(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
I've stumbled upon fried chicken heaven! This Instant Pot version delivers crispy, juicy perfection without deep-frying mess. My family can't get enough of this comfort food favorite. Crispy outside, tender inside - it's like magic! Plus, cleanup's a breeze. You'll love how quickly dinner comes together. Trust me, once you try this method, you'll never look back. Ready to revolutionize your chicken game? Let's dive into this mouthwatering recipe that'll have everyone begging for seconds!
Ingredients for Instant Pot Fried Chicken
- Chicken thighs: Bone-in and skin-on for juicy meat and crispy skin, providing the main protein for this flavorful dish.
- All-purpose flour: Coats the chicken, creating a crispy crust when fried, essential for achieving that classic fried chicken texture.
- Paprika: Adds a smoky flavor and vibrant color to the chicken coating, enhancing the overall taste and visual appeal.
- Garlic powder: Infuses the chicken with a savory garlic flavor, elevating the taste profile of the fried chicken.
- Onion powder: Provides a subtle onion flavor to the chicken coating, adding depth and complexity to the overall taste.
- Cayenne pepper: Adds a kick of heat to the chicken coating, balancing the flavors with a spicy element.
- Buttermilk: Tenderizes the chicken and adds tanginess, ensuring moist and flavorful meat with a hint of acidity.
- Vegetable oil: Used for frying the chicken, creating a crispy exterior while keeping the meat juicy and flavorful.
Read more: Instant Pot Fried Rice Recipe Guide
Essential Tools for Making Fried Chicken in the Instant Pot
- Instant Pot: Essential for pressure cooking the chicken quickly and efficiently.
- Tongs: Needed for flipping and removing the chicken thighs from the Instant Pot safely.
Instant Pot Fried Chicken Recipe Guide
Equipment
- Instant Pot
- Wire rack
- Trivet
Ingredients:
Main Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 cup buttermilk
- 0.25 cup vegetable oil
Read more: Instant Pot Stir Fry Recipe Guide
Instructions:
- In a bowl, mix together flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- Dip each chicken thigh in buttermilk, then dredge in the flour mixture until coated.
- Turn on the Instant Pot to sauté mode and heat vegetable oil.
- Brown the chicken thighs on both sides in the Instant Pot.
- Remove chicken from Instant Pot and place on a wire rack.
- Add trivet to the Instant Pot and place the chicken on top.
- Close the lid, set to high pressure for 10 minutes.
- Quick release the pressure and carefully remove the chicken.
- Serve hot and enjoy!
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Stir Fry Chicken Recipe
Preparing and Storing Instant Pot Fried Chicken
Make Ahead Instructions
- Prepare the seasoned chicken thighs as per the recipe.
- Instead of cooking immediately, cover and refrigerate for up to 24 hours.
- When ready to cook, follow the recipe instructions as usual.
Freezing Instructions
- After coating the chicken thighs, place them on a baking sheet and freeze until solid.
- Transfer the frozen chicken thighs to a freezer-safe bag or container.
- When ready to cook, thaw in the refrigerator overnight before following the recipe instructions.
When browning the chicken thighs in the instant pot, make sure not to overcrowd the pot. This allows the chicken to brown evenly and develop a crispy crust.
I made this last evening and followed the directions exactly. Perhaps it is MY instant pot, or that I had two chicken thighs, one very big and the other medium sized. But, the cook time including checking the thighs temperature took about an hour! They weren't done in 10 minutes, or 12, or 30. That said, they were delicious and juicy tender. And they weren't crispy at all. I don't want to give this a bad review. Just be aware that the cook time may be longer, and if you want them crispy, you will have to put them in the oven after cooking.