Pressure Cooker Fried Chicken Recipe
If you like Kentucky Fried Chicken then don't miss our pressure cooker fried chicken recipe. We try to imitate their secret recipe and here what we do.
- 5 or 6 pieces of chicken in your cooker ( I have a 6-qt. cooker and I find 5 pieces about right)
- Cooking oil (measurement in step 1 below)
Pressure Cooker Fried Chicken Coating:
- 4 cups flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon msg
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon thyme
- 1 pinch sage
- 1 pinch rosemary
- 1 pinch turmeric
- 1 pinch allspice
- 1 egg
- 1 cup milk
How to Make Pressure Cooker Fried Chicken?
- Place chicken in pressure cooker and add water until it reaches the maximum fill line on the inside of the cooker. Then, remove all of the chicken - the amount of water left will be your guide to the right measurement of oil to use, for example, if there are approximately three inches of water left behind then this is the amount of oil you will need.
- Dry the cooker, add the correct measurement of oil and heat until 350 degrees Fahrenheit.
- Add all of the seasoning to the flour and coat the chicken pieces (either by rolling it in the flour mixture on a tray or placing the seasoned flour into a Ziploc/freezer bag, adding the chicken and shaking). Dip into egg and milk mixture then with the flour mixture all again. Set aside.
- Check that the oil is hot enough - If you do not have a thermometer or temperature gadget, just flick a bit of flour in and when it sizzles, it’s ready. Carefully add your coated chicken pieces but do not over crowd and make sure that the oil covers the top of the chicken - just fry two pieces at a time if your pressure cooker is not big enough. Fry for about 1 minute, then cover with the pressure cooker lid.
- Cook at medium heat until the counterweight begins to shake rhythmically then start timing your chicken. If you are cooking breast or thigh pieces, cook for 10 minutes but if it’s chicken wings or drumsticks, you will only need to fry for 5-8 minutes until golden brown.
- Run cold water over the pressure cooker which will drop the pressure within a minute. Alternatively, release the top notch of the pressure cooker to release the steam by using a long chopstick or tong but be careful as the steam can be very hot and ensure that all of the steam is out before opening the lid. Remove the chicken from the pressure cooker using a slotted spoon, sieve or strainer and place on a paper towel to absorb the excess oil before serving. Enjoy!
- To keep the chicken warm, place on a baking tray in the oven at 170 degrees F.
- Always make sure that you do not exceed the maximum fill limits of the cooker and ensure that all vents are open and clear before you seal the lid. Also, before opening the cooker, always make sure that the pressure has dropped completely although most new cookers now come with an inbuilt safety feature that does not allow the cooker to open until the pressure had completely released.
- Don’t waste your money on fryer pressure cooker - they work fine but a regular pressure cooker will do the job just as well. Of course, the bigger the cooker, the more food can be processed at one time.
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