Four Piece Mixed Meal Recipe
Breast, thigh, leg & wing lightly breaded with secret breading recipe & broasted perfectly.
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Ingredients
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Chicken Pieces
Breading Mixture
Broasting
Method
Preparation of Chicken
- 1
Clean the Chicken
Rinse the chicken pieces under cold water and pat them dry with paper towels. Ensure that all excess moisture is removed to help the breading adhere properly.
- 2
Season the Chicken
Sprinkle salt and pepper over all sides of the chicken pieces, ensuring they are evenly coated. Let them sit for about 15 minutes at room temperature to absorb the seasoning.
Breading Process
- 3
Prepare the Breading Mixture
In a large mixing bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, dried oregano, and dried thyme. Mix well until all dry ingredients are thoroughly blended.
- 4
Bread the Chicken
Dredge each piece of chicken in the breading mixture, ensuring each piece is fully coated. Tap off any excess breading. Place the breaded chicken on a wire rack or a baking sheet lined with parchment paper. Let them rest for 10 minutes to set the breading.
Broasting
- 5
Heat the Oil
In a large broaster or deep frying pot, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil reaches the right temperature for frying.
- 6
Broast the Chicken
Carefully add the breaded chicken pieces into the hot oil in batches, ensuring not to overcrowd the pot. Fry each batch for about 12-15 minutes or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- 7
Drain the Chicken
Once cooked, remove the chicken from the oil and place it on a plate lined with paper towels to drain excess oil. Allow it to rest for a few minutes before serving.