Fried Chicken PT30M https://img1.recipesrun.com/201907/2019/1016/18/b/403300/300x200x90.jpg After cooking under pressure, we can’t fry them in the pot with the SAUTE function on HIGH or MORE. First, we can only fit two at a time, slowing down the process. But more importantly, since we suggest pan-frying the chicken, rather than deep-frying it, the high-sided pot catches and keeps steam inside the insert, rendering the exposed skin above the oil too gummy. 4 servings Ingredients: Peanut oil, vegetable oil, or solid vegetable shortening for frying 6 bone-in, skin-on chicken thighs (8-10 ounces) 1 1/2 cups Water 1/4 tsp. garlic powder 1/2 tsp. ground black pepper 1/2 tsp. dried thyme 1/2 tsp. dried sage 1 tsp. onion powder 1 1/2 tsp. kosher salt 1 1/2 tsp. mild paprika

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    Fried Chicken

    Fried Chicken
    After cooking under pressure, we can’t fry them in the pot with the SAUTE function on HIGH or MORE. First, we can only fit two at a time, slowing down the process. But more importantly, since we suggest pan-frying the chicken, rather than deep-frying it, the high-sided pot catches and keeps steam inside the insert, rendering the exposed skin above the oil too gummy.
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