Ingredients
2 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp black pepper
½ tsp cayenne pepper
3 tsp kosher salt, divided
8 oz chicken thighs, (8 pieces) bone-in, skin-on
1 cup water
peanut oil, for frying
Preparation
Stir together paprika, garlic powder, onion powder, black pepper, cayenne, and 2 teaspoons of salt in a small bowl. Sprinkle evenly all over the chicken, pressing to adhere. Let stand at room temperature for 15 minutes.
Place trivet inside an Instant Pot. Pour water into the cooker. Place chicken on the trivet. Cover cooker with lid, and lock in place. Select Manual/Pressure Cook setting. Select High Pressure for 15 minutes. It will take 20 to 25 minutes for the cooker to come up to pressure before cooking begins.
Carefully turn the steam release handle to the Venting position, and let steam fully escape for 2 to 3 minutes. Remove lid from cooker. Carefully place chicken, skin sides up, on paper towel-lined plates to drain. Let stand at room temperature 30 minutes.
Meanwhile, pour oil into a large cast-iron skillet to a depth of ½-inch. Heat over medium until a candy thermometer reaches 350 degrees F.
Working in batches, if needed, carefully place chicken, skin sides down, in hot oil; fry, undisturbed, for 4 to 5 minutes until skin is crispy. Turn chicken; continue to fry for 3 to 4 minutes until lightly browned. Drain chicken on paper towels; sprinkle all over with remaining salt.
Serve and enjoy!
