- Chicken thighs
- Garlic cloves
- Kosher salt
- Ground black pepper
- Crispy Breading
- Gluten Free Panko breadcrumbs
- Olive oil
- Unsalted butter
- Kosher salt to taste
Egg Wash part all in shallow bowl or plate
All-purpose gluten free flour or corn starch
Extra large eggs
Panko bread crumbs
- Pressure Cook the Chicken Thighs: Add onion, garlic, and rosemary to the bottom of the pressure cooker. Pour in 1 cup of cold running water and place a steamer basket into the pressure cooker. Place chicken thighs in the basket. Close lid and pressure cook at High Pressure for 6 minutes (small thighs) to 9 minutes (large thighs). Turn off the heat and Full Natural Release (roughly 10 minutes). Open the lid carefully.
- Prepare the Crispy Breading: While the chicken thighs are pressure cooking, heat a skillet over medium heat. Add 2 tablespoons of butter, 2 tablespoons of olive oil, and 1 – 1½ cup of panko breadcrumbs to the skillet. Toast the breadcrumbs until golden brown. Taste and add a small amount of kosher salt for seasoning.
- Check with a food thermometer to ensure the chicken thighs have reached an internal temperature of at least 165°F on the thickest part without touching the bone. Remove the chicken thighs from the pressure cooker.
- Meanwhile preheat oven: Preheat Air Fryer to 400°F while the pressure cooker is natural releasing. I suppose if you have one of the new ones or and adapter for the instant pot you will have to wait. I have found that preheating the air fryer helps with the crispiness of whatever I’m cooking.
- Pat dry the chicken thighs with paper towel. Lightly season with salt and ground black pepper.
- Lightly coat the chicken thighs with flour, dip them into the beaten eggs, and cover them with toasted buttery breadcrumbs. Very light spray of cooking oil on tray then place the chicken thighs in the Air Fryer quick another quick spray. I mean quick does not need much, and for roughly 5 to 10 minutes until the toasted breadcrumbs stick onto the chicken.
Note: I suppose you could make a gravy from the drippings in the instant pot but I prefer my fried chicken naked so to speak.
Now enjoy. This was gluten free from my wife, but I can’t wait to try with a traditional southern fried chicken coating anyone have suggestions.
Tried another batch this time I marinaded the thighs in buttermilk overnight and used italian breadcrumbs. Getting there but not quite up to southern fried chicken