how to cook fried chicken in a pressure cooker | Family Cuisine

It's a busy day and you don't have time to make fried chicken. You can make it in your pressure cooker!

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How to cook fried chicken in a pressure cooker

Fried Chicken is just about the most American food can get. And this here Fried Chicken is about to change your life.

Folks, I’m talking the most crispy, succulent and knuckle-lickin’ fried chicken on the face of the earth. No annoying, messy, eggy batters or blowing money on buttermilk to brine it in either. We’re talking a simply seasoned water bath for the brine and a sensationally seasoned dry flour coating for the batter. And after it’s deep fried to a gorgeous golden brown? Well, let’s just say you’re going to feel like the best cook on the planet and will not only knock the socks off yourself, but anyone else you serve it to.

Reading: how to cook fried chicken in a pressure cooker

Oh – and this one’s gonna give your Instant Pot a break. But have no fear, it’s so CRAZY EASY, even a chicken could do it!

Here’s How I Made It! (scroll to the bottom for the fully-written recipe):

Hey. Wanna make the best, crispiest, juiciest, most flavorful Fried Chicken ever? Well, you’ve come to the right party so let’s get it started!

In a large (and I mean large) bowl, add cold water…

…some dill pickle juice right from a jar…

…seasoned salt…

…Creole, Cajun or Louisiana seasoning…

…cayenne pepper (it won’t be spicy for the sake of the brine)…

…onion powder…

…and garlic powder.

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Stir well.

Now let’s focus on our chicken! Use any parts of chicken that you fancy – be it drumsticks, thighs, breasts or wings! I personally feel dark meat reigns supreme with fried chicken, but whatever you choose, just make sure the bones are in and the skin is on. Those are the rules to the perfect fried chicken!

Add all of the raw chicken to the brine…

…making sure it’s fully immersed…

…and then cover the bowl with a lid and place in the fridge for 8-24 hours. (NOTE: DO NOT SKIP THIS STEP! It’s critical to the most amazingly flavorful and juicy chicken).

When you’re ready to fry the chicken, add the proper amount of canola (preferred) or vegetable oil to a deep fryer (which I always use) or a large Dutch oven or deep stock/soup pot.

Set the heat until it reaches 375° (this usually takes about 20 minutes for a deep fryer and about 25-40 minutes in a Dutch oven or pot).

While the oil’s heating, create the Crisping Potion (aka flour batter) by taking another large bowl and adding flour, seasoned salt, Cajun/Creole/Louisiana seasoning, onion powder, garlic powder, black pepper and cayenne pepper.

Whisk together…

…until fully combined.

Check your oil with a meat or candy thermometer and make sure it’s between 365°-375°. Once it is (and no sooner), it’s time to fry!

Take the brined chicken out of the fridge and remove the lid from the bowl…

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Then, piece by piece, take the chicken from the brining bowl…

…and place in the crisping potion bowl. Make sure you roll that piece of chicken in the batter, making sure it’s tightly packed with the mixture and that every last nook and cranny is coated.

Go so far as to even coat the flour under the skin if it’s loose. The more battered, the better!

Be sure to also only coat as many pieces of chicken that you wish to fry immediately. Hold off on coating the rest until you’re ready to fry that batch.

Place the chicken in a fryer basket if using a deep fryer…

…and carefully lower the basket into the heated oil where it will begin to immediately fry up. If using a Dutch oven or pot, use tongs to carefully place each piece of chicken in the oil and making sure that only one layer of chicken fills the pot.

When done, the chicken should be a beautiful, flakey golden brown. To make sure it’s fully cooked, stick the thermometer back in. If it’s above 165°, you’re good to go! If it isn’t, fry for a few moments longer.

When each batch of chicken is fried, transfer to a paper towel-lined platter and let cool for a few minutes.

Now take a piece of that gorgeous chicken…

…crunch into it…

…marvel out how CRISPY and JUICY it’s going to be…

…and just like that, you’re a star. Share with friends and loved ones (if you can). And feel free to top it off with some hot sauce, ranch or honey butter!

Read more: how to fry chicken in pressure cooker | Family Cuisine

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