Deep-fried chicken in warp-speed sounds dreamy—crispy coat, juicy middle, no two-hour oil watch. But hold up, mama: not every pressure cooker can handle hot oil. In fact, most modern electric models explicitly prohibit deep frying because trapped steam + bubbling oil = ticking pressure bomb. So before you copycat KFC at home, let’s talk about which stovetop pressure cookers are the best pressure cooker for fried chicken, built for the job, the safety features you must have, and a few pro tips that keep the crunch without the chaos.
Safety Note: True “pressure frying” should never be attempted in a standard Instant Pot-style multicooker. Only heavy-gauge stovetop pots rated for oil can manage the high temps and pressure combo. Even then, keep kids clear, use a clip-on thermometer, and never fill oil past the cooker’s minimum line.
What Makes a Pressure Fryer Chicken-Ready?
| Must-Have Feature | Why It Matters for Hot Oil |
|---|---|
| Oil-Safe Pressure Rating (8–12 psi) | Lower than soup mode, prevents violent boil-overs. |
| Heavy, Self-Locking Lid | Seals tight under grease splatter; won’t pop open. |
| Spring-Loaded Safety Valve | Vents excess pressure before danger zone. |
| Stainless or Aluminum Core | Even heat = fewer burnt spots. |
| Wide, Stable Base | Reduces tip-over risk when bubbling oil rocks the pot. |
My Selection of the Best Pressure Cookers for Fried Chicken (That CAN Handle Frying Oil)
1. Presto 8-Quart Stainless Pressure Cooker – Most Affordable Workhorse
Thick aluminum base disperses heat; lid locks under 15 psi but fries safely at 10–12 psi (60kPa to 80kPa). Eight drumsticks max, 7-10 min at 350 °F, no lid leaks. Manual gauge—stay close and never fill oil above the max line. Manual says not to fry using oil but I fry with oil in this Presto all the time – once you follow the safety precautions below, it’s safe.
2. Fagor Splendid 10-Quart Pressure Cooker – Best for Larger Batches
Bigger capacity lets you submerge a small halved chicken without crowding. Trip-redundant valves keep steam steady; just remember it’s heavy when full—use both side handles. Has two pressure settings, you’ll want to use the lower setting of 60kPa when frying.
3. Kuhn Rikon 9-Quart Hotel Pressure Cooker – Pro-Grade Safety
Swiss-engineered spring valve and backup lock. Rated safe for fat/oil up to 400 °F. Sixteen wings, 11 min at 360 °F—crackly skin every time. Pricey but priceless for serious fry-fans.
How to Pressure Fry Chicken Safely (Chef Sam’s Checklist)
Jump over to my other post to get the details on how to deep fry chicken in the pressure cooker. You can watch my demonstration in the video below.
- Pre-heat Oil First
- Use a clip-on thermometer; aim 350 °F before adding chicken and lock the lid.
- Too cool = greasy skin; too hot = scorched crust.
- Fill Oil No Higher Than Halfway
- Displacement from chicken + steam expansion raises the level fast.
- Pat Chicken Dry & Don’t Crowd
- Moisture flashes to steam—less splatter risk when pieces are dry.
- Maintain low Pressure of 8–12 psi or 60kPa to 80kPa
- Reduce the flame from highest to a medium flame
- Higher pressure isn’t better for frying; it only stresses valves. The Presto doesn’t have this setting, so you want there to be a calm whistle and not an aggressive whistling.
- Natural Pressure Release for 6-8 Minutes
- Sudden venting can foam oil into the valve (aka clog city).
- You wanbt
- Open Lid Away From You
- Steam + oil vapors = facial sauna you don’t want.
- Strain & Store Oil
- Use an oil straining filter once cooled; reuse up to 3 batches if smoke point stays solid.
Gear That Keeps Hot Oil Tame
Shop for any of these to complete your pressure frying experience. Links will take you to Amazon.
- Clip a Bayou Classic Stainless Fry Thermometer to track 325–350 °F sweet spot.
- Skim crumbs with a Winco 9-Inch Mesh Oil Skimmer so oil lasts longer.
- Grip bird pieces using 12-Inch Locking Tongs to stay clear of splatter.
- Protect hands with Artisan Griller Insulated BBQ/Fryer Gloves before cracking the lid.
- Fry in fresh Peanut Oil (1-Gallon Jug)—high smoke point means crisp, clean flavor.
- Strain & store with 10-Micron Filtering Cones for up to three reuses.
Common Questions
Can I use an Instant Pot?
No. The manufacturer states no deep frying. Low-oil sauté yes, submerged oil no.
Is homemade pressure-fried chicken healthier?
You control the oil quality—use peanut or rice-bran oil (higher smoke point, fewer oxidized compounds).
What about enameled cast iron pressure pots?
Skip them for deep frying. Use a stainless steel soup pot if you want to do deep frying
A Safer Alternative: Shallow Fry + Oven Finish
If pressure frying feels too risky, here’s a glow-up trick I love: shallow fry your chicken first to lock in juices, then finish it in the oven for that crispy crust. Marinate your chicken with my Jamaican holy trinity, deep fry for 6–9 minutes, then coat in flour, egg, and panko. Bake at 425°F for 15 minutes, and you’ve got crunchy chicken without the oil drama. It’s a weeknight win that still tastes like a flavor bomb.
Quick Recipe: Spiced-Buttermilk Pressure Fried Chicken
- Marinate 3 lb chicken in buttermilk + 2 tbsp Cajun spice, overnight.
- Dredge in 1 cup all-purpose flour, ½ cup cornstarch and 2 teaspoons paprika mix. Shake off excess.
- Heat 2 qt peanut oil in Presto to 350 °F.
- Load 4–6 pieces, lock lid, bring to slow whistle. Keep on a medium flame – whistle should be gentle, not aggressive.
- Fry 7 minutes then remove from heat.
- Allow pressure to release then open lid and remove fried chicken
- Rest on rack 5 min; sprinkle sea salt.
Result? Restaurant-level crunch, weeknight timeline.
Final Thoughts
Pressure frying saves time, locks in moisture, and gives that trademark shatter-crust—but only if you pick the best pressure cooker for fried chicken. Ensure you buy gear built for hot oil and respect the rules. Start small, monitor heat, and let those spring valves do their job. Once you taste the difference, you’ll never go back to shallow pan fry again.
Stay crispy, stay safe, and keep glowing up your kitchen!
External Educational / Research Links
- USDA Food Safety – “Deep-Frying & Pressure Frying: Handling Hot Oil Safely”
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/deep-fat-frying
Check these resources for additional safety guidelines and scientific breakdowns before firing up your pressure fryer.
