Four Piece Broasted Dark Meal Recipe
Two thighs & two legs 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.
- 2
Marinate in Buttermilk
Place the chicken pieces in a bowl and pour buttermilk over them. Cover and let marinate in the refrigerator for at least 2 hours, or overnight for best results.
Breading
- 3
Mix the Dry Ingredients
In a large bowl, combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Mix well until evenly combined.
- 4
Dredge the Chicken
Remove the chicken from the buttermilk, allowing the excess to drip off. Dredge each piece in the flour mixture until fully coated. Shake off any excess flour.
Cooking
- 5
Heat the Oil
In a large deep pot or broaster, heat the vegetable oil to 350°F (175°C) over medium-high heat.
- 6
Broast the Chicken
Carefully add the breaded chicken pieces into the hot oil, ensuring not to overcrowd the pot. Cook for about 12-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
- 7
Drain and Serve
Remove the chicken from the oil and place on a plate lined with paper towels to drain excess oil. Serve hot and enjoy your four-piece broasted dark meal.
