How to Make Broasted Chicken in a Pressure Cooker: Crispy, Juicy, and Delicious!

Do you want that crispy, delicious broasted chicken from your favorite restaurant but don’t want to leave the house? Great news! You can make delicious broasted chicken in your pressure cooker. This method has been a work in progress for many years, and I’m excited to share my findings with you.

Let me be clear from the start true broasting involves a commercial pressure fryer but we can achieve remarkably similar results using a regular pressure cooker with some clever techniques. The results are juicy on the inside, crispy on the outside and totally addictive!

What Exactly is Broasted Chicken?

Let’s be clear about what we want to do before we start. Broasted chicken is chicken that has been pressure-fried, which means it was cooked under pressure while it was in oil. This method was created for commercial use; it gives food its signature crispy outside while keeping the moisture inside.

We’re making a version of that dish at home that has the same texture and flavor but doesn’t need any special tools. I call it “pressure cooker broasted-style chicken,” and it tastes almost as good as the real thing!

Important Safety Warning

Before sharing my recipe, I need to emphasize something crucial standard home pressure cookers are NOT designed for pressure frying with large amounts of oil

As Cookistry blog states clearly: “You’re not supposed to use a home pressure cooker as a pressure fryer. You’re just NOT.”

If you do decide to try pressure cooking, you do so at your own risk, and I strongly advise that you use a pressure cooker that has many safety features. When I tried this method, I used a Magefesa Star 10-quart pressure cooker that had three different safety features.

Two Approaches to Broasted-Style Chicken

I’ll share two different methods for making broasted-style chicken:

1. The Two-Step Method: Pressure cook first, then crisp
2. The Modified Pressure-Frying Method: For those willing to take the risk

Let’s start with the safer option first.

Method 1: The Two-Step Method (Pressure Cook + Crisp)

This method involves pressure cooking the chicken first to make it juicy and tender, then crisping it up separately.

Ingredients

• 4 large chicken pieces (thighs, breasts, or a mix – I prefer thighs)
• 1 cup buttermilk
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup vegetable oil
• 1 cup all-purpose flour
• 2 tablespoons cornstarch (this is the secret to extra crispiness!)

Instructions

Step 1: Marinate the Chicken

1. In a large bowl or ziplock bag, combine buttermilk, garlic powder, onion powder, paprika, salt, and pepper.
2. Add chicken pieces and massage to coat thoroughly.
3. Refrigerate for at least 30 minutes, but overnight works even better.

Step 2: Pressure Cook

1. Remove chicken from marinade (save the marinade).
2. Heat 2 tablespoons of oil in your pressure cooker on sauté mode.
3. Brown chicken pieces on all sides (about 2-3 minutes per side).
4. Add 1 cup of water or chicken broth to the pressure cooker.
5. Close lid, set to high pressure, and cook for 8-10 minutes (10 for bone-in pieces).
6. Use natural release for 5 minutes, then quick release remaining pressure.

Step 3: Prepare for Crisping

1. While chicken is cooking, mix flour, cornstarch, and a teaspoon each of salt, garlic powder, and paprika in a shallow dish.
2. Preheat your oven to 425°F or air fryer to 400°F.
3. When chicken is done, carefully remove pieces (they’ll be very tender).
4. Dip each piece in the saved marinade, then dredge in the flour mixture.

Step 4: Crisp It Up

1. For oven method: Place chicken on a wire rack over a baking sheet. Spray or brush with oil. Bake for 15-20 minutes until golden and crispy.
2. For air fryer method: Spray basket with oil, add chicken pieces without overcrowding, spray tops with oil, and air fry for 8-10 minutes until crispy.

Method 2: The Modified Pressure-Frying Method (For the Brave)

IMPORTANT: This method carries risk. Attempt at your own risk and only with proper equipment and extreme caution. I’m sharing this based on my experiments and the Cookistry blog’s experience.

Ingredients

• 8 chicken thighs (or your preferred pieces)
• 6 cups cooking oil
• For the presoak:
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • Pinch of cayenne
• For the first flour dredge:
  • 1 cup flour
  • 2 tablespoons cornstarch
  • 1 teaspoon seasonings of choice
  • 1/2 teaspoon salt
• For the egg wash:
  • 2 eggs beaten with a splash of water
• For the second flour dredge:
  • 1 cup flour
  • 1 teaspoon seasonings
  • 1/2 teaspoon salt

Instructions

1. Place chicken in a zip-top bag with buttermilk and spices. Massage to coat and refrigerate for 30 minutes to 4 hours.

2. Set up your breading station: First flour mixture in one dish, egg wash in second dish, final flour mixture in third dish.

3. Heat oil in the pressure cooker to 350-375°F. Use a thermometer to monitor temperature.

4. While oil is heating, remove chicken from marinade, pat dry, and bread: dredge in first flour mix, dip in egg, then dredge in second flour mix.

5. When oil is hot, carefully add chicken pieces in a single layer (don’t overcrowd – cook in batches if needed).

6. VERY IMPORTANT: Make sure the gasket is dry and clean, and the rim of the pot is clean before sealing.

7. Secure the lid according to manufacturer’s instructions, ensuring all safety features are engaged.

8. Keep heat on high until pressure is reached (weight starts spinning or indicator rises).

9. Once pressure is reached, set timer for 10 minutes. Regulate heat so pressure stays consistent but not excessive.

10. When time is up, turn off heat and allow pressure to release naturally.

11. When pressure is fully released, carefully open lid and remove chicken to a rack to drain.

Remember: Stay nearby throughout the cooking process and be ready to turn off the heat if anything seems wrong!

Tips for Success

• Pat the chicken dry before breading for better crust adhesion.
• Don’t skimp on the cornstarch in your flour mixture – it’s key for extra crispiness.
• Make sure oil is hot enough before adding chicken to prevent soggy coating.
• Don’t overcrowd the pot or air fryer – cook in batches if needed.
• Let chicken rest a few minutes before serving for juices to redistribute.

Common Questions

Can I use frozen chicken?

It’s not recommended. Frozen chicken releases too much water during cooking, resulting in soggy chicken and potentially dangerous oil splatter. Always thaw completely first.

How do I adjust cooking times for different chicken pieces?

• Bone-in pieces: 8-10 minutes pressure cooking
• Boneless pieces: 6-7 minutes pressure cooking
• Always ensure internal temperature reaches 165°F

What if my chicken isn’t crispy enough?

For Method 1, you can return it to the oven or air fryer for a few more minutes. For Method 2, you might need higher oil temperature next time or a bit more cornstarch in your breading.

Can I add different seasonings?

Absolutely! Try adding herbs like thyme or rosemary, spices like smoked paprika or cumin, or even a dash of your favorite hot sauce to the marinade.

My Experience

The first time I tried making broasted chicken, I was super nervous about the pressure-frying method. Like the Cookistry blog says, I was “ready to run away if it looked scary.” But with proper precautions, it worked beautifully!

For everyday cooking though, I mostly use Method 1 – it’s safer and still gives amazing results. My family actually prefers the extra-crispy crust we get from the oven-finishing step.

Serving Suggestions

Broasted chicken pairs perfectly with:

• Classic mashed potatoes and gravy
• Crispy french fries
• Coleslaw or potato salad
• Fluffy biscuits
• Corn on the cob

Final Thoughts

Making broasted-style chicken at home is totally doable with a pressure cooker, and the results are absolutely worth it! Whether you choose the safer two-step method or are brave enough to try modified pressure frying, you’ll end up with chicken that’s crispy outside, juicy inside, and completely delicious.

Remember, the key to great broasted chicken isn’t just the method but also the seasoning and care you put into each step. Don’t rush the process – good food takes time!

Have you tried making broasted chicken at home? What’s your favorite seasoning blend? I’d love to hear about your experiences in the comments!

Happy cooking!