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Crispy Fried Chicken Broast in Pressure Cooker

Golden, shatteringly crisp chicken drumsticks with juicy, flavorful meat made easily in a regular pressure cooker. Overnight marinade and double coating deliver perfect restaurant-style broast at home.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4
Calories 380 kcal

Equipment

  • 1 | Pressure cooker | used as deep fryer
  • 1 Mixing bowls
  • 1 | Wire rack | for draining
  • 1 | Tongs | for turning

Ingredients
  

  • 8 | | chicken drumsticks |
  • 1 | tsp | salt | for initial wash
  • 4 | tbsp | white vinegar |
  • 1 | tbsp | lemon juice |
  • 1 | tbsp | hot sauce |
  • 1 | tbsp | chilli garlic ketchup |
  • 2 | tsp | red chilli powder |
  • 1.5 | tsp | salt |
  • 0.5 | tsp | Chinese salt |
  • 1 | tbsp | mustard paste |
  • 1 | tsp | garlic powder |
  • 1 | tsp | ginger powder |
  • 2 | | eggs |
  • 2 | tbsp | milk |
  • 0.5 | tsp | salt | for egg wash
  • 0.25 | tsp | red chilli powder | for egg wash
  • 0.25 | tsp | white pepper powder |
  • 2 | tbsp | cornflour |
  • 2 | cups | all-purpose flour | for coating
  • 1 | | oil | for deep frying

Instructions
 

  • Clean drumsticks, make shallow cuts, and soak in salt and vinegar for 10 minutes.
  • Drain, pat dry, and mix with all marinade ingredients until well coated.
  • Cover and refrigerate overnight.
  • Whisk eggs, milk, salt, chilli powder, white pepper, and cornflour for the egg wash.
  • Dredge each piece in flour, dip in egg wash, then coat again in flour.
  • Heat oil in a pressure cooker over medium heat.
  • Fry coated drumsticks in batches for 8–10 minutes until deep golden, turning once.
  • Drain on a wire rack and serve hot.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat in a preheated oven or air fryer to restore crispiness.
Freeze double-coated uncooked pieces for up to 1 month.