Instant Pot Fried Chicken

There’s nothing quite like the comfort of Southern fried chicken — that golden crunch on the outside, juicy and flavourful on the inside. But let’s be honest, the traditional method can take all day if you’re marinating it properly. That’s where the Instant Pot saves the day. I’ve been making fried chicken since my college days, but this shortcut has changed everything — without compromising flavour.

If you’re craving that soulful crispiness but don’t want to soak the chicken overnight or babysit the stove for hours, this method is a total weeknight win.

Why I Use the Instant Pot First (And You’ll Love It Too)

I used to be a fried chicken purist — you marinate in buttermilk overnight or it’s not happening. But a few years ago, I gave in to the pressure (literally) and tried tossing the chicken in the Instant Pot. The result? Shockingly tender meat with all the flavors soaked in… in just 20 minutes. No waiting around until tomorrow.

The trick is using the pressure cooker to tenderize and speed-marinate the chicken in buttermilk, then giving it a quick fry in oil to get that unbeatable crispy coating. You’re not skipping the crust — just cutting the prep time without cutting corners.

It’s perfect for when you want that Southern flavor but you’ve got a hungry crowd and not much time to spare.

Can You Really Fry in the Instant Pot?

Let me save you the trouble — don’t even try it. Yes, you can sauté in the Instant Pot, but when it comes to fried chicken, the result is always a little sad. The bottom crisps while the top steams and gets rubbery. I’ve tested it. It’s not worth it.

So here’s what works: use the Instant Pot for brining and tenderizing, and finish on the stovetop in a proper skillet. You get the best of both worlds — speed and that irresistible crunch.

How Long Should You Pressure Cook It?

10 minutes is all it takes to get that buttermilk magic working in the Instant Pot. Then let the pressure release naturally for another 10 minutes. That gentle cool-down helps the chicken absorb more flavor and come out extra juicy.

I remember the first time I tried this — I was skeptical. But after biting into that first piece, I was hooked. You still get that deep Southern flavor, without waiting 24 hours.

What You’ll Need

Here’s what goes into my Instant Pot Southern Fried Chicken. Nothing fancy — just tried-and-true ingredients that pack a punch of flavor.

• Chicken pieces (drumsticks, thighs, or a mix — bone-in is best)
• Buttermilk – this is the star. Don’t skip it. It tenderizes the meat like a dream.
• Salt – to season the brine
• Flour & your favorite seasoning mix – for dredging
• Oil – for frying on the stove (I use vegetable oil or peanut oil)

If you’re using store-bought seasoning blends, that’s totally fine. I sometimes go with a mix of paprika, garlic powder, cayenne, and a pinch of oregano — it’s simple and never fails.

How I Make It – Step by Step

This method is super approachable. Once you try it, I promise you’ll never want to wait overnight again.

1. Start with the pressure cook
   Add chicken, buttermilk, and salt to the Instant Pot. Pressure cook on high for 10 minutes. Let it release naturally for another 10.
2. Cool it down
   Carefully take out the chicken and let it cool a bit. You want it firm enough to dredge.
3. Get that crispy coating
   Toss the chicken in your flour and seasoning blend until it’s fully coated. Don’t be shy — this is what makes it crispy.
4. Fry it up
   Heat oil in a skillet and fry the chicken until it’s golden and crispy on the outside. Since it’s already cooked through, you just need to crisp it up.

The end result? Tender, juicy chicken with a shatteringly crisp crust. My kitchen smells like Sunday at grandma’s house every time.

Favourite Sides to Make It a Meal

You know what goes perfectly with Southern fried chicken? All the comfort food fixings. I usually serve mine with:

• Creamy mashed potatoes and gravy
• Tangy coleslaw
• Biscuits or cornbread
• A big glass of sweet iced tea

Some nights, I’ll even do a quick mac and cheese or buttered corn on the side. It’s that kind of meal that brings everyone to the table fast.

Real-Life Cooking Tips

• Don’t skip cooling the chicken before dredging. If it’s too hot, the flour turns gummy and won’t crisp up properly.
• Use a thermometer when frying — around 350°F is your sweet spot.
• Double dredge if you love an extra-crunchy crust. Just dip the chicken in a bit of buttermilk again, then dredge it once more before frying.
• If you’re cooking for a big group, keep fried pieces warm in the oven at 200°F while you finish the batch.

Storage & Leftovers

Leftover fried chicken? Rare in my house — but if you’ve got some, here’s how to keep it tasty:

• Store in the fridge in an airtight container for up to 3 days.
• Reheat in the oven or air fryer to bring back the crisp. Avoid microwaving — it’ll go soggy fast.
• You can even chop up leftovers and add them to wraps or sandwiches the next day.

Common Questions (I Get These a Lot)

Can I use boneless chicken?
Sure, but you’ll need to reduce the pressure cook time to about 7 minutes. I personally love bone-in for the flavor and juiciness.

Can I use milk instead of buttermilk?
You can make a quick substitute by mixing regular milk with a splash of lemon juice or vinegar, but buttermilk gives the best results.

Is it spicy?
Only if you want it to be. Add cayenne to the flour for a kick — or leave it out for a more classic version.

Try Other Recipes :

Instant Pot Chicken and Potatoes

Instant Pot Chicken and Rice Soup

Instant Pot Mashed Potatoes