Here’s a detailed Chicken Broast recipe that yields crispy, juicy, flavorful broasted chicken, similar to what you get at popular fast-food outlets. This version includes marination, coating, and frying techniques for the perfect texture and taste.
🍗 CHICKEN BROAST RECIPE
✅ Ingredients
For Marination:
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Chicken – 1 kg (cut into 8–10 medium pieces, skin-on or skinless)
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Buttermilk – 2 cups (or substitute: 1½ cup yogurt + ½ cup water)
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Garlic paste – 1 tbsp
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Ginger paste – 1 tbsp
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Red chili powder – 1½ tsp
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Black pepper – 1 tsp
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Salt – 1½ tsp
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Soy sauce – 1 tbsp (optional)
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Lemon juice – 1 tbsp
For Coating:
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All-purpose flour – 2 cups
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Cornflour – ½ cup
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Baking powder – 1 tsp
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Paprika – 1 tsp
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Garlic powder – 1 tsp
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Salt – 1 tsp
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Black pepper – 1 tsp
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Red chili flakes – ½ tsp
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Dried oregano – ½ tsp (optional)
For Egg Wash:
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Eggs – 2
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Milk – ½ cup
For Frying:
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Oil – for deep frying (vegetable or canola oil preferred)
🧑🍳 Instructions
1. Marinate the Chicken
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Clean and pat dry chicken pieces.
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In a large bowl, mix buttermilk (or yogurt mixture) with all the marination spices.
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Add chicken to the marinade. Cover and refrigerate for at least 4 hours or overnight for best flavor and tenderness.
2. Prepare Coating
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In a shallow dish, mix all the dry coating ingredients thoroughly.
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In a separate bowl, beat eggs and milk to make the egg wash.
3. Coat the Chicken
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Remove chicken from marinade and shake off excess liquid.
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Dip each piece into the flour mixture, then into the egg wash, then again into the flour mixture, pressing firmly so it adheres and forms a crust.
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Place on a wire rack for 10–15 minutes before frying (helps the coating stick better).
4. Fry the Chicken
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Heat oil in a deep fryer or heavy-bottomed pan to 160–170°C (320–340°F).
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Fry chicken pieces in batches, without overcrowding the pan.
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Fry for 12–15 minutes, turning occasionally until golden brown and fully cooked inside (internal temp: 74°C or 165°F).
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Drain on paper towels or a wire rack.
5. Optional: Pressure Frying (Broasting)
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If you have a pressure fryer (commercial), follow safety instructions and cook under pressure for 8–10 minutes after coating.
🍽️ Serving Suggestions
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Serve hot with coleslaw, fries, ketchup, garlic sauce, or bun.
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A sprinkle of chaat masala or lemon juice on top adds extra zing.
🔥 Tips for Perfect Broast:
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Let the coated chicken rest before frying – helps the crust hold better.
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Fry on medium heat – too hot will burn outside, raw inside.
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Use skin-on chicken for extra crispiness if preferred.
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Double coating adds extra crunch.