Main Dishes

Broasted (Instant Pot) Fried Chicken

Become a fried chicken legend with Joshua Weissman's recipes.

Prep:
1 hour, 10 minutes
Cook:
10 minutes
Serves:
4
people
Broasted (Instant Pot) Fried Chicken
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Ingredients

Marinade:

  • 4 boneless chicken thighs
  • 1 cup (240ml) buttermilk
  • 1 Tbsp (10g) kosher salt
  • 1 tsp (5g) sugar
  • 1 tsp (5g) MSG
  • 1 tsp (3g) fresh cracked black pepper

Dredge:

  • 1 ½ cup (240g) all-purpose flour
  • 1 Tbsp (15g) fine sea salt
  • 1 tsp (3g) fresh cracked black pepper
  • 1 tsp (4g) garlic powder
  • ½ tsp (2g) onion powder
  • 1 tsp (5g) MSG
  • 2 cups (480ml) vegetable oil for frying

Directions

  1. In a medium mixing bowl, combine chicken thighs, buttermilk, kosher salt, and pepper. Toss to coat evenly, and let marinate for at least 1 hour, ideally overnight.
  2. In an instant pot heat vegetable oil to 350°F (175°C)
  3. In a separate medium mixing bowl, combine all-purpose flour, kosher salt, pepper, and MSG.
  4. Drizzle a few tablespoons of your marinade into the flour mixture and toss to create little balls of dredge. Remove one piece of chicken from the marinade, then toss and press your chicken into the dredge until each piece is fully coated. Repeat with the remaining chicken.
  5. Add chicken to oil one piece at a time and close the lid of the insta pot. Cook for 8-10 minutes. Be sure to release the steam on your pressure cooker before opening the lid. Remove and drain on a wire rack.

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