Step 1

Stir together paprika, garlic powder, onion powder, black pepper, cayenne, and 2 teaspoons of the salt in a small bowl. Sprinkle evenly all over chicken, pressing to adhere. Let stand at room temperature 15 minutes.

Step 2

Place trivet inside a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Pour water into cooker. Place chicken on trivet (it's OK to stack chicken pieces on top of one another). 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 cooker to come up to pressure before cooking begins.)

Step 3

Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 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.

Step 4

Meanwhile, pour oil into a large (15-inch) cast-iron skillet to a depth of 1/2 inch. Heat over medium until a candy thermometer reaches 350°F (oil will shimmer).

Step 5

Working in batches, if needed, carefully place chicken, skin sides down, in hot oil; fry, undisturbed, until skin is crispy, 4 to 5 minutes. Turn chicken; continue to fry until lightly browned, 3 to 4 minutes (adjust heat as needed to maintain oil temperature). Drain chicken on paper towels; sprinkle all over with remaining 1 teaspoon salt.