Chicken-Fried Chicken Made Easy in Your Pressure Cooker
Classic Southern-style chicken-fried chicken with crispy crust and creamy gravy made easier and faster using the pressure cooker.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts (about 3)
- 2 teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- ½ teaspoon cayenne
- 1 cup all-purpose flour
- 3 large eggs beaten
- Vegetable oil for frying
- 4 tablespoons salted butter
- ⅓ cup all-purpose flour
- 1 ½ cups chicken stock
- 1 cup whole milk
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ¾ teaspoon kosher salt plus more to taste
- 1 teaspoon freshly ground black pepper
Instructions
Instructions
- Pound chicken breasts to even thickness.
- Season chicken with salt, pepper, garlic powder, paprika, and cayenne.
- Set up dredging station with flour and beaten eggs. Coat chicken: flour, egg, flour.
- Heat oil and fry chicken 4-5 minutes per side until golden and crispy.
- Transfer to paper-towel plate to drain.
- Place chicken in pressure cooker with stock, milk, garlic powder, thyme, salt, pepper.
- Seal and cook on high pressure for 10 minutes. Let natural release for 5 minutes, then quick release.
- Make gravy by melting butter, whisking in flour, then gradually stock and milk until thick.
- Serve chicken topped with gravy.
Notes
Gravy and chicken can be stored separately. Reheat in oven for crisp finish.