Instructions

• Start by preheating your oil in a deep skillet on medium heat, get it nice and hot for that crispy crust you want.
• Season the chicken breasts with kosher salt, black pepper, and garlic powder evenly so every bite's packed with flavor.
• Set up your breading station in three bowls: flour and cornstarch mix in one, the buttermilk combined with hot sauce (and egg) in another, and panko breadcrumbs in the last one.
• Dredge each piece of chicken first in the flour-cornstarch mix, shaking off the extra dust, then dip in the wet buttermilk batter, and finally coat it thoroughly in the panko crumbs.
• Carefully drop the coated chicken breasts into the hot oil and fry for 5 to 7 minutes each side till they turn that perfect golden crisp and are cooked through.
• Remove each piece and drain on paper towels, then top 'em right away with mozzarella slices and let the cheese melt just a bit; it only takes a minute or two.
• Now, place your chicken pieces in the pressure cooker along with a little broth or water to build pressure, seal up the lid, and start the cooking.
• Watch for steam cues and wait for the pressure build until you set your timer. After cooking, do a natural release to let flavors settle before quick releasing any extra pressure to open up.