How to Make Fried Chicken With a Pressure Cooker (the Safe Way)
Do not fry chicken in oil under pressure in a home pressure cooker. Presto’s manual says plainly: “Do not use this pressure cooker for pressure frying with oil.” Restaurants use special commercial pressure fryers built for hot oil.
The safe way to get juicy, crispy chicken is two steps: pressure cook the chicken in liquid (Presto lists 8 minutes for chicken pieces), then bread and fry, air fry or bake it briefly until crisp.
- Home pressure cookers are designed for water-based cooking, not hot oil.
- Pressure cook chicken pieces in at least 1 cup of liquid, on a rack if you have one.
- Pat the chicken dry, then bread it after pressure cooking, not before.
- Fry for just a few minutes per side to crisp the coating, since the meat is already cooked.
- USDA FSIS says poultry is safe at 165°F.
Can you make fried chicken in a pressure cooker?
Not by frying in it. “Pressure fried chicken” from restaurants is cooked in commercial pressure fryers, which are built and certified to hold hot oil under pressure. A home stovetop or electric pressure cooker is not.
Presto lists “do not use this pressure cooker for pressure frying with oil” among its important safeguards. Oil can reach temperatures far above boiling water, and a home cooker’s seals, valves and safety systems are not designed for it.
Never add more than a little oil for browning, and never close the lid on a pot of frying oil. Follow your own cooker’s manual; if it does not allow a use, do not try it.
The safe two-step method
Ingredients (serves 4)
- 2½ to 3 lb bone-in chicken pieces (drumsticks, thighs, breasts cut in half)
- 1 cup water or chicken broth for pressure cooking
- 1 cup buttermilk
- 1½ cups all-purpose flour
- 1 tbsp seasoned salt, 1 tsp paprika, 1 tsp garlic powder, ½ tsp black pepper
- Neutral oil for shallow frying, or oil spray for air frying
Steps
- Pressure cook. Pour 1 cup liquid into the cooker, add the rack and place the chicken on it. Do not fill over two-thirds. Cook 8 minutes at pressure for serving pieces, the time Presto lists. Let the pressure drop naturally.
- Check the temperature. The thickest piece should read 165°F. If not, cook a few minutes more.
- Dry and cool slightly. Lift the chicken out, pat it dry and let it cool for 10 minutes so the coating sticks.
- Bread. Dip each piece in buttermilk, then in the seasoned flour. For a thicker crust, dip again.
- Crisp. Shallow-fry in ½ inch of oil at about 350°F for 2 to 4 minutes per side until deep golden. Or spray with oil and air fry at 400°F for 8 to 12 minutes, turning once.
- Drain and serve. Rest on a wire rack for a few minutes so the crust stays crisp.
Pressure cooking times for chicken
| Chicken | Liquid | Time at pressure | Source |
|---|---|---|---|
| Chicken, cut into serving pieces | 1 cup | 8 minutes | Presto |
| Boneless chicken breast | 1 cup | 3 to 4 minutes, cool at once | Presto |
| Boneless chicken breast (electric) | Per manual | 5 to 8 minutes | Instant Pot |
| Whole chicken, 2½ to 3 lb | 1 cup | 13 to 15 minutes | Presto |
Stovetop and electric cookers run at slightly different pressures, so always use your own cooker’s timetable when it gives one.
Why not bread the chicken before pressure cooking?
Steam turns breading into a soft, wet paste, and loose flour can scorch on the bottom of the pot. It can also foam and block the vent. Cook the chicken plain or lightly seasoned, then coat it afterwards.
Can you use an air fryer lid instead?
Yes. Some multi-cookers, such as the Instant Pot Duo Crisp with Ultimate Lid, can pressure cook and air fry in the same pot. Pressure cook the chicken, drain the liquid, bread the pieces, spray with oil and air fry until crisp.
See our Ninja Foodi pressure cooker review for current models.
Frequently asked questions
Can you pressure fry chicken at home?
Not in a home pressure cooker. Presto’s manual says not to use its pressure cooker for pressure frying with oil. Pressure frying needs a commercial pressure fryer.
Can I pre-cook chicken in a pressure cooker before frying?
Yes. That is the best approach. Pressure cook chicken pieces about 8 minutes, dry them, then bread and fry briefly until crisp.
How do you pressure cook breaded chicken?
You don’t. Steam makes breading soggy. Pressure cook the chicken first, then bread it and fry, air fry or bake.
What temperature should fried chicken reach?
165°F in the thickest part, the USDA safe minimum for poultry.
Can I cook chicken feet in a pressure cooker?
Yes, in liquid, for stock or braised dishes. If you want them crispy, fry them separately after pressure cooking, never in oil under pressure.
The bottom line
Never fry in oil under pressure at home. Pressure cook the chicken in liquid first, then bread it and fry, air fry or bake it for a few minutes. You get tender meat and a crisp crust, safely.
- National Presto Industries, Stainless Steel Pressure Cooker Instructions and Recipes (safeguards and poultry timetable).
- Instant Pot, Cooking Time Tables.
- USDA Food Safety and Inspection Service, Safe Minimum Internal Temperature Chart.
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