Crispy Pressure Cooker Chicken Drumettes
A clever technique turns simple chicken drumettes into irresistibly golden and crunchy bites using a pressure cooker without the valve. Marinated in lemon and turmeric, coated in flour and fried in just 20 minutes. A budget-friendly crowd-pleaser that never disappoints!
🛒 Ingredients
4 servings
- 1 kg (2.2 lb) chicken drumettes
- juice of 1/2 lemon
- all-purpose flour, as needed
- frying oil, as needed
- salt, to taste
- black pepper, to taste
- 1 tsp turmeric
- 1 pinch of MSG or seasoning salt
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Directions
- 1
Rinse the chicken drumettes thoroughly under cold water. Season with salt, pepper, turmeric, seasoning and lemon juice.
- 2
Let marinate for about 30 minutes. Drain off excess marinade, then coat each drumette one by one in flour until evenly covered.
- 3
Pour a generous amount of oil into the pressure cooker and heat over medium-high heat until hot.
- 4
Gently place the floured drumettes into the hot oil. Close the lid without the pressure valve.
- 5
Fry for 10 minutes, then open and flip each drumette. Close again without the valve and cook for another 10 minutes or until golden and crispy.
- 6
Drain on paper towels to remove excess oil. Arrange on a serving platter lined with fresh lettuce leaves.
💡 Chef's Tip
For extra crunch, mix one tablespoon of cornstarch into the flour before coating. Always shake off excess marinade before flouring — drier pieces make a crispier crust.
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Same category — Poultry
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