Crispy Instant Pot Southern Fried Chicken

The Instant Pot is a powerful shortcut for making classic Southern fried chicken without losing the deep, home-cooked flavor. Using an electric pressure cooker speeds up the traditional buttermilk soak and helps lock in moisture so the meat stays tender. To get the crisp, golden crust everyone expects from fried chicken, I use the Instant Pot to brine and tenderize the chicken, then finish the pieces in hot oil on the stovetop for that authentic texture and color.

Using an Instant Pot for fried chicken

Although some recipes claim you can fully fry chicken inside the Instant Pot, the best results come from a two-step approach: pressure cook to tenderize, then pan-fry to crisp. Pressure cooking the chicken in a buttermilk brine tenderizes the meat quickly and infuses it with seasoning, cutting a typical overnight soak down to roughly 20–30 minutes total. After cooking in the Instant Pot, a quick fry in hot oil gives you the crunchy crust and rich browning that defines Southern fried chicken.

How long to pressure cook chicken to tenderize it

For this Instant Pot buttermilk brine method, pressure cook the chicken on high for 10 minutes, then allow a natural pressure release for at least 10 minutes. These shorter pressure-cooking times help preserve flavor and texture while ensuring the meat becomes tender and moist. After the natural release, remove the chicken and let it cool slightly before dredging and frying.

Ingredients

This Instant Pot Southern fried chicken relies on a simple buttermilk brine and a classic seasoned flour dredge. The acidity in the buttermilk helps break down proteins so the chicken stays juicy while absorbing the seasonings. Below are the ingredient groups for the brine and the fried chicken stage.

How to make fried chicken in the Instant Pot

This method begins by marinating and pressure cooking the chicken in the Instant Pot, then finishing it by frying in a skillet for crispness. The process reduces hands-on marinating time while preserving the traditional flavors of Southern-style fried chicken.

1. Add the buttermilk, salt, and chicken to the Instant Pot inner stainless steel pot.
2. Pressure cook on high for 10 minutes, then allow a natural release for at least 10 minutes. Remove the chicken and discard the used buttermilk.
3. Dredge and fry the cooled chicken in seasoned flour, using an egg-and-buttermilk wash between flour coats, then fry in hot oil on the stovetop until golden and cooked through.

Southern sides to serve with fried chicken

Classic pairings include crisp coleslaw, creamy mashed potatoes, collard greens, and sweet iced tea. Simple, bright sides help balance the richness of the fried chicken.

Equipment

• Instant Pot electric pressure cooker (stainless steel inner pot)
• Large cast iron skillet (8–10″ preferred)
• Whisk and mixing bowls
• Tongs or frying tongs
• Thermometer for oil and meat

Full ingredient list

For the Instant Pot buttermilk brine

• 3 cups buttermilk (or make with 3 cups milk + 3 tbsp apple cider vinegar)
• 1 teaspoon salt

For the Southern fried chicken

• 6–8 pieces chicken (or one 3 lb chicken cut into pieces)
• About 48 oz peanut oil or vegetable oil (for frying)
• 2 cups all-purpose flour, divided
• 1½ tsp garlic powder
• 1½ tsp onion powder
• 1½ tsp paprika
• 1 tbsp poultry seasoning or all-purpose seasoning
• 1½ tsp salt
• ¾ tsp red (chili) pepper
• ¾ tsp black pepper
• 1 egg
• ½ cup buttermilk (or make with ½ cup milk + ½ tbsp apple cider vinegar)

Instructions

Instant Pot buttermilk brine

1. To make homemade buttermilk, stir 3 cups milk with 3 tablespoons apple cider vinegar and let sit 5 minutes.
2. Open the Instant Pot and add the buttermilk and 1 teaspoon salt to the inner pot.
3. Add the chicken pieces skin-side up so they are partially submerged in the buttermilk. (If you don’t use an Instant Pot, marinate in the refrigerator 4 hours to overnight.)
4. Close the lid and set the valve to sealing. Pressure cook on HIGH for 10 minutes.
5. Allow a natural pressure release for at least 10 minutes, then move the valve to venting and open the lid when safe.
6. Remove the chicken and discard the used buttermilk. Set the chicken on a rimmed sheet to cool until it is comfortable to handle.

Southern fried chicken

1. Combine poultry seasoning, salt, and black pepper in a small bowl and rub over the chicken pieces.
2. Pour oil into the skillet to a depth of about 1 inch and heat to 350°F (use a thermometer).
3. In one bowl or bag, combine 1 cup of flour with garlic powder, onion powder, paprika, and red pepper. In a second bowl or bag, set aside the remaining cup of flour. In a third bowl whisk together ½ cup buttermilk and 1 egg.
4. Dredging process: (1) Coat chicken in the seasoned flour, shaking off excess. (2) Dip into the buttermilk-and-egg wash. (3) Coat again in the plain flour, ensuring an even, thick coating.
5. Carefully place chicken into the preheated oil, skin-side down, without overcrowding. Fry in batches if needed and maintain oil temperature around 350°F.
6. Cook each piece about 10–15 minutes per side, flipping as needed to avoid over-browning. Use a meat thermometer to confirm the internal temperature reaches around 180°F for dark meat pieces.
7. When golden brown and fully cooked, remove the chicken and place it on paper towels or a wire rack set over a tray to drain. Serve immediately for best texture.

Nutrition

❤️ Shaunda’s Soul Food Standard

Recipe developed and tested by Shaunda Necole of The Soul Food Pot®. These instructions use modern shortcuts like the Instant Pot without sacrificing the legacy flavors of Southern soul food. Every timing and technique here is kitchen-tested to help you cook confidently.