Broasted Chicken Snack (2 Pcs) Recipe
Types of pieces vary. Served with French fries and coleslaw. Please note that no modifications can be accommodated.
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Ingredients
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Chicken Marinade
Breading
Fried Potatoes
Coleslaw
Method
Marinating Chicken
- 1
Prepare Marinade
In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
- 2
Marinate Chicken
Add the chicken pieces to the buttermilk marinade. Ensure all pieces are well-coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Breading Chicken
- 3
Prepare Breading Mixture
In a separate bowl, combine all-purpose flour, cornstarch, baking powder, paprika, salt, and black pepper. Mix until evenly combined.
- 4
Bread the Chicken
Remove marinated chicken from the fridge. Shake off excess marinade and dredge each piece in the breading mixture until fully coated. Set aside on a rack.
Frying Chicken
- 5
Heat Oil
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 6
Fry the Chicken
Carefully add the breaded chicken pieces to the hot oil, avoiding overcrowding. Fry for about 10-12 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- 7
Drain Chicken
Once cooked, remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil.
Preparing Fries
- 8
Prepare Potatoes
Peel the russet potatoes and cut them into thin strips for fries.
- 9
Fry Potatoes
In the same oil used for frying chicken, add the potato strips and fry until golden brown and crispy, about 5-7 minutes.
- 10
Season Fries
Remove fries from the oil, drain, and sprinkle with salt while still hot.
Making Coleslaw
- 11
Prepare Vegetables
In a large bowl, combine shredded cabbage and carrot.
- 12
Make Dressing
In a separate small bowl, whisk together mayonnaise, apple cider vinegar, sugar, and salt until smooth.
- 13
Combine and Serve
Pour the dressing over the cabbage and carrot mixture. Toss gently until everything is coated evenly. Refrigerate until ready to serve.