Instant Pot Soul Food Southern Fried Chicken

Ingredients

Ingredients for the buttermilk chicken brine

• 3 cups buttermilk Buttermilk = 3 cups of milk & 3 tablespoons of apple cider vinegar
• 1 teaspoon salt

Ingredients for the Southern fried chicken

• 6-8 pieces chicken or one 3-pound chicken cut into pieces
• 48 oz peanut oil or vegetable oil
• 2 cups all-purpose flour divided
• 1 ½ teaspoon garlic powder
• 1 ½ teaspoon onion powder
• 1 ½ teaspoon paprika
• 1 tablespoon poultry seasoning or all-purpose seasoning
• 1 ½ teaspoon salt
• ¾ teaspoon red pepper (chili pepper)
• ¾ teaspoon black pepper
• 1 egg
• ½ cup buttermilk (½ cup of buttermilk = ½ cup of milk & ½ tablespoon of apple cider vinegar)

Steps

1. Instructions for the Instant Pot buttermilk marinade chicken brine:

2. To make homemade buttermilk, use 3 cups of milk and 3 tablespoons of apple cider vinegar. In a medium-sized bowl, stir the two ingredients together and let them sit for 5 minutes.

3. Open the Instant Pot lid and add the buttermilk and 1 teaspoon of salt to the stainless steel inner pot.

4. Add the chicken pieces, skin-side up, to the pot with the buttermilk. (How can you use this recipe without the Instant Pot? Allow the chicken to marinate in the buttermilk for 4 hours to overnight.)

5. Close the Instant Pot lid (make sure the valve is in the sealing position – up) and pressure cook on high for 10 minutes.

6. When the cooking time is finished, allow a natural pressure release for at least 10 minutes.

7. To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.

8. Remove the chicken from the Instant Pot (you can discard the buttermilk) and set the chicken pieces aside on a rimmed baking sheet to cool off to the touch.

   Instructions for the Southern fried chicken:

9. Mix the poultry seasoning, salt, and pepper in a small bowl.

10. Rub the seasoning mixture all over each piece of chicken.

11. Pour the peanut oil (preferred) or vegetable oil into a deep fryer, 6-quart skillet, or Dutch oven until the oil is 1-inch deep.

12. Heat the oil over medium heat or until it reaches 350 degrees F.

13. While you’re waiting for the oil to heat up. Place 1 cup of the divided flour, garlic powder, onion powder, paprika, and red pepper in a medium-size mixing bowl (or 1-gallon resealable food storage bag).

14. Shake (or mix) the sealed bag to combine the ingredients for a homemade poultry seasoning, and set the flour mixture aside.

15. Pour the second cup of flour into a second resealable bag (or medium-sized mixing bowl) and set it aside.

16. Whisk together ½ a cup of buttermilk and egg in another medium-sized bowl, and set that mixture aside too.

17. The chicken will go through a 3-step process from here.

18. First, place the chicken in the bag (or bowl) of seasoned flour and shake or toss to coat the chicken evenly.

19. Second, shake off the excess flour and dip the chicken into the buttermilk mixture.

20. Third, transfer the chicken to the last bag (or bowl) of flour and shake or toss until it’s very well coated.

21. Place the coated chicken into the pre-heated oil, skin-side down, and be careful not to overcrowd the chicken in the oil.

22. You can fry a second batch if need be to avoid overcrowding by frying all the chicken at once. Just make sure the hot oil remains at 350 degrees F.

23. Cook the chicken pieces for 10 to 12 minutes, occasionally turning to prevent excessive browning.

24. As the chicken batter turns golden brown, remove it from the hot oil, and allow it to drain in a closed container (to keep the fried chicken warm) with a paper towel under the chicken.

25. Serve Instant Pot Southern fried chicken right away, and enjoy!

Notes