Let’s face it: crispy fried chicken is the ultimate comfort food, but who has time for all that frying? Enter your pressure cooker! We’ve gathered 27 irresistible recipes that deliver that golden, crunchy goodness in a fraction of the time. From classic buttermilk to bold global twists, get ready to transform weeknight dinners. Dive in and discover your new favorite way to fry up some joy!
Classic Pressure Cooker Fried Chicken
There’s something undeniably comforting about fried chicken, but the classic method can be messy and time-consuming. This pressure cooker version delivers the same crispy, golden exterior and juicy interior with a fraction of the effort, making it an elegant yet approachable weeknight triumph. The high-pressure steam ensures the meat stays incredibly moist, while a quick finish in hot oil creates that signature crunch we all crave.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken drumsticks and thighs – 2 lbs
– Buttermilk – 1 cup
– All-purpose flour – 1 cup
– Paprika – 1 tbsp
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Vegetable oil – 2 cups
– Water – 1 cup
Instructions
1. In a large bowl, combine the chicken and buttermilk, ensuring all pieces are fully submerged, and let marinate for at least 10 minutes to tenderize the meat.
2. In a separate shallow dish, whisk together the flour, paprika, garlic powder, salt, and black pepper until evenly blended.
3. Remove each chicken piece from the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing gently to adhere a thick coating.
4. Pour the water into the pressure cooker, then place the trivet inside and arrange the coated chicken in a single layer on top, ensuring pieces do not touch.
5. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes, then allow a natural pressure release for 5 minutes before manually releasing any remaining steam.
6. Carefully remove the chicken and pat dry with paper towels to eliminate surface moisture, which helps achieve a crispier fry.
7. In a large, heavy-bottomed skillet or Dutch oven, heat the vegetable oil to 350°F over medium-high heat, using a thermometer for accuracy to prevent burning.
8. Working in batches to avoid overcrowding, fry the chicken for 3–4 minutes per side until golden brown and crispy, adjusting heat as needed to maintain temperature.
9. Transfer the fried chicken to a wire rack set over a baking sheet to drain, which keeps the crust from getting soggy.
10. Let rest for 5 minutes before serving to allow juices to redistribute.
Unbelievably tender and bursting with savory spices, this chicken boasts a shatteringly crisp crust that gives way to succulent meat. Serve it alongside creamy mashed potatoes and tangy coleslaw for a classic Southern spread, or slice it over a fresh garden salad for a lighter twist that still satisfies every craving.
Crispy Buttermilk Pressure Cooker Fried Chicken
Kicking off with a modern twist on a Southern classic, this Crispy Buttermilk Pressure Cooker Fried Chicken delivers the ultimate comfort food with a fraction of the fuss. Imagine succulent, tender meat encased in a shatteringly crisp crust, all achieved through the magic of pressure cooking followed by a quick fry. It’s a game-changer for weeknight dinners or impressive gatherings, promising that iconic flavor without the long, traditional soak.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Buttermilk – 2 cups
– Hot sauce – 1 tbsp
– Chicken pieces (bone-in, skin-on) – 3 lbs
– All-purpose flour – 1½ cups
– Salt – 1 tsp
– Black pepper – ½ tsp
– Garlic powder – 1 tsp
– Paprika – 1 tsp
– Vegetable oil – 4 cups
Instructions
1. In a large bowl, whisk together 2 cups of buttermilk and 1 tbsp of hot sauce until fully combined.
2. Add 3 lbs of chicken pieces to the buttermilk mixture, ensuring each piece is fully submerged, and let marinate at room temperature for 15 minutes.
3. In a separate shallow dish, combine 1½ cups of all-purpose flour, 1 tsp of salt, ½ tsp of black pepper, 1 tsp of garlic powder, and 1 tsp of paprika, mixing thoroughly with a fork.
4. Remove one chicken piece from the buttermilk, allowing excess to drip off, then dredge it in the flour mixture, pressing firmly to coat all sides evenly. Tip: For an extra-crispy crust, double-dredge by dipping the coated chicken back into the buttermilk and flour mixture once more.
5. Place the coated chicken on a wire rack set over a baking sheet and repeat with remaining pieces.
6. Pour 1 cup of water into a 6-quart pressure cooker, then place a trivet inside.
7. Arrange the coated chicken pieces in a single layer on the trivet, stacking gently if needed, and lock the lid in place.
8. Set the pressure cooker to high pressure and cook for 10 minutes, then allow natural pressure release for 5 minutes before quick-releasing any remaining steam.
9. Carefully remove the chicken from the pressure cooker and let it rest on the wire rack for 5 minutes.
10. In a large, heavy-bottomed pot or Dutch oven, heat 4 cups of vegetable oil to 350°F, using a deep-fry thermometer to monitor the temperature accurately. Tip: Maintain the oil temperature between 345°F and 355°F for optimal frying—if it drops too low, the chicken will absorb excess oil and become greasy.
11. Working in batches to avoid overcrowding, fry the chicken pieces for 3–4 minutes per side, or until the crust is golden brown and crisp. Tip: Use tongs to gently turn the chicken, and let each batch drain on a paper towel-lined plate to remove any excess oil.
12. Transfer the fried chicken to a clean wire rack to cool slightly before serving.
Luxuriously juicy on the inside with a crackling, golden exterior, this chicken offers a perfect balance of savory spices and tangy buttermilk. Serve it hot alongside creamy mashed potatoes and collard greens for a classic Southern feast, or slice it over a crisp salad for a lighter twist. The pressure-cooked tenderness ensures every bite is fall-off-the-bone perfection, making it a standout dish that’s both elegant and utterly satisfying.
Spicy Pressure Cooker Fried Chicken Wings
A culinary revelation awaits with these Spicy Pressure Cooker Fried Chicken Wings, where modern convenience meets classic comfort in a dish that delivers crisp, fiery perfection with remarkable ease. By harnessing the pressure cooker’s power to tenderize before a quick fry, these wings achieve an ideal balance of juicy interior and shatteringly crisp exterior, all while infusing bold, aromatic spices deep into every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken wings – 2 lbs
– Vegetable oil – 4 cups
– All-purpose flour – 1 cup
– Cayenne pepper – 2 tsp
– Garlic powder – 1 tsp
– Paprika – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat the chicken wings completely dry with paper towels to ensure crispiness during frying.
2. In a large bowl, combine the flour, cayenne pepper, garlic powder, paprika, salt, and black pepper.
3. Dredge each wing thoroughly in the flour mixture, shaking off any excess to prevent clumping.
4. Place the pressure cooker on the stove over medium-high heat and add the vegetable oil, heating it to 350°F as measured with a kitchen thermometer.
5. Carefully add the wings to the hot oil in a single layer without overcrowding, working in batches if necessary.
6. Fry the wings for 10–12 minutes, turning occasionally with tongs until they reach a deep golden-brown color and an internal temperature of 165°F.
7. Transfer the cooked wings to a wire rack set over a baking sheet to drain, which helps maintain their crisp texture better than paper towels.
8. Let the wings rest for 5 minutes before serving to allow the juices to redistribute evenly.
9. Repeat the frying process with any remaining batches, ensuring the oil returns to 350°F between batches for consistent results.
Remarkably tender and explosively flavorful, these wings feature a crackling crust that gives way to succulent, spice-infused meat. For a creative twist, serve them alongside a cooling blue cheese dip or atop a bed of crisp slaw to balance the heat, making them perfect for gatherings or a satisfying weeknight indulgence.
Garlic Herb Pressure Cooker Fried Chicken
Unveiling a modern twist on a Southern classic, this Garlic Herb Pressure Cooker Fried Chicken transforms a traditionally time-intensive dish into a weeknight-friendly marvel. By harnessing the power of the pressure cooker to achieve fall-off-the-bone tenderness before a final crisp in hot oil, it delivers the perfect harmony of juicy interior and shatteringly golden crust, all infused with aromatic herbs and pungent garlic.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– Chicken drumsticks – 8 pieces
– Buttermilk – 1 cup
– Garlic powder – 1 tbsp
– Dried thyme – 1 tsp
– Dried rosemary – 1 tsp
– All-purpose flour – 1 cup
– Paprika – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Vegetable oil – 4 cups
– Chicken broth – 1 cup
Instructions
1. In a large bowl, combine the buttermilk, garlic powder, dried thyme, and dried rosemary.
2. Add the chicken drumsticks to the buttermilk mixture, ensuring each piece is fully coated, then cover and refrigerate for a minimum of 4 hours or overnight for maximum flavor penetration.
3. In a separate shallow dish, whisk together the all-purpose flour, paprika, salt, and black pepper.
4. Remove one drumstick from the marinade, letting excess liquid drip off, then dredge it thoroughly in the flour mixture, pressing gently to adhere a thick coating.
5. Repeat the dredging process with all remaining drumsticks, placing them on a wire rack set over a baking sheet to let the coating set for 10 minutes, which helps prevent it from sloughing off during cooking.
6. Pour the chicken broth into the inner pot of a 6-quart electric pressure cooker.
7. Arrange the coated drumsticks in a single layer on the provided trivet above the broth, ensuring they do not touch the liquid.
8. Secure the lid, set the valve to sealing, and select High Pressure for a cook time of 10 minutes.
9. Once the cycle completes, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
10. Using tongs, transfer the par-cooked drumsticks back to the wire rack to drain and cool slightly for 5 minutes.
11. In a large, heavy-bottomed Dutch oven or deep fryer, heat the vegetable oil to 375°F, verified with a deep-fry thermometer for accuracy.
12. Working in batches of three to avoid overcrowding, carefully lower the drumsticks into the hot oil using a spider skimmer or slotted spoon.
13. Fry for 4 to 5 minutes, turning once halfway, until the exterior is deeply golden brown and crisp.
14. Transfer the fried chicken to a clean wire rack set over a baking sheet to drain, which keeps the crust crisp unlike paper towels that can trap steam.
15. Repeat the frying process with the remaining batches, allowing the oil to return to 375°F between each batch for consistent results.
Heavenly in its contrast, each bite offers a crackling, well-seasoned crust that gives way to impossibly succulent, herb-infused meat. Serve it piled high on a platter with pickles and honey for drizzling, or shred it over a crisp salad for a delightful textural play.
Pressure Cooker Honey BBQ Fried Chicken
Heralding a new era of weeknight cooking, this pressure cooker honey BBQ fried chicken transforms a classic comfort food into a swift, succulent masterpiece. Imagine crispy, golden-brown chicken with a sticky-sweet glaze that clings to each tender bite, all achieved in a fraction of the traditional time. It’s the ingenious shortcut that delivers deep flavor without sacrificing that coveted fried texture.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken thighs – 2 lbs
– All-purpose flour – 1 cup
– Paprika – 1 tbsp
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Buttermilk – 1 cup
– Vegetable oil – 2 cups
– Honey – ¼ cup
– BBQ sauce – ½ cup
Instructions
1. Pat 2 lbs of chicken thighs completely dry with paper towels to ensure maximum crispiness.
2. In a shallow bowl, whisk together 1 cup of all-purpose flour, 1 tbsp of paprika, 1 tsp of garlic powder, 1 tsp of salt, and ½ tsp of black pepper.
3. Pour 1 cup of buttermilk into a separate shallow bowl.
4. Dip each chicken thigh first into the buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to adhere.
5. Heat 2 cups of vegetable oil in your pressure cooker on the sauté function to 350°F, verified with a kitchen thermometer for accuracy.
6. Working in batches to avoid overcrowding, fry the coated chicken thighs for 3-4 minutes per side until golden brown, then transfer to a wire rack set over a baking sheet.
7. Carefully drain and discard all but 1 tbsp of the hot oil from the pressure cooker.
8. Whisk ¼ cup of honey and ½ cup of BBQ sauce into the remaining 1 tbsp of oil in the cooker until smooth.
9. Return all fried chicken thighs to the pressure cooker, turning to coat evenly in the sauce.
10. Lock the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
11. Once the timer beeps, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
12. Carefully remove the lid and transfer the chicken to a serving platter, spooning any extra sauce from the pot over the top.
Now, this chicken emerges with an irresistible duality: a crackling exterior gives way to fall-apart tender meat infused with smoky-sweet notes. Nestle it atop a pile of creamy coleslaw or alongside crispy waffles for a playful twist that balances the rich glaze with bright, contrasting elements.
Lemon Pepper Pressure Cooker Fried Chicken
Lusciously crisp yet tender, this Lemon Pepper Pressure Cooker Fried Chicken transforms a classic comfort food into a weeknight marvel, marrying the efficiency of modern appliances with the nostalgic flavors of Southern kitchens. The pressure cooker ensures juicy, fall-off-the-bone meat while achieving a golden, crackling crust that rivals traditional frying, all with minimal oil and fuss. It’s an elegant solution for those craving indulgence without the lengthy commitment, delivering restaurant-quality results in your own home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken thighs – 2 lbs
– All-purpose flour – 1 cup
– Lemon pepper seasoning – 2 tbsp
– Garlic powder – 1 tsp
– Paprika – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Buttermilk – 1 cup
– Vegetable oil – ¼ cup
– Lemon – 1
Instructions
1. In a large bowl, combine the buttermilk, 1 tbsp lemon pepper seasoning, ½ tsp salt, and ½ tsp black pepper, then add the chicken thighs, ensuring they are fully submerged, and refrigerate for 10 minutes to tenderize.
2. In a separate shallow dish, whisk together the flour, remaining 1 tbsp lemon pepper seasoning, garlic powder, paprika, and remaining ½ tsp salt until evenly blended.
3. Remove each chicken thigh from the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing gently to adhere a thick coating on all sides.
4. Set your pressure cooker to the sauté function on high heat, add the vegetable oil, and heat until it shimmers, about 2 minutes, indicating it’s ready for frying.
5. Carefully place the coated chicken thighs in a single layer in the hot oil, working in batches if necessary to avoid overcrowding, and sauté for 3 minutes per side until golden brown.
6. Cancel the sauté function, arrange all chicken thighs in the pressure cooker, squeeze the juice of half the lemon over them, then secure the lid and set to high pressure for 10 minutes.
7. Once cooking is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release for any remaining pressure, and open the lid carefully.
8. Transfer the chicken to a wire rack set over a baking sheet, squeeze the remaining lemon juice over the top, and let rest for 5 minutes to allow the crust to crisp further.
Oozing with succulent juices beneath its peppery, citrus-kissed crust, this chicken boasts a texture that is audibly crunchy yet impossibly moist, making it a standout for casual dinners or elevated gatherings. Serve it alongside a bright arugula salad or atop creamy mashed potatoes to balance its zesty kick, and watch as it becomes an instant favorite that defies the ordinary.
Southern-Style Pressure Cooker Fried Chicken
Savor the crisp, golden perfection of Southern-style fried chicken achieved with modern convenience, where a pressure cooker locks in succulence before a quick fry delivers that iconic crunch. This method yields remarkably juicy meat beneath a shatteringly crisp crust, marrying tradition with efficiency for a weeknight-friendly indulgence. It’s a foolproof approach to a classic, ensuring every bite is tender and flavorful without the fuss of deep-frying from scratch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken pieces (thighs and drumsticks) – 2 lbs
– Buttermilk – 1 cup
– All-purpose flour – 1 cup
– Cornstarch – ¼ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Garlic powder – 1 tsp
– Paprika – 1 tsp
– Vegetable oil – 2 cups
Instructions
1. In a large bowl, combine the chicken pieces and buttermilk, ensuring each piece is fully coated, then refrigerate for at least 1 hour or up to overnight to tenderize the meat.
2. In a separate bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and paprika until evenly blended.
3. Remove the chicken from the buttermilk, allowing excess to drip off, then dredge each piece thoroughly in the flour mixture, pressing to adhere the coating.
4. Place the coated chicken in a single layer in the pressure cooker, add 1 cup of water to the bottom, and seal the lid.
5. Cook on high pressure for 10 minutes, then allow the pressure to release naturally for 5 minutes before manually releasing any remaining steam.
6. Carefully remove the chicken and pat it dry with paper towels to ensure a crisp fry, a tip that prevents oil splatter and improves browning.
7. In a large skillet, heat the vegetable oil to 350°F over medium-high heat, using a thermometer for accuracy to avoid under- or overcooking.
8. Fry the chicken in batches for 3–4 minutes per side until golden brown and crispy, adjusting heat as needed to maintain 350°F.
9. Transfer the fried chicken to a wire rack set over a baking sheet to drain, which keeps the crust from becoming soggy.
10. Let the chicken rest for 5 minutes before serving to allow juices to redistribute for maximum tenderness.
What emerges is a masterpiece of contrasts: the exterior crackles with a delicate, seasoned crust, while the interior remains impossibly moist from the pressure-cooking step. Serve it hot with a drizzle of honey for a sweet-savory twist, or pair it with pickles and slaw for a classic Southern plate that delights with every crunchy, juicy bite.
Asian-Inspired Pressure Cooker Fried Chicken
Zestfully bridging Eastern flavors with Western convenience, this Asian-inspired pressure cooker fried chicken transforms a classic comfort food into an elegant weeknight masterpiece. By harnessing the pressure cooker’s ability to tenderize and infuse, then finishing with a crisp, golden fry, it delivers succulent, aromatic chicken with a fraction of the usual effort. The result is a dish that’s both impressively complex and deceptively simple to prepare.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken thighs – 1.5 lbs
– Soy sauce – ¼ cup
– Rice vinegar – 2 tbsp
– Ginger – 1 tbsp, grated
– Garlic – 3 cloves, minced
– Cornstarch – ½ cup
– Vegetable oil – 2 cups
– Sesame seeds – 1 tbsp
Instructions
1. Place chicken thighs, soy sauce, rice vinegar, ginger, and garlic in the pressure cooker insert.
2. Lock the lid and set the pressure cooker to high pressure for 10 minutes, allowing natural pressure release for 5 minutes afterward—this ensures the chicken absorbs the marinade fully while staying tender.
3. Carefully remove the chicken and pat it completely dry with paper towels; drying is crucial for achieving a crisp exterior later.
4. Dredge each chicken thigh in cornstarch, coating evenly on all sides and shaking off any excess to prevent clumping during frying.
5. Heat vegetable oil in a large skillet to 350°F, verified with a kitchen thermometer for accuracy.
6. Fry the chicken in batches for 3–4 minutes per side until golden brown and crispy, avoiding overcrowding the pan to maintain oil temperature.
7. Transfer fried chicken to a wire rack to drain, which helps keep the crust intact rather than letting it steam on a plate.
8. Sprinkle sesame seeds over the hot chicken immediately after frying so they adhere well.
Golden and aromatic, this chicken boasts a crackling exterior that gives way to juicy, flavor-infused meat, with the sesame seeds adding a subtle nutty crunch. Serve it sliced over steamed jasmine rice with a drizzle of the reduced cooking liquid for an extra burst of umami, or tuck it into bao buns with pickled vegetables for a playful twist.
Pressure Cooker Nashville Hot Fried Chicken
Beneath its fiery reputation lies a surprisingly accessible method for achieving that iconic Nashville heat and crunch. This pressure cooker adaptation delivers the same bold, cayenne-infused flavor and crispy exterior as the classic, but with a fraction of the oil and hands-on time, making it an elegant yet practical centerpiece for any gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken thighs, bone-in and skin-on – 4 pieces
– Buttermilk – 1 cup
– Hot sauce – 2 tbsp
– All-purpose flour – 1 cup
– Paprika – 1 tbsp
– Garlic powder – 1 tsp
– Cayenne pepper – 2 tbsp
– Brown sugar – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Vegetable oil – ¼ cup
– Unsalted butter – 4 tbsp
Instructions
1. In a large bowl, whisk together 1 cup of buttermilk and 2 tbsp of hot sauce until fully combined.
2. Submerge 4 bone-in, skin-on chicken thighs in the buttermilk mixture, ensuring they are fully coated, then cover and refrigerate for at least 4 hours or overnight for maximum tenderness.
3. In a separate shallow dish, combine 1 cup of all-purpose flour, 1 tbsp of paprika, 1 tsp of garlic powder, 1 tsp of salt, and ½ tsp of black pepper, mixing thoroughly with a fork to eliminate any lumps.
4. Remove the chicken from the buttermilk, letting the excess drip off, then dredge each piece in the flour mixture, pressing firmly to ensure an even, clumpy coating that will create extra crunch.
5. Set your pressure cooker to the sauté function on high and add ¼ cup of vegetable oil, heating until it shimmers, about 2 minutes.
6. Carefully place the coated chicken thighs in the hot oil, skin-side down, and sear for 3–4 minutes until golden brown, then flip and sear the other side for an additional 3 minutes; work in batches if necessary to avoid overcrowding.
7. Remove the seared chicken and set aside on a plate, then turn off the sauté function and carefully deglaze the pot with ½ cup of water, scraping up any browned bits from the bottom.
8. Place a trivet in the pressure cooker, arrange the chicken on top in a single layer, seal the lid, and cook on high pressure for 10 minutes, followed by a 10-minute natural release for perfectly juicy meat.
9. While the chicken cooks, melt 4 tbsp of unsalted butter in a small saucepan over medium heat, then whisk in 2 tbsp of cayenne pepper and 1 tbsp of brown sugar until smooth and fragrant, about 2 minutes; remove from heat.
10. Once the pressure has released, carefully remove the chicken and brush each piece generously with the cayenne butter mixture, coating all sides.
11. For an extra-crispy finish, transfer the brushed chicken to a wire rack set over a baking sheet and broil on high for 2–3 minutes, watching closely to prevent burning.
Radiating with warmth, the chicken emerges with a crackling, mahogany-hued crust that gives way to succulent, fall-off-the-bone meat. The heat from the cayenne butter is immediate yet balanced by the subtle sweetness of brown sugar, creating a complex flavor profile that lingers pleasantly. Serve it atop fluffy white bread with crisp pickle chips for a traditional presentation, or slice and layer it over a cool, creamy coleslaw to temper the spice.
Pressure Cooker Fried Chicken with Gravy
Elegantly bridging the gap between Southern comfort and modern convenience, this pressure cooker fried chicken with gravy transforms a classic into a weeknight-friendly masterpiece. By harnessing the power of steam to tenderize the meat before a quick, crisp finish, it delivers the soul-satisfying crunch and rich flavor of traditional fried chicken in a fraction of the time and with significantly less mess.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– Chicken thighs – 4, bone-in, skin-on
– Buttermilk – 1 cup
– All-purpose flour – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Garlic powder – ½ tsp
– Paprika – ½ tsp
– Vegetable oil – 2 tbsp
– Chicken broth – 1 cup
– Heavy cream – ½ cup
Instructions
1. Place the chicken thighs in a bowl and pour the buttermilk over them, ensuring they are fully submerged; let marinate at room temperature for 10 minutes.
2. In a separate shallow dish, whisk together the flour, salt, black pepper, garlic powder, and paprika until evenly combined.
3. Remove one chicken thigh from the buttermilk, allowing excess to drip off, then dredge it thoroughly in the flour mixture, pressing to adhere; repeat with remaining thighs.
4. Set your pressure cooker to the sauté function and heat the vegetable oil until it shimmers, about 2 minutes.
5. Carefully place the coated chicken thighs in the pot, skin-side down, and sear until golden brown, approximately 3 minutes per side.
6. Pour the chicken broth into the pot, taking care not to pour directly over the chicken to preserve the crust.
7. Secure the lid, set the pressure cooker to high pressure, and cook for 10 minutes, then allow a natural pressure release for 10 minutes.
8. Carefully transfer the chicken to a wire rack set over a baking sheet to drain any excess moisture.
9. While the chicken rests, set the pressure cooker to sauté mode again and bring the remaining liquid to a simmer.
10. Whisk in the heavy cream and cook, stirring constantly, until the gravy thickens to a coating consistency, about 3-5 minutes.
11. For an extra-crispy finish, preheat your oven’s broiler to high and broil the chicken on the wire rack for 2-3 minutes, watching closely to prevent burning.
Buttery and tender beneath its craggy, golden crust, each bite offers a perfect harmony of savory spices and rich gravy. Serve this chicken over a mound of creamy mashed potatoes to soak up every drop of the velvety sauce, or slice it for a decadent sandwich layered with crisp lettuce and pickles.
Buffalo Style Pressure Cooker Fried Chicken
Only the most discerning home cooks understand the magic of transforming humble chicken into a crispy, fiery masterpiece with the help of modern pressure cooking. Our Buffalo Style Pressure Cooker Fried Chicken delivers that iconic tangy heat and satisfying crunch in a fraction of the time, making gourmet indulgence effortlessly achievable on any weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken drumsticks – 8 pieces
– Buttermilk – 1 cup
– Hot sauce – ½ cup
– All-purpose flour – 1 cup
– Garlic powder – 1 tsp
– Onion powder – 1 tsp
– Paprika – 1 tsp
– Baking powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Vegetable oil – 2 cups
– Unsalted butter – 4 tbsp
Instructions
1. Place 8 chicken drumsticks in a large bowl and pour 1 cup of buttermilk over them, ensuring each piece is fully coated; let them marinate in the refrigerator for a minimum of 2 hours or up to overnight for maximum tenderness.
2. In a separate shallow dish, whisk together 1 cup of all-purpose flour, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp baking powder, 1 tsp salt, and ½ tsp black pepper until thoroughly combined.
3. Remove the chicken from the buttermilk, allowing any excess to drip off, then dredge each piece in the seasoned flour mixture, pressing firmly to ensure an even, thick coating on all sides.
4. Pour 2 cups of vegetable oil into the inner pot of your pressure cooker and set it to the sauté function on high heat; heat the oil until it reaches 350°F, which you can test by dropping a small pinch of flour into the oil—if it sizzles immediately, it’s ready.
5. Carefully place 4 chicken drumsticks into the hot oil using tongs, making sure not to overcrowd the pot, and fry them for 3–4 minutes per side until they develop a deep golden-brown crust.
6. Transfer the fried chicken to a wire rack set over a baking sheet to drain any excess oil, then repeat the frying process with the remaining 4 drumsticks, allowing the oil to return to 350°F between batches for consistent crispiness.
7. In a small saucepan over low heat, melt 4 tbsp of unsalted butter and whisk in ½ cup of hot sauce until the mixture is smooth and fully emulsified, which should take about 2–3 minutes.
8. Brush the warm Buffalo sauce generously over all sides of the fried chicken drumsticks immediately after they come out of the oil, ensuring each piece is evenly coated for that signature fiery glaze.
9. Just before serving, arrange the sauced chicken on a platter and let it rest for 5 minutes to allow the flavors to meld and the exterior to set into a perfect, crackly shell.
Juxtaposing a shatteringly crisp exterior with succulent, fall-off-the-bone meat, this chicken boasts a complex flavor profile where the sharp vinegar tang of the Buffalo sauce beautifully cuts through the rich, savory spices. For a creative twist, serve it atop a cool bed of celery slaw or alongside crispy waffles drizzled with blue cheese dressing to balance the heat with creamy, refreshing contrasts.
Cajun-Spiced Pressure Cooker Fried Chicken
Kickstarting a Southern classic with modern flair, this Cajun-spiced pressure cooker fried chicken delivers the irresistible crunch and juicy interior of traditional fried chicken with a fraction of the effort and oil. A bold blend of paprika, garlic, and cayenne infuses every bite, while the pressure cooker ensures the meat remains exceptionally tender and moist. The result is a weeknight-friendly dish that feels indulgent enough for any gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken thighs – 4 pieces
– Buttermilk – 1 cup
– All-purpose flour – 1 cup
– Paprika – 1 tbsp
– Garlic powder – 1 tsp
– Cayenne pepper – ½ tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Vegetable oil – 1 cup
Instructions
1. In a large bowl, combine the chicken thighs and buttermilk, ensuring each piece is fully submerged, and let marinate at room temperature for 10 minutes to tenderize the meat.
2. In a separate shallow dish, whisk together the all-purpose flour, paprika, garlic powder, cayenne pepper, salt, and black pepper until evenly blended.
3. Remove one chicken thigh from the buttermilk, allowing excess liquid to drip off, then dredge it thoroughly in the flour mixture, pressing gently to adhere the coating.
4. Repeat step 3 for all remaining chicken thighs, placing each coated piece on a wire rack to let the coating set for 5 minutes, which helps prevent clumping during frying.
5. Pour the vegetable oil into a 6-quart pressure cooker and heat it over medium-high heat until it reaches 350°F, using a deep-fry thermometer for accuracy.
6. Carefully place two chicken thighs into the hot oil, frying them for 4 minutes until the coating is golden brown and crisp, adjusting the heat as needed to maintain 350°F.
7. Using tongs, transfer the fried chicken to a paper towel-lined plate to drain excess oil, then repeat step 6 with the remaining two thighs.
8. Return all fried chicken thighs to the pressure cooker, arranging them in a single layer, and lock the lid in place.
9. Set the pressure cooker to high pressure and cook for 10 minutes, then allow the pressure to release naturally for 5 minutes before manually releasing any remaining steam.
10. Carefully remove the lid and transfer the chicken to a clean serving platter, letting it rest for 3 minutes to allow the juices to redistribute for maximum flavor.
Perfectly crisp on the outside and fall-off-the-bone tender within, this chicken boasts a smoky, spicy kick from the Cajun seasoning that mellows into a rich, savory depth. Serve it alongside creamy coleslaw or atop fluffy biscuits for a comforting meal, or slice it into strips for a playful twist on chicken sandwiches that will delight any crowd.
Sweet and Sour Pressure Cooker Fried Chicken
Picture this: a modern twist on a beloved classic, where the humble pressure cooker transforms ordinary chicken into an extraordinary dish with a glossy, sticky-sweet glaze and tender, juicy meat that falls effortlessly from the bone. This Sweet and Sour Pressure Cooker Fried Chicken delivers the nostalgic flavors of takeout with the convenience and speed of contemporary cooking, creating a weeknight dinner that feels both indulgent and effortlessly elegant.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- Chicken thighs – 2 lbs
- Cornstarch – ½ cup
- Vegetable oil – 2 tbsp
- Ketchup – ½ cup
- Rice vinegar – ¼ cup
- Brown sugar – ¼ cup
- Soy sauce – 2 tbsp
- Garlic – 3 cloves, minced
- Ginger – 1 tbsp, grated
- Red bell pepper – 1, sliced
- Green onions – 2, sliced
Instructions
- Pat the chicken thighs dry with paper towels to ensure a crisp coating.
- Coat each chicken thigh evenly in cornstarch, shaking off any excess.
- Heat vegetable oil in the pressure cooker on the sauté setting until shimmering, about 2 minutes.
- Add the chicken thighs in a single layer and sear for 3–4 minutes per side until golden brown.
- Remove the chicken and set aside on a plate, leaving any oil in the cooker.
- Add ketchup, rice vinegar, brown sugar, soy sauce, minced garlic, and grated ginger to the pressure cooker.
- Stir the sauce ingredients together and bring to a simmer for 1 minute to meld the flavors.
- Return the chicken to the pressure cooker, nestling it into the sauce.
- Secure the lid and cook on high pressure for 10 minutes, then allow a natural pressure release for 5 minutes.
- Carefully open the lid and add sliced red bell pepper, cooking on sauté for 2–3 minutes until slightly softened.
- Transfer the chicken and peppers to a serving dish, garnishing with sliced green onions.
Vibrant and glossy, this chicken boasts a perfect balance of tangy and sweet, with a tender texture that melts in your mouth. Serve it over steamed jasmine rice to soak up the rich sauce, or alongside crisp stir-fried vegetables for a complete meal that’s as visually appealing as it is delicious.
Herbed Parmesan Pressure Cooker Fried Chicken
While many fried chicken recipes demand hours of attention, this pressure cooker version delivers that same crave-worthy crunch with remarkable ease, transforming humble ingredients into a sophisticated centerpiece. With fragrant herbs and sharp Parmesan woven into a golden crust, each bite offers a harmonious balance of savory depth and aromatic freshness, making it perfect for both weeknight dinners and elegant gatherings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken thighs – 2 lbs
– All-purpose flour – 1 cup
– Grated Parmesan cheese – ½ cup
– Dried oregano – 1 tbsp
– Dried thyme – 1 tsp
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Buttermilk – 1 cup
– Vegetable oil – 2 cups
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure the coating adheres properly.
2. In a shallow bowl, whisk together the flour, Parmesan cheese, oregano, thyme, garlic powder, salt, and black pepper until evenly combined.
3. Pour the buttermilk into a separate shallow bowl.
4. Dip each chicken thigh into the buttermilk, allowing any excess to drip off.
5. Dredge the chicken in the flour mixture, pressing gently to coat all sides thoroughly.
6. Heat the vegetable oil in the pressure cooker on the sauté setting until it reaches 350°F, using a thermometer for accuracy.
7. Carefully place the coated chicken thighs in the hot oil in a single layer, working in batches if needed to avoid overcrowding.
8. Lock the pressure cooker lid and set it to high pressure for 10 minutes, which will cook the chicken through while keeping it juicy.
9. Once the cooking time is complete, carefully release the pressure manually according to the manufacturer’s instructions.
10. Remove the chicken and place it on a wire rack set over a baking sheet to drain, which helps maintain its crispiness.
11. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute evenly.
Meticulously crafted, this chicken emerges with a shatteringly crisp exterior that gives way to succulent, tender meat infused with herbal notes. The Parmesan adds a subtle umami richness that pairs beautifully with the aromatic herbs, creating a dish that feels both comforting and refined. For a creative twist, serve it atop a bed of arugula with a lemon vinaigrette or alongside roasted potatoes for a hearty, satisfying meal.
Pressure Cooker Fried Chicken Tenders
Beneath the golden, crispy exterior of these pressure cooker fried chicken tenders lies a secret: a remarkably juicy interior achieved in a fraction of the time. This method harnesses the power of steam to pre-cook the chicken, ensuring it stays succulent before a quick, final fry for that iconic crunch. It’s a clever twist on a classic, delivering all the satisfaction with streamlined efficiency.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken breast tenders – 1.5 lbs
– Buttermilk – 1 cup
– Hot sauce – 1 tbsp
– All-purpose flour – 1 cup
– Cornstarch – ¼ cup
– Garlic powder – 1 tsp
– Onion powder – 1 tsp
– Paprika – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Baking powder – 1 tsp
– Vegetable oil – 4 cups
Instructions
1. In a large bowl, combine the buttermilk and hot sauce.
2. Submerge the chicken breast tenders in the buttermilk mixture, ensuring they are fully coated. Cover and refrigerate for 10 minutes.
3. In a separate shallow dish, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, black pepper, and baking powder.
4. Remove one tender from the marinade, letting excess drip off.
5. Dredge the tender thoroughly in the flour mixture, pressing to adhere a thick coating.
6. Place the coated tender on a wire rack. Repeat with all remaining tenders.
7. Pour 1 cup of water into the pressure cooker insert.
8. Arrange the coated tenders in a single layer on the steamer basket, ensuring they do not touch.
9. Secure the lid and set the pressure cooker to high pressure for 5 minutes.
10. Once cooking is complete, perform a quick pressure release according to your cooker’s manual.
11. Carefully remove the lid and transfer the steamed tenders back to the wire rack.
12. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 375°F, using a deep-fry thermometer for accuracy.
13. Working in batches to avoid crowding, fry 3-4 tenders at a time for 2-3 minutes, or until deeply golden brown and crisp.
14. Transfer the fried tenders to a paper towel-lined plate to drain.
15. Repeat the frying process with all remaining tenders, allowing the oil to return to 375°F between batches.
Keenly crisp and impossibly tender, these tenders offer a perfect textural contrast. The steam-infused interior remains remarkably moist, while the double-dredge creates a shatteringly crisp crust seasoned with smoky paprika and aromatic garlic. For a creative twist, serve them atop a crisp salad with a buttermilk-herb dressing or alongside waffles drizzled with hot honey for a delightful sweet-and-savory brunch.
Maple Glazed Pressure Cooker Fried Chicken
Crisp, golden, and infused with the warm sweetness of maple, this pressure cooker fried chicken reimagines a classic with modern convenience and sophisticated flavor. By harnessing the power of steam to lock in succulence before a final sear, it achieves a perfect harmony of tender interior and shatteringly crisp exterior, all glazed with a rich, sticky-sweet coating that caramelizes beautifully.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken thighs, bone-in, skin-on – 4 pieces
– All-purpose flour – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Garlic powder – 1 tsp
– Paprika – 1 tsp
– Maple syrup – ½ cup
– Soy sauce – 2 tbsp
– Apple cider vinegar – 1 tbsp
– Vegetable oil – 2 tbsp
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure crisp skin.
2. In a shallow bowl, whisk together the flour, salt, black pepper, garlic powder, and paprika.
3. Dredge each chicken thigh in the flour mixture, pressing to adhere and shaking off excess.
4. Pour 1 cup of water into the pressure cooker insert and place the trivet inside.
5. Arrange the dredged chicken thighs in a single layer on the trivet.
6. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
7. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.
8. Carefully transfer the chicken to a plate; discard the cooking liquid and wipe the insert dry.
9. Select the sauté function on the pressure cooker and add the vegetable oil, heating until shimmering, about 2 minutes.
10. Sear the chicken thighs, skin-side down, for 3–4 minutes until deeply golden and crisp.
11. Flip the chicken and sear the other side for 2–3 minutes until browned.
12. Transfer the seared chicken to a clean plate.
13. In a small bowl, whisk together the maple syrup, soy sauce, and apple cider vinegar.
14. Pour the maple mixture into the hot pressure cooker insert and simmer, stirring constantly, for 2–3 minutes until thickened to a glaze consistency.
15. Return the chicken to the insert, turning to coat each piece evenly in the glaze.
16. Serve immediately.
Aromatic and irresistibly sticky, this chicken boasts a crackling skin that gives way to fall-off-the-bone tenderness. The glaze provides a perfect balance of sweet maple and savory umami, making it ideal for pairing with fluffy biscuits or a crisp apple slaw to cut through the richness.
Pressure Cooker Fried Chicken Drumsticks
Savor the crisp, golden perfection of fried chicken drumsticks achieved with the modern convenience of a pressure cooker, transforming a classic comfort dish into a weeknight-friendly delight that delivers both tender meat and a satisfying crunch. This method streamlines the process without sacrificing flavor, making it an ideal choice for busy home cooks seeking restaurant-quality results with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken drumsticks – 8 pieces
– Buttermilk – 1 cup
– All-purpose flour – 1 cup
– Paprika – 1 tbsp
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Vegetable oil – 2 cups
Instructions
1. Place chicken drumsticks in a large bowl and pour buttermilk over them, ensuring all pieces are fully submerged; let marinate at room temperature for 10 minutes to tenderize the meat.
2. In a separate shallow dish, combine flour, paprika, garlic powder, salt, and black pepper, mixing thoroughly with a fork to distribute spices evenly.
3. Remove each drumstick from the buttermilk, allowing excess to drip off, then dredge in the flour mixture, pressing gently to coat all sides completely for a crispier crust.
4. Pour vegetable oil into the pressure cooker insert, ensuring it reaches a depth of 1 inch, and set the cooker to sauté mode on high heat until the oil temperature reaches 350°F, using a thermometer for accuracy to prevent burning.
5. Carefully place 4 drumsticks in the hot oil without overcrowding, and cook for 3 minutes per side until golden brown, turning with tongs to ensure even browning.
6. Transfer the browned drumsticks to a plate lined with paper towels to drain excess oil, then repeat step 5 with the remaining 4 drumsticks.
7. Arrange all drumsticks in a single layer in the pressure cooker insert, pour in ½ cup of water to create steam, and lock the lid in place.
8. Set the pressure cooker to high pressure for 10 minutes, then allow natural pressure release for 5 minutes before quick-releasing any remaining steam and carefully opening the lid.
9. Use a meat thermometer to check that the internal temperature of the drumsticks has reached 165°F, indicating they are fully cooked and safe to eat.
10. Transfer the drumsticks to a wire rack set over a baking sheet to keep them crisp, and let rest for 5 minutes before serving.
Nothing rivals the juxtaposition of a crackling exterior giving way to succulent, fall-off-the-bone meat, with the paprika and garlic infusing each bite with a subtle warmth. For a creative twist, serve these drumsticks alongside a tangy honey-mustard dipping sauce or atop a bed of creamy coleslaw to balance the richness, making them a standout centerpiece for casual gatherings or cozy family dinners.
Mango Sriracha Pressure Cooker Fried Chicken
Mango Sriracha Pressure Cooker Fried Chicken offers a bold fusion of sweet tropical fruit and fiery chili, delivering restaurant-quality crispiness with the convenience of modern kitchen technology. This innovative recipe transforms humble chicken into a show-stopping centerpiece, where the pressure cooker ensures succulent, fall-off-the-bone tenderness before a quick fry achieves an irresistible golden crust. The harmonious balance of mango’s lush sweetness and Sriracha’s vibrant heat creates a complex flavor profile that is both sophisticated and utterly craveable.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- Chicken thighs – 2 lbs
- Mango puree – 1 cup
- Sriracha sauce – ¼ cup
- Soy sauce – 2 tbsp
- Garlic – 3 cloves, minced
- All-purpose flour – 1 cup
- Cornstarch – ½ cup
- Baking powder – 1 tsp
- Salt – 1 tsp
- Vegetable oil – 2 cups
Instructions
- Combine mango puree, Sriracha sauce, soy sauce, and minced garlic in a bowl to create the marinade.
- Place chicken thighs in the marinade, ensuring each piece is fully coated, and refrigerate for 30 minutes.
- Transfer marinated chicken and all marinade liquid to the pressure cooker insert.
- Secure the lid and set the pressure cooker to high pressure for 10 minutes.
- Allow natural pressure release for 5 minutes, then quick-release any remaining pressure.
- Remove chicken from the pressure cooker and pat dry thoroughly with paper towels to ensure a crisp fry.
- In a separate bowl, whisk together flour, cornstarch, baking powder, and salt to create the dredging mixture.
- Dredge each chicken thigh in the flour mixture, shaking off excess for an even coating.
- Heat vegetable oil in a large skillet to 350°F, using a thermometer to maintain consistent temperature.
- Fry chicken in batches for 3-4 minutes per side until golden brown and crispy.
- Transfer fried chicken to a wire rack to drain, preventing sogginess from residual oil.
Chicken emerges with a shatteringly crisp exterior that gives way to exceptionally juicy, flavorful meat infused with mango and Sriracha. Consider serving it over a bed of jasmine rice to soak up the vibrant sauce, or alongside a cooling cucumber salad to balance the heat. This dish’s dynamic contrast of textures and bold flavors makes it a memorable addition to any weeknight dinner or casual gathering.
Conclusion
Ultimately, these 27 recipes unlock a world of crispy, juicy fried chicken made easy in your pressure cooker. We hope you find a new favorite to try this week! Don’t forget to leave a comment telling us which one you loved most and share this roundup on Pinterest to help other home cooks discover these irresistible creations. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
