Broasted Chicken Recipe
Make Broasted Chicken Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Marinade / Brine
Coating
Dredge Wet Bind
Frying
Finish (optional)
Method
Chicken
- 1
Trim and season
Trim excess skin or fat from the chicken pieces. Pat dry with paper towels. Lightly sprinkle the 2 tsp kosher salt and 1 tsp freshly ground black pepper evenly over the pieces.
Marinade / Brine
- 2
Make marinade and marinate
In a large bowl whisk together 2 cups buttermilk, 1 cup sour cream, 4 minced garlic cloves, 1 tbsp paprika, 1 tsp hot sauce, 1 tbsp salt and 1 tsp black pepper until smooth. Submerge the seasoned chicken pieces in the marinade, cover, and refrigerate for at least 4 hours and up to overnight. This tenderizes and flavors the meat for broasting-style results.
Coating
- 3
Prepare dry coating
In a large shallow tray or bowl combine 3 cups all-purpose flour and 1 cup cornstarch. Add 2 tsp poultry seasoning (or chicken seasoning), 1 tsp onion powder, 1 tsp garlic powder, 1 tbsp paprika, 1/2 tsp cayenne, 2 tsp salt and 1 tsp black pepper. Whisk thoroughly to distribute spices. Set aside.
Dredge Wet Bind
- 4
Mix wet bind
In a separate shallow bowl beat together 2 large eggs and 1/2 cup milk until blended. This will help the dry coating adhere to the marinated chicken.
- 5
Dredge the chicken
Remove one piece of chicken at a time from the marinade, letting excess drip back into the bowl. First dip the piece into the egg-milk mixture, then press it firmly into the flour-cornstarch coating on all sides. Place coated pieces on a wire rack and let rest 10–15 minutes to allow the crust to set; this gives a thicker, crispier crust closer to broasted texture.
Frying
- 6
Heat oil
Pour about 1.5–2 cups neutral frying oil into a large heavy skillet or Dutch oven (enough to come 1 to 1.5 inches up the sides). Heat over medium-high to reach 325–350°F (163–177°C). Use a thermometer for accuracy. If you do not have a thermometer, test with a small pinch of coating: it should sizzle steadily and brown slowly, not burn instantly.
- 7
Fry in batches
Working in batches (do not overcrowd), gently lower coated chicken pieces into the hot oil, skin side down if present. Fry until the coating is deep golden brown, about 12–16 minutes per piece depending on size, turning once halfway for even color. Maintain oil temperature around 325–350°F; adjust heat as needed. Use a probe thermometer to check internal temperature — chicken is done at 165°F (74°C) at the thickest part near the bone. Larger pieces may take up to 20 minutes.
- 8
