Crispy Crispy Dill Chicken Pressure Cooker Recipe
Incredible crispy chicken infused with dill pickle brine, paired with a creamy herb-packed tartare sauce and cooked to juicy perfection using a pressure cooker.
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!
Notes
Top with fresh herbs and lemon. Serve with creamy dill tartare sauce. Store leftovers in fridge up to 3 days or freeze tightly wrapped. Reheat in skillet to retain crisp!