What Is Pressure Fried Chicken?

Pressure fried chicken is a culinary masterpiece that combines the juicy tenderness of fried chicken with the crispy, golden-brown exterior made possible by pressure cooking. This innovative cooking technique utilizes a pressure cooker to create a moist and flavorful chicken with an unparalleled crunch.

How Pressure Fried Chicken Works

The secret behind pressure fried chicken lies in the pressurized environment of the pressure cooker. When chicken is cooked under high pressure, the boiling point of the cooking liquid (usually oil) is raised, allowing it to penetrate the chicken more deeply and evenly. This results in a moist and juicy interior that stays tender even after the chicken has been cooked to a crispy golden brown.

Benefits of Pressure Fried Chicken

• Crispy Exterior: The high pressure creates a crisp and flavorful crust that locks in the chicken’s juices.
• Tender Interior: The pressurized cooking process ensures that the chicken remains moist and juicy on the inside.
• Time-Saving: Pressure cooking significantly reduces the cooking time compared to traditional frying methods.
• Healthier: Pressure frying uses less oil than traditional frying, resulting in a healthier alternative with reduced fat content.
• Flavorful: The pressurized environment intensifies the flavors of the chicken and seasonings, creating a more flavorful dish.

How to Pressure Fry Chicken

Ingredients:

• 1 whole chicken (3-4 pounds)
• 1 cup all-purpose flour
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup vegetable oil

Instructions:

1. Cut the Chicken: Cut the chicken into 8 pieces (2 breasts, 2 thighs, 2 legs, 2 wings).
2. Season the Chicken: In a large bowl, combine the flour, paprika, garlic powder, onion powder, salt, and pepper. Dredge the chicken pieces in the seasoned flour.
3. Heat the Oil: Add the vegetable oil to the pressure cooker and heat it on high until it reaches 350°F (175°C).
4. Pressure Fry the Chicken: Place the chicken pieces in the hot oil and cook for 6 minutes under high pressure.
5. Release the Pressure: Once the cooking time is complete, remove the pressure cooker from the heat and let the pressure release naturally for 10 minutes.
6. Crisp the Chicken: Open the pressure cooker and turn the chicken pieces to brown them evenly. Cook for an additional 2-3 minutes, or until the chicken is golden brown and crispy.
7. Serve: Remove the chicken from the pressure cooker and let it rest for a few minutes before serving.

Seasoning Variations

• Spicy: Add 1-2 teaspoons of chili powder or cayenne pepper to the seasoned flour.
• Herby: Add 1 tablespoon of dried thyme or rosemary to the seasoned flour.
• Garlic-Parmesan: Mix 1/4 cup of grated Parmesan cheese and 1 tablespoon of minced garlic into the seasoned flour.
• Lemon-Pepper: Sprinkle 1/4 cup of lemon zest and 1 tablespoon of freshly ground black pepper over the chicken before dredging it in the seasoned flour.

Serving Suggestions

• Classic: Serve pressure fried chicken with mashed potatoes and gravy.
• Spicy: Pair the chicken with a spicy dipping sauce, such as sriracha or buffalo sauce.
• Refreshing: Serve with a side of coleslaw or a fresh green salad.
• Sides: Offer a variety of sides, such as corn on the cob, green beans, or baked beans.

Tips for Perfect Pressure Fried Chicken

• Use a good quality chicken: Choose a fresh, free-range chicken for the best flavor and texture.
• Season the chicken generously: Don’t be afraid to add plenty of seasonings to the flour mixture. This will enhance the flavor of the chicken.
• Heat the oil to the correct temperature: The oil should be hot enough to fry the chicken quickly and evenly.
• Don’t overcrowd the pressure cooker: Cook the chicken in batches to ensure that each piece has enough space to crisp up.
• Let the chicken rest: Resting the chicken before serving will allow the juices to redistribute, resulting in a more tender and flavorful dish.

Beyond the Basics: Advanced Pressure Fried Chicken Techniques

• Double Fry: For an extra crispy exterior, fry the chicken twice. After the first pressure fry, let the chicken cool completely and then fry it again for 2-3 minutes until golden brown.
• Brining: Brining the chicken in a salt solution for several hours before pressure frying will enhance its moisture and flavor.
• Sous Vide: For the ultimate tender and juicy chicken, sous vide the chicken at a low temperature (150-160°F) for several hours before pressure frying.

Endnote: The Ultimate Comfort Food

Pressure fried chicken is a culinary delight that combines the best of both worlds: crispy on the outside, tender on the inside. Whether you prefer a classic or spicy variation, this innovative cooking technique will elevate your chicken game to new heights. So next time you crave a satisfying and flavorful meal, reach for your pressure cooker and try this mouthwatering dish.

Top Questions Asked

1. What is the difference between pressure fried chicken and regular fried chicken?
Pressure fried chicken is cooked in a pressure cooker, which creates a moist and juicy interior while maintaining a crispy exterior. Regular fried chicken is cooked in a deep fryer or pan and has a slightly drier texture.

2. Can I use a different type of oil for pressure frying?
Yes, you can use other vegetable oils such as canola oil, peanut oil, or avocado oil. However, avoid using olive oil as it has a low smoke point and can burn easily.

3. How do I store leftover pressure fried chicken?
Store leftover pressure fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet and warm it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.