The pot lid rattles and you know dinner is almost ready. You catch that sound and feel your mouth start to water before the pressure cooker even stops humming. It’s awesome how fast this all comes together, especially on a day you’re tired and just want good food fast.
You remember dipping those chicken pieces and the mess it made but it was worth every bit of flour and cornstarch stuck to your fingers. The kitchen smells dang good with the hint of hot sauce and honey all mingling as the chicken cooks right in the pot.
That quick release really does its job well here. You lift the lid and steam rises like you just opened a window on a rainy day. Then you get the tender pull of that perfectly cooked chicken that’s juicy and coated just right for the bang bang sauce. Yeah, this one's a keeper for sure.
Why This Recipe Works Every Single Time
- The quick release stops the cooking right at the perfect tender pull stage so chicken stays juicy.
- The sealing ring keeps pressure locked in, letting broth depth build flavor fast.
- Dipping the chicken in flour, then buttermilk, then flour again creates that crispy crust.
- The combo of cornstarch and flour makes a lightweight but crunchy coating.
- Using buttermilk plus hot sauce in the marinade tenderizes and adds zing without heat burn.
- The panko breadcrumbs tossed on after cooking add an extra crunch layer that rocks.
- The sauce balance with honey, sweet chili, and Frank’s gives you that classic bang bang tang.
What Goes Into the Pot Today
- 1 cup buttermilk for that tender, tangy soak that makes chicken juicy.
- ¾ cup all-purpose flour mixed to give the base of your crispy coating.
- ½ cup cornstarch added for that lightweight crunch you want.
- 1 large egg to help everything stick nice and smooth.
- 1 tablespoon hot sauce kicks the buttermilk marinade a little bit, not too much.
- Kosher salt and freshly ground black pepper to taste, cause seasoning is a must.
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks is your main star here.
- 1 cup Panko breadcrumbs tossed right on after cooking to amp up crunch.
- 3 cups vegetable oil because frying in the skillet gives ya that golden crispy texture.
- 2 tablespoons chopped fresh parsley leaves for that little fresh pop on top.
The Exact Process From Start to Finish
First up, whisk together the buttermilk, egg, hot sauce, salt, and pepper in a medium bowl. This marinade’s gonna soak the chicken as you get other stuff ready.
Next, in another bowl, combine the flour and cornstarch. This mixture is gonna make your chicken crispy and light.
Now here’s the fun messy part. Dip each chicken piece into the flour mix, then the buttermilk mixture, and back into flour again. Press it on so it sticks well.
Time to heat your vegetable oil in a large skillet over medium-high heat. Gotta let it get nice and hot so chicken fries crispy right away.
Fry the chicken in batches so the oil doesn’t cool down. Cook each piece about 4-5 minutes until golden and cooked through.
Drain the chicken on paper towels good so it doesn’t get soggy. This keeps that crispy crust solid.
Finally, toss all the fried chicken with panko breadcrumbs and chopped parsley. Serve up immediately so you get all the crunchy goodness.
Easy Tweaks That Make Life Simple
- Use pre-cut chicken chunks if you’re short on time and wanna skip dicing yourself.
- Swap the fresh parsley with dried herbs you got lying around for less chopping.
- If you don’t wanna fry, you can air-fry the chicken pieces but it won’t be quite the same crunch.
- Prep the sauce ahead and keep it in the fridge so you can toss chicken quick after cooking.
- Use a blender or shake jar to mix the marinade for less whisking and easy cleanup.
That First Bite Moment
You know that thing when you bite in and the outside crunch cracks just right? It’s kinda like music for your mouth. Then the tender chicken inside nearly melts with how juicy it is.
The sauce layers hit your tongue with sweet, spicy, and tangy all fighting for attention but in a good way. You catch a little heat from Frank’s and a mellow sweetness from honey.
Parsley adds a fresh snap that makes each mouthful interesting. You feel the crispy panko bits pop along with that coating made from flour and cornstarch.
It’s one of those dinners that sticks in your head because yeah, it’s simple but wow, so dang satisfying.
Your Leftover Strategy Guide
If you got leftovers, no worries. First, let the chicken cool completely before storing to keep it from getting mushy.
Pop leftovers in an airtight container in the fridge for 3-4 days max. This way you got a quick snack or lunch ready.
For longer storage, freeze in single-serving bags. Thaw overnight in the fridge and reheat in the oven to keep that crisp.
If you reheat in microwave, expect the crunch to soften but it’s still tasty and great for a fast bite.
Your Most Asked Questions Answered
- Can I use chicken thighs instead? Heck yeah, they stay juicy and work well but might need a minute more cook time.
- What’s quick release and why use it here? It’s releasing the steam fast from the cooker so chicken doesn’t overcook and stays tender.
- Do I really need both flour and cornstarch? Yep, flour adds structure and cornstarch keeps it light and super crunchy.
- Can I bake instead of fry? Sure, but you’ll miss some crispiness that frying or air-frying give.
- How hot is the sauce? It’s just a little kick from Frank’s and hot sauce but mostly sweet and tangy.
- Why add parsley at the end? Gives a fresh, bright flavor that balances the richness of the fried chicken.
Bang Bang Chicken Pressure Cooker Recipe You Gotta Try
Ingredients
Main ingredients
- 1 cup buttermilk for that tender, tangy soak that makes chicken juicy
- 0.75 cup all-purpose flour mixed to give the base of your crispy coating
- 0.5 cup cornstarch added for that lightweight crunch you want
- 1 large egg to help everything stick nice and smooth
- 1 tablespoon hot sauce kicks the buttermilk marinade a little bit, not too much
- Kosher salt and freshly ground black pepper to taste, cause seasoning is a must
- 1 pound boneless, skinless chicken breasts cut into 1-inch chunks
- 1 cup Panko breadcrumbs tossed right on after cooking to amp up crunch
- 3 cups vegetable oil because frying in the skillet gives ya that golden crispy texture
- 2 tablespoons chopped fresh parsley leaves for that little fresh pop on top
Instructions
Instructions
- Whisk together the buttermilk, egg, hot sauce, salt, and pepper in a medium bowl to make the marinade.
- In another bowl, combine the flour and cornstarch to create the crispy coating mixture.
- Dip each chicken piece into the flour mix, then the buttermilk mixture, and back into flour again, pressing to stick well.
- Heat vegetable oil in a large skillet over medium-high heat until hot.
- Fry the chicken in batches for 4-5 minutes each until golden and cooked through.
- Drain the fried chicken on paper towels to keep the crust crispy.
- Toss the fried chicken with panko breadcrumbs and chopped parsley.
- Serve immediately to enjoy the crunchy goodness.
