HOW TO COOK FRIED CHICKEN BREAST RECIPES

FRIED CHICKEN – INSTANT POT RECIPES

Fried Chicken – Instant Pot Recipes image

No, we’re not frying in the pot. And we’re not pressure-frying chicken. The pot’s not built for such measures. Instead, we’re using the pressure in the pot to tenderize the chicken and infuse the flavors into the meat, rendering out a little of the fat to make the thighs even crispier when they eventually hit the hot oil. After cooking under pressure, we can’t fry them in the pot with the SAUTE function on HIGH or MORE. First, we can only fit two at a time, slowing down the process. But more importantly, since we suggest pan-frying the chicken, rather than deep-frying it, the high-sided pot catches and keeps steam inside the insert, rendering the exposed skin above the oil too gummy.

Provided by The Instant Pot Bible by Bruce Weinstein

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 1/2 tsp mild paprika
1 1/2 tsp kosher salt
1 tsp onion powder
1/2 tsp dried sage
1/2 tsp dried thyme
1/2 tsp ground black pepper
1/4 tsp garlic powder
1 1/2 cups Water
6 bone-in, skin-on chicken thighs ((8-10 ounces))
Peanut oil, vegetable oil, or solid vegetable shortening (for frying )

Steps:

Mix the paprika, salt, onion powder, sage, thyme, pepper, and garlic powder on a large plate until uniform. Pat the chicken thighs dry with paper towels and roll the chicken in this mixture to coat the pieces evenly and thoroughly.
Pour the water into the cooker. Set a heat- and pressure-safe trivet in the pot. Stack the thighs on the trivet. Lock the lid onto the cooker.
Optional 1 Max Pressure Cooker Press Pressure cook on Max pressure for 10 minutes with the Keep Warm setting off.
Optional 2 All Pressure Cookers Press Steam or Pressure cook (Manual) on High pressure for 15 minutes with the Keep Warm setting off.
Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Line a large lipped baking sheet with paper towels. Use kitchen tongs to transfer the hot thighs to a large, lipped baking sheet. Set aside to dry for at least 20 minutes or up to 1 hour.
Set a 12-inch skillet over medium heat. Pour in enough oil to come about 1/2 inch up the sides—or melt enough shortening in the skillet to come to the same depth. Continue heating until the fat shimmers.
Slip three of the thighs skin side down into the oil. Fry until golden and crisp, about 10 minutes. Turn and continue frying until golden, crisp, and cooked through, about another 10 minutes. Transfer the thighs to a wire cooling rack and salt as desired. Add enough oil or shortening to get the depth back to 1/2 inch if necessary and wait a moment or two make sure the oil is again hot. Fry the remainder of the thighs in the same way. Serve warm.

DEEP-FRIED CHICKEN BREASTS - HOW TO COOK MEAT

Deep-Fried Chicken Breasts - How to Cook Meat image

Chicken breasts are most likely America's favorite part of the chicken. When I was a kid, it was the only part of the chicken that I would eat. Luckily, it was just a passing phase that I got over. For this article, I have rekindled my love for the chicken breast, and there is no better way to cook a chicken breast than to fry it. Maybe it's not the healthiest option, but as long as you don't eat fried stuff everyday, you should be okay. Everything in moderation, right?

Provided by Nils Hoyum

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 12

Ingredients

2 chicken breasts
½ cup all-purpose flour
¾ tsp salt
¾ tsp black pepper
Cayenne
Paprika
Garlic powder
Onion powder
1 cup flour dredge
1 egg
¼ cup milk
1 cup bread crumbs

Steps:

Steps to Make Deep-Fried Chicken Breasts
Tips & Tricks

Nutrition Facts : ServingSize 1 breast, Calories 247, FatContent 15 g, SaturatedFatContent 4 g, CholesterolContent 78 mg, SodiumContent 87 mg, CarbohydrateContent 10 g, FiberContent 0.0 g, SugarContent 0.0 g, ProteinContent 18 g

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FRIED CHICKEN – INSTANT POT RECIPES

No, we’re not frying in the pot. And we’re not pressure-frying chicken. The pot’s not built for such measures. Instead, we’re using the pressure in the pot to tenderize the chicken and infuse the flavors into the meat, rendering out a little of the fat to make the thighs even crispier when they eventually hit the hot oil. After cooking under pressure, we can’t fry them in the pot with the SAUTE function on HIGH or MORE. First, we can only fit two at a time, slowing down the process. But more importantly, since we suggest pan-frying the chicken, rather than deep-frying it, the high-sided pot catches and keeps steam inside the insert, rendering the exposed skin above the oil too gummy.
From recipes.instantpot.com
Reviews 4
Cuisine Modern

Slip three of the thighs skin side down into the oil. Fry until golden and crisp, about 10 minutes. Turn and continue frying until golden, crisp, and cooked through, about another 10 minutes. Transfer the thighs to a wire cooling rack and salt as desired. Add enough oil or shortening to get the depth back to 1/2 inch if necessary and wait a moment or two make sure the oil is again hot. Fry the remainder of the thighs in the same way. Serve warm.

See details

DEEP-FRIED CHICKEN BREASTS - HOW TO COOK MEAT

Chicken breasts are most likely America's favorite part of the chicken. When I was a kid, it was the only part of the chicken that I would eat. Luckily, it was just a passing phase that I got over. For this article, I have rekindled my love for the chicken breast, and there is no better way to cook a chicken breast than to fry it. Maybe it's not the healthiest option, but as long as you don't eat fried stuff everyday, you should be okay. Everything in moderation, right?
From howtocookmeat.com
Total Time 35 minutes
Cuisine American
Calories 247 per serving

Tips & Tricks

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