Instant Pot and Airfryer Chicken drumstick


Instant Pot and Airfryer Chicken drumstick

Instant Pot and Airfryer Chicken drumstick
I noticed poaching retains more flavor compare with steaming but both of them are tasty, moist and juicy with crispy skin.

Instant Pot and Airfryer Chicken drumstick
Author: Neliza Ly

Ingredients:
  • 6  pcs. Chicken drumsticks
  • 5 cloves garlic
  • 2 bay leaves
  • 1 tbsp. whole peppercorns
  • Fresh parsley
  • 1 tbsp. maggi seasoning
  • ½ cup water
  • 1 tbsp. sea salt
  • Salt and pepper
Breading:
  • 1 cup tempura mix (store brand)
  • 1 cup panko bread crumbs (store brand) + ½ tsp. salt & ½ tsp. paprika
  • 2 XL eggs, beaten
Instructions:
  • Add garlic, bay leaves, whole peppercorn, parsley, maggi seasoning, sea salt and water into the pot.
  •  Instant Pot and Airfryer Chicken drumstick
  • Place the trivet and then the chicken into the pot.
  •  Instant Pot and Airfryer Chicken drumstick
  • Set the Instant Pot to Manual Mode, High Pressure for 6 minutes, 10 minutes NPR.
  •  Instant Pot and Airfryer Chicken drumstick
  • Remove Chicken from the Instant pot and pat dry then season with salt and pepper. (Don skip this or else your chicken will taste bland)
  • Coat chicken with tempura mix, dip into beaten eggs then coat with bread crumbs.
  • Instant Pot and Airfryer Chicken drumstick
  • Instant Pot and Airfryer Chicken drumstick
  • Line the air fryer with perforated parchment paper. Place the chicken inside the Airfryer. Spray with vegetable oil and Airfryer at 400F for 12 minutes, flip in between.
  •  Instant Pot and Airfryer Chicken drumstick
  • Enjoy.

I also made a different version using my Airfryer Turmeric Chicken Recipe (I'll add a picture soon)
Ingredients:
 Instructions:
  • In a small bowl, combine all the marinade ingredients and mix until well blended.
  • Transfer chicken into a large ziploc bag. Pour the marinade over the chicken and toss to evenly coat the chicken for richer flavor. Marinate for at least 30 minutes to 2 hours in the refrigerator.
  • Poach the chicken.
  • Place the chicken into the pot. Add 4 cups of water.
  • Set the Instant Pot to Manual Mode, High Pressure for 0 minutes NPR for fresh chicken; for frozen chicken - High Pressure 15 minutes NPR. Make sure the temperature reaches 160F.
  • Remove Chicken from the Instant pot and pat dry.
  • Coat chicken with tempura mix, dip into beaten eggs then coat with bread crumbs. ( See breading on top)
  • Line the air fryer with perforated parchment paper. Place the chicken inside the Airfryer. Spray with vegetable oil and Airfryer at 400F for 14 minutes, flip in between.

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