Broasted Chicken A La Carte (4 Pc) Recipe
Four pieces of broasted chicken. Types of pieces vary; no substitutions; no exceptions.
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Ingredients
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Chicken Ingredients
Method
Chicken Preparation
- 1
Prepare the Marinade
In a large mixing bowl, combine the buttermilk and hot sauce. Whisk together until well mixed. This will be used to marinate the chicken.
- 2
Marinate the Chicken
Cut the whole chicken into 8 pieces (two wings, two legs, two thighs, and two breasts). Place the chicken pieces in the buttermilk marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours or overnight for best results.
- 3
Prepare the Dredging Mixture
In a separate bowl, mix together the all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper. This will be the coating for the chicken.
- 4
Dredge the Chicken
Remove the chicken pieces from the marinade, allowing any excess to drip off. Dredge each piece in the flour mixture, ensuring a good coating. Shake off any excess flour.
- 5
Heat the Oil
In a large, deep skillet or fryer, heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small piece of bread into the oil; if it sizzles, it's ready.
- 6
Fry the Chicken
Carefully add the dredged chicken pieces to the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary. Cook for about 12-15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (75°C).
- 7
Drain and Serve
Once cooked, remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil. Serve hot, and enjoy your delicious broasted chicken a la carte!