Broasted Chicken Dinner Recipe
Four pieces of broasted chicken. Types of pieces vary; served with French fries and coleslaw. No substitutions; no exceptions.
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Ingredients
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Chicken
French Fries
Coleslaw
Method
Chicken Preparation
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Stir well to create a marinade. Submerge the whole chicken in the marinade, cover, and refrigerate for at least 4 hours, preferably overnight.
- 2
Prepare for Frying
After marinating, remove the chicken from the buttermilk mixture and allow excess marinade to drip off. In a separate bowl, place the flour, and dredge the chicken pieces in the flour until thoroughly coated, shaking off any excess.
- 3
Heat Oil
In a deep fryer or a large pot, heat the oil to 350°F (175°C). Carefully monitor the temperature to ensure the oil remains hot while frying.
- 4
Fry the Chicken
Fry the chicken pieces in batches, making sure not to overcrowd the fryer. Cook for about 12-15 minutes or until the internal temperature reaches 165°F (74°C) and the coating is golden brown and crispy. Remove from oil and drain on paper towels.
French Fries Preparation
- 5
- 6
Fry the Potatoes
In another pot or the same deep fryer, heat the vegetable oil to 350°F (175°C). Fry the potato strips in batches until golden brown and crispy, about 5-7 minutes. Remove from oil, drain on paper towels, and season with salt to taste.
Coleslaw Preparation
- 7
Mix Vegetables
In a large mixing bowl, combine the shredded green cabbage and shredded carrot.
- 8
Prepare Dressing
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and salt. Adjust seasoning to taste.
- 9
Combine
Pour the dressing over the cabbage and carrot mixture. Toss well to ensure all the ingredients are thoroughly combined. Refrigerate for at least 30 minutes before serving.