This was such a fun recipe to put together!  It may look like a lot of ingredients, but many of them are the same.  The steps go really quickly - and I’ve tried to share how I prepped the various steps while waiting for the previous step to finish.  Trust me, it goes quickly - and the results are incredibly delicious!

Ingredients we used:

Step One:  The Precooked Chicken

  1. - 3/4 cup water (if scaling recipe, water must be per manufacturer to successfully cook)

  2. - 1 boneless, skinless chicken breast (ours weighed 11 ounces, yikes!)

  3. - Kosher salt, Black pepper - to taste

Step Two:  The Fried Chicken

  1. - Flour for dredging, a couple handfuls

  2. - 1 egg

  3. - 1/2 teaspoon garlic powder

  4. - 1/2 teaspoon onion powder

  5. - 1/4 teaspoon chicken bouillon granules

  6. - couple of dashes hot sauce

  7. - Panko breadcrumbs, a couple large handfuls

  8. - Canola or Peanut Oil (for frying - enough for 1/2 inch deep in your skillet)

Step Three:  The Gravy

  1. - 1 Tablespoon unsalted butter

  2. - 1 Tablespoon all-purpose flour

  3. - 1 cup whole milk

  4. - 1/2 teaspoon garlic powder

  5. - 1/2 teaspoon onion powder

  6. - 1/4 teaspoon chicken bouillon granules

  7. -  couple of dashes hot sauce

  8. -  Kosher salt, Black pepper - to taste


Step One:  The Precooked Chicken

Rinse the chicken and pat dry.  Place the rack in the bottom of the pressure cooker.  Pour in water.  Season the chicken with salt and pepper.  Lay the chicken on the rack and lock the lid in place.  Cook for 5 minutes over High Pressure.  Release the pressure naturally.  Carefully open the lid to avoid any escaping steam.  Remove the chicken from the cooker and set aside.

Step Two:  The Fried Chicken

While the chicken is cooking, get out 3 dishes large enough to accommodate dredging and breading your chicken.  In one dish, place the flour.  In another dish, add the egg, garlic powder, onion powder, chicken bouillon and hot sauce.  Whisk the egg mixture together.  In the last dish, add the Panko breadcrumbs.

Once the chicken has finished cooking - and while you are waiting for the pressure to release so you can open the lid - slowly heat your oil in a heavy-bottomed skillet.  The original recipe says to heat the oil to 350 degrees - I did 375 degrees (testing with my infrared thermometer - found at hardware stores).

When the chicken (from above) is cool enough to handle - pat dry with paper towels.  Dredge through the flour.  Next, dredge through the seasoned egg mixture.  Last - dredge through the Panko breadcrumbs, patting to adhere well.

Once the chicken is ready to be fried - test your oil to be sure it’s heated enough and not too much - if you don’t have a thermometer to use, test a bread cube - it should turn golden, not burnt, within 30 seconds of being dropped into the oil.

Add the chicken to the skillet and fry until golden - this only takes a minute or so, so watch it carefully.  Fry both sides and if needed, hold the chicken with tongs and set on it’s sides to fry any edges that aren’t covered in oil.  This isn’t very difficult to do since the chicken has already been cooked - it’s sturdy - just grasp the edges of the chicken with the tongs so not to scrape off any crunchiness!

If you’re doing more chicken and need to fry in batches - transfer it to a 300 - 325 degree oven to keep warm.

Step Three:  The Gravy

* You could make the gravy in a separate pan if you wanted to move the process along even faster!

After you are done frying the chicken, pour off the oil.  Carefully wipe the hot skillet out with a large wad of paper towels.  Over medium-low heat, melt the butter in the skillet.  When the butter stops foaming, add the flour.  Whisk until a paste is formed and it begins to smell a touch nutty.  Add the milk in batches, whisking to incorporate.  Bring the sauce up to a boil and let it simmer until thickened, whisking occasionally.  Note, the longer it simmers - the thicker it will become.  Add in the seasonings - adjust how you please - our standard is garlic powder, onion powder, chicken bouillon granules and hot sauce.  And lots of black pepper and a little salt to taste.

Pass the gravy separately - or over the top of the chicken.  And if you like to serve your fried chicken with potatoes - click here for lots of Potato Recipes