Broasted Chicken

by Nazreen Ebthisam
4.4K views

Chicken Broasted | KFC Fried Chicken | Best Broasted Chicken Recipe | How is Broasted Chicken made?

Broasted Chicken / KFC Fried Chicken gained popularity in the United States and is commonly found in fast-food chains, restaurants, and diners. It is often considered a flavorful alternative to traditional fried chicken. It is known for producing crispy and flavorful chicken with juicy and tender meat. The term “broasted” is a trademarked name for a specific brand of pressure fryers used to cook the chicken.

To make chicken broasted, the chicken is seasoned and coated with a mixture of flour and spices. It is then deep fried to attain a crispy exterior. Deep-frying is a cooking technique where chicken pieces are submerged in hot oil and cooked until they become crispy, golden-brown crust and moist, tender meat. Chicken broasted is often served as a main dish, accompanied by sides such as mashed potatoes, coleslaw, or biscuits.

Refer Wiki

Chicken Broasted - Img 1

Broasted Chicken

Serves: 3 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • Chicken - 1 kg (with skin)
  • Ice Cold Water - 3 cups

TO MARINATE:-

  • Buttermilk - 1 1/2 cups
  • Lemon Juice - 1 tbsp (optional)
  • Red Chilli Powder - 2 tbsp
  • Chilli Flakes - 1 tsp
  • Pepper Powder - 1 tsp
  • Garlic Paste - 1 tbsp
  • Soy Sauce - 2 tbsp
  • Red Chilli Sauce - 2 tbsp
  • Green Chilli Sauce - 1 tbsp
  • Thyme - 1 tsp
  • Oregano - 1 tsp
  • Rosemary - 1 tsp
  • Dry Parsely - 1 tsp
  • Salt

TO COAT:-

  • All Purpose Flour - 2 cups
  • Corn Flour - 3 tbsp (optional)
  • Red Chilli Powder - 1 tbsp
  • Chilli Flakes - 1 tsp
  • Pepper Powder - 1 tsp
  • Oregano - 1 tsp (optional)
  • Salt

Instructions

  1. Mix the ingredients well into the buttermilk mentioned under "To Marinate", add in the chicken pieces and immerse it well into the buttermilk marinade. Keep it refrigerated overnight or up to 4 hours minimum.
  2. Mix the ingredients with the flour mentioned under "To Coat" and keep it aside.
  3. Now, take each chicken piece from the marinade and toss it over the flour to coat well, dust off the excess flour from the chicken and stack it in a plate.
  4. Meanwhile, heat oil in a pan on low flame to fry the chicken. Now, take the coated chicken pieces, immerse it in the ice cold water and once again toss it over the flour for a second coating.
  5. Immediately put it in the oil and deep fry until golden color on low flame, after 5 minutes turn the flame to medium and cook for sometime to get the crunchy crispy effect. Maintaining the temperature of the oil is very important while frying the chicken. Serve hot with garlic sauce and ketchup.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @nasfoodcorner

You may also like

We use cookies to ensure that we give you the best experience on our website. You can learn more about our use of these cookies in our Privacy Policy. By continuing to use this website, including not clicking OK button, you consent to the use of these cookies by this website. OK