- Make a dry rub with cayenne pepper, paprika, salt, pepper and garlic powder. Or really whatever you have around—just salt and pepper would be fine.* Make about twice as much as you need so you can mix some into the batter too.
- Season the chicken then put in the pressure cooker on a trivet with a cup of water at the bottom.
- Cook on full pressure for 12 minutes.
- Put some AP flour in a bowl and mix in the rest of your dry rub. Add some tarragon.
- Crack 3 or 4 eggs in another bowl and mix to combine.
- Heat canola oil in a dutch oven to 200°C (400°F).
- After 12 minutes, quick vent the pressure cooker then dry the chicken on paper towel.
- Double dredge: egg, flour, egg, flour.
- Fry until the batter is browned.
- Sprinkle with more salt.
* It’d be dead without cayenne.
