Broaster Chicken
Juicy fried chicken with a super crispy crust, cooked quickly and safely in a pressure cooker.
Ingredients
- 3 lbs chicken cut into 8 pieces, bone-in and skin-on, 1.4 kg
- 1 tbsp lemon juice or white vinegar 15 ml
- 2 cups all-purpose flour 240 g
- 3/4 cup cornstarch 90 g
- 2 tbsp garlic powder 16 g
- 1 tbsp dried oregano 4 g
- 1 tbsp dried basil 4 g
- 1 tbsp dried parsley 3 g
- 1 tbsp paprika or chili powder 8 g
- 2 tsp black pepper freshly ground
- 2 tsp salt plus more for seasoning
- 2 large eggs
- 1/4 cup water 60 ml
- 4-6 cups neutral oil for frying (like canola or peanut) 1-1.5 L
Instructions
- In a large bowl, toss the chicken pieces with lemon juice, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside while you prepare the coatings.
- In a wide, shallow dish, whisk together the flour, cornstarch, garlic powder, oregano, basil, parsley, paprika, 2 teaspoons of salt, and 2 teaspoons of pepper.
- In a second shallow dish, whisk the eggs and water together until smooth.
- Set up a dredging station. Take one piece of chicken, coat it thoroughly in the flour mixture, shake off the excess, dip it completely in the egg wash, and then press it firmly back into the flour mixture for a thick second coat. Place on a wire rack and repeat with all pieces. Let the chicken rest for 10-15 minutes to help the coating set.
- Add oil to your pressure cooker pot, filling it no more than one-third full. Heat the oil over medium-high heat to 350°F (175°C). Carefully place half of the chicken pieces into the hot oil, skin-side down. Fry for 2-3 minutes per side until golden brown. Remove to a plate and repeat with the remaining chicken.
- Return all the browned chicken to the pressure cooker. Lock the lid, ensuring the vent is sealed. Bring to high pressure and cook for 8 minutes. Turn off the heat.
- Let the pressure release naturally for 5 minutes, then perform a quick release to vent the remaining steam. Carefully open the lid away from your face.
- Check that the chicken has reached an internal temperature of 165°F (74°C). Remove the chicken to a clean wire rack. If you want an even crispier finish, increase the heat to bring the oil back to 365°F (185°C) and fry the chicken for 1-2 minutes more per side. Drain on the wire rack before serving.
Notes
Food Safety: Always cook chicken to a safe internal temperature of 165°F (74°C). Use a digital meat thermometer inserted into the thickest part of the meat, avoiding the bone.
Pressure Cooker Safety: Never fill your pressure cooker more than one-third full with oil. Frying under pressure requires extreme caution. Always follow your appliance's safety guidelines.
Working in Batches: Do not overcrowd the pot when browning the chicken. This helps maintain the oil temperature and ensures the chicken browns properly instead of steaming.
Resting is Key: Letting the coated chicken rest before frying helps the crust adhere and prevents it from falling off during cooking.