All the more reason to seek out quick ways to get dinner on the table. Enter fellow mom Jamie and her penchant for healthy dinners made in the pressure cooker. If we both happened to be at the pool together with our kids this summer, we'd sit and talk recipes. Jamie has a knack for creating new recipes, too.
Since I'm still just dabbling with my pressure cooker, I asked Jamie to let me know the next time she came up with something yummy. Soon after our conversation, I got this message: "I just made fried chicken legs (my family's fave) in the power pressure cooker! Amazing and less mess!"
Jamie speaks the truth!
This fried chicken recipe comes together faster than the Oven Fried Chicken I made earlier this summer and I think it tastes even better.
Pressure cookers with a browning function are the key for this meal. The quick cooking process keeps the meat moist and flavorful while maintaining the crispy fried coating.
I served up fried chicken legs and fried boneless skinless chicken thighs from my pressure cooker and they were simply wonderful.
Jamie's Pressure Cooker Fried Chicken
4 to 8 chicken legs or 6 to 8 boneless, skinless chicken thighs or some of both
1/4 cup milk
1/4 to 1/3 cup flour
2-3 teaspoons poultry seasoning
1 teaspoon garlic powder
1-2 teaspoons seasoned salt (I used a salt rub because that's what I had on hand)
1 teaspoon ground pepper
Oil (olive, avocado, coconut)
**A note on the spices: You can easily eyeball the amounts you use here. Just go with whatever seems right to you.
Rinse and dry chicken pieces with paper towels. Mix egg and mild in a medium bowl.
Mix flour and seasonings in a large bowl or large ziplock plastic bag.
I completed the following steps with 2 pieces of chicken at a time:
- Dip chicken into egg/milk mixture to coat.
- Transfer chicken to seasoned flour mixture and gently toss to ensure entire piece of chicken gets coated in the flour.
- Transfer chicken to a plate.
|Here's how the chicken legs look after browning.|
Return all browned chicken pieces to pressure cooker and lock on the lid. Pressure cook on the high setting for 15 or 20 minutes.
Let out the steam and remove lid.
Drain chicken on a plate lined with paper towels and let cool about 5 minutes. Enjoy warm or cold. So yummy!
And the best part? No oil splattered all over my stove top. The pressure cooker insert did a great job of controlling and retaining any splattering.