How to Make Pressure Cooker Fried Chicken
You can make fried chicken in a pressure cooker. It will not be “fried” exactly but using a pressure cooker is a great way to cook delicious chicken. When making Kentucky fried chicken, southern fried chicken or another fried chicken recipe in your pressure cooker, it is important to read the pressure cooker manual first. Different pressure cookers work in slightly different ways.
Never try to make fried chicken in a pressure cooker using only oil because this can be dangerous. It is fine to brown the chicken in oil and then cook it in water using pressure. This is one of the healthiest ways to make fried chicken but remember to always read your pressure cooker manual before attempting it.
Combine some flour and seasoning in a Ziploc bag and toss your chicken pieces in this mixture. Heat two tablespoons of vegetable oil in the pressure cooker and brown the chicken. Drain the browned chicken and add water to the pressure cooker. Put the trivet in the pan and add the chicken. Secure the lid and engage the pressure regulator.
Bring the pressure up to fifteen pounds and turn the heat down so the regulator rocks or goes into the right pressurization position. Preheat the broiler and line a jellyroll pan with foil then use some cooking spray. Cook the chicken for twelve to fifteen minutes in the pressure cooker and let it cool for five minutes, releasing the pressure if you need to. Remove the lid carefully and broil the chicken on the prepared baking pan until crispy. Do not taste the chicken immediately after opening the pressure cooker because it will be extremely hot.
How to Debone a Chicken
Whether you are making pressure cooker fried chicken or another fried chicken recipe, you might need to remove the bones from your chicken. You should first take off the wing tips, then the whole legs. Cut deeply above the legs then pull them to remove the thighbone from its socket. Cut along the chicken leg and take the bone out. Cut along both sides of the breastbone, through the rib bone contours and take the flesh off, removing the whole breast. With the chicken back facing you, carve the flesh from the bones. Take out the “oyster” (the round piece of meat from the hip socket) and your chicken is all done.
Picture, recipes and/or content upgraded: 04-04-16
Leave a Reply
- Braised Goose Breast with Spicy Honey Orange Cointreau Sauce May 10, 2016
- Pheasant and Pork Pie May 9, 2016
- Homemade Cornbread Stuffing with Bacon May 6, 2016
- Rosemary Roasted Partridge with Bacon April 26, 2016
- Roasted Mallard Duck Breast April 26, 2016
- Turkey Meatballs in Pineapple Curry April 23, 2016
- Bacon Wrapped Quail with Pumpkin April 13, 2016
- Site Update Announcement on Our Progress April 6, 2016
- Slow Cooker Butter Chicken Curry Served with Basmati Rice April 4, 2016
- Chicken Stir Fry with Red Pepper Broccoli and Cashew Nuts April 3, 2016
- Breaded Chicken Tenders Recipe (214687 Views)
- Chicken Stir Fry with Red Pepper Broccoli and Cashew Nuts (180932 Views)
- Kentucky Style Fried Chicken Recipe – Extra Crispy Fried Chicken (156619 Views)
- Chicken Fried Steak Recipe (70742 Views)
- Home (63391 Views)
- Milk and Egg Makes This Fried Chicken Batter Thick and Crispy Yet Tender and Juicy (39954 Views)
- Cashew Chicken Recipe (34456 Views)
- Authentic Kentucky Style Fried Chicken Recipe (32946 Views)
- Easy Fried Chicken Wings with Mexican Bean Salad (21798 Views)
- Heavy Batter Southern Fried Chicken with Garlic (21798 Views)