broasted chicken recipe
The Best broasted chicken recipe
What I love most about this recipe is how versatile it is. You can season it however you like, and it always turns out delicious. I usually keep it simple with salt, pepper, garlic powder, and a little paprika, but you can get creative with herbs or even a spicy kick if that’s your thing. The best part? It’s actually a healthier option than traditional fried chicken because it uses less oil and cooks evenly without drying out. The pressure cooking step locks in moisture, so you get tender meat every time. And let’s be real—any meal that makes everyone at the table happy without a ton of effort is a win in my book.
Broasted Chicken (Pressure-Fried Chicken)
Crispy, juicy broasted chicken with a perfect blend of spices and a golden-brown crust. This recipe mimics the popular pressure-fried method for tender meat and a crunchy exterior, ideal for a hearty meal.
🥘Ingredients
- 4 lbs chicken pieces (legs, thighs, or wings)
- 1 cup buttermilk
- 2 tbsp hot sauce
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tbsp baking powder
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper (optional for heat)
- 4 cups vegetable oil or peanut oil (for pressure frying)
- 1/2 cup water (for steam in pressure frying)
👨🍳Directions
-
1
In a large bowl, combine buttermilk, hot sauce, salt, black pepper, paprika, garlic powder, and onion powder. Whisk until well mixed. -
2
Add chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours (or overnight for best results). -
3
In a separate bowl, mix flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using). -
4
Remove chicken from the marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to adhere. Shake off excess and set aside on a wire rack for 10 minutes to set the coating. -
5
Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). If using a pressure fryer, add 1/2 cup water to the oil before heating. -
6
Carefully place chicken pieces in the hot oil, ensuring not to overcrowd the pot. Fry in batches if necessary. If using a pressure fryer, secure the lid and cook for 10-12 minutes. For conventional frying, cook for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). -
7
Remove chicken from the oil and drain on a wire rack or paper towels. Let rest for 5 minutes before serving.
🔧Equipment
- Large mixing bowl
- Whisk
- Deep fryer or heavy-bottomed pot with lid (for pressure frying)
- Tongs
- Paper towels
- Meat thermometer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Broasted Chicken (Pressure-Fried Chicken) Works
❓ Frequently Asked Questions About Broasted Chicken (Pressure-Fried Chicken)
1. What is broasted chicken, and how is it different from fried chicken?
Broasted chicken is a cooking method that combines pressure frying with deep frying, resulting in chicken that’s crispy on the outside and juicy on the inside. Unlike traditional deep-fried chicken, broasting uses a specialized pressure fryer to lock in moisture while achieving a golden, crunchy crust. The technique was developed by the Broaster Company, which also sells proprietary seasonings and equipment.
2. Can I make broasted chicken without a pressure fryer?
While a pressure fryer is ideal for authentic broasted chicken, you can mimic the results with a deep fryer or even an air fryer. For a deep fryer, fry the chicken in batches at 350°F (175°C) until golden and cooked through (about 12-15 minutes for pieces). For an air fryer, preheat to 375°F (190°C) and cook for 20-25 minutes, flipping halfway. The texture won’t be identical, but it’ll still be crispy and flavorful.
3. What’s the best way to marinate broasted chicken for maximum flavor?
For the juiciest, most flavorful broasted chicken, marinate the pieces for at least 4 hours (overnight is best) in a mix of buttermilk, hot sauce, garlic powder, paprika, salt, and black pepper. The acidity in the buttermilk tenderizes the meat, while the spices infuse flavor. For extra crispiness, coat the marinated chicken in a seasoned flour mixture (flour, cornstarch, salt, pepper, and spices) before frying.
4. How do I prevent the breading from falling off during frying?
To keep the breading intact, follow these steps:
– Pat the chicken dry before marinating to help the coating adhere.
– Let the marinated chicken sit at room temperature for 15-20 minutes before breading.
– Use a “wet hand, dry hand” method when dredging: dip the chicken in flour with one hand, then switch to the other hand for the buttermilk dip to avoid clumping.
– Let the breaded chicken rest for 10-15 minutes before frying to help the coating set.
– Fry in small batches to avoid overcrowding, which can cause the breading to stick to the fryer or other pieces.
5. What sides pair best with broasted chicken?
Classic sides that complement broasted chicken include:
– Coleslaw: A creamy or vinegar-based slaw cuts through the richness.
– French fries or potato wedges: Crispy potatoes balance the meal.
– Cornbread or biscuits: Perfect for soaking up flavors.
– Mac and cheese: A comforting, cheesy pairing.
– Pickles or pickled vegetables: Adds a tangy contrast.
– Corn on the cob: Grilled or boiled with butter and salt.
For a lighter option, serve with a fresh green salad or roasted vegetables.