18 Crispy Pressure Cooking Fried Chicken Delicious Recipes

Craving that perfect crunch without the fuss? Say hello to crispy, golden fried chicken—made faster and easier with your pressure cooker! Whether you’re whipping up a quick weeknight dinner or indulging in some serious comfort food, these 18 mouthwatering recipes promise juicy, flavorful chicken with an irresistible crispy coating. Get ready to elevate your fried chicken game—let’s dive in!

Southern Style Pressure Cooker Fried Chicken

Crispy on the outside, juicy on the inside—this pressure cooker hack delivers fried chicken perfection in half the time without sacrificing flavor.

Ingredients:

• 4 lbs chicken drumsticks and thighs (bone-in, skin-on)
• 1 cup buttermilk
• 1 tbsp hot sauce (like Louisiana-style)
• 2 cups all-purpose flour
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 2 tsp onion powder
• 1 tsp cayenne pepper
• 2 tsp salt
• 1 tsp black pepper
• 2 cups vegetable oil (for frying)

Instructions:

1. In a large bowl, whisk together 1 cup buttermilk and 1 tbsp hot sauce. Add chicken, turning to coat, and marinate for at least 30 minutes (or overnight for extra tenderness).
2. In a shallow dish, mix 2 cups flour, 1 tbsp smoked paprika, 1 tbsp garlic powder, 2 tsp onion powder, 1 tsp cayenne, 2 tsp salt, and 1 tsp black pepper. Dredge each piece of chicken in the flour mixture, shaking off excess.
3. Set your pressure cooker to “Sauté” on high heat. Add 2 cups vegetable oil and heat until shimmering (about 350°F). Working in batches, fry chicken for 3–4 minutes per side until golden. Transfer to a wire rack.
4. Lock the lid, set to “Pressure Cook” on high for 8 minutes. Let pressure release naturally for 5 minutes, then quick-release. Chicken should reach 165°F internally.
5. Optional: For extra crunch, return chicken to the sautéed oil for 1–2 minutes per side before serving.

The pressure cooker traps steam to keep the meat impossibly tender while the initial fry ensures that crave-worthy crust. Serve with pickles and honey for the ultimate sweet-heat balance.

Tip: For even crispier skin, let dredged chicken rest on a rack for 10 minutes before frying—this helps the coating adhere.

Spicy Buttermilk Pressure Cooker Fried Chicken

Crispy, juicy, and packing just the right amount of heat, this pressure cooker fried chicken delivers all the crunch without the fuss of deep-frying.

Ingredients:

• 4 lbs chicken drumsticks and thighs
• 2 cups buttermilk
• 2 tbsp hot sauce (like Frank’s RedHot)
• 2 cups all-purpose flour
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp cayenne pepper
• 1 tsp salt
• 1 tsp black pepper
• 1 cup vegetable oil (for frying)

Instructions:

1. In a large bowl, whisk together 2 cups buttermilk and 2 tbsp hot sauce. Add chicken, turning to coat, and refrigerate for at least 4 hours (or overnight).
2. In a shallow dish, mix 2 cups flour, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp cayenne pepper, 1 tsp salt, and 1 tsp black pepper.
3. Remove chicken from buttermilk, letting excess drip off, then dredge in the flour mixture, pressing to adhere.
4. Heat 1 cup vegetable oil in your pressure cooker on sauté mode (medium-high) until shimmering (about 350°F). Working in batches, fry chicken for 3–4 minutes per side until golden. Transfer to a rack.
5. Secure the lid, set to high pressure, and cook for 8 minutes. Quick-release the pressure.
6. For extra crunch, return chicken to sauté mode for 1–2 minutes per side to crisp up.

The magic here? Pressure cooking locks in the buttermilk’s tangy tenderness while keeping the spice level bold and the crust shatteringly crisp.

Tip: For even heat, let the chicken rest 5 minutes before serving—the spice mellows slightly but stays lively.

Garlic Herb Pressure Cooker Fried Chicken

Crispy on the outside, juicy on the inside—this pressure cooker fried chicken gets a flavor boost from garlic and herbs, all without the fuss of deep-frying.

Ingredients:

• 4 lbs bone-in, skin-on chicken thighs and drumsticks
• 1 cup buttermilk
• 1 1/2 cups all-purpose flour
• 1 tbsp garlic powder
• 1 tbsp dried thyme
• 1 tbsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup vegetable oil
• 1/2 cup chicken broth

Instructions:

1. In a large bowl, soak the chicken in buttermilk for 15 minutes.
2. In another bowl, whisk together the flour, garlic powder, thyme, smoked paprika, salt, and black pepper.
3. Dredge each piece of chicken in the flour mixture, pressing to coat evenly.
4. Set your pressure cooker to “Sauté” and heat the vegetable oil. Working in batches, brown the chicken for 3 minutes per side until golden. Remove and set aside.
5. Pour the chicken broth into the pot, then place a trivet inside. Arrange the chicken on the trivet, lock the lid, and cook on high pressure for 10 minutes.
6. Quick-release the pressure, then transfer the chicken to a wire rack to crisp up for 5 minutes.

The pressure cooker locks in moisture while the quick browning step keeps the crust extra crispy—no soggy chicken here!

Tip: For extra crunch, broil the chicken for 2–3 minutes after pressure cooking.

Honey Glazed Pressure Cooker Fried Chicken

Crispy, juicy, and glazed with sticky-sweet honey—this pressure cooker fried chicken delivers all the crunch without the fuss of deep frying.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup buttermilk
• 1/4 cup honey
• 2 tbsp hot sauce (like Frank’s)
• 1 tbsp butter
• 1 cup vegetable oil (for frying)

Instructions:

1. In a bowl, whisk together 1 cup all-purpose flour, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Pour 1/2 cup buttermilk into a separate shallow dish.
2. Dip chicken thighs in buttermilk, then dredge in the flour mixture, pressing to coat evenly.
3. Set your pressure cooker to “Sauté” and heat 1 cup vegetable oil until shimmering (about 350°F). Working in batches, fry chicken for 3–4 minutes per side until golden. Transfer to a plate.
4. Discard oil, wipe the pot clean, and return to “Sauté.” Melt 1 tbsp butter, then stir in 1/4 cup honey and 2 tbsp hot sauce. Simmer for 1 minute until bubbly.
5. Add chicken back to the pot, turning to coat in the glaze. Serve immediately.

The magic here? The pressure cooker locks in moisture while the honey glaze caramelizes into a glossy, finger-licking finish—no deep fryer required.

Tip: For extra crunch, let the breaded chicken rest on a wire rack for 10 minutes before frying.

Cajun Seasoned Pressure Cooker Fried Chicken

This crispy, juicy fried chicken gets a Cajun kick and a pressure cooker shortcut—no deep frying required!

Ingredients:

• 4 chicken drumsticks and 4 thighs (bone-in, skin-on)
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 1 cup chicken broth

Instructions:

1. In a bowl, soak chicken in 1 cup buttermilk for 15 minutes.
2. In another bowl, whisk together 1 cup flour, 1 tbsp Cajun seasoning, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
3. Dredge chicken in the flour mixture, pressing to adhere. Shake off excess.
4. Set pressure cooker to “Sauté” and heat 2 tbsp vegetable oil. Brown chicken in batches for 3 minutes per side. Remove and set aside.
5. Pour 1 cup chicken broth into the pot, scraping up browned bits. Place a trivet inside and arrange chicken on top.
6. Pressure cook on HIGH for 10 minutes, then quick-release. For extra crispiness, broil on a sheet pan for 3–5 minutes.

The pressure cooker locks in moisture while the broiler gives that classic fried crunch—best of both worlds!

Tip: For extra heat, add 1/4 tsp cayenne to the flour mix.

Lemon Pepper Pressure Cooker Fried Chicken

Craving crispy fried chicken without the fuss? This Lemon Pepper Pressure Cooker Fried Chicken delivers all the crunch with a zesty kick—plus, it’s ready in a fraction of the time!

• 4 lbs bone-in, skin-on chicken thighs and drumsticks
• 1 cup all-purpose flour
• 1 tbsp lemon pepper seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• 2 tbsp hot sauce (like Frank’s)
• 2 cups vegetable oil (for frying)

1. In a large bowl, whisk together 1 cup buttermilk and 2 tbsp hot sauce. Add chicken, turning to coat, and let marinate for 15 minutes.
2. In a shallow dish, mix 1 cup flour, 1 tbsp lemon pepper seasoning, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper.
3. Dredge each piece of chicken in the flour mixture, pressing to adhere. Shake off excess.
4. Heat 2 cups vegetable oil in your pressure cooker (using the sauté function) to 350°F. Working in batches, fry chicken for 3–4 minutes per side until golden. Transfer to a wire rack.
5. Lock the lid, set to high pressure, and cook for 10 minutes. Quick-release the pressure.

The magic here? Pressure cooking locks in juiciness while the initial fry gives you that crave-worthy crust. No dry chicken here!

Tip: For extra crispiness, broil the chicken for 2–3 minutes after pressure cooking.

Smoky BBQ Pressure Cooker Fried Chicken

This crispy, juicy fried chicken gets a smoky-sweet kick from BBQ seasoning and cooks up lightning-fast thanks to your pressure cooker—no deep fryer required!

Ingredients:

• 4 lbs bone-in, skin-on chicken thighs and drumsticks
• 1 cup all-purpose flour
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp brown sugar
• 1 tsp salt
• 1 tsp black pepper
• 1/2 cup BBQ sauce (plus extra for serving)
• 1/4 cup vegetable oil
• 1 cup chicken broth

Instructions:

1. In a bowl, whisk together 1 cup all-purpose flour, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp brown sugar, 1 tsp salt, and 1 tsp black pepper. Dredge chicken pieces in the mixture, shaking off excess.
2. Set your pressure cooker to “Sauté” and heat 1/4 cup vegetable oil. Working in batches, sear chicken for 3 minutes per side until golden. Remove and set aside.
3. Pour 1 cup chicken broth into the pot, scraping up browned bits. Place a trivet inside, then arrange chicken on top. Seal and cook on High Pressure for 8 minutes. Quick-release the pressure.
4. Brush chicken with 1/2 cup BBQ sauce and broil on a sheet pan for 3–5 minutes until caramelized and crispy.

The magic here? Pressure cooking locks in insane juiciness while the broiler gives you that crave-worthy crackly crust. Serve with extra BBQ sauce for dipping!

Tip: For extra smoke, add 1/2 tsp liquid smoke to the broth—just a little goes a long way.

Sweet and Spicy Pressure Cooker Fried Chicken

This Sweet and Spicy Pressure Cooker Fried Chicken delivers crispy, juicy perfection with a sticky glaze that’s equal parts fiery and sweet—no deep-frying required!

• 2 lbs chicken drumsticks and thighs (skin-on)
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 cup hot honey
• 2 tbsp soy sauce
• 1 tbsp sriracha
• 1/2 cup chicken broth
• 2 tbsp vegetable oil

1. In a bowl, whisk together 1 cup all-purpose flour, 1 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp cayenne pepper. Dredge chicken pieces in the mixture, shaking off excess.
2. Set your pressure cooker to “Sauté” and heat 2 tbsp vegetable oil. Brown chicken in batches for 3–4 minutes per side until golden, then remove and set aside.
3. Deglaze the pot with 1/2 cup chicken broth, scraping up browned bits. Stir in 1/2 cup hot honey, 2 tbsp soy sauce, and 1 tbsp sriracha. Return chicken to the pot, turning to coat.
4. Lock the lid and cook on High Pressure for 8 minutes. Quick-release, then transfer chicken to a rack. Broil on high for 2–3 minutes to crisp the skin.

The magic here? Pressure cooking locks in tenderness while the broiler gives you that crave-worthy crunch. The glaze caramelizes into a glossy, finger-licking finish.

Tip: For extra heat, double the sriracha—or balance it with a drizzle of cool ranch dressing.

Herb Crusted Pressure Cooker Fried Chicken

Crispy on the outside, juicy on the inside—this pressure cooker fried chicken gets a flavorful herb crust that’ll have everyone asking for seconds.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 cup all-purpose flour
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• 1 cup chicken broth

Instructions:

1. In a bowl, whisk together 1 cup all-purpose flour, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper.
2. Dip chicken thighs in 1/2 cup buttermilk, then dredge in the flour mixture, pressing to coat evenly.
3. Set your pressure cooker to “Sauté” and heat 1/4 cup vegetable oil. Brown chicken thighs for 3 minutes per side until golden. Remove and set aside.
4. Pour 1 cup chicken broth into the pot, then place a trivet inside. Arrange chicken on the trivet, lock the lid, and cook on High Pressure for 10 minutes. Let pressure release naturally for 5 minutes, then quick-release.
5. For extra crispiness, transfer chicken to a baking sheet and broil on high for 2–3 minutes until the crust deepens in color.

The magic here? The pressure cooker locks in moisture while the herb crust adds a punch of flavor—no deep fryer required.

Tip: Swap thyme for rosemary or oregano if you want a different herbal twist!

Classic Buttermilk Pressure Cooker Fried Chicken

Craving crispy fried chicken without the fuss? This pressure cooker version delivers juicy, tender meat with a golden crust—no deep-frying required.

Ingredients:

• 3 lbs chicken drumsticks and thighs
• 2 cups buttermilk
• 1 tbsp hot sauce (like Frank’s)
• 2 cups all-purpose flour
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 2 tsp salt
• 1 tsp black pepper
• 1 cup vegetable oil (for frying)

Instructions:

1. In a large bowl, whisk together 2 cups buttermilk and 1 tbsp hot sauce. Add chicken, coating evenly. Cover and refrigerate for at least 4 hours (or overnight).
2. In a shallow dish, mix 2 cups flour, 1 tbsp garlic powder, 1 tbsp smoked paprika, 1 tsp cayenne, 2 tsp salt, and 1 tsp black pepper. Dredge each piece of chicken in the mixture, shaking off excess.
3. Set your pressure cooker to “Sauté” on high. Add 1 cup vegetable oil and heat until shimmering (about 350°F). Working in batches, fry chicken for 3–4 minutes per side until golden. Transfer to a wire rack.
4. Pour out oil, then add 1 cup water to the pot. Place a trivet inside and arrange chicken on top. Seal and cook on high pressure for 10 minutes. Let pressure release naturally for 5 minutes, then quick-release.

The magic here? The pressure cooker locks in moisture while keeping the crust extra crisp—no soggy bottoms! Serve with extra hot sauce for dipping.

Tip: For extra crunch, double-dredge the chicken: dip back into buttermilk after the first flour coating, then coat again in the seasoned flour.

Korean Style Pressure Cooker Fried Chicken

Crispy, sticky, and packed with bold Korean flavors—this pressure cooker fried chicken is a game-changer for weeknight dinners.

Ingredients:

• 2 lbs chicken wings or drumettes
• 1 cup cornstarch
• 1/2 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup gochujang (Korean chili paste)
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp minced garlic
• 1 tbsp sesame oil
• 2 cups vegetable oil (for frying)
• 1 tbsp toasted sesame seeds (for garnish)
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. In a large bowl, whisk together 1 cup cornstarch, 1/2 cup flour, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Toss chicken until evenly coated.
2. Heat 2 cups vegetable oil in your pressure cooker (using sauté mode) to 375°F. Fry chicken in batches for 8–10 minutes until golden and crispy. Drain on a wire rack.
3. In a saucepan, combine 1/2 cup gochujang, 1/4 cup honey, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp minced garlic, and 1 tbsp sesame oil. Simmer for 3 minutes until glossy.
4. Toss fried chicken in the sauce until fully coated. Garnish with 1 tbsp sesame seeds and sliced green onions.

The magic here? The pressure cooker ensures ultra-crispy skin while keeping the meat juicy—no double-frying required!

Tip: For extra crunch, let the coated chicken rest 10 minutes before frying.

Maple Syrup Pressure Cooker Fried Chicken

This crispy, sticky-sweet fried chicken gets a shortcut thanks to your pressure cooker—no deep fryer required!

Ingredients

• 2 lbs bone-in, skin-on chicken thighs and drumsticks
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup pure maple syrup
• 1/4 cup soy sauce
• 2 tbsp vegetable oil
• 1/2 cup water

Instructions

1. In a bowl, whisk together 1 cup all-purpose flour, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Dredge chicken pieces in the mixture, shaking off excess.
2. Set your pressure cooker to “Sauté” and heat 2 tbsp vegetable oil. Working in batches, brown chicken for 3 minutes per side until golden. Remove and set aside.
3. Cancel sauté mode. Add 1/2 cup water to deglaze, scraping up browned bits. Stir in 1/2 cup maple syrup and 1/4 cup soy sauce.
4. Return chicken to the pot, turning to coat. Seal lid and cook on High Pressure for 10 minutes. Naturally release pressure for 5 minutes, then quick-release.
5. Transfer chicken to a rack and broil on high for 3–5 minutes until skin crisps. Drizzle with remaining sauce from the pot.

The magic here? Pressure cooking gives you fall-off-the-bone tenderness, while the broiler adds that crave-worthy crunch. The maple-soy glaze caramelizes into a glossy, finger-licking finish.

Tip: For extra heat, add a pinch of cayenne to the flour mix!

Buffalo Sauce Pressure Cooker Fried Chicken

Crispy, saucy, and packed with bold flavor—this pressure cooker fried chicken gets a spicy Buffalo twist without the usual frying fuss!

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup hot sauce (like Frank’s RedHot)
• 2 tbsp unsalted butter, melted
• 1 tbsp honey
• 1/2 cup chicken broth
• 2 tbsp vegetable oil

Instructions:

1. In a bowl, mix 1 cup all-purpose flour, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper. Dredge chicken thighs in the mixture, shaking off excess.
2. Set your pressure cooker to “Sauté” and heat 2 tbsp vegetable oil. Brown chicken for 3 minutes per side until golden, then remove.
3. Whisk together 1/2 cup hot sauce, 2 tbsp melted butter, 1 tbsp honey, and 1/2 cup chicken broth. Pour into the pot, scraping up browned bits.
4. Return chicken to the pot, seal the lid, and cook on High Pressure for 8 minutes. Quick-release the pressure.
5. Optional: For extra crispiness, transfer chicken to a baking sheet and broil for 2–3 minutes until edges char slightly.

The magic here? The pressure cooker locks in juiciness while the Buffalo sauce infuses every bite with tangy heat—no deep fryer required.

Tip: For milder heat, swap half the hot sauce with BBQ sauce or add a splash of ranch dressing at the end.

Parmesan Garlic Pressure Cooker Fried Chicken

This crispy, garlicky chicken gets an irresistible crunch from the pressure cooker—no deep fryer required!

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1 tbsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup buttermilk
• 2 tbsp olive oil

Instructions:

1. In a bowl, whisk together 1 cup all-purpose flour, 1/2 cup grated Parmesan cheese, 1 tbsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
2. Dip chicken thighs in 1/2 cup buttermilk, then dredge in the flour mixture, pressing to coat evenly.
3. Set your pressure cooker to “Sauté” and heat 2 tbsp olive oil. Brown chicken for 3 minutes per side until golden (work in batches if needed).
4. Add 1 cup water to the pot, lock the lid, and cook on High Pressure for 8 minutes. Quick-release the pressure.
5. Transfer chicken to a baking sheet and broil on High for 2–3 minutes until extra crispy.

The Parmesan creates a savory crust that stays crunchy even after pressure cooking—no soggy breading here!

Tip: For extra garlic punch, toss the cooked chicken with a sprinkle of fresh minced parsley and grated Parmesan.

Chili Lime Pressure Cooker Fried Chicken

This crispy, tangy fried chicken gets a speed boost from the pressure cooker—perfect for when you’re craving crunch without the long fry time.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 tbsp chili powder
• Zest and juice of 1 lime
• 1/4 cup vegetable oil (for frying)

Instructions:

1. In a bowl, whisk together buttermilk, lime zest, and juice. Add chicken thighs, ensuring they’re fully coated. Marinate for 20 minutes at room temperature.
2. In a separate bowl, mix flour, salt, smoked paprika, garlic powder, black pepper, and chili powder. Dredge marinated chicken in the flour mixture, pressing to adhere.
3. Heat vegetable oil in your pressure cooker on sauté mode (medium-high) until shimmering. Working in batches, fry chicken for 3 minutes per side until golden. Transfer to a plate.
4. Add 1/2 cup water to the pressure cooker, place a trivet inside, and arrange chicken on top. Seal and cook on high pressure for 8 minutes. Quick-release the steam.
5. For extra crispiness, return chicken to the pot (sauté mode) and fry for 1–2 minutes per side until deeply golden.

The magic here? Pressure cooking locks in juicy tenderness while the double-fry method delivers shatter-crisp edges. That chili-lime marinade? *Chef’s kiss*.

Tip: For extra heat, add 1/2 tsp cayenne to the flour mix!

Rosemary Infused Pressure Cooker Fried Chicken

This crispy, herb-kissed fried chicken gets a flavor boost from fresh rosemary and cooks up tender in a fraction of the time thanks to your pressure cooker.

Ingredients:

• 4 lbs bone-in, skin-on chicken pieces (thighs and drumsticks work best)
• 1 cup buttermilk
• 2 tbsp chopped fresh rosemary
• 2 tsp garlic powder
• 1 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tbsp baking powder
• 2 cups vegetable oil (for frying)

Instructions:

1. In a large bowl, whisk together buttermilk, chopped rosemary, garlic powder, smoked paprika, salt, and black pepper. Add chicken, turning to coat. Cover and refrigerate for at least 4 hours (or overnight).
2. In a shallow dish, whisk together flour, cornstarch, and baking powder. Remove chicken from marinade (let excess drip off) and dredge in flour mixture, pressing to adhere.
3. Add vegetable oil to pressure cooker and heat on “Sauté” mode until shimmering (about 350°F). Working in batches, fry chicken for 3 minutes per side until golden. Transfer to a wire rack.
4. Lock lid, set to “High Pressure” for 8 minutes, then quick-release. Carefully remove chicken and pat dry with paper towels.
5. Return oil to 375°F and fry chicken again for 2 minutes per side until deeply golden and crispy. Drain on fresh paper towels.

The double-fry method gives you impossibly crunchy skin with juicy, rosemary-scented meat underneath—no one will guess it started in a pressure cooker!

Tip: For extra herb flavor, toss a few fresh rosemary sprigs into the hot oil during the second fry.

Golden Crispy Pressure Cooker Fried Chicken

Who says you can’t get that crave-worthy crunch without deep-frying? This pressure cooker hack delivers juicy, golden chicken with a fraction of the effort.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup vegetable oil

Instructions:

1. In a bowl, soak chicken thighs in 1 cup buttermilk for 15 minutes.
2. In a separate bowl, whisk together 1 cup flour, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
3. Dredge each thigh in the flour mixture, pressing to adhere. Shake off excess.
4. Set your pressure cooker to “Sauté” and heat 1/2 cup vegetable oil. Working in batches, brown chicken for 3 minutes per side until golden (don’t crowd the pot).
5. Add 1/2 cup water to the pot, seal the lid, and cook on High Pressure for 10 minutes. Naturally release pressure for 5 minutes, then quick-release.
6. Transfer chicken to a wire rack and broil on high for 2–3 minutes to crisp the skin.

The magic here? Pressure cooking locks in moisture while the quick broil gives you that irresistible crackle. Serve with extra napkins—this is messy in the best way.

Tip: For extra flavor, add a dash of cayenne to the flour mix or drizzle with hot honey after broiling.

Asian Inspired Pressure Cooker Fried Chicken

Crispy, juicy, and packed with umami flavor—this pressure cooker hack gives you fried chicken with a fraction of the oil and time!

Ingredients

• 2 lbs chicken drumsticks and thighs (skin-on)
• 1 cup cornstarch
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp garlic powder
• 1 tbsp ginger powder
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 1 cup water
• 2 cups vegetable oil (for frying)

Instructions

1. In a bowl, toss the chicken with 1 tsp salt, 1 tsp black pepper, 1 tbsp garlic powder, and 1 tbsp ginger powder until evenly coated.
2. Pour 1 cup water into the pressure cooker, then place a steamer basket inside. Arrange the seasoned chicken in the basket. Seal and cook on high pressure for 10 minutes. Quick-release the steam.
3. In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp honey, and 1 tbsp sesame oil. Brush the mixture over the par-cooked chicken.
4. Dredge each piece in 1 cup cornstarch, shaking off excess. Heat 2 cups vegetable oil in a deep skillet to 375°F. Fry the chicken in batches for 3–4 minutes per side until golden and crispy.

The magic here? Pressure cooking locks in juiciness before frying, so you get that crave-worthy crunch without dry meat.

Tip: For extra heat, add 1 tsp chili flakes to the soy glaze!

Conclusion

With 18 crispy, flavorful pressure-cooked fried chicken recipes, this roundup has something for every craving! Whether you’re a classic buttermilk fan or love bold new twists, these dishes prove that pressure cookers deliver juicy, crunchy perfection every time. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to pin this article for easy access—happy cooking!