Fried Chicken
No, we're not frying in the pot. And we're not pressure-frying chicken. The pot's not built for such measures. Instead, we're using the pressure in the pot to tenderize the chicken and infuse the flavors into the meat, rendering out a little of the fat to make the thighs even crispier when they eventually hit the hot oil. After cooking under pressure, we can't fry them in the pot with the SAUTE function on HIGH or MORE. First, we can only fit two at a time, slowing down the process. But more importantly, since we suggest pan-frying the chicken, rather than deep-frying it, the high-sided pot catches and keeps steam inside the insert, rendering the exposed skin above the oil too gummy.
No, we're not frying in the pot. And we're not pressure-frying chicken. The pot's not built for such measures. Instead, we're using the pressure in the pot to tenderize the chicken and infuse the flavors into the meat, rendering out a little of the fat to make the thighs even crispier when they eventually hit the hot oil. After cooking under pressure, we can't fry them in the pot with the SAUTE function on HIGH or MORE. First, we can only fit two at a time, slowing down the process. But more importantly, since we suggest pan-frying the chicken, rather than deep-frying it, the high-sided pot catches and keeps steam inside the insert, rendering the exposed skin above the oil too gummy.
- Carbohydrate 0.572539374349746 g
- Cholesterol 0 mg
- Fat 0.0901052081822607 g
- Fiber 0.304547924102151 g
- Protein 0.132363749827812 g
- Saturated Fat 0.0186285208088351 g
- Serving Size 1 1 serving (61g)
- Sodium 305.00648333494 mg
- Sugar 0.267991450247595 g
- Trans Fat 0.00985770831816775 g
- Calories 3 calories
Step-by-step
- Mix the paprika, salt, onion powder, sage, thyme, pepper, and garlic powder on a large plate until uniform.
- Pat the chicken thighs dry with paper towels and roll the chicken in this mixture to coat the pieces evenly and thoroughly.
- Pour the water into the cooker.
- Set a heat- and pressure-safe trivet in the pot.
- Stack the thighs on the trivet.
- Lock the lid onto the cooker.
- Optional 1 Max Pressure Cooker: Press Pressure cook on Max pressure for 10 minutes with the Keep Warm setting off.
- Optional 2 All Pressure Cookers: Press Steam or Pressure cook (Manual) on High pressure for 15 minutes with the Keep Warm setting off.
- Use the quick-release method to bring the pot's pressure back to normal.
- Unlatch the lid and open the cooker.
- Line a large lipped baking sheet with paper towels.
- Use kitchen tongs to transfer the hot thighs to a large, lipped baking sheet.
- Set aside to dry for at least 20 minutes or up to 1 hour.
- Set a 12-inch skillet over medium heat.
- Pour in enough oil to come about 1/2 inch up the sides—or melt enough shortening in the skillet to come to the same depth.
- Continue heating until the fat shimmers.
- Slip three of the thighs skin side down into the oil.
- Fry until golden and crisp, about 10 minutes.
- Turn and continue frying until golden, crisp, and cooked through, about another 10 minutes.
- Transfer the thighs to a wire cooling rack and salt as desired.
- Add enough oil or shortening to get the depth back to 1/2 inch if necessary and wait a moment or two to make sure the oil is again hot.
- Fry the remainder of the thighs in the same way.
- Serve warm.
My Perfectly Crispy Fried Chicken
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. Weeknights are often a whirlwind of school pick-ups, homework battles, and the general chaos of family life. But even amidst the madness, I refuse to compromise on taste. That’s where this recipe for perfectly crispy fried chicken comes in. It’s a lifesaver, truly. The best part? It's surprisingly easy to make, even on a weeknight.
This recipe isn't your average fried chicken. It utilizes a pressure cooker to tenderize the chicken first, infusing it with flavor and creating a juicy interior. Then, it’s pan-fried to golden, crispy perfection. This method ensures that the chicken is cooked through and through, incredibly moist, and boasts an irresistibly crunchy exterior. This isn't just a meal; it's a celebration of simple ingredients elevated to extraordinary heights. I often serve this with a simple side salad and some mashed potatoes – classic comfort food made easy.
The pressure cooking stage is crucial. It’s what takes this recipe from ordinary to extraordinary. It works wonders by tenderizing the chicken, letting the flavors really penetrate the meat, and rendering some fat in the process. This is what creates that signature crispy skin we all crave. It's a clever shortcut that saves time and significantly elevates the result. I’ve experimented with numerous variations of fried chicken recipes over the years, and this pressure cooker-enhanced method is, hands down, my favorite.
Why This Recipe Works
The combination of pressure cooking and pan-frying is a game-changer. The pressure cooker tenderizes the meat, while the pan-frying guarantees that incredible crispy skin. This method also allows for easier cleanup compared to deep-frying. It’s all about efficiency and delivering maximum flavor with minimal effort – something every busy mom appreciates.
Ingredients You’ll Need:
This recipe uses simple, readily available ingredients. Nothing fancy or exotic needed. You probably already have most of them in your pantry. The focus is on quality ingredients used in a smart way to achieve exceptional results. A good quality chicken is key here – the better the chicken, the better the fried chicken!
Tips for Success:
• Pat the chicken thighs dry thoroughly before seasoning. This helps achieve that super crispy skin. Seriously, don't skip this step! • Don't overcrowd the pan when frying. Fry the chicken in batches to ensure even cooking and beautiful golden-brown color. • Let the chicken rest on a wire rack after frying. This allows excess oil to drain and maintains its crispiness. • Experiment with different seasonings! This recipe is a great base – feel free to add your own creative touches. I sometimes add a pinch of cayenne pepper for a little kick.
Serving Suggestions:
This fried chicken is incredibly versatile. It’s delicious on its own, but it also pairs wonderfully with a variety of sides. I often serve it with creamy mashed potatoes, a simple green salad, or even some coleslaw. It's also perfect for sandwiches or wraps – the possibilities are endless! Enjoy!
