Easy Broasted Chicken Recipe

Crispy on the outside, juicy in the middle, and full of warm spices, this easy broasted chicken recipe is a great homemade dinner when you are dreaming of restaurant-style fried chicken.

We coat bone-in chicken in a seasoned flour mixture, dip it in an egg mixture, then coat it again before frying. The double coating gives us those crunchy little pieces that make fried chicken so good.

You do not need a commercial pressure fryer for this home recipe. We use a heavy pot and regular deep-frying instead.

Serve the chicken with French fries, coleslaw, pickles, or a creamy garlic sauce for a full chicken broast meal.

What Is Broasted Chicken?

Broasted chicken commonly refers to chicken cooked using a pressure-frying method.

There is an important difference between true Broaster chicken and the homemade recipes often called broasted chicken online. Genuine Broaster Chicken is made with a Broaster pressure fryer, proprietary ingredients, and a licensed preparation system. The Broaster Company says it developed its pressure-frying method in the 1950s.

At home, we are making a crispy fried chicken recipe inspired by the style of chicken people often call broasted chicken.

Our method uses open frying instead of pressure frying. This keeps the recipe practical for a normal home kitchen.

Why You Will Like This Recipe

This recipe is made for people who want crispy chicken without a complicated process.

Here is what makes it work:

• Bone-in chicken keeps the meat juicy.
• The flour mixture gives the chicken a crunchy crust.
• Cornstarch makes the coating lighter and crispier.
• The egg layer helps the second flour coating stick.
• Garlic, paprika, black pepper, and herbs add plenty of flavor.
• Frying in small batches helps the coating stay crisp.
• A food thermometer helps you know when the chicken is safely cooked.

The key is to avoid rushing the frying process. Good fried chicken needs steady heat.

Ingredients for Broasted Chicken

For the Chicken

• 2 1/2 to 3 pounds chicken bone-in pieces
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon lemon juice

Use a mix of chicken thighs, drumsticks, wings, and breast pieces.

We prefer bone-in chicken because it stays moist and has a richer flavor. Dark meat, such as thighs and drumsticks, also works well for fried chicken because it stays tender during cooking.

For the Crispy Coating

• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon paprika
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1 teaspoon chili powder
• 1 1/2 teaspoons salt

Cornstarch helps create a crisp texture when you fry the coating.

For the Egg Mixture

• 2 large eggs
• 1/3 cup cold water
• 1/4 teaspoon salt

For Frying

• Vegetable oil, sunflower oil, canola oil, or another neutral high-heat oil

Use enough oil to give the chicken room to cook, but never fill your pot too high.

Optional Buttermilk Marinade

For more tender, flavorful chicken, use buttermilk instead of the simple lemon seasoning.

Use:

• 2 cups buttermilk
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper

Add the chicken, cover, and refrigerate for at least 2 hours. Overnight works well too.

Buttermilk is slightly acidic and helps tenderize chicken while giving the coating a good surface to cling to.

If you do not have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or white vinegar. Let it sit for about 5 to 10 minutes.

How to Make Broasted Chicken

Step 1: Prepare the Chicken

Pat the chicken pieces dry with paper towels.

Add salt, black pepper, and lemon juice.

Mix well so the seasoning reaches every piece.

If you are using the buttermilk marinade, place the chicken in the marinade instead and refrigerate it.

Keep raw chicken refrigerated while it marinates.

Step 2: Make the Seasoned Flour

Add flour and cornstarch to a large bowl.

Add paprika, garlic powder, onion powder, black pepper, oregano, parsley, chili powder, and salt.

Mix everything well.

Taste a tiny pinch of the dry mixture. It should be seasoned enough to flavor the crust.

Step 3: Prepare the Egg Wash

Crack the eggs into a separate bowl.

Add cold water and salt.

Whisk until the mixture is smooth.

You now have three simple stages:

1. Seasoned flour
2. Egg mixture
3. Seasoned flour again

This double flour coating gives the chicken a thicker, crunchier crust.

Step 4: Coat the Chicken

• Take one chicken piece.
• Place it in the seasoned flour.
• Turn it several times and press the flour onto the chicken.
• Shake off loose flour.
• Dip the chicken into the egg mixture.
• Let the extra egg drip back into the bowl.
• Move the chicken back into the seasoned flour.
• Press the flour onto the chicken again.
• You want the surface to look rough and uneven. Those little pieces of flour become crispy during frying.

Repeat with the remaining chicken.

Step 5: Let the Coated Chicken Rest

Place the coated chicken on a wire rack.

Leave it for about 10 to 15 minutes before frying.

This gives the coating time to settle onto the chicken.

A short rest also helps reduce the chance of the crust sliding off when you place the chicken into the oil. Related fried chicken recipes also recommend resting coated pieces before frying.

Step 6: Heat the Oil

Pour the oil into a deep, heavy-bottomed pot.

A Dutch oven works well.

Heat the oil to about 350°F (175°C).

Use a deep-fry thermometer if you have one.

The oil temperature drops when cold chicken goes into the pot. This is normal. Adjust the heat to keep the oil at a steady frying temperature.

Do not fill the pot too high. Hot oil needs extra room when you add the chicken.

Step 7: Fry the Chicken

• Carefully lower a few pieces of chicken into the hot oil.
• Do not put too many pieces in the pot at once.
• Fry in batches.
• The chicken will lower the oil temperature, so adjust the heat as needed.
• Cook until the coating is deep golden brown and the chicken is cooked through.
• The exact cooking time depends on the size of the pieces.
• A general guide is:

Step 8: Drain the Chicken

Best Oil for Broasted Chicken

Use a neutral oil with a high smoke point.

Good choices include:

• Vegetable oil
• Sunflower oil
• Canola oil
• Peanut oil

Avoid strongly flavored oils because they can change the taste of the chicken.

BBC Good Food also recommends neutral oils suitable for high-temperature frying.

What to Serve With Broasted Chicken

A good chicken broast meal needs a few simple sides.

Try:

• French fries
• Potato wedges
• Creamy coleslaw
• Pickles
• Garlic sauce
• Ketchup
• Hot sauce
• Ranch dressing
• Fresh salad
• Corn on the cob

For a classic takeout-style meal, serve two or three chicken pieces with fries, coleslaw, pickles, and garlic sauce.

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