24 Piece Family Special Recipe
Comes with 12 broasted potato, 12 roll, and 2 quarts of coleslaw.
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Ingredients
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Broasted Chicken
Broasted Potatoes (12 pieces)
Rolls (12)
Coleslaw (2 quarts)
Method
Broasted Chicken
- 1
Prep and brine
Trim excess fat from the chicken pieces and pat dry. In a large bowl or container, whisk buttermilk with hot sauce if using. Submerge the chicken, cover, and refrigerate for at least 4 hours or overnight (best) to tenderize and flavor.
- 2
Make seasoned coating
In a large shallow pan or bowl combine flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, dried oregano, and cayenne pepper. Mix well so the seasoning is evenly distributed.
- 3
Dredge chicken
Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing the flour onto the surface to form a thick coating. For extra crispness, dip coated pieces back into the buttermilk briefly and re-coat with the flour mixture (double dredge). Place on a wire rack and let rest 10–15 minutes to set the crust.
- 4
Heat oil
Pour vegetable oil into a deep heavy pot or deep-fryer to a depth of at least 3 inches. Heat oil to 350°F (175°C). Use a thermometer to maintain temperature; if oil is too hot, the coating will burn before the chicken cooks; too cool and it will absorb excess oil.
- 5
Fry chicken
Fry chicken in batches, careful not to overcrowd the pot. Fry pieces 10–14 minutes per batch depending on piece size, turning once halfway through, until coating is deep golden brown and internal temperature reaches 165°F (74°C) at the thickest part. Maintain oil temperature around 325–350°F (163–175°C) by adjusting heat between batches.
- 6
Drain and rest
Transfer cooked chicken to a wire rack set over a baking sheet (not paper towels) to drain and keep crisp. Let rest 5 minutes before serving. Keep warm in a 200°F (95°C) oven if making large quantities and frying in multiple batches.
Broasted Potatoes (12 pieces)
- 7
- 8
- 9
Fry or roast to finish
Option A - Fry: Heat oil to 350°F (175°C) and fry wedges in batches 4–6 minutes until golden and crisp. Drain on a wire rack and keep warm. Option B - Roast: Spread wedges on a baking sheet in a single layer and roast at 425°F (220°C) for 25–30 minutes, turning once, until crisp and golden. If you want a broasted-style crust, finish with a 2–3 minute high-heat blast or a quick shallow fry in hot oil.
Rolls (12)
- 10
Warm and finish rolls
If using store-bought or pre-baked rolls, preheat oven to 350°F (175°C). Place rolls on a baking sheet and bake 5–8 minutes until warmed through. Brush with melted butter immediately after removing from oven. If baking from raw dough, follow package or dough recipe directions to bake 12 rolls and brush with butter while warm.
Coleslaw (2 quarts)
- 11
Prep vegetables
Shred green cabbage, red cabbage, and carrots finely (use a mandoline or food processor for even shredding). Combine shredded vegetables in a very large mixing bowl.
- 12
Make dressing
In a separate bowl, whisk together mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, celery seed, salt, and black pepper until smooth and sugar is dissolved. Taste and adjust seasoning — add a little more vinegar for tang or a touch more sugar for sweetness.
- 13
Combine and chill
Pour dressing over shredded vegetables and toss thoroughly to coat. Cover and refrigerate at least 1 hour before serving to allow flavors to meld. This amount yields approximately 2 quarts of coleslaw. Stir before serving and adjust seasoning to taste.