Broasted Chicken
What is broasted chicken? Is that even a word, anyway?
Well, it is, and not just a word, but an amazing method to prepare chicken. The broasted chicken is a method of cooking the chicken in a pressure fryer using a technique developed by L.A.M Phelan and marketed by Broaster Company.
Broasted chicken is a popular Midwestern take on classic Southern chicken. The method combines pressure cooking with deep frying the chicken, which is seasoned and breaded.Â
The chicken has a super crisp coating and the juiciest chicken you have ever tried. The secret of this chicken is in the way it is marinated and the specific method for how it is fried.Â
Broasted Vs. Fried Chicken?
The main difference between these two is the way they are cooked. Classic fried chicken can be made in a deep fryer or a cast iron skillet filled with oil. Once the oil is heated, the chicken is cooked in that oil until golden brown.Â
Broasted chicken is deep-fried in a pressure fryer that seals the juices in the chicken and cooks faster. This will ensure you have absolutely the best chicken you have ever tried.Â
Can You Make Broasted Chicken At Home?
I was curious about this one too. Broasted chicken is traditionally made in a pressure fryer. I went online for some tips and inspiration and came across different opinions.
While some suggested it is easy to make, others said it is impossible. The major issue is with the cooking vessel or appliance.
I have seen many suggesting that you use a plain pressure cooker for this, and that’s what I based this recipe on. However, I must warn you that this is not the safest method.
The oil can get very heated and cause some issues for your appliance. Some of the parts are not meant to hold that much heat.
Another issue is the risk of burns…the steam is dangerous alone, but imagine what would happen if that oil starts to whistle out!
So, is there a solution? Of course there is. It is called a pressure fryer. You can buy one online, however, they are made for commercial use and therefore are quite expensive and take up a lot of space.Â
Making broasted chicken at home requires a plan. It takes time, because you will be marinating chicken overnight. I know it may be annoying, but this is another secret to perfectly juicy chicken.
You can shorten the marinating time and marinate for just an hour, but the chicken is much better with overnight marinating.Â
Which Part Of The Chicken Should I Use?
For this recipe, I suggest you take the juiciest parts of the chicken. These are the legs, drums, or thighs.
Chicken breasts are a common choice for most chicken dishes, but these are naturally drier. You can also cut up the whole chicken if you want to.Â
You can leave the skin on, or remove it. This one is completely up to you.
Once you have your meat ready, marinate it in buttermilk overnight. The buttermilk enzymes will make the meat even more tender and juicy. Coat the chicken with breadcrumbs.
You can use plain or Panko breadcrumbs. I had plain in my pantry and that is why I used them. You can also crush some cornflakes and use them as a coating.
How Can I Season The Chicken?
The seasoning I used is pretty simple: salt, pepper, and some garlic paste. If you want to spice things up, you can try using Cajun seasoning.
You can also make your own blend or choose whatever spices and herbs you enjoy the most. If you are using herbs, I suggest that you go with the dried ones, because fresh ones tend to burn more easily and can create a bitter aftertaste.Â
Garlic powder, onion powder, paprika, oregano, basil, ginger powder, tarragon, chili – even Sriracha sauce; it is all up to you and desired preferences.
Broasted Chicken Recipe
Preparation time: 10 minutes + inactive time
Cooking time: 8 minutes
Servings: 4
Ingredients
- 1.5 lb chicken drums
- 2 cups buttermilk
- 2 tsp garlic paste
- Salt and pepper, to taste
- 1 ½ cups flour
- ½ cup corn flour
- 2 cups breadcrumbs or Panko breadcrumbs
- 2 eggs, beaten
Instructions
1. In a mixing bowl, beat buttermilk with garlic.
2. Season chicken with salt and pepper.Â
3. Place the chicken into the buttermilk and refrigerate overnight.
4. When ready to cook, remove chicken from the fridge 20 minutes before use.Â
5. In a bowl, whisk flour, corn flour, and some salt.
6. Beat eggs in a separate bowl and place breadcrumbs in a third bowl.
7. Evenly coat each piece of chicken in the flour mixture, then the egg mixture, and then the breadcrumbs.
8. Pour 2 cups of oil in pressure cooker. Heat oil to 375°F. You can check this with a cooking thermometer.
9. Add in your chicken and lock the lid into place. When the pressure cooker starts to whistle, reduce heat down to medium. Cook the chicken for 10 minutes.Â
10. Drain the chicken on paper towels.Â
11. Serve warm.
Broasted Chicken
This crispy and perfectly fried chicken is the perfect fix to tide you over if you're craving Broasted chicken.
Ingredients
- 1.5 lb chicken drums
- 2 cups buttermilk
- 2 tsp garlic paste
- Salt and pepper, to taste
- 1 ½ cups flour
- ½ cup corn flour
- 2 cups breadcrumbs or Panko breadcrumbs
- 2 eggs, beaten
Instructions
- In a mixing bowl, beat buttermilk with garlic.
- Season chicken with salt and pepper.
- Place the chicken into the buttermilk and refrigerate overnight.
- When ready to cook, remove chicken from the fridge 20 minutes before use.
- In a bowl, whisk flour, corn flour, and some salt.
- Beat eggs in a separate bowl and place breadcrumbs in a third bowl.
- Evenly coat each piece of chicken in the flour mixture, then the egg mixture, and then the breadcrumbs.
- Pour 2 cups of oil in pressure cooker. Heat oil to 375°F. You can check this with a cooking thermometer.
- Add in your chicken and lock the lid into place. When the pressure cooker starts to whistle, reduce heat down to medium. Cook the chicken for 10 minutes.
- Drain the chicken on paper towels.
- Serve warm.
