Unlock Broasted Chicken: Pressure Cooker Recipe Hack!

Sun Jul 27 2025

Craving that irresistibly crispy, juicy broasted chicken but deterred by the deep-frying process or lack of specialized equipment? What if we told you there's a revolutionary way to achieve similar delightful results right in your kitchen, making it healthier and easier? Welcome to the ultimate hack that transforms your everyday pressure cooker into a secret weapon for creating mouth-watering chicken. This innovative approach focuses on minimizing oil while maximizing flavor and tenderness, providing a fantastic alternative to traditional methods. Get ready to master the broasted chicken recipe pressure cooker method!

The Secret to "Broasted" in a Pressure Cooker

Traditional broasted chicken is cooked in a specialized high-pressure fryer, which locks in moisture while creating a crispy exterior. Our pressure cooker hack simulates this environment, but with significantly less oil. By first pressure cooking the chicken, we ensure it's incredibly tender and cooked through, then finish it with a quick pan-fry or air-fry to achieve that signature golden, crispy crust. This two-stage process yields results that rival your favorite restaurant, but with the added benefits of being less greasy and quicker to prepare.

Why Choose a Pressure Cooker for This Recipe?

Speed: Pressure cooking drastically cuts down cooking time, making this delicious meal accessible even on busy weeknights.
Tenderness: The high-pressure environment tenderizes the chicken beautifully, ensuring every bite is succulent and falls off the bone.
Healthier Option: By pre-cooking in the pressure cooker, you reduce the time needed for deep frying, thus absorbing less oil.
Flavor Infusion: Marinating and pressure cooking together allow the flavors to penetrate deep into the meat.

Your Ultimate Broasted Chicken Recipe Pressure Cooker

This recipe is designed for simplicity and maximum flavor, proving that you don't need fancy equipment for fantastic results. This simplified broasted chicken recipe pressure cooker is perfect for home cooks.

Ingredients

2-3 lbs bone-in, skin-on chicken pieces (drumsticks, thighs, wings)
1 cup buttermilk (or milk with 1 tbsp vinegar/lemon juice)
2 tbsp hot sauce (optional, for a kick)
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried thyme
1/2 tsp black pepper
2 tsp salt
1.5 cups all-purpose flour
1/2 cup cornstarch
1/2 tsp baking powder
Vegetable oil or peanut oil for shallow frying (about 1-2 cups)

Instructions

Marinate the Chicken: In a large bowl, combine chicken pieces with buttermilk, hot sauce, paprika, garlic powder, onion powder, thyme, salt, and pepper. Mix well, ensuring all chicken is coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Pressure Cook: Place a trivet at the bottom of your pressure cooker and add 1 cup of water. Arrange chicken pieces on the trivet, ensuring they are not submerged in water. Cook on high pressure for 8-10 minutes (for drumsticks/thighs) or 5-7 minutes (for wings). Allow for natural pressure release for 5 minutes, then quick release any remaining pressure. Carefully remove chicken and pat very dry with paper towels.
Prepare Coating: In a shallow dish, whisk together flour, cornstarch, baking powder, and a pinch more salt and pepper.
Coat Chicken: Dredge each piece of pressure-cooked chicken thoroughly in the flour mixture, pressing to ensure the coating adheres well.
Shallow Fry to Crispy Perfection: Heat about 1-2 inches of oil in a large skillet or Dutch oven over medium-high heat to 350-375°F (175-190°C). Carefully place chicken pieces in the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until golden brown and crispy. Use tongs to turn chicken as needed.
Drain and Serve: Remove chicken from oil and place on a wire rack lined with paper towels to drain excess oil. Serve immediately.

Tips for Perfection

Brining is Key: Don't skip the buttermilk marinade; it's crucial for tenderizing and infusing flavor.
Pat Dry Thoroughly: After pressure cooking, ensure chicken is very dry before coating. Moisture is the enemy of crispiness.
Oil Temperature Matters: Maintain the oil temperature between 350-375°F (175-190°C) for the best crispy results without burning. Use a cooking thermometer.
Don't Overcrowd: Fry in batches to maintain oil temperature and ensure even cooking and browning.
Rest: Allow the fried chicken to rest on a wire rack for a few minutes after frying; this helps redistribute juices and keeps the crust crisp.

Health Benefits of This Method

Compared to traditional deep-fried broasted chicken, this broasted chicken recipe pressure cooker hack offers a notably healthier alternative. By pressure cooking first, you significantly reduce the amount of time the chicken spends absorbing oil during the frying stage. This means less saturated fat without compromising on the delightful texture and taste. The pressure cooking also helps retain more nutrients, as the cooking process is quicker and requires less added fat overall, making it a more mindful choice for your family's table.

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Embrace the power of your pressure cooker and transform your home-cooked meals. This innovative hack brings the beloved taste and texture of broasted chicken within easy reach, proving that delicious and healthier options can go hand-in-hand. Try this broasted chicken recipe pressure cooker method today and savor the perfectly crispy, incredibly juicy results!