If you’ve ever craved that crispy, juicy chicken that only KFC can deliver, you’re not alone. But what if we told you that you could achieve that incredible flavor and texture in the comfort of your home? Enter the amazing technique of pressure cooking. With the right ingredients and method, you can create a pressure-cooked chicken that rivals the Colonel himself. In this extensive guide, we’ll walk you through everything you need to know about pressure cooking chicken like KFC, from marinating to seasoning, and ultimately, cooking it to perfection.
Understanding the Pressure Cooking Process
Before jumping into the recipe, it’s essential to understand how pressure cooking works and why it’s perfect for chicken.
What is Pressure Cooking?
Pressure cooking is a method that utilizes steam, pressure, and heat to cook food quickly. By sealing food in a pot and increasing the pressure inside, the boiling point of water rises, cooking food faster while also keeping it moist. This technique is particularly beneficial for chicken, as it allows for tender, juicy meat while also reducing cooking time.
Why Choose Pressure Cooking for Chicken?
There are several reasons why pressure cooking chicken is a fantastic choice:
- Speed: Cooking chicken in a pressure cooker is significantly faster than traditional methods.
- Tenderness: The high pressure breaks down fibers, resulting in exceptionally tender chicken.
- Flavor Infusion: Pressure cooking helps the flavors to penetrate deeply into the chicken, making every bite delicious.
With these benefits in mind, let’s delve into the process of making KFC-style chicken using a pressure cooker.
Ingredients You’ll Need
To replicate the iconic flavor of KFC’s fried chicken, it is crucial to gather the right ingredients. Here’s a comprehensive list you’ll need:
| Ingredient | Quantity |
|---|---|
| Whole Chicken (cut into pieces) | 1 (about 3-4 lbs) |
| Buttermilk | 2 cups |
| All-purpose Flour | 2 cups |
| Seasoned Salt | 1 tablespoon |
| Kentucky Fried Chicken Secret Spices | 2 teaspoons (see below for a blend) |
| Cayenne Pepper | 1 teaspoon |
| Black Pepper | 1 teaspoon |
| Vegetable Oil | 1 cup (for frying) |
KFC Spice Blend
While the exact KFC recipe is a closely guarded secret, you can create a blend that gets you pretty close. Mix the following spices to form your own version of KFC’s famous seasoning:
- 1 teaspoon of paprika
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- ½ teaspoon of thyme
- ½ teaspoon of black pepper
- ½ teaspoon of basil
- ½ teaspoon of oregano
This spice mix will add authenticity to your chicken.
Preparation Steps
To make delicious, KFC-style pressure-cooked chicken, follow these preparation steps carefully.
Step 1: Marinate the Chicken
Marinating is a crucial part of ensuring your chicken is flavorful and juicy. Here’s how to do it:
- Prepare the Marinade: In a large bowl, combine 2 cups of buttermilk, seasoned salt, and a tablespoon of your KFC spice blend. Whisk together until well mixed.
- Submerge the Chicken: Add the chicken pieces to the marinade, ensuring they’re fully coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, but ideally overnight. This allows the flavors to infuse thoroughly.
Step 2: Prepare the Coating
Once the chicken has marinated, it’s time to prepare the coating.
- Combine Dry Ingredients: In a large bowl, mix the all-purpose flour with the remaining KFC spice blend, cayenne pepper, and black pepper.
- Coat the Chicken: Remove each piece of chicken from the marinade and let excess buttermilk drip off. Dredge the chicken pieces in the flour mixture, ensuring they are thoroughly coated, then set them aside on a plate.
Pressure Cooking the Chicken
Now that your chicken is marinated and coated, it’s time to cook it in the pressure cooker.
Step 1: Preheat the Pressure Cooker
Before you begin cooking, preheat your pressure cooker. Add about 1 cup of vegetable oil to the pot. Using the sauté function on electric pressure cookers, heat the oil on medium-high until it shimmers but doesn’t start smoking.
Step 2: Sear the Chicken
To achieve that desired crispy exterior, you must first sear the chicken:
- Sear the Chicken Pieces: Place a few chicken pieces in the hot oil, ensuring not to overcrowd the pot. Sear for about 3-4 minutes on each side until golden brown.
- Remove and Repeat: Once browned, remove the chicken and repeat the process with the remaining pieces.
Step 3: Pressure Cook
After searing all the pieces, it’s time for the most crucial step:
- Deglaze the Pot: After removing all chicken, add a splash of water (about ¼ cup) and scrape any browned bits from the bottom of the pot. This adds flavor and prevents burning during pressure cooking.
- Add the Chicken and Cook: Return the seared chicken pieces to the pressure cooker. Close the lid, set the valve to sealing, and cook on high pressure for about 15-20 minutes, depending on the size of your chicken pieces.
- Natural Release: After the cooking time is complete, let the pressure release naturally for 10 minutes, then switch the valve to release the remaining pressure.
Step 4: Crisping the Chicken
For that irresistible crispy texture, you’ll want to crisp up the exterior:
- Preheat the Oven or Air Fryer: While the chicken is releasing pressure, preheat your oven to 400°F (200°C) or an air fryer to 375°F (190°C).
- Crisp the Chicken: Place the chicken on a baking sheet or air fryer basket and cook for an additional 10-15 minutes until the skin is crispy and golden.
Serving Suggestions
Once your chicken is crispy and golden, it’s time to serve! Here are a few ideas to complement your pressure-cooked chicken:
- **Side Dishes:** Consider classic sides such as coleslaw, mashed potatoes, or macaroni and cheese.
- **Sauces:** Serve with dipping sauces like honey mustard, barbecue, or ranch for an extra kick.
Tips for Perfect KFC-Style Chicken
To ensure your pressure-cooked chicken turns out perfectly every time, keep these tips in mind:
1. Don’t Rush the Marinating Process
The longer you let the chicken sit in the marinade, the more flavor it will absorb. Aim for a full 24 hours if you can!
2. Use a Meat Thermometer
To ensure your chicken is cooked to perfection, a meat thermometer is vital. The internal temperature should reach at least 165°F (74°C).
3. Experiment with Spices
Feel free to adjust the spice blend to your liking! Adding different spices can give your chicken a unique twist.
4. Store Leftovers Properly
If you have any leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat in the oven or air fryer to regain that crispy texture.
Conclusion
There you have it—a complete guide to making KFC-style pressure-cooked chicken at home! The blend of careful marinating, precise seasoning, and pressure cooking will give you chicken that is deliciously tender, flavorful, and crispy, rivaling even the famous Colonel Sanders. Whether you’re preparing a weeknight dinner or hosting a gathering, this recipe is sure to impress. So dust off that pressure cooker, gather your ingredients, and get ready to enjoy a homemade version of this beloved favorite!
What is pressure cooking and how does it work?
Pressure cooking is a method of cooking that uses steam pressure to cook food quickly. A pressure cooker traps steam inside, increasing the pressure and temperature, which helps cook food faster than traditional methods. The high temperature allows heat to penetrate food more effectively, making it juicy and tender.
Pressure cooking can also help maintain the nutrients in food due to the shorter cooking time and the sealed environment, which reduces the amount of water needed. This cooking technique is particularly effective for tougher cuts of meat, as the pressure breaks down the connective tissues, resulting in a tender and flavorful meal.
Can pressure cooking replicate KFC-style chicken?
Yes, pressure cooking can replicate KFC-style chicken by creating a moist and tender meat similar to what you would find at a fast-food restaurant. The pressure cooker allows the chicken to cook uniformly while sealing in the spices and flavors. This method can be combined with a seasoned coating to enhance the final taste.
To achieve that iconic crispy exterior, many recipes suggest finishing the chicken by frying it briefly after pressure cooking. This dual cooking method gives you both the succulent interior and the crunchy coating that is characteristic of KFC-style fried chicken.
What equipment do I need to pressure cook chicken?
To pressure cook chicken, you will need a pressure cooker, which can either be stovetop or electric. Stovetop pressure cookers tend to allow for faster cooking times and better browning, while electric pressure cookers, like the Instant Pot, are user-friendly and often come with preset functions.
You will also need some basic kitchen utensils, including tongs for handling the hot chicken, a thermometer to ensure it reaches a safe cooking temperature, and possibly a frying pan for the final crisping step if you choose to finish the chicken with frying.
How long does it take to pressure cook chicken?
The cooking time for pressure cooking chicken varies based on the type and size of the chicken pieces you are using. Generally, boneless chicken breasts take about 8-10 minutes, while bone-in pieces may take 12-15 minutes. It’s crucial to note that larger pieces or a whole chicken may take even longer, around 25-30 minutes.
Additionally, it’s essential to allow for natural pressure release for about 10 minutes after the cooking time is completed. This helps the chicken to remain juicy and tender by letting the moisture redisperse throughout the meat before opening the cooker.
Do I need to marinate the chicken before pressure cooking?
While it is not strictly necessary to marinate chicken before pressure cooking, doing so can significantly enhance the flavor. Marinating provides the meat with additional moisture and infuses it with spices and herbs, leading to a more flavorful end product. A simple marinade could include buttermilk, which not only tenderizes the chicken but also adds richness.
If you’re short on time, you can also spice the chicken just before cooking. Seasoning the chicken with a mix of spices ensures that flavor is locked in during the pressure cooking process, allowing the breading to adhere better and create that sought-after taste.
What should I do if the chicken is not crispy after pressure cooking?
If your chicken isn’t crispy after pressure cooking, you can easily remedy this by using a frying or baking method post-cooking. Transfer the chicken pieces to a hot skillet with oil or place them in a preheated oven to achieve the desired crunch. Frying them in hot oil for a few minutes will give you that golden-brown exterior reminiscent of KFC chicken.
Another option is to use a broiler to provide a quick blast of high heat to crisp up the skin. Make sure to watch the chicken closely to prevent burning, and flip them halfway through to achieve even crispiness on all sides.
Can I use frozen chicken in a pressure cooker?
Yes, you can use frozen chicken in a pressure cooker without any issues. One of the advantages of pressure cooking is its ability to cook frozen meat safely and effectively. Typically, you’ll need to increase the cooking time by a few minutes compared to fresh chicken to ensure it cooks through properly.
To reduce the risk of uneven cooking, it’s best to separate the pieces as much as possible. If using larger frozen chicken portions, like a whole chicken, ensure it’s properly sealed and cooked for a longer duration, using a meat thermometer to check that it reaches an internal temperature of 165°F (75°C).
What are some common mistakes to avoid when pressure cooking chicken?
One common mistake to avoid is overfilling the pressure cooker. It’s essential to leave enough space for steam to build up, so typically, the cooker should be filled no more than two-thirds full for meat and one-half full for liquids. Overfilling can prevent proper sealing and cooking, leading to unsatisfactory results.
Additionally, not allowing for natural pressure release can cause the meat to become tough or dry. Though it can be tempting to release the pressure right away, giving it time allows moisture to redistribute within the meat, keeping it tender. Following recipe guidelines closely will help in achieving the best results.