Two Piece Broasted Dark Meal Recipe
One thigh & one leg lightly breaded with our secret breading recipe & broasted perfectly.
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Ingredients
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Chicken
Breading
Cooking
Method
Preparation
- 1
Prepare the Chicken
Rinse the chicken thighs and legs under cold water and pat dry with paper towels. This helps to remove any excess moisture, ensuring the breading adheres better.
- 2
Marinate
Place the chicken pieces in a bowl and pour the buttermilk over them. Ensure they are fully submerged, cover, and refrigerate for at least 2 hours, or overnight for best results.
Breading
- 3
Prepare the Breading Mixture
In a large mixing bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, oregano, and thyme. Mix thoroughly until all ingredients are well combined.
- 4
Bread the Chicken
Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dredge each piece of chicken in the breading mixture, ensuring an even coat. Press the breading onto the chicken to help it stick. Place the breaded chicken on a wire rack and let it rest for about 15 minutes.
Cooking
- 5
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature.
- 6
Broast the Chicken
Carefully add the breaded chicken pieces to the hot oil, making sure not to overcrowd the pot. Fry the chicken for about 12-15 minutes, turning occasionally until the internal temperature reaches 165°F (74°C) and the coating is golden brown and crispy.
- 7
Drain and Serve
Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Let it rest for a few minutes before serving.