Broasted Chicken Recipe

In a large bowl or container, combine cold water, kosher salt and brown sugar. Stir until salt and sugar dissolve.

Add smashed garlic cloves, peppercorns and bay leaves. Submerge chicken pieces in the brine. Refrigerate for 1 to 3 hours (do not exceed 4 hours for small pieces to avoid overly soft texture).

After brining, remove chicken and pat very dry with paper towels. Discard brine.

Place dried chicken pieces into a bowl or resealable bag. Pour buttermilk and optional hot sauce over chicken so pieces are coated. Refrigerate for 1 to 4 hours (minimum 1 hour recommended).

Remove chicken from buttermilk, letting excess drip off. Pat lightly with paper towels to remove large pools of buttermilk but keep surface tacky to help coating adhere.

Whisk together all-purpose flour, cornstarch, paprika, onion powder, garlic powder, dried thyme, cayenne, celery salt, black pepper and kosher salt in a shallow wide dish or large bowl until evenly blended.

Set up a dredging station: one shallow dish with flour mixture, one with the egg wash (beat eggs with milk), and a tray to hold dredged pieces.

Working in batches, dredge a piece of chicken in the flour mixture, pressing the coating into the surface so it adheres well.

Optional: Dip the floured piece into the egg wash, then return to the flour mixture for a second coat. Shake off excess. Place coated pieces on a wire rack and let rest 15–20 minutes; this helps the crust set.

If using a pressure fryer (preferred for broasted-style chicken), follow manufacturer instructions for oil quantity and safety. If using a deep pot or electric deep fryer, fill with oil to the recommended level and heat to 350°F (175°C).

Preheat oil to 350°F (175°C). Use a thermometer to maintain temperature. If using a pressure fryer, preheat and bring to pressure according to the unit's guidelines.

Load and Cook

Place coated chicken pieces in the fryer basket without overcrowding (leave space for hot oil circulation). If using a pressure fryer, lower basket and follow the unit's procedure to seal and reach pressure.

Cook Time

Cook at pressure for approximately 8–10 minutes for pieces (thighs/drumsticks may take toward the upper end). If using a heavy-duty pressure fryer, consult its chart; the goal is an internal temperature of 165°F (74°C) in the thickest part without touching bone.

After cooking, release pressure according to manufacturer instructions, lift the basket and allow excess oil to drain back into the fryer.

If not using a pressure fryer, lower coated pieces into 350°F (175°C) oil in batches. Fry 12–15 minutes, turning as needed, until crust is deep golden brown and internal temperature reaches 165°F (74°C). Dark meat may take slightly longer.

Use a probe thermometer to check temperature at the thickest part near bone.

Transfer fried chicken to a wire rack set over a sheet pan to drain (do not use paper towels directly under pieces as steam can soften crust). Tent loosely with foil and let rest 5 minutes; this lets juices redistribute and crust set.

Brush with melted butter if desired for sheen and flavor immediately after removing from fryer.

Serve hot. Confirm each piece reaches at least 165°F (74°C) internal temperature before serving.

Always follow the pressure fryer manufacturer's safety procedures. Do not overfill the fryer with oil or chicken. Use caution when releasing pressure and handling hot oil.

Timing is approximate—thicker pieces will require longer. If you prefer a lighter crust, omit the egg wash double-dredge step.