Instant Pot Fried Chicken: The Ultimate Crispy Recipe You Need to Try

Instant Pot Fried Chicken is a game-changer for anyone who craves the crispy, savory goodness of traditional fried chicken but wants to save time in the kitchen. This recipe not only delivers that satisfying crunch but also ensures the meat remains juicy and tender, making it a favorite among families and food enthusiasts alike. The Instant Pot has revolutionized the way we cook, allowing us to achieve deep-fried flavors without the hassle of multiple pots and pans.

Historically, fried chicken has roots in Southern cuisine, where it has been a beloved dish for generations. Its cultural significance is evident in family gatherings and celebrations, where the aroma of fried chicken fills the air, bringing people together. What I love most about Instant Pot Fried Chicken is how it combines convenience with incredible taste and texture. The pressure cooking method locks in moisture while the final crisping step gives you that golden-brown exterior we all adore. Trust me, once you try this recipe, you’ll understand why Instant Pot Fried Chicken has become a staple in my home and many others!

Ingredients:

• 4 pounds of chicken pieces (legs, thighs, wings, or breasts)
• 1 cup buttermilk
• 1 tablespoon hot sauce (optional)
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper (optional for extra heat)
• Vegetable oil (for frying)
• 1 cup chicken broth or water

Preparing the Chicken Marinade

1. In a large mixing bowl, combine the buttermilk and hot sauce (if using). This will be your marinade, which not only adds flavor but also helps tenderize the chicken. 2. Add the chicken pieces to the bowl, ensuring they are fully submerged in the buttermilk mixture. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour, or up to overnight for maximum flavor.

Preparing the Coating

3. While the chicken is marinating, let’s prepare the coating. In another large bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). This blend will give your chicken that delicious crispy crust. 4. Set up a dredging station: Place the bowl of seasoned flour next to the bowl of marinated chicken. You might want to have a plate or baking sheet ready to hold the coated chicken pieces.

Dredging the Chicken

5. Remove the chicken from the buttermilk marinade, allowing any excess to drip off. 6. One piece at a time, dredge the chicken in the seasoned flour mixture, pressing down to ensure the flour adheres well. Shake off any excess flour and place the coated chicken on the plate or baking sheet. Repeat this process until all the chicken pieces are coated.

Cooking the Chicken in the Instant Pot

7. Add 1 cup of chicken broth or water to the bottom of the Instant Pot. This will create steam and help cook the chicken. 8. Place the trivet inside the Instant Pot. This will keep the chicken elevated above the liquid, allowing it to cook evenly. 9. Arrange the coated chicken pieces on the trivet. You can stack them if necessary, but try to keep them in a single layer for the best results. 10. Close the lid of the Instant Pot and ensure the valve is set to the sealing position. Select the “Manual” or “Pressure Cook” setting and set the timer for 10 minutes for smaller pieces (wings, thighs) or 15 minutes for larger pieces (breasts, legs). 11. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then carefully switch the valve to venting to release any remaining pressure.

Frying the Chicken

12. While the chicken is cooking in the Instant Pot, heat about 1 inch of vegetable oil in a large skillet or deep frying pan over medium-high heat. You want the oil to reach about 350°F (175°C) for frying. 13. Once the oil is hot, carefully remove the chicken from the Instant Pot. It will be fully cooked but not crispy yet. 14. Working in batches, add the chicken pieces to the hot oil, being careful not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Use tongs to turn the chicken for even cooking. 15. Once the chicken is golden and crispy, remove it from the oil and place it on a plate lined with paper towels to drain any excess oil. Repeat this process until all the chicken is fried.

Assembling and Serving

16. Once all the chicken is fried, you can serve it immediately or keep it warm in a low oven (around 200°F or 93°C) while you finish frying the rest. 17. Serve the fried chicken with your favorite sides, such as coleslaw, mashed potatoes, or cornbread. Don’t forget to have some hot sauce or honey on the side for drizzling!

Tips for Perfect Instant Pot Fried Chicken

– For extra flavor, consider adding herbs like thyme or rosemary to the buttermilk marinade. – If you prefer a thicker crust, you can double-dip the chicken by dipping it back into the buttermilk and then into the flour mixture

Conclusion:

In summary, this Instant Pot Fried Chicken recipe is an absolute must-try for anyone looking to enjoy a deliciously crispy and juicy meal without the hassle of traditional frying methods. The Instant Pot not only speeds up the cooking process but also locks in all those mouthwatering flavors, making it a perfect choice for busy weeknights or special gatherings. For serving suggestions, consider pairing your fried chicken with classic sides like creamy coleslaw, fluffy mashed potatoes, or a fresh garden salad. You can also switch things up by adding your favorite spices or marinades to the chicken before cooking, or even experimenting with different coatings like panko breadcrumbs for an extra crunch. I encourage you to give this recipe a try and experience the delightful combination of flavors and textures for yourself. Once you’ve made your own Instant Pot Fried Chicken, I’d love to hear about your experience! Share your thoughts, variations, and any tips you discover along the way. Happy cooking, and enjoy every crispy bite!

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