Preparing fried chicken in a pressure cooker requires carefully bringing the meat and oil to both a high temperature and pressure. This method of fast cooking makes the meat juicy and tender.
While almost any fried chicken recipe is appropriate for pressure cooking, one recipe calls for presoaking 8 chicken thighs in 1 cup buttermilk seasoned with 1 teaspoon salt, 1 teaspoon paprika and a pinch of cayenne pepper. Soak the thighs in the buttermilk mixture in a sealable bag for four hours in the refrigerator.
For the breading, mix 1 cup flour with 2 tablespoons cornstarch, 1 teaspoon seasoning and salt to taste. In a shallow bowl, beat 2 eggs, and add a splash of water, mixing well. In a third bowl, place seasoned flour for the dredging. Dredge each chicken piece first in the flour followed by the egg then breading.
Heat 6 cups of cooking oil in the pressure cooker to 350 degrees Fahrenheit using high heat. Add the breaded chicken in one layer in the oil. Do not overcrowd the chicken. Make sure the gasket is clean and dry, and then attach the pressure cooker lid.
As soon as steam starts coming from the vent, time the cooking for 10 minutes. If the pressure cooker weight starts spinning quickly, turn down the heat. After 10 minutes, turn the heat off. Fully release the pressure by opening the vent. Wait until the pressure is thoroughly released before removing the lid. Carefully remove the chicken from the boiling oil.