After mixing the spice blend, set aside 1 Tbsp (15 ml) for use in this recipe. Put the rest in a small, airtight container and store it in your pantry. It should last there for several months.
You should have just enough coating mix for this recipe, so you should not need to save any. If you choose to make a double batch, however, take what you need for this recipe and save the rest in an airtight container. It should last in your pantry for a few months, as well.
Extend one leg as far away from the body as possible and cut through the skin to reveal the inner meat. Bend the leg back until the ball joint pops out of the socket. Cut the leg off from the body, slicing through the joint as close to the backbone as possible. Repeat this process with the other leg.
Repeat this step with the other leg. Note that this line of fat marks the location of the joint, and it is the joint itself that you need to cut through.
You should be able to remove the back and neck in one piece. These portions are usually discarded, but you can also save them for use in chicken stock. Place them in a sealed bag or container and refrigerate for up to 3 or 4 days.
Turn the chicken so that it lies with the breast skin facing down. Draw your knife through the breast, splitting it from the neck end to the breast bone. Score down the length of the breastbone, as well. Place your thumbs on either side of the breastbone and bend the breast portion of the chicken back until the top of the bone starts peeking out. Loosen the bone with your fingers and pull it out. Split the rest of the breast meat in half using your knife. Make the cut along the mark left by the breast bone.
Repeat this with the second wing. You should leave some of the breast meat attached when separating the wing from the body of the chicken.
The pieces you cut away should be as equal in size as possible.
Do not drain the chicken. You will remove it and add it directly to the coating mix when the times comes instead of letting the chicken dry first.
Make sure that your pressure cooker can be used on the stove. It should have a flat bottom, rather than sitting on elevated feet. Most pressure cookers are made from metals that are safe to use on the stove, but you should check the instructions that came with the pressure cooker to verify that stovetop use will not damage it.
You may not need the full 1/2 cup (125 ml), so it is important that you add the water slowly. The batter should be thin, but if it becomes too watery, it may not adhere to the chicken.
Hold each piece of chicken over the bowl of salt water for a few seconds to allow the excess water to drip off. You need the skin to be moist, but it should not be dripping wet. It is best to drop the chicken directly into the hot oil after coating it. If you place the chicken on a plate beforehand, some of the coating might wipe away.
Remove the finished pieces of chicken from the hot oil using tongs and transfer them to a plate lined with several layers of clean paper towel. All pieces should be on this plate before you move onto the next step.
You should avoid using more than 1/4 cup (60 ml) of oil in your pressure cooker while the pressure cooking function is active. Oil and other fats rise to a much higher temperature than water and water-based liquids, and when heated in a pressure cooker, the oil could overheat and cause burns. Make sure the water is warm to hot when you add it to the hot oil. Adding cold water could produce steam and cause the oil to splatter. It is strongly recommended that you wear oven mitts when you do this step to avoid burning yourself on the oil or the hot pressure cooker.
Make sure that the pressure cooker trivet or rack is in place before you return the chicken to the basin and cover it. Consult the manufacturer’s instructions to determine how to engage the pressure regulator. The pressure should usually be set to 15 lb (6. 8 kg). Consult the instructions for brand-specific guidelines on pressure. Do not attempt to open the pressure cooker during the cooking process.
You must allow the vapor to escape before you open the lid. If you open the lid too quickly, you could actually burn yourself on the burst of steam that will rush out.
During this time, you are also allowing the chicken to cool slightly. While you’ll want this chicken to be hot when you eat it, the internal temperatures will usually be a little too hot when you initially pull the chicken out of the pressure cooker.
The chicken can be saved, but it can become soggy when you reheat it, so it is best eaten when freshly cooked. If you do choose to save the chicken, place it in an airtight container and refrigerate it for up to 4 or 5 days.
