Ingredients:

  • 2 pounds bone-in, skin-on chicken pieces (thighs, drumsticks, or a mix)
  • 1 cup buttermilk
  • 1 tablespoon hot sauce (optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional for heat)
  • 2 tablespoons vegetable oil (for sautéing)

Instructions:

  1. In a large bowl, combine buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and pepper. Add the chicken pieces and ensure they are well-coated. Cover with plastic wrap and refrigerate for at least 30 minutes (or up to overnight).
  2. In another bowl, mix together flour, baking powder, salt, black pepper, and cayenne pepper.
  3. Remove chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing gently to adhere.
  4. Set the pressure cooker to Sauté mode and add vegetable oil. In batches, add breaded chicken pieces, cooking until golden brown on all sides (approximately 4-5 minutes per batch). Remove and set aside.
  5. Add 1/2 cup of water or chicken broth to the pot. Return the chicken to the cooker, ensuring not to stack too many pieces. Close the lid and cook on high pressure for 10 minutes. Allow a natural release for 5 minutes before quick-releasing any remaining pressure.
  6. If desired, place cooked chicken under a broiler for 3-5 minutes to achieve extra crispiness.