You catch the smell through the steam vent and suddenly you are starving. It’s that kinda smell that makes your stomach rumble and you kinda forget everything else. You sense something crispy, a bit tangy, and loaded up with dill that you just can’t resist.
That savory scent pulls you closer and you notice the kitchen’s filling up with this cozy vibe. You recall last time you had chicken this good, but honestly this pressure cooker way sets a whole new bar. The kitchen’s steam and smells mix real good, and you feel it’s nearly ready.
You start thinking about that crispy coating that’s gonna lock in all that juicy flavor. You just gotta wait a little more, but it’s almost like you can already taste that crunch and tang dancing on your tongue. You gotta patience for this one, but man, it’s worth every second.
What Makes Pressure Cooking Win Every Round
- Locks in serious juiciness while cooking chicken fast.
- Broth depth builds up quick, making all flavors pop real good.
- You get a crispy outside fast after pressure cooking, thanks to that quick release.
- No guesswork with timing, pressure cooker handles all the hard stuff.
- Less mess because you cook everything in one pot, cleanup’s a breeze.
- The sealing ring keeps moisture trapped tight, so no dry bites here.
The Complete Shopping Rundown
- 4 chicken thighs. Juicy and tender, perfect for pressure cooker meals.
- 1 chicken breast, sliced in half so it cooks evenly.
- 1½ cups buttermilk for soaking that chicken till it’s soft and flavorful.
- ¼ cup dill pickle brine brings a sneaky tang you won’t forget.
- ⅓ cup flour plus seasonings like kosher salt, white pepper, garlic powder, and smoked paprika for that crispy coating.
- 3 eggs and 2 tablespoons milk for dipping the chicken and making the crust stick.
- 2½ cups panko because you want that texture to really scream crispy.
- Flaky salt to finish and give that nice crunch and burst of flavor.
- Lemon slices and fresh herbs like dill, parsley, and chives for topping and a hint of brightness.
- For the creamy dip - créme fraîche, Japanese mayo, grainy dijon, worcestershire sauce, agave syrup, and diced dill pickles and cornichons for a funky fresh twist.
The Full Pressure Cooker Journey
First, you gotta whisk the buttermilk and dill pickle brine in a big bowl. Toss your chicken thighs and breast slices in, making sure they’re soaked good. Cover it up and marinate in the fridge, at least 4 hours or overnight if you can.
Next step, mix flour with salt, white pepper, garlic powder, and smoked paprika in a shallow dish. In another, beat the eggs with the milk.
Time to dredge. Take the chicken out, let the extra drip off. Coat in the flour mix, dip into those eggs, then flour again. Press gently so it all sticks well. Rest your coated pieces on a wire rack for about 15 minutes to let the crust set up.
While resting, heat about one inch of oil in a heavy skillet over medium heat. You’re aiming for 350°F. Fry chicken in batches, turning here and there until each side is golden and cooked through. Depending on thickness, usually 6 to 8 minutes per side.
Take the chicken out, drain on paper towels or a wire rack to keep it crispy. Serve it hot with lemon slices and fresh herbs sprinkled on top for that fresh pop.
Don’t forget the creamy sauce. Mix créme fraîche, Japanese mayo, dijon, worcestershire, agave, chopped pickles, cucumbers, dill, parsley, and chives. It’s all that tangy goodness that pairs nice with the crispy chicken.
Quick release helps you avoid overcooking, while natural release gives you a bit of the broth depth love if you wanna keep it juicy before frying up crisply.
Time Savers That Actually Work
- Marinate chicken the night before so it’s ready to roll when you start cooking.
- Mix flour and spices ahead in a big batch to skip measuring every time.
- Use a thermometer to get oil temp right first try, no guess frying.
- Prep your creamy dip ingredients while chicken rests – multitasking at its best.
What It Tastes Like Fresh From the Pot
As soon as you bite in, your teeth hit that crispy crust that crunches real good under your tongue. It’s smoky and a little garlicky with that paprika’s warmth.
Then the chicken’s so juicy and tender inside, soaking up that buttermilk marinade and the dill pickle’s tangy kick. It feels kinda rich but super fresh at the same time.
The creamy sauce brings a smooth coolness that compliments the spice and salt just perfectly. You sense the fresh herbs balancing the whole bite, making it kinda addictive.
At the end, a squeeze of lemon cuts right through with brightness, lighting everything up. You find yourself sneaking another piece already.
Your Leftover Strategy Guide
- Store cooked chicken in an airtight container in the fridge for up to 3 days. Keeps that crispy vibe if you reheat right.
- If freezing, wrap each piece in foil then plastic wrap to avoid freezer burn and keep flavors locked in.
- Reheat leftovers in a hot skillet to bring back that crisp exterior instead of the microwave which makes it soggy.
- Slice chicken for salads or sandwiches next day, great way to use leftovers without needing to reheat much.
Everything Else You Wondered About
- Can I use chicken breasts only? Yeah, but thighs hold moisture better in pressure cooking so less risk of dryness.
- What’s the sealing ring for? It traps steam inside your cooker so pressure builds up properly and chicken cooks evenly.
- Is quick release better than natural release? Quick release is perfect when you wanna keep that crispy crust ready to fry right away. Natural release adds broth depth and juiciness if you want it softer.
- Can I skip the panko and use regular bread crumbs? You can, but panko gives that extra crunch that’s totally worth it.
- How long should I marinate the chicken? At least 4 hours is good but overnight is best for max flavor and tenderness.
- What’s a good side to serve this with? Something fresh like a cucumber salad or simple steamed veggies to balance that richness.
For more pressure cooker chicken recipes, check out our healthy ground turkey taco skillet and corn tortilla white chicken chili tacos for flavorful weeknight options. Also, learn pressure cooking tips that help you master your cooker for juicy results every time.
Crispy Crispy Dill Chicken Pressure Cooker Recipe
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 4 chicken thighs
- 1 chicken breast sliced in half
- 1½ cups buttermilk
- ¼ cup dill pickle brine
- ⅓ cup flour
- 1 teaspoon kosher salt
- 1 teaspoon white pepper
- ½ teaspoon garlic powder
- 1½ teaspoon smoked paprika
- 3 eggs
- 2 tablespoon milk
- 2½ cups panko
- flaky salt to taste
- lemon slices for garnish
- ¼ cup créme fraîche
- 2 tablespoon Japanese mayo
- 1 teaspoon grainy dijon mustard
- ½ teaspoon Worcestershire sauce
- ½ teaspoon agave syrup
- 4 dill pickle sandwich slices finely chopped (about 2 tbsp)
- 2 cornichons finely chopped
- 2 Persian cucumbers grated and moisture squeezed out
- 3 tablespoon fresh dill chopped
- 2 tablespoon fresh parsley chopped
- 2 tablespoon chives chopped
- Salt and pepper to taste
Instructions
Instructions
- Pound chicken thighs and breasts between parchment paper until even.
- Place chicken in a bowl with buttermilk and pickle brine. Cover and marinate overnight.
- In separate dishes, prepare flour mix, egg wash (egg and milk), and panko.
- Dredge each chicken piece in flour, then egg wash, coat in panko, repeat egg and panko. Let rest on rack 15-25 minutes.
- For the sauce, mix crème fraîche, mayo, mustard, Worcestershire, agave, pickles, cucumbers, dill, parsley, and chives. Season with salt and pepper.
- Heat olive oil in skillet over medium-high. Fry chicken for 2-3 minutes per side until golden and crispy.
- Transfer fried chicken to paper towels or wire rack. Sprinkle with flaky salt.
- Top each chicken piece with tartare sauce, fresh herbs, and lemon slice.
- Optionally use pressure cooker for juicy chicken before frying crispy.
- Serve hot and enjoy immediately!
