Description
This Instant Pot Fried Chicken features tender, marinated chicken pieces coated in a flavorful seasoned flour, pressure-cooked for juiciness, and then fried to a crispy, golden-brown finish. Perfect for family dinners or gatherings, it pairs well with classic sides like coleslaw and mashed potatoes.
Ingredients
Scale
- 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
Instructions
- In a large mixing bowl, combine the buttermilk and hot sauce (if using).
- Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to overnight.
- In another bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
- Set up a dredging station with the seasoned flour next to the marinated chicken and a plate or baking sheet for the coated chicken.
- Remove chicken from the marinade, allowing excess to drip off.
- Dredge each piece in the seasoned flour, pressing to adhere. Shake off excess flour and place on the plate or baking sheet.
- Add 1 cup of chicken broth or water to the Instant Pot.
- Place the trivet inside and arrange the coated chicken on top.
- Close the lid, set the valve to sealing, and select Manual or Pressure Cook for 10 minutes for smaller pieces or 15 minutes for larger pieces.
- After cooking, allow pressure to release naturally for 5 minutes, then vent any remaining pressure.
- Heat about 1 inch of vegetable oil in a skillet over medium-high heat until it reaches 350°F (175°C).
- Carefully remove chicken from the Instant Pot and fry in batches for 3-4 minutes on each side until golden brown and crispy.
- Drain on paper towels and repeat until all chicken is fried.
- Serve immediately or keep warm in a low oven (200°F or 93°C) while finishing frying.
- Enjoy with sides like coleslaw, mashed potatoes, or cornbread, and offer hot sauce or honey for drizzling.
Notes
- For extra flavor, consider adding herbs like thyme or rosemary to the buttermilk marinade.
- For a thicker crust, double-dip the chicken by returning it to the buttermilk and then the flour mixture.
- Prep Time: 60 minutes
- Cook Time: 25 minutes