Have you thought to make Instant Pot fried chicken? This pressure cooker fried chicken is a deep-fried battered chicken. Finger-licking good fried chicken, that is calling your name. Think, KFC chicken, which is always a winner.
I am obsessed with Instant Pot cooking, and I love to venture out to new methods and recipes. This fried chicken in Instant Pot is a game changer.
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No need to buy a deep fryer, just grab your pressure cooker. Let me share how easy it is to make bone-in deep-fried chicken.
Why You Will Love This Instant Pot Fried Chicken...
- Simple ingredients
- Similar to KFC fried chicken recipe
- Easy cleanup
- Crispy batter-coated fried chicken, juicy meat
- You can use any cut of chicken
- chicken drumsticks
- chicken seasoning
- smoked paprika
- ginger powder
- garlic powder
How to Make Fried Chicken
This is a great Instant Pot chicken drumsticks recipe to make. It is an affordable cut of chicken, but feel free to use any other cut of chicken.
It's also an easy chicken drumsticks recipe to make.
First, you'll combine the ingredients for the breading in one bowl. In another bowl, beat the eggs. Then, you'll dip the chicken legs in egg and then the breading mixture.
Heat the oil, and then you're ready to fry chicken.
What to Serve With Fried Chicken
Side dishes can make or break your dinner. If you are looking for tasty side dishes that compliment your Kentucky fried chicken, here are a few ideas for you.
- French fries, mashed potatoes, coleslaw, macaroni and cheese, mac and cheese bites, baked beans, and more.
If you happen to have leftover chicken, you are in luck. Take your leftovers and store in an airtight container for 3-4 days in the fridge. When you want it, eat the leftover chicken cold or heat it up.
In terms of freezing, you are more than welcome to freeze any leftover chicken you have. Just place in an airtight bag or container. Freeze for 3-4 months.
Heat straight from frozen or let it thaw in the fridge overnight before you reheat.
Variations To Recipe
Here are some variations for this fried chicken drumsticks, thighs, and breasts.
- Soak your chicken in buttermilk for 30 minutes to an hour before breading to help lock in moisture. This helps give you a juicy chicken.
- Season your chicken as you would like. Just adjust the spices you would like.
- If you want your chicken extra crunchy, bread and dredge the chicken twice. Otherwise, for a lighter batter do it once.
- I highly suggest using a meat thermometer to ensure the chicken reaches 165 degrees internally.
- Once your chicken is done, make sure to place it on a paper towel-lined plate or cooling rack. This will help remove excess grease.
- I place the lid on top as I am cooking the chicken, that way you don't get splatter from the oil.
- Carefully lower the chicken into the oil, don't drop it in or it will splash up the oil.
- Use peanut oil, canola oil, or vegetable oil. Olive oil has a higher smoke when heated too high, so you want a fry-friendly oil.
Frying chicken all depends on the size of the chicken. You will find chicken drumsticks will fry up faster than say a chicken thigh or breast. You need to fry the chicken until it reaches 165 degrees internally.
Scottish were the ones who invented fried chicken. They began deep-frying chicken in fat and loved the crispy texture with juicy meat.
Looking to reheat fried chicken in the oven? Simply take your chicken and place it on a baking sheet. Then do 350 degrees for 10-20 minutes or until the chicken is fully warmed through.
Frying chicken needs to be fried in oil that is 375 degrees. You need to check to ensure the oil doesn't get too hot or it will cook the outer part while leaving the center of the chicken raw.
Absolutely! Just add some oil into a heavy pot and make sure you deep fry the chicken on the stove. Do the same and make sure your oil reaches 375 degrees as well. Flip the chicken as it cooks so it browns on all sides.