Instant Pot fried chicken delivers the crispy, golden crust and juicy, tender meat of classic Southern fried chicken, but with a fraction of the oil and mess. By pressure-cooking the chicken first, then finishing it under the broiler, you get perfectly cooked, fall-off-the-bone meat with a shatteringly crisp coating every time. This method is a game-changer for weeknight dinners when you crave fried chicken but don’t want to deal with a deep fryer.
Ingredients
- 8 bone-in, skin-on chicken thighs (about 2.5 lb / 1.1 kg)
- 1 cup (240 ml) buttermilk
- 1 tbsp (15 ml) hot sauce (like Frank’s RedHot)
- 1 tsp (5 g) salt, plus more for seasoning
- 1 tsp (2 g) black pepper, plus more for seasoning
- 1 cup (125 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 1 tsp (5 g) garlic powder
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) cayenne pepper (optional)
- 1 cup (240 ml) chicken broth
- 2 tbsp (30 ml) vegetable oil, for brushing
Instructions
- In a large bowl, whisk together the buttermilk, hot sauce, 1 teaspoon salt, and 1 teaspoon black pepper. Add the chicken thighs, turning to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- In a shallow dish, whisk together the flour, cornstarch, garlic powder, smoked paprika, and cayenne (if using). Season with a pinch of salt and pepper.
- Remove the chicken from the buttermilk, letting any excess drip off. Dredge each piece in the flour mixture, pressing to adhere. Shake off excess and place on a wire rack. Let sit for 10 minutes to set the coating.
- Pour the chicken broth into the Instant Pot. Place a trivet or steamer basket in the bottom. Arrange the chicken pieces on the trivet, overlapping if necessary, but keeping them in a single layer as much as possible.
- Close the lid, set the valve to sealing, and cook on HIGH pressure for 10 minutes. Once done, quick-release the pressure carefully.
- Preheat your oven’s broiler on high. Line a baking sheet with aluminum foil and place a wire rack on top. Brush the rack with oil.
- Carefully transfer the chicken to the prepared rack, skin side up. Brush the tops with vegetable oil.
- Broil for 5-7 minutes, until the skin is golden and crispy. Watch closely to avoid burning. The internal temperature of the chicken should read 165°F (74°C) using a food thermometer, which is the USDA FSIS safe minimum for poultry.
- Let rest for 5 minutes before serving. The coating will continue to crisp as it rests.
Tips
- Don’t skip the buttermilk soak: The buttermilk tenderizes the chicken and helps the coating stick. If you’re short on time, even 15 minutes helps, but 30 minutes to 1 hour is ideal.
- Use bone-in, skin-on chicken: Boneless, skinless chicken will cook too quickly and dry out. The skin is essential for flavor and moisture, and the bone helps keep the meat juicy.
- Let the coating rest: After dredging, letting the chicken sit for 10 minutes helps the flour adhere and prevents it from washing off during pressure cooking.
- Broiler watch: Broilers vary in intensity. Check the chicken at 4 minutes and rotate the pan if needed to ensure even browning.
Serving Suggestions
Serve this Instant Pot fried chicken with classic Southern sides like mashed potatoes, coleslaw, or collard greens. It also pairs well with mac and cheese, cornbread, or a simple green salad. For a complete meal, add a drizzle of honey or a side of pickles to cut through the richness.
Variations
- Spicy Fried Chicken: Increase the cayenne to 1 teaspoon or add a tablespoon of your favorite hot sauce to the flour mixture.
- Buttermilk Herb: Add 1 tablespoon of dried thyme, oregano, or rosemary to the flour mixture for an herby crust.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend and use gluten-free cornstarch.
- Chicken Wings: Use 2 pounds of chicken wings instead of thighs. Reduce pressure cooking time to 8 minutes.
Storage and Reheating
Refrigerate leftover fried chicken in an airtight container for up to 3 days. To reheat, place on a baking sheet and warm in a 375°F (190°C) oven for 10-15 minutes, or until heated through and crispy. Avoid microwaving, as it will make the coating soggy. For longer storage, freeze the cooked chicken in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 20-25 minutes.
Frequently Asked Questions
Why is my chicken not crispy? The most common reason is not enough oil on the skin before broiling. Be generous with the vegetable oil brush. Also, make sure the chicken is dry before dredging, and don’t overcrowd the baking sheet.
Can I use boneless, skinless chicken breasts? Yes, but they will cook faster and can dry out. Reduce pressure cooking time to 6 minutes and check temperature. You’ll also miss the crispy skin, so consider adding a panko coating before broiling.
Can I deep fry after pressure cooking? Absolutely! For an even crispier result, you can skip the broiler and deep fry the pressure-cooked chicken in 350°F (175°C) oil for 2-3 minutes per side until golden brown.
What if I don’t have a trivet? You can use a steamer basket or even a few balls of aluminum foil to keep the chicken off the bottom of the pot. The key is to prevent the chicken from sitting directly in the broth.
Can I make this in advance? Yes, you can pressure-cook the chicken and refrigerate it for up to 2 days before broiling. When ready to serve, let it come to room temperature, then broil as directed, adding a few extra minutes to ensure it’s heated through.
Why is my coating falling off? Make sure the chicken is well-coated and the coating has time to set. Also, avoid moving the chicken around too much when placing it in the pot. Gently place it on the trivet and don’t stir.
Related
- Vegetarian Suet Pudding: Hearty & Easy Recipe
- Venison Suet Pudding: A Hearty British Classic
- Colcannon Recipe: Classic Irish Mashed Potatoes
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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