Instant Pot Cajun Fried Chicken Recipes

INSTANT POT CAJUN FRIED CHICKEN

Steps:

• For the Egg Mixture 1 In a medium bowl, combine the salt, onion powder, garlic powder, freshly ground black pepper, crushed red pepper and canola oil with the liquid egg. 2 If you do not have Cajun Panko crumbs you can combine 2 tablespoons of Cajun Seasoning (see recipe below) to the liquid egg. For the Chicken 3 Place the potato/corn starch in a casserole or baking dish. 4 Place the Cajun panko crumbs in a casserole dish. 5 Completely cover a chicken strip/tender with potato starch. Dip the coated chicken in the egg, covering completely. Place the chicken on the crumbs and press the panko onto it. Turn the chicken strip over and press the Panko crumbs onto the second side. Repeat with the remaining chicken strips/tenders. 6 Set the Electric Pressure Cooker (EPC) to sauté/brown mode, then add the ½ cup canola/avocado frying oil. 7 Working in batches, fry the chicken strips/tenders, until both sides are golden brown. 8 Serve the Cajun Fried Chicken with Cool Ranch Spread For the Seasoning Combine the ingredients. Store in an airtight container. Tips: • If you aren't lucky enough to have the Nathan's Panko near you, don't panic! I've given you a recipe for Cajun Seasoning to add to your plain panko crumbs. • If making this chicken gluten-free, use Nathan's Gluten Free Cajun Panko crumbs. They are really good. • Tenders are the "smusher" pieces that are attached to the underside of the chicken breast. They make awesome chicken fingers/ nuggets.

SARAH'S INSTANT POT® CAJUN ST. CHARLES CHICKEN

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and oil and allow butter to melt.
• Sprinkle 2 teaspoons Cajun seasoning on each side of the chicken breasts. Add chicken to hot Instant Pot® and cook until browned, 2 minutes on each side. Transfer chicken breasts to a plate. Add andouille sausage, mushrooms, and garlic and sauté, about 2 minutes. Cancel Saute mode.
• Pour in chicken broth, whipping cream, and hot sauce. Stir in penne pasta. Nestle chicken breasts on top of pasta. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for about 20 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove chicken breasts to a cutting board and cut into bite-sized pieces.
• Stir Parmesan cheese into pasta sauce in the Instant Pot® until melted. Return chicken back to the pot and stir to combine. Add bell pepper and stir to combine. Residual heat will cook the peppers. Serve immediately garnished with parsley.

INSTANT POT® CREAMY CAJUN CHICKEN THIGHS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When the pot is hot, add 1 tablespoon butter and avocado oil to coat the bottom of the pot. Leave remaining 3 tablespoons butter out to soften.
• Place chicken thighs in the pot and sprinkle with basil and garlic powder. Brown for 3 minutes on each side. Temporarily remove chicken to a plate.
• Pour broth into the pot and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Stir in garlic, Cajun seasoning, paprika, and cayenne. Return chicken to the pot and cancel the Saute setting.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid and remove chicken thighs to a plate.
• Mix softened butter and flour together in a small bowl. Select Saute function and when the sauce begins to simmer, whisk in the butter-flour mixture until sauce has thickened. Cancel Saute function.
• Stir in heavy cream and roasted red peppers. Slice chicken thighs and return to the pot. Garnish with Parmesan cheese and basil leaves.