broasted chicken recipe
Crispy, juicy broasted chicken with a golden-brown crust and tender meat, made using a pressure frying technique.
Ingredients
- 1 whole chicken (cut into pieces)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tbsp black pepper
- 1 tbsp salt
- 1/2 tbsp cayenne pepper (optional for spice)
- 2 cups vegetable oil (for frying)
Instructions
- Marinate the Chicken:Place the chicken pieces in a large bowl and cover with buttermilk.Let marinate in the refrigerator for at least 1 hour, or overnight for best results.
- Prepare the Coating:In a separate bowl, mix flour, garlic powder, onion powder, smoked paprika, black pepper, salt, and cayenne pepper.
- Coat the Chicken:Remove chicken pieces from the buttermilk, allowing excess to drip off.Coat each piece thoroughly in the flour mixture. Set aside.
- Heat the Oil:Heat vegetable oil in a pressure fryer or deep skillet to 350°F (175°C).
- Cook the Chicken:If using a pressure fryer, follow the manufacturer’s instructions for frying chicken. Cook for about 12-15 minutes until golden brown and fully cooked (internal temperature of 165°F/74°C).If using a regular skillet, fry the chicken in batches for 15-18 minutes, turning occasionally.
- Rest and Serve:Transfer cooked chicken to a wire rack or paper towels to drain excess oil. Let rest for 5 minutes before serving.
Notes
- Ensure the oil temperature is consistent for even cooking.
- Do not overcrowd the fryer to maintain crispiness.
- Adjust seasoning in the flour mixture to suit your taste preferences.