Broasted Chicken: Simple Recipe for Firm Outside, Delicious Inside Seared Chicken
Who doesn’t love a piece of perfectly broasted chicken? The crispy, golden-brown exterior paired with the juicy, tender meat inside is a treat for the senses. Making broasted chicken at home might seem intimidating, but with this easy recipe, you’ll be able to achieve restaurant-quality results in your own kitchen.
Ingredients
- 4-6 chicken pieces (legs, thighs, breasts, wings)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 cup cornstarch
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional for a kick)
- 2 cups vegetable oil (or enough for deep frying)
Instructions
Step 1: Marinate the Chicken
1. Prepare the Buttermilk Marinade: In a large bowl, pour 2 cups of buttermilk. Add 1 tablespoon of salt and mix well.
2. Marinate the Chicken: Add the chicken pieces to the buttermilk mixture. Ensure all pieces are well coated. Cover and refrigerate for at least 4 hours or overnight for best results.
Step 2: Prepare the Coating
1. Mix the Dry Ingredients: In another large bowl, combine 2 cups of all-purpose flour, 1 cup of cornstarch, 1 tablespoon of paprika, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 teaspoon of black pepper, and 1 teaspoon of cayenne pepper (if using). Mix well.
Step 3: Coat the Chicken
1. Coat the Chicken: Remove the marinated chicken pieces from the buttermilk. Shake off excess buttermilk and dredge each piece in the flour mixture, ensuring an even coat. For extra crispiness, dip the chicken back into the buttermilk and coat with the flour mixture again.
Step 4: Fry the Chicken
1. Heat the Oil: In a large heavy-bottomed pot or deep fryer, heat 2 cups of vegetable oil to 350°F (175°C). Ensure the oil is at the right temperature to avoid soggy chicken.
2. Fry the Chicken: Carefully place the coated chicken pieces into the hot oil. Fry in batches, making sure not to overcrowd the pot. Cook each piece for 10-15 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (75°C).
Step 5: Drain and Serve
1. Drain the Chicken: Remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil.
2. Serve Hot: Serve your broasted chicken hot with your favorite dipping sauces and sides.
Tips for Perfect Broasted Chicken
Temperature Control: Maintaining the oil temperature is crucial. Too hot, and the outside will burn before the inside cooks; too cool, and the chicken will be greasy.
Double Dipping: For extra crispy chicken, double dip in the buttermilk and flour mixture.
Rest Before Frying: Let the coated chicken pieces rest for a few minutes before frying. This helps the coating stick better.
Use a Thermometer: Use a meat thermometer to ensure the chicken is cooked through.
Health Benefits of Broasted Chicken
High Protein: Chicken is an excellent source of lean protein, essential for muscle repair and growth.
Essential Vitamins and Minerals: Chicken provides important nutrients such as B vitamins, iron, and zinc.
Energy Boost: The protein and nutrients in chicken help maintain energy levels and overall health.
Conclusion
Making broasted chicken at home is a rewarding experience. With this easy recipe, you’ll achieve that perfect balance of crispy outside and juicy inside every time. Whether for a family dinner or a special occasion, broasted chicken is sure to impress.
FAQs
Q1: Can I use chicken breasts only for this recipe?
A1: Yes, you can use chicken breasts, but be mindful of cooking times as they may cook faster than other pieces.
Q2: Can I bake the chicken instead of frying?
A2: Baking won't give you the same crispy texture, but you can bake at 400°F (200°C) until cooked through if you prefer a healthier option.
Q3: How can I store leftover broasted chicken?
A3: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
Q4: What sides go well with broasted chicken?
A4: Classic sides include coleslaw, mashed potatoes, corn on the cob, and biscuits.
Q5: Can I make this recipe gluten-free?
A5: Yes, substitute the all-purpose flour with a gluten-free flour blend.
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