You catch the smell through the steam vent and suddenly you are starving. That savory scent hits you right in the chest and you feel it pulling you closer to the kitchen. There’s something about fried chicken that just grabs you, yeah?
It’s kinda like your taste buds are waking up, and you remember all those times you craved something crispy and juicy all at once. You spot that golden crust, and you know it’s gotta be good.
When you use a pressure cooker to whip up your fried chicken, it’s not just fast. It’s juicy on the inside, with a crispy edge that’s hard to beat. So, let’s get rolling and talk about making this Easy Fried Chicken that’ll have you licking your fingers in no time.
What Makes Pressure Cooking Win Every Round
- Pressure build locks in juices quick, making your chicken super tender.
- You get crispy edges even faster than traditional frying methods.
- It cuts down your cook time big time, so you don’t wait forever.
- Pressure cooking keeps that broth depth flavor locked in your chicken.
- It’s less messy since you control the oil and steam, no greasy splatters everywhere.
- Quick release means you get your food hot and ready right when you want it.
Everything You Need Lined Up
Ready to gather your stuff? Here’s what you gotta have to make this fried chicken pop out just right. Check out our related Delicious Enchilada Pasta recipe packed with flavor for more inspiration.
- 3 lb chicken drumsticks or thighs – your choice here, both get tender.
- 4 cups whole milk, or swap with water if you want dairy-free.
- ¼ cup kosher salt for that brine base.
- 8 cloves garlic to punch up the flavor.
- 2 tablespoon black peppercorns for a little kick.
- 3 bay leaves because fancy flavors matter.
- 2 cups flour, or use gluten-free flour if you prefer that way.
- 2 cups cornstarch to get that crispy crust going.
- A mix of spices including kosher salt, white pepper, black pepper, garlic powder, onion powder, cayenne pepper, smoked paprika, and baking powder to bring all the taste together.
Walking Through Every Single Move
First, you mix up your brine real simple like in a big pot. Combine the milk, ¼ cup kosher salt, garlic cloves, black peppercorns, and bay leaves. Bring it to a slow simmer, then pull it off the heat and let it cool completely. This step is key to building that broth depth flavor in your chicken.
Next, toss your chicken drumsticks or thighs in a large bowl or zip-top bag. Pour the cooled brine over them and cover it up. Stick it in the fridge for at least 4 hours, or overnight if you got the time. This soak makes the tender pull moments way better.
Then, you mix your flour, cornstarch, 1 tablespoon kosher salt, and ½ tablespoon white pepper all in a big bowl. This is the crunchy crust gang!
Pull your chicken from the brine and pat ‘em dry nicely with paper towels. Now dredge each piece real good in that flour-cornstarch mix so they’re covered from head to toe.
Heat up your oil in a deep fryer or a heavy-bottom pot until it hits about 350°F (175°C). You want that valve hiss of hot oil before dropping the chicken.
Fry the chicken in batches, 12 to 15 minutes, turning here and there so every side is nice and golden brown. When done, move the chicken to a wire rack or plate lined with paper towels. Let it rest a few minutes before you dig in. For a crispy side dish, don’t miss our Cheesy Taco Sticks recipe.
Valve Hacks You Need to Know
- For faster pressure build, make sure the lid seal is clean and sitting right. This avoids any steam escaping early.
- If you wanna keep your oil temperature steady, use a heavy-bottomed pot and don’t overcrowd your chicken pieces when frying.
- Use quick release right when the timer’s up to stop the cooking fast and keep the chicken juicy inside.
- Always listen for the valve hiss when frying to keep your oil hot enough for that crispy crust you’re after.
That First Bite Moment
That first bite hits a crispy crust that crackles just right under your teeth. You feel that crunch and your fingers get kinda squeaky from the crust. It’s dang satisfying.
Inside, the chicken steams super juicy and tender with flavors soaked straight from the broth depth of that brine. You remember why fried chicken is a comfort your heart knows.
The spices dance around your tongue, from smoky paprika to that tiny cayenne kick. It’s like your mouth’s having a party.
You spot the golden color and you know this is a dish made with care, kinda perfect for any day you wanna treat yourself.
How to Store This for Later
If you manage to have leftovers (which is rare, trust me), storing your fried chicken right makes all the difference. Here’s the rundown.
First, wrap leftovers tight with foil or plastic wrap and pop ‘em in the fridge. They’ll keep good for about 3 to 4 days, perfect for quick reheats.
You can also freeze the fried chicken. Lay pieces on a baking sheet so they don’t stick, freeze till firm, then pack in freezer bags. They stay tasty for up to 3 months this way.
When reheating, don’t nuke it in the microwave alone. Warm up in the oven or air fryer to get back that crispy crust and juicy bite. It works real good and brings back the best texture.
Common Questions and Real Answers
- Q: Can I use chicken breasts instead of drumsticks or thighs?
A: You sure can but breasts cook faster and can dry out. Keep a close eye on pressure build time if you swap. - Q: What if I don’t have whole milk for the brine?
A: No worries, plain water works fine. You just lose a bit of that rich broth depth flavor. - Q: Why do I need to pat the chicken dry before dredging?
A: Dry chicken helps the flour stick better which means crispier fried chicken crust for you. - Q: Can I make this recipe dairy-free?
A: Yep, swapping milk with water works fine and still keeps the chicken super juicy. - Q: How do I know when the oil is hot enough for frying?
A: Look for that steady valve hiss and temperature around 350°F. It’s key to getting golden brown without soggy spots. - Q: Can I brine the chicken longer than overnight?
A: You can but more than 24 hours might start breaking down texture too much, so don’t make it a marathon.
Easy Fried Chicken (VIDEO)
Equipment
- 1 Mixing bowl
- 1 Dutch oven or heavy-bottom pan
- 1 Wire rack
Ingredients
Main ingredients
- 3 lb Chicken drumsticks or thighs
- 4 cups Whole milk can substitute with water for dairy-free
- ¼ cup Kosher salt
- 8 cloves Garlic
- 2 tablespoon Black peppercorns
- 3 Bay leaves
- 2 cups Flour can substitute with gluten-free flour
- 2 cups Cornstarch
- 1 tablespoon Kosher salt for seasoning mix
- ½ tablespoon White pepper
- 1 tablespoon Black pepper
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- ½ tablespoon Cayenne pepper
- 1 tablespoon Smoked paprika
- 1 tablespoon Baking powder
- 1 cup Seasoning Mix
- 1 cup Cold water for wet batter
Instructions
Instructions
- In a large bowl, combine milk, salt, garlic, peppercorns, and bay leaves. Pierce chicken pieces and add to the bowl. Brine for 2–3 hours or overnight.
- Mix flour, cornstarch, salt, white pepper, black pepper, garlic powder, onion powder, cayenne, paprika, and baking powder in a bowl to make Seasoning Mix.
- In a separate bowl, mix 1 cup Seasoning Mix with cold water to create the wet batter.
- Remove chicken from brine and add a spoonful of brine to Seasoning Mix. Rub to create texture clumps.
- Dip chicken pieces into wet batter, let excess drip, then dredge in the dry mix. Press to coat completely.
- Let coated chicken rest on a baking tray while heating oil to 350°F (175°C).
- Fry chicken in batches for 8–12 minutes until golden brown and internal temp reaches 165°F.
- Transfer to rack and rest for 5 minutes before serving.
