Broasted Chicken Recipe

My all time favorite chicken recipe is broasted chicken with some flavourful sauce and salad items. The company named “Broaster” came up with the idea of cooking chicken in pressure and also in a fryer. And I prepare this chicken in a way so that it tastes crispy and juicy at the same time and this method makes the chicken even more delightful and delicious.  

So, if you are a chicken lover like me and crave for crisps often, then follow my broasted chicken recipe and make something amazing with me today. 

Broasted Chicken Recipe Times

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Ingredients For the Chicken Broasted Recipe

• 1 whole chicken (about 3-4 lbs) cut in 8 pieces
• 2 cups buttermilk
• 1 tablespoon hot sauce
• 2 cups all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon baking powder
• Vegetable oil for frying

For the Seasoning

• 1 teaspoon salt

• 0.5 teaspoon black pepper

• 0.5 teaspoon paprika

• 0.25 teaspoon cayenne pepper

• 0.25 garlic powder

Nutrition Facts (per serving)

• Calories: 500

• Total Fat: 30g

• Saturated Fat: 8g

• Cholesterol: 120mg

• Sodium: 800mg

• Total Carbohydrates: 20g

• Dietary Fiber: 2g Sugar 

Preparation For Broasted Chicken Recipe

Step 1: Marinating the Chicken

• Firstly, take a big bowl and make the mixture of the buttermilk and hot sauce in it. Added the chicken pieces, making sure they were already sunk in the marinade.

• Completely enveloping the bowl in plastic wrap and storing it in the refrigerator for at least 30 minutes will be more than enough. This will marinate the chicken and the flavor will be absorbed.

Next 2: Preparing the Coating

• Using a separate bowl, mix together the all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, and baking powder.

• Thoroughly combine to make sure the spices are spread throughout the mixture.

Step 3: Seasoning the Chicken

• Develop the pieces of the chicken from the buttermilk soak and let them lose any extra liquid.

• Spice the chicken pieces by rubbing them with the spice mixture (salt, black pepper, paprika, cayenne pepper, and garlic powder).

Step 4: Coating the Chicken

• Coat every single of the chicken pieces in the flour mixture that is dredged with the spices and bathed with the eggs, a thick enough coating should be ensured.

• After that, surrender any remaining flour by shaking on the chicken and then put the mixture on a wire rack. Let the chicken sit there for around ten minutes. At this time the coating clings on it better, and hopefully, the product turns out crunchier.

Next 5: Frying the Chicken

• Pour vegetable oil into a deep fryer or a big, heavy-bottomed pot and heat it to 175°C (350°F).

• The batter should be gently transferred into the hot oil to make sure that the pot is not overcrowded. Fry them in shifts if needed.

• Show the chicken off for approximately 15 minutes, flip it occasionally until the internal temperature reads 75 degrees Celsius or 165 degrees Fahrenheit and the outside is brown and crispy.

Step 6: Broasting the Chicken (Optional)

• If you have a pressure fryer available, you can stick to the instructions mentioned earlier by using the pressure fryer for the bona fide broasted chicken. The technique of pressure cooking facilitates the capture of the moisture thus, the chicken will be juicier than it is with the dry traditional way.

• Cook under pressure for about 10-12 minutes, do the manufacturer’s instruction to turn off the heat and carefully remove the chicken

Step 7: Serving the Chicken

• Better than the old dried broast chicken, the broasted chicken is best served with your preferred sides of coleslaw, mashed potatoes, or corn on the cob.

• The fresh herbs can be used as a garnish and served with the chicken upon one’s wish.

Cook’s Note

Buttermilk Substitute: If you don’t have buttermilk, you can make a homemade buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Allow it to sit for 5 minutes before it is put to use.

Pressure Fryer: In the case that you do not have a pressure fryer, a standard deep fryer can substitute, however, the texture will be somewhat different. 

Broasted chicken is an appetizing course that will definitely set the tone of the dinner table.

FAQ

1. What is the difference between broasted chicken and fried chicken?

• Answer: Broasted chicken is basically fried under pressure, so that it seals in moisture and creates a juicier, crispier result compared to traditional fried chicken.

2. Can I make broasted chicken without a pressure fryer?

• Answer: Of course, you can do it and for that you should use a regular deep fryer, though the texture may not be as juicy as traditional  chicken.