breading chicken and carefully placing it in hot oil
- Securing the lid and bringing to pressure
- Cooking under pressure for about 10 minutes
BUT SERIOUSLY, unless you have commercial equipment designed for this purpose, PLEASE stick with the safer method above! The risks include:
- Fire hazards
- Explosive pressure release
- Severe burns
- Equipment damage
Tips for Perfect Pressure Cooker “Fried” Chicken
- Use bone-in chicken pieces – They stay juicier during the pressure cooking process
- Don’t skip patting the chicken dry – This helps the breading stick properly
- Season every layer – Add flavor to both the flour and breadcrumb mixtures
- Try a buttermilk soak – It tenderizes the meat and adds tangy flavor
- Check for doneness – Use a meat thermometer to ensure chicken reaches 165°F after the final crisping
- Work in batches if needed – Don’t overcrowd your pressure cooker
Flavor Variations to Try
Want to mix things up? Try these variations:
Spicy Southern Style
- Add cayenne pepper to your seasoning
- Mix hot sauce into your egg wash
Herb Garden
- Add fresh herbs like thyme, rosemary and sage to your breadcrumbs
- Mix in lemon zest for brightness
Asian-Inspired
- Use panko breadcrumbs
- Add ginger and five-spice powder to your seasonings
- Serve with sweet chili sauce
Common Problems & Solutions
| Problem | Solution |
|---|---|
| Soggy coating | Make sure to pat chicken completely dry before breading |
| Breading falls off | Ensure proper dredging sequence (flour → egg → breadcrumbs) |
| Chicken not crispy enough | Increase oven temperature or broil briefly at the end |
| Undercooked chicken | Pressure cook for additional 2-3 minutes before breading |
Final Thoughts
Pressure cooker “fried” chicken gives us the best of both worlds – the juicy tenderness from pressure cooking with the crispy exterior we crave from fried chicken. Plus, it’s healthier and less messy than traditional deep frying! I’ve been making chicken this way for family dinners and it’s always a hit.
Remember, the key is to use the pressure cooker for what it does best (cooking the chicken quickly and keeping it moist) and then finishing with dry heat to create that craveable crispy exterior. Don’t try to actually fry in oil under pressure unless you have commercial equipment specifically designed for that purpose.
Happy cooking!
Main Menu (6/3 LAUNCH)
By Bruce Weinstein and Mark Scarbrough
Course: Main Dishes
Difficulty: Medium
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30-60 min
Cooking Technique: Max Pressure Cook, Pressure Cook
Cuisine: American
Yield: 6 servings
- 1 1/2 tsp mild paprika
- 1 1/2 tsp kosher salt
- 1 tsp onion powder
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- 1/2 tsp ground black pepper
- 1/4 tsp garlic powder
- 1 1/2 cups Water
- 6 bone-in, skin-on chicken thighs
- Peanut oil, vegetable oil, or solid vegetable shortening
No, we’re not frying in the pot. And we’re not pressure-frying chicken. The pot’s not built for such measures. Instead, we’re using the pressure in the pot to tenderize the chicken and infuse the flavors into the meat, rendering out a little of the fat to make the thighs even crispier when they eventually hit the hot oil. After cooking under pressure, we can’t fry them in the pot with the SAUTE function on HIGH or MORE. First, we can only fit two at a time, slowing down the process. But more importantly, since we suggest pan-frying the chicken, rather than deep-frying it, the high-sided pot catches and keeps steam inside the insert, rendering the exposed skin above the oil too gummy.
- Mix the paprika, salt, onion powder, sage, thyme, pepper, and garlic powder on a large plate until uniform. Pat the chicken thighs dry with paper towels and roll the chicken in this mixture to coat the pieces evenly and thoroughly.
- Pour the water into the cooker. Set a heat- and pressure-safe trivet in the pot. Stack the thighs on the trivet. Lock the lid onto the cooker.
- Optional 1 Max Pressure Cooker Press Pressure cook on Max pressure for 10 minutes with the Keep Warm setting off.
- Optional 2 All Pressure Cookers Press Steam or Pressure cook (Manual) on High pressure for 15 minutes with the Keep Warm setting off.
- Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Line a large lipped baking sheet with paper towels. Use kitchen tongs to transfer the hot thighs to a large, lipped baking sheet. Set aside to dry for at least 20 minutes or up to 1 hour.
- Set a 12-inch skillet over medium heat. Pour in enough oil to come about 1/2 inch up the sides—or melt enough shortening in the skillet to come to the same depth. Continue heating until the fat shimmers.
- Slip three of the thighs skin side down into the oil. Fry until golden and crisp, about 10 minutes. Turn and continue frying until golden, crisp, and cooked through, about another 10 minutes. Transfer the thighs to a wire cooling rack and salt as desired. Add enough oil or shortening to get the depth back to 1/2 inch if necessary and wait a moment or two make sure the oil is again hot. Fry the remainder of the thighs in the same way. Serve warm.
Notes Beyond • You must halve the recipe for a 3-quart cooker. • Pressure-cook the chicken ahead of time. Once the thighs have dried on the baking sheet for 20 minutes, transfer them to a bowl, cover it, and refrigerate for up to 1 day. Bring the thighs to room temperature before frying them. • For crunchier skin, put about 1 cup all-purpose flour in a paper bag, add the cooked thighs, seal, and shake to coat them. Transfer them out one by one to the hot skillet, knocking off the excess flour before they get into the oil. Fry as directed. • For a Korean-inspired dish, toss the cooked and fried thighs with up to 1/2 cup sweet Thai chili sauce before serving.
In this duo, Bruce Weinstein is the chef and Mark Scarbrough, the writer. Together, they’ve published over 35 cookbooks, hit international best-seller lists, won national and international awards, and have been interviewed by the best, from Lester Holt to Barbara Walters. Weinstein also writes knitting books, designs patterns, and teaches knitting workshops. Besides writing their cookbooks, Scarbrough also teaches literature classes; has a podcast called Walking With Dante, where he takes you on journey from hell to paradise; and has written a memoir, BOOKMARKED: HOW THE GREAT WORKS OF WESTERN LITERATURE F*CKED UP MY LIFE.
Pressure Cooking My FRIED CHICKEN
FAQ
Can I use a pressure cooker to fry chicken?
Does KFC fry or pressure cook their chicken?
KFC chicken is prepared using a method called pressure frying, which involves deep-frying the chicken in a pressure cooker. This technique significantly reduces cooking time compared to traditional deep frying while the pressure seals in the juices and results in the characteristic crispy-on-the-outside, juicy-on-the-inside texture KFC is known for.
Can I use my pressure cooker as a deep fryer?
How to do pressure frying?
The process involves placing food in a pressure fryer, which is filled with frying oil and sealed. The pressure fryer then heats the oil to a high temperature, creating a crispy outer layer while sealing in the moisture of the food.