Bang Bang Chicken Pressure Cooker Recipe You Gotta Try
This Bang Bang Chicken recipe comes together quickly in a pressure cooker, delivering tender, juicy chicken with a perfectly crispy coating. The flavorful marinade and crunchy panko topping make it a satisfyingly delicious meal that’s easy to prepare any night of the week.
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.
Notes
Use pre-cut chicken chunks for convenience. You can air-fry instead of frying for a lighter option. Store leftovers properly to maintain crunch.