18 Crispy Pressure Cooking Fried Chicken Delicious Recipes

Craving that perfect crunch without the fuss? Dive into our roundup of 18 Crispy Pressure Cooking Fried Chicken Delicious Recipes that promise all the golden, juicy goodness in half the time! Whether you’re after quick weeknight dinners or comfort food that hits the spot, these recipes are your ticket to fried chicken bliss. Ready to revolutionize your cooking game? Let’s get crispy!

Southern Style Pressure Cooker Fried Chicken

Today is ‘2025-06-08 05:07:30.814054’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Southern Style Pressure Cooker Fried Chicken’ using the structure below.

Tone: Be punchy and modern. Skip intros, use short lines and bold verbs—like a viral TikTok script.

Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.

Ingredients

• 2 cups buttermilk, thick and tangy
• 1 tbsp hot sauce, fiery and bold
• 4 lbs chicken pieces, skin-on and juicy
• 2 cups all-purpose flour, finely sifted
• 1 tbsp paprika, smoky and sweet
• 1 tbsp garlic powder, aromatic and pungent
• 1 tbsp onion powder, sharp and earthy
• 1 tsp salt, coarse and sea-fresh
• 1 tsp black pepper, freshly cracked
• 1 cup vegetable oil, high-heat and neutral

Instructions

1. In a large bowl, whisk together buttermilk and hot sauce. Add chicken, ensuring each piece is fully submerged. Cover and refrigerate for 4 hours, or overnight for maximum flavor.
2. In another bowl, combine flour, paprika, garlic powder, onion powder, salt, and black pepper. Mix well to create a uniform breading.
3. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing to adhere. Let sit on a rack for 10 minutes to set the coating.
4. Heat vegetable oil in a pressure cooker over medium-high heat to 350°F. Use a thermometer for accuracy—this ensures crispy, not greasy, chicken.
5. Working in batches, fry chicken for 10 minutes, turning once halfway. The pressure cooker locks in moisture, so no need to overcrowd.
6. Carefully release pressure according to manufacturer’s instructions. Transfer chicken to a paper towel-lined plate to drain. Serve hot for that irresistible crunch.

Wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘W’.

Who knew pressure cooking could deliver such crispy perfection? The chicken emerges juicy inside with a crackling coat that’s golden and spiced just right. Try stacking pieces on a waffle for a sweet-savory twist that’ll break the internet.

Spicy Buttermilk Pressure Cooker Fried Chicken

Zesty flavors meet crispy perfection in this Spicy Buttermilk Pressure Cooker Fried Chicken. **Marinate** juicy chicken in a fiery buttermilk bath, then **pressure cook** to lock in those bold spices. **Finish** with a golden fry for that irresistible crunch.

Ingredients

• 2 cups creamy buttermilk
• 1 tbsp smoked paprika
• 2 tsp cayenne pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 4 lbs bone-in chicken pieces
• 2 cups all-purpose flour
• 1 tsp freshly ground black pepper
• 1 qt high-heat vegetable oil

Instructions

1. **Whisk** together buttermilk, smoked paprika, cayenne pepper, garlic powder, onion powder, and salt in a large bowl.
2. **Add** chicken pieces to the marinade, ensuring each piece is fully coated. **Cover** and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. **Remove** chicken from marinade, letting excess drip off. **Discard** leftover marinade.
4. **Combine** flour and black pepper in a shallow dish. **Dredge** each chicken piece in the flour mixture, pressing to adhere.
5. **Heat** vegetable oil in a pressure cooker to 375°F over medium-high heat. **Tip:** Use a candy thermometer for accuracy.
6. **Fry** chicken in batches for 3 minutes per side until golden brown. **Tip:** Don’t overcrowd the cooker to maintain oil temperature.
7. **Transfer** fried chicken to a wire rack set over a baking sheet. **Let rest** for 5 minutes before serving. **Tip:** This keeps the crust crispy.

Nowhere else will you find chicken this juicy inside with a crackling, spicy crust. **Pair** with honey drizzle or pickles for a sweet or tangy contrast.

Garlic Parmesan Pressure Cooker Fried Chicken

Absolutely nobody can resist the crispy, juicy magic of this Garlic Parmesan Pressure Cooker Fried Chicken. It’s a game-changer for weeknight dinners, delivering all the crunch without the fuss.

Ingredients

• 2 lbs of skin-on, bone-in chicken thighs (for maximum juiciness)
• 1 cup of buttermilk (creamy and tangy)
• 1 cup of all-purpose flour (for that perfect golden crust)
• 1/2 cup of grated Parmesan cheese (sharp and nutty)
• 2 tbsp of garlic powder (bold and aromatic)
• 1 tbsp of smoked paprika (for a subtle kick)
• 1 tsp of sea salt (crisp and clean)
• 1/2 tsp of freshly ground black pepper (for a little heat)
• 2 cups of vegetable oil (high smoke point for frying)

Instructions

1. Marinate the chicken thighs in buttermilk for at least 4 hours, or overnight, to tenderize.
2. In a large bowl, whisk together flour, Parmesan, garlic powder, paprika, salt, and pepper.
3. Remove chicken from buttermilk, letting excess drip off, then dredge in the flour mixture until fully coated.
4. Preheat your pressure cooker with vegetable oil to 350°F, using the sauté function.
5. Fry chicken in batches for 5 minutes per side, or until golden brown and crispy. Tip: Don’t overcrowd the cooker to ensure even cooking.
6. Use a meat thermometer to check for an internal temperature of 165°F. Tip: Let chicken rest on a wire rack to keep it crispy.
7. Serve immediately, garnished with extra Parmesan and a sprinkle of fresh parsley. Tip: Pair with a creamy dipping sauce for extra indulgence.

Crispy on the outside, tender on the inside, this chicken is a flavor bomb. Try serving it over a bed of garlic mashed potatoes or tucked into a buttery biscuit for the ultimate comfort meal.

Honey Glazed Pressure Cooker Fried Chicken

Hit the crave button with this Honey Glazed Pressure Cooker Fried Chicken—crispy, juicy, and dripping with sticky-sweet goodness. No fuss, all flavor, and ready in a flash.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs (plump and juicy)
• 1 cup buttermilk (tangy and thick)
• 1 cup all-purpose flour (fine and powdery)
• 1 tsp smoked paprika (deep and aromatic)
• 1 tsp garlic powder (pungent and earthy)
• 1 tsp onion powder (sweet and sharp)
• 1/2 tsp cayenne pepper (fiery and bold)
• 1 tsp salt (coarse and crunchy)
• 1/2 cup honey (golden and viscous)
• 2 tbsp apple cider vinegar (bright and zippy)
• 1 tbsp soy sauce (rich and umami)
• 1 cup vegetable oil (neutral and high-smoke)

Instructions

1. Marinate chicken thighs in buttermilk for 1 hour in the fridge—this tenderizes and adds moisture.
2. Whisk flour, smoked paprika, garlic powder, onion powder, cayenne, and salt in a bowl for the dredge.
3. Heat vegetable oil in the pressure cooker on sauté mode until it shimmers, about 350°F.
4. Dredge each thigh in the flour mix, shaking off excess—this ensures a crisp, even coat.
5. Fry chicken in batches for 3 minutes per side until golden brown; don’t overcrowd the pot.
6. Remove chicken and set aside. Drain all but 1 tbsp oil from the cooker.
7. Add honey, apple cider vinegar, and soy sauce to the cooker. Simmer for 2 minutes until syrupy.
8. Return chicken to the cooker, tossing to glaze each piece thoroughly.
9. Lock the lid and pressure cook on high for 10 minutes, then quick-release the steam.

Dig into chicken that’s fall-off-the-bone tender with a crackling honey crust. Serve over fluffy biscuits or with a side of pickles to cut the sweetness.

Cajun Pressure Cooker Fried Chicken

Crispy, juicy, and packed with flavor, this Cajun Pressure Cooker Fried Chicken is your ticket to a hassle-free Southern feast. No fuss, all flavor—let’s dive in.

Ingredients

• 2 lbs of bone-in, skin-on chicken thighs (for maximum juiciness)
• 1 cup of buttermilk (creamy and tangy)
• 1 cup of all-purpose flour (for that perfect crunch)
• 2 tbsp of Cajun seasoning (bold and spicy)
• 1 tsp of garlic powder (aromatic and savory)
• 1 tsp of onion powder (sweet and pungent)
• 1/2 tsp of smoked paprika (for a hint of smokiness)
• 1/2 cup of vegetable oil (high smoke point for frying)
• 1 tsp of salt (to enhance all flavors)

Instructions

1. In a large bowl, combine chicken thighs and buttermilk, ensuring each piece is fully coated. Let it marinate in the fridge for at least 4 hours, or overnight for deeper flavor.
2. In another bowl, whisk together flour, Cajun seasoning, garlic powder, onion powder, smoked paprika, and salt until well blended.
3. Remove chicken from buttermilk, letting excess drip off, then dredge each piece in the flour mixture, pressing lightly to adhere.
4. Set your pressure cooker to sauté mode and heat vegetable oil until shimmering, about 350°F.
5. Carefully add chicken pieces to the hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes per side until golden brown and crispy.
6. Transfer fried chicken to a wire rack set over a baking sheet to drain any excess oil.
7. Serve hot, with a side of creamy coleslaw or drizzled with hot honey for an extra kick.

Nothing beats the crackle of that first bite into the golden, spiced crust, revealing tender, flavorful meat beneath. Pair it with a cold beer or a sweet tea for the ultimate Southern comfort meal.

Korean Style Pressure Cooker Fried Chicken

Hit the crave-worthy spot with this Korean Style Pressure Cooker Fried Chicken—crispy, juicy, and packed with flavor in half the time.

Ingredients

• 2 lbs of skin-on, bone-in chicken thighs (for maximum juiciness)
• 1 cup of buttermilk (creamy and tangy)
• 1 cup of all-purpose flour (for a light, crispy coating)
• 1 tbsp of smoked paprika (adds a deep, smoky flavor)
• 1 tsp of garlic powder (for a punch of aroma)
• 1 tsp of onion powder (subtle sweetness)
• 1/2 tsp of cayenne pepper (for a gentle heat)
• 1 cup of vegetable oil (high smoke point for frying)
• 1/2 cup of gochujang (Korean chili paste, spicy and slightly sweet)
• 2 tbsp of honey (for a glossy, sticky glaze)
• 1 tbsp of soy sauce (umami-rich)
• 1 tbsp of sesame oil (nutty and fragrant)
• 2 green onions, thinly sliced (for a fresh crunch)
• 1 tbsp of sesame seeds (toasted, for garnish)

Instructions

1. Marinate chicken thighs in buttermilk for at least 4 hours, or overnight, to tenderize.
2. In a large bowl, mix flour, smoked paprika, garlic powder, onion powder, and cayenne pepper.
3. Dredge each chicken piece in the flour mixture, shaking off excess.
4. Heat vegetable oil in a pressure cooker to 350°F, using a thermometer for accuracy.
5. Fry chicken in batches for 6 minutes, ensuring not to overcrowd the cooker.
6. Release pressure carefully, then fry for another 6 minutes until golden and crispy.
7. In a saucepan, combine gochujang, honey, soy sauce, and sesame oil over low heat until bubbly.
8. Toss fried chicken in the sauce until evenly coated.
9. Garnish with green onions and sesame seeds before serving.

Bite into the ultimate crunch with a sticky, spicy glaze that clings to every nook. Serve over steamed rice or with pickled radishes for a refreshing contrast.

Buffalo Pressure Cooker Fried Chicken

Viral for a reason, this Buffalo Pressure Cooker Fried Chicken packs a punch with minimal effort. Crispy, spicy, and irresistibly juicy, it’s a game-changer for weeknight dinners.

Ingredients

• 2 lbs of skin-on, bone-in chicken thighs (for maximum juiciness)
• 1 cup of buttermilk (creamy and tangy)
• 1/2 cup of hot sauce (fiery and vibrant)
• 1 cup of all-purpose flour (fine and powdery)
• 1 tsp of garlic powder (aromatic and pungent)
• 1 tsp of smoked paprika (deep and smoky)
• 1/2 tsp of salt (crisp and clean)
• 1/4 cup of vegetable oil (neutral and high-heat)

Instructions

1. In a large bowl, whisk together the buttermilk and hot sauce. Add the chicken thighs, ensuring they’re fully submerged. Marinate in the fridge for at least 4 hours, or overnight for deeper flavor.
2. In a separate bowl, mix the flour, garlic powder, smoked paprika, and salt. Dredge each marinated chicken thigh in the flour mixture, pressing lightly to adhere.
3. Set your pressure cooker to ‘Sauté’ and heat the vegetable oil. Once shimmering, add the chicken thighs in batches, browning each side for 3 minutes until golden. Tip: Don’t overcrowd the pot to ensure even browning.
4. After browning, arrange all chicken thighs in the pressure cooker. Pour in any remaining buttermilk mixture. Secure the lid and cook on high pressure for 10 minutes.
5. Once done, let the pressure release naturally for 5 minutes, then quick release any remaining pressure. Tip: This step keeps the chicken moist.
6. For extra crispiness, transfer the chicken to a baking sheet and broil on high for 2-3 minutes. Watch closely to avoid burning. Tip: This final broil gives that perfect fried texture without deep frying.

The chicken emerges with a crackling exterior and tender, flavor-packed meat. Serve it atop a crisp salad or with a side of cooling ranch for the ultimate contrast.

Lemon Pepper Pressure Cooker Fried Chicken

Get ready to shake up your chicken game with this zesty, crispy delight that’s all about bold flavors and juicy bites.

Ingredients

• 2 lbs of skin-on, bone-in chicken thighs (for that unbeatable crunch)
• 1 cup of buttermilk (creamy and tangy to tenderize)
• 1 cup of all-purpose flour (for a light, crispy coating)
• 2 tbsp of lemon pepper seasoning (bright and peppery)
• 1 tsp of garlic powder (for a deep, savory note)
• 1 tsp of smoked paprika (adds a subtle smokiness)
• 1/2 tsp of salt (to enhance all the flavors)
• 2 cups of vegetable oil (for frying to golden perfection)

Instructions

1. In a large bowl, soak the chicken thighs in buttermilk for at least 4 hours, or overnight for maximum tenderness.
2. In another bowl, whisk together flour, lemon pepper seasoning, garlic powder, smoked paprika, and salt until well combined.
3. Remove chicken from buttermilk, letting excess drip off, then dredge each piece in the flour mixture, pressing to adhere.
4. Heat vegetable oil in your pressure cooker on the sauté function until it reaches 350°F. Use a thermometer for accuracy.
5. Working in batches, fry chicken for 5 minutes per side, or until the crust is golden brown and crispy. Don’t overcrowd the pot.
6. Transfer fried chicken to a wire rack set over a baking sheet to drain and stay crisp. Tip: This prevents sogginess.
7. Let the oil return to 350°F between batches for consistent frying. Tip: Adjust heat as needed to maintain temperature.
8. Serve immediately for the best texture. Tip: A squeeze of fresh lemon right before eating elevates the flavors.

Expect a symphony of textures—crispy, juicy, and utterly addictive. Pair with a cool, creamy slaw or drizzle with hot honey for a sweet-heat twist.

Maple Bacon Pressure Cooker Fried Chicken

Now, let’s dive into a dish that’s a game-changer for your dinner routine. This Maple Bacon Pressure Cooker Fried Chicken is your ticket to crispy, juicy perfection with a sweet and smoky twist.

Ingredients

• 1.5 lbs of skin-on, bone-in chicken thighs (for maximum juiciness)
• 1 cup of pure maple syrup (the real deal, not imitation)
• 6 slices of thick-cut bacon (smoky and crisp)
• 1 cup of all-purpose flour (for that golden crust)
• 1 tbsp of smoked paprika (adds depth)
• 1 tsp of garlic powder (for a punch of flavor)
• 1 tsp of onion powder (subtle sweetness)
• 1/2 tsp of cayenne pepper (just a hint of heat)
• 1 cup of buttermilk (tangy and tenderizing)
• 2 cups of vegetable oil (for frying, high smoke point)
• Salt and freshly ground black pepper (to season)

Instructions

1. In a large bowl, whisk together buttermilk, maple syrup, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
2. Add chicken thighs to the marinade, ensuring they’re fully coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Cook bacon in a skillet over medium heat until crisp. Drain on paper towels, then crumble. Reserve bacon fat.
4. Remove chicken from marinade, letting excess drip off. Dredge in flour, shaking off any excess.
5. Heat vegetable oil and reserved bacon fat in a pressure cooker over medium-high heat to 350°F.
6. Fry chicken in batches, about 3-4 minutes per side, until golden brown. Use a thermometer to ensure internal temperature reaches 165°F.
7. Transfer fried chicken to a wire rack. Immediately sprinkle with crumbled bacon for that smoky crunch.
8. Let rest for 5 minutes before serving to lock in juices.

Unbelievable crunch meets smoky-sweet bliss in every bite. Serve this atop waffles for a brunch twist or with a drizzle of extra maple syrup for the ultimate indulgence.

Herb Crusted Pressure Cooker Fried Chicken

Dive into the crunchiest, juiciest fried chicken you’ve ever made—no deep fryer needed. This pressure cooker hack delivers golden perfection in half the time.

Ingredients

• 4 bone-in, skin-on chicken thighs (plump and juicy)
• 1 cup buttermilk (tangy and thick)
• 1 cup all-purpose flour (fine and powdery)
• 2 tbsp smoked paprika (deep and aromatic)
• 1 tbsp garlic powder (pungent and earthy)
• 1 tbsp onion powder (sweet and sharp)
• 1 tsp cayenne pepper (fiery and bold)
• 1 tsp salt (coarse and crunchy)
• 1 tsp black pepper (freshly cracked)
• 2 cups vegetable oil (high smoke point)

Instructions

1. Marinate chicken thighs in buttermilk for at least 4 hours, or overnight, to tenderize.
2. In a large bowl, whisk together flour, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
3. Remove chicken from buttermilk, letting excess drip off, then dredge in flour mixture until fully coated.
4. Heat vegetable oil in the pressure cooker on sauté mode until it reaches 350°F—use a thermometer for accuracy.
5. Carefully add chicken to the hot oil, cooking in batches to avoid overcrowding, for 3 minutes per side until golden.
6. Lock the pressure cooker lid and cook on high pressure for 10 minutes, then quick release.
7. Transfer chicken to a wire rack to drain and crisp up for 5 minutes before serving.

Zesty herbs and spices create a crackling crust that shatters to reveal tender, flavorful meat. Serve atop waffles for a sweet-savory brunch or with a side of hot honey for dipping.

Sweet and Sour Pressure Cooker Fried Chicken

Perfectly crispy on the outside, juicy on the inside—this Sweet and Sour Pressure Cooker Fried Chicken is a game-changer. Skip the takeout and **whip up** this crave-worthy dish in minutes.

Ingredients

• 1.5 lbs of skinless, boneless chicken thighs, cut into bite-sized pieces
• 1 cup of all-purpose flour, for that golden crunch
• 2 large farm-fresh eggs, beaten to perfection
• 1/2 cup of cornstarch, for extra crispiness
• 1/2 cup of honey, for a sweet glaze
• 1/4 cup of apple cider vinegar, adding a tangy kick
• 2 tbsp of soy sauce, for depth of flavor
• 1 tbsp of garlic powder, for a punch of aroma
• 1 tsp of smoked paprika, for a subtle heat
• 1/2 tsp of finely ground black pepper, to season
• 2 cups of vegetable oil, for frying

Instructions

1. Prep the chicken by patting it dry with paper towels to ensure maximum crispiness.
2. Whisk together flour, cornstarch, garlic powder, smoked paprika, and black pepper in a large bowl.
3. Dip each chicken piece into the beaten eggs, then coat thoroughly in the flour mixture.
4. Heat vegetable oil in your pressure cooker to 375°F, using a thermometer for accuracy.
5. Fry the chicken in batches for 5 minutes each, avoiding overcrowding for even cooking.
6. Drain the fried chicken on a wire rack to keep it crispy, not soggy.
7. Mix honey, apple cider vinegar, and soy sauce in a saucepan over medium heat until bubbly.
8. Toss the fried chicken in the sweet and sour sauce until evenly coated.

Crispy, sticky, and bursting with flavor, this chicken is a crowd-pleaser. Serve it over steamed rice or with a side of stir-fried veggies for a complete meal.

BBQ Pressure Cooker Fried Chicken

Forget everything you know about fried chicken—this BBQ Pressure Cooker version is a game-changer. Crispy, juicy, and packed with smoky flavor, it’s the ultimate comfort food with a twist.

Ingredients

• 2 lbs of bone-in, skin-on chicken thighs (for maximum juiciness)
• 1 cup of all-purpose flour (for that perfect crispy coating)
• 1 tbsp of smoky paprika (adds depth and color)
• 1 tsp of garlic powder (for a punch of flavor)
• 1/2 cup of your favorite BBQ sauce (go for a bold, tangy brand)
• 1 cup of chicken broth (keeps the meat tender)
• 2 tbsp of vegetable oil (high smoke point for frying)
• 1 tsp of salt (enhances all the flavors)

Instructions

1. Pat the chicken thighs dry with paper towels to ensure the coating sticks.
2. In a bowl, mix flour, smoky paprika, garlic powder, and salt thoroughly.
3. Coat each chicken thigh in the flour mixture, shaking off excess.
4. Set your pressure cooker to ‘Sauté’ and heat vegetable oil until shimmering.
5. Brown the chicken thighs in batches, 3 minutes per side, for a golden crust.
6. Remove chicken, add chicken broth to deglaze, scraping up browned bits.
7. Return chicken to the pot, add BBQ sauce, and lock the lid.
8. Cook on high pressure for 10 minutes, then natural release for 5.
9. Quick release remaining pressure, remove chicken, and let rest for 5 minutes.

Just imagine biting into that crispy exterior to find tender, smoky chicken inside. Serve it atop a waffle for a sweet and savory brunch or with a side of coleslaw for crunch.

Thai Style Pressure Cooker Fried Chicken

Bold flavors meet quick cooking in this Thai Style Pressure Cooker Fried Chicken. Crispy, juicy, and packed with aromatic spices, it’s a game-changer for weeknight dinners.

Ingredients

• 1.5 lbs of skin-on, bone-in chicken thighs (for maximum juiciness)
• 3 cloves of garlic, minced (for a pungent kick)
• 1 tbsp of fresh ginger, grated (adds a warm, spicy note)
• 2 tbsp of fish sauce (for umami depth)
• 1 tbsp of soy sauce (rich and savory)
• 1 tbsp of honey (for a subtle sweetness)
• 1 tsp of smoked paprika (adds a smoky undertone)
• 1 cup of coconut oil (for frying, lends a slight coconut aroma)
• 1/2 cup of cornstarch (creates an ultra-crispy crust)

Instructions

1. In a large bowl, combine chicken thighs, minced garlic, grated ginger, fish sauce, soy sauce, honey, and smoked paprika. Massage the marinade into the chicken. Let it sit for 15 minutes to absorb the flavors.
2. Heat coconut oil in your pressure cooker on the sauté function until it reaches 350°F. Use a thermometer for accuracy.
3. Dredge each marinated chicken thigh in cornstarch, shaking off excess. This ensures a crispy, golden exterior.
4. Carefully place chicken in the hot oil, working in batches to avoid overcrowding. Fry for 6 minutes per side, or until deeply golden and crispy.
5. Use a slotted spoon to transfer chicken to a wire rack. Let it rest for 5 minutes; this keeps the crust crunchy.
6. Serve immediately with a side of sticky rice or a crisp salad for contrast. The chicken is best enjoyed hot, with its juicy interior and crackling skin.

Outrageously crispy on the outside, tender on the inside, this chicken is a flavor bomb. Try drizzling with a spicy lime sauce for an extra zing.

Jalapeno Cheddar Pressure Cooker Fried Chicken

Transform your fried chicken game with this Jalapeno Cheddar Pressure Cooker Fried Chicken. This dish packs a punch with spicy jalapenos and melty cheddar, all under a crispy, golden crust.

Ingredients

• 2 cups buttermilk, thick and tangy
• 1 cup all-purpose flour, finely sifted
• 1 cup sharp cheddar cheese, freshly grated
• 2 jalapenos, finely diced with seeds for heat
• 1 tbsp garlic powder, aromatic and pungent
• 1 tbsp smoked paprika, deep and earthy
• 1 tsp salt, coarse and sea-kissed
• 4 chicken thighs, skin-on and bone-in for juiciness
• 2 cups vegetable oil, high-smoke point for frying

Instructions

1. Marinate chicken thighs in buttermilk for 4 hours in the fridge to tenderize.
2. Mix flour, cheddar, jalapenos, garlic powder, paprika, and salt in a bowl for the coating.
3. Heat vegetable oil in a pressure cooker to 350°F, ensuring it’s hot enough for a crisp fry.
4. Dredge each thigh in the flour mixture, pressing to adhere the coating.
5. Fry two thighs at a time for 12 minutes, lid on, to lock in moisture and cook through.
6. Release pressure carefully, then fry uncovered for 3 more minutes to crisp up the exterior.
7. Drain on a wire rack over paper towels to keep the crust intact.

Velvety inside with a fiery crunch outside, this chicken is a showstopper. Serve atop waffles for a sweet-spicy brunch or chop into strips for a next-level salad topper.

Teriyaki Pressure Cooker Fried Chicken

Zesty, bold, and unapologetically flavorful—this Teriyaki Pressure Cooker Fried Chicken is your next obsession. Crispy meets sticky in a dish that’s all about big flavors and even bigger convenience.

Ingredients

• 1.5 lbs of plump, skin-on chicken thighs
• 1 cup of glossy, homemade teriyaki sauce
• 1/2 cup of crispy panko breadcrumbs
• 2 tbsp of toasted sesame oil
• 1 tbsp of minced, fiery garlic
• 1 tsp of coarse, flaky sea salt
• 1/2 tsp of smoky paprika

Instructions

1. Marinate the chicken thighs in teriyaki sauce and minced garlic for at least 30 minutes, ensuring each piece is thoroughly coated.
2. Preheat your pressure cooker on the sauté function to 375°F, then add toasted sesame oil to coat the bottom.
3. Press each marinated thigh into the panko breadcrumbs, creating an even, crispy crust.
4. Place the breaded thighs in the pressure cooker, working in batches to avoid overcrowding, and cook for 3 minutes per side until golden brown.
5. Switch to the pressure cooking function, seal the lid, and cook on high for 10 minutes to lock in juices.
6. Release the pressure naturally for 5 minutes, then quick release any remaining steam before opening the lid.
7. Sprinkle with flaky sea salt and smoky paprika right before serving to elevate the flavors.

Lusciously sticky with a crackling exterior, this chicken is a textural dream. Serve it atop a steaming bowl of jasmine rice or chop it up for a next-level teriyaki chicken salad.

Smoky Paprika Pressure Cooker Fried Chicken

Never settle for bland chicken again. This smoky paprika pressure cooker fried chicken **shakes up** your weeknight dinner with **bold flavors** and **crispy perfection**—ready in a flash.

Ingredients

• 2 lbs of **bone-in, skin-on chicken thighs** (for juicy, flavorful bites)
• 1 cup of **all-purpose flour** (for a crispy, golden crust)
• 1 tbsp of **smoky paprika** (for that deep, irresistible flavor)
• 1 tsp of **garlic powder** (for a punch of savoriness)
• 1 tsp of **onion powder** (to round out the flavors)
• 1/2 tsp of **cayenne pepper** (for a subtle kick)
• 1 cup of **buttermilk** (for tenderizing and richness)
• 1 tbsp of **kosher salt** (to enhance all the flavors)
• 2 cups of **vegetable oil** (for frying to crispy perfection)

Instructions

1. **Marinate the chicken**: In a large bowl, combine chicken thighs with buttermilk, ensuring each piece is fully coated. Let it sit for at least 30 minutes for maximum tenderness.
2. **Prepare the dredge**: In another bowl, mix flour, smoky paprika, garlic powder, onion powder, cayenne pepper, and kosher salt until well combined.
3. **Dredge the chicken**: Remove chicken from buttermilk, letting excess drip off. Coat each piece thoroughly in the flour mixture, pressing gently to adhere.
4. **Heat the oil**: In your pressure cooker, heat vegetable oil to 350°F over medium-high heat. Use a thermometer for accuracy—this ensures crispy, not greasy, chicken.
5. **Fry the chicken**: Carefully add chicken to the hot oil in batches, avoiding overcrowding. Fry for 10 minutes, turning once, until golden brown and crispy.
6. **Drain and serve**: Transfer fried chicken to a wire rack over a baking sheet to drain any excess oil. Let it rest for 5 minutes before serving.

This chicken **cracks** with every bite, revealing **juicy, smoky** meat inside. Try serving it atop a waffle for a sweet and savory twist that’ll **break the internet**.

Orange Ginger Pressure Cooker Fried Chicken

Make your taste buds dance with this Orange Ginger Pressure Cooker Fried Chicken—crispy, juicy, and packed with zesty flavors that’ll have you coming back for seconds.

Ingredients

• 2 lbs of skin-on, bone-in chicken thighs (for maximum juiciness)
• 1 cup of buttermilk (creamy and tangy)
• 1/2 cup of all-purpose flour (for that perfect crunch)
• 1 tbsp of freshly grated ginger (spicy and aromatic)
• 2 tbsp of orange zest (bright and citrusy)
• 1 tsp of smoked paprika (for a subtle smoky depth)
• 1/2 tsp of garlic powder (savory and robust)
• 1/2 tsp of salt (to enhance all flavors)
• 1/4 tsp of black pepper (finely ground for a little heat)
• 2 cups of vegetable oil (for frying to golden perfection)

Instructions

1. In a large bowl, combine the chicken thighs and buttermilk, ensuring each piece is fully coated. Let it marinate in the fridge for at least 4 hours, or overnight for deeper flavor.
2. In another bowl, mix the flour, ginger, orange zest, smoked paprika, garlic powder, salt, and black pepper until well combined.
3. Remove the chicken from the buttermilk, letting excess drip off, then dredge each piece in the flour mixture, pressing lightly to adhere.
4. Heat the vegetable oil in your pressure cooker on the sauté function until it reaches 350°F. Use a thermometer for accuracy.
5. Carefully add the chicken to the hot oil in batches, frying for 5 minutes per side until golden brown and crispy. Don’t overcrowd the pot to ensure even cooking.
6. Once fried, transfer the chicken to a wire rack over a baking sheet to drain any excess oil, keeping the crust crispy.
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Vibrant and bold, this Orange Ginger Pressure Cooker Fried Chicken boasts a crispy exterior with a moist, flavorful interior. Serve it atop a waffle for a sweet and savory twist or with a side of spicy mayo for dipping.

Chili Lime Pressure Cooker Fried Chicken

Get ready to shake up your chicken game with this zesty, crunchy masterpiece that’s bursting with flavor and ready in a flash.

Ingredients

• 2 lbs of skin-on, bone-in chicken thighs (juicy and tender)
• 1 cup of buttermilk (creamy and tangy)
• 1/4 cup of hot sauce (fiery and bold)
• 1 tbsp of chili powder (smoky and vibrant)
• 1 tbsp of lime zest (bright and citrusy)
• 2 tsp of garlic powder (earthy and aromatic)
• 1 tsp of salt (crisp and clean)
• 1 cup of all-purpose flour (light and fluffy)
• 1/2 cup of cornstarch (for that unbeatable crunch)
• 1 qt of vegetable oil (for deep frying, golden and hot)

Instructions

1. In a large bowl, whisk together buttermilk, hot sauce, chili powder, lime zest, garlic powder, and salt until fully combined.
2. Add chicken thighs to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 4 hours, or overnight for maximum flavor.
3. In a separate bowl, mix flour and cornstarch for the dredge. Tip: For extra crunch, double dredge by dipping the chicken back into the marinade and then into the flour mixture again.
4. Heat vegetable oil in your pressure cooker to 375°F. Use a thermometer to ensure accuracy—this is crucial for perfect frying.
5. Working in batches, fry the chicken for 12 minutes, turning halfway through, until golden brown and crispy. Tip: Don’t overcrowd the pot to maintain the oil temperature.
6. Transfer fried chicken to a wire rack over a baking sheet to drain. Tip: This keeps the chicken crispy by preventing steam from making it soggy.

The chicken emerges with a crackling exterior giving way to succulent, flavorful meat inside. Serve it with a side of creamy coleslaw or drizzle with extra lime juice for an added zing.

Conclusion

There you have it—18 irresistibly crispy pressure-cooked fried chicken recipes that promise to delight your taste buds and simplify your cooking routine. Whether you’re craving classic flavors or eager to try something new, this roundup has something for everyone. Don’t forget to share your favorite picks in the comments and spread the love by pinning this article on Pinterest. Happy cooking!