Broasted Chicken Dinner Recipe

Prepare and brine the half chicken

Pat the 1/2 chicken dry with paper towels. In a bowl or resealable bag, combine buttermilk, garlic powder, onion powder, paprika, hot sauce (if using), 1.25 tsp salt and 1/2 tsp black pepper. Submerge the chicken in the marinade, cover, and refrigerate for at least 4 hours or up to 12 hours. This tenderizes and seasons the meat.

Make the dry coating

Whisk together the flour, cornstarch, kosher salt, black pepper, paprika, garlic powder, onion powder, dried thyme and cayenne pepper in a wide, shallow dish or tray until evenly combined. Set aside near the dredging station.

Set up dredging station

In a separate shallow bowl, beat the 2 eggs with 2 tablespoons of water to make an egg wash. Remove the marinated chicken from the refrigerator and let excess buttermilk drip off (do not rinse). Place the chicken on a rack and blot excess marinade with paper towel if heavily dripping.

Dredge the chicken

Working with one piece at a time, thoroughly coat each piece of chicken in the seasoned flour mixture, pressing the flour onto the surface so it adheres. Shake off excess, then dip into the egg wash, let excess drip, and return to the flour mixture for a second, thorough coating. Place coated pieces on a wire rack and let rest 10–15 minutes to set the crust.

Heat the oil

Pour 1 to 1.5 cups oil into a heavy pot or deep fryer to achieve about 2–2.5 inches of oil depth. Heat the oil to 325–335°F (163–168°C) for the initial fry. Use a thermometer to maintain temperature.

Par-fry (the broasting step)

Fry the chicken in batches, skin-side down first, without overcrowding. Fry at 325–335°F for 6–8 minutes until the crust sets and is lightly golden. Remove pieces and drain on a wire rack. This low-temperature initial fry cooks through partially and sets the coating.

Raise oil temp and finish frying

Increase oil temperature to 350–360°F (177–182°C). Return the partially cooked chicken to the oil and fry in batches for another 4–6 minutes until the exterior is deeply golden and crisp and an instant-read thermometer inserted into the thickest part registers 165°F (74°C). Cooking times vary by piece size; thighs/drumsticks may need the longer end of the range.

Drain and rest

Remove finished chicken to a wire rack set over a sheet tray. Sprinkle lightly with the finishing 1/2 tsp salt while hot. Let rest 5 minutes to allow juices to redistribute and crust to firm.

Plate and serve

Serve the hot broasted half-chicken with lemon wedges and your choice of side: mashed potatoes, fries, or coleslaw. If serving fries or mashed potatoes, prepare those separately to your preferred recipe/timing so they are hot when the chicken is plated.