Best Homemade Broasted Chicken: Easy to Make Recipe

Have you ever sunk your teeth into a piece of juicy, crispy genuine Broaster chicken in some of your local restaurants and thought to yourself, “I wish I could make this at home”? Well, my friend, you’re in luck! I’m here to share with you the secret to making the best homemade broasted chicken.

No more searching high and low for the perfect chicken recipes or struggling with complicated equipment. With this easy-to-follow guide, you’ll be whipping up mouth-watering broasted chicken in no time!

Plated broasted chicken pieces accompanied by vibrant lemon wedges.
When life gives you lemons, pair them with broasted chicken for a zesty flavor boost!

Broasting Chicken 101

Before we dive into the simple recipe, let’s take a moment to talk about the basics of broasting. In this chapter, we’ll cover what broasted chicken is, how it differs from other types of fried chicken, and the equipment you’ll need to make it at home.

What is Broasted Chicken?

Broasting is a method of cooking that combines pressure cooking and deep frying to create chicken that is juicy on the inside and crispy on the outside. It’s like having your cake and eating it too! The term “broasted” is actually a trademark of the Broaster Company, which manufactures pressure fryers and licenses its method to restaurants. But don’t worry – you don’t need a license to make delicious broasted chicken at home!

Extreme close-up of the broasted chicken's crispy coating, highlighting the intricate texture and golden color.
Up close and personal with this crispy masterpiece – can you hear the crunch calling your name?

How is Broasted Chicken Different from Other Fried Chicken?

The main difference between broasted chicken and other types of fried chicken is the use of a pressure cooker or broaster pressure fryer. This equipment allows the chicken to cook quickly while retaining its moisture and flavor. The result is chicken that is tender and juicy on the inside with a crispy, golden exterior. It’s like a hug for your taste buds!

Broasting Tools

To make broasted chicken at home, you’ll need a pressure cooker or broaster pressure fryer. These are the traditional tools used to make broasted chicken. If you don’t have one of these, don’t worry – I’ll show you how to achieve similar results using common kitchen equipment such as an instant pot or Dutch oven. No fancy machines required!

Ingredients

Before we get started on our broasted chicken recipe adventure, let’s make sure we have all the necessary ingredients. Here’s what you’ll need.

A variety of colorful seasonings and spices used in the broasted chicken recipe.
Meet the all-star lineup of seasonings that bring our broasted chicken to flavorful new heights!
  • Chicken pieces (8): You can use any cut of chicken you like – breasts, thighs, drumsticks, or a mix of pieces of chicken. You can even use a whole chicken if you’re feeling adventurous!
  • Buttermilk: Tenderizing Bath – it works its magic to make our star extra tender.
  • Aall-purpose flour: This will be used to coat the chicken before cooking.
  • Egg White: a little extra binder for our coating.
  • Paprika: Adds color and flavor to the chicken.
  • Garlic powder: Adds depth and savoriness to the chicken.
  • Onion powder: Complements the garlic powder and adds another layer of flavor.
  • Cayenne pepper: Adds heat to the chicken. You can adjust the amount to your taste.
  • Salt: A pinch of salt enhances all the other flavors.
  • Black pepper: Adds a bit of bite to the chicken.
  • Lemon juice: A little bit of acid helps to tenderize the chicken and add flavor.
  • You also can add any of your favorite spices (garam masala, anyone?).

Don’t worry if you don’t have all these ingredients on hand – there are plenty of substitutions and variations you can make. For example, you can use different types of spices or experiment with different flavor profiles to create your own unique broasted chicken.

Broasted chicken pieces sizzling in hot oil, transforming into golden, crispy nuggets.
Caught in the act: our chicken nuggets taking a hot oil bath, getting their irresistible golden tan!

Equipment

Now that we have our ingredients sorted, let’s talk about the equipment we’ll need to make broasted chicken at home. Here’s what you’ll need:

  • Pressure cooker or broaster pressure fryer: These are the traditional tools used to make broasted chicken. If you don’t have one of these, don’t worry – I’ll show you how to achieve similar results using a deep fryer or Dutch oven.
  • 2 Large Mixing bowls: For mixing the flour and spices
  • Tongs: For handling the hot chicken pieces.
  • Paper towel: For patting the chicken dry and draining excess oil.

That’s it! With just a few simple tools, you’ll be well on your way to making delicious broasted chicken at home.

Cooked broasted chicken pieces resting on a wire rack over paper towels to drain excess oil.
Post-fry cooldown: our broasted chicken takes a breather, letting go of the extra oil and embracing maximum crispiness!

Instructions

Now that we have our ingredients and equipment ready, it’s time to get cooking! Before we start cooking our broasted chicken, we need to do a little bit of prep work. Here’s what you’ll need to do.

Raw chicken pieces coated in the seasoned flour mixture, ready for frying.
Behind the scenes: our chicken nuggets just before they take the plunge into the fryer and emerge as the stars of the show!
  1. Marinate: Place the chicken in the buttermilk with lemon juice, making sure it’s evenly coated. Refrigerate for 4 hours or overnight for maximum flavor infusion.
  2. Pat the chicken dry: Start by laying out a few sheets of paper towels. Place the chicken pieces on top and pat them dry with more paper towels. This will help the flour mixture stick better. Plus, nobody likes a soggy coating!
  3. Combine the dry ingredients: In a separate mixing bowl, mix flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper and all the other dry spices.
  4. Mix the flour mixture: Use a fork or whisk to stir the dry ingredients together until well combined. Give it some love – this is where all the flavor comes from!
  5. Egg White Magic: In a separate bowl, whisk the egg white until frothy. After patting the chicken dry, dip each piece into the egg white before coating with the flour mixture. This extra step creates an adhesive layer, ensuring our chicken’s stylish flour outfit stays in place during cooking.
  6. Coat the chicken: One at a time, dip each piece of chicken into the flour mixture. Use your hands to press the flour onto the chicken, making sure it’s well coated on all sides. Shake off any excess flour like you’re shaking maracas.
  7. Heat the oil: If you’re using a deep fryer or Dutch oven, pour in enough cooking oil to come about halfway up the sides. Heat the oil over medium heat until it reaches 350°F. You can use a thermometer to check the right temperature or just wing it (pun intended).
  8. Pressure cook chicken: If you’re using a pressure cooker or broaster pressure fryer, follow the manufacturer’s instructions for cooking under high pressure for about 7-8 minutes. It’s like a spa day for your chicken – but with more heat and pressure!
  9. Fry it up: If you’re using a deep fryer or Dutch oven, carefully lower the coated chicken pieces into the hot oil using tongs. Don’t overcrowd the pan – cook in batches if necessary. Cook for about 15 minutes or until golden brown and cooked through. Resist the urge to sneak a bite – it’s hot! It’s done when the internal temperature reaches 165°F.
  10. Drain the chicken: Use tongs to remove the cooked chicken from the oil. Place it on a wire rack set over paper towels to drain off any excess oil.

And there you have it – delicious homemade broasted chicken! Serve it up with your favorite side dishes and enjoy.

Chicken pieces fully coated in the seasoned flour mixture, prepared for frying.
All dressed up and ready to sizzle: our chicken pieces flaunting their flavorful flour coats!

What to Serve With Broasted Chicken

Now that you’ve made your delicious broasted chicken, it’s time to serve it up and enjoy! Here are some ideas for serving and presenting your chicken:

Keep it classic

Serve your broasted chicken with traditional sides like mashed potatoes, coleslaw, and biscuits.

Plated broasted chicken nuggets accompanied by a colorful, fresh side dish.
Perfect partners: our crispy broasted chicken nuggets sharing the spotlight with a delectable sidekick!

Spice it up

Try serving your chicken with a side of spicy rice or roasted vegetables for a flavorful twist.

Add some sauce

Take your broasted chicken to the next level by serving it with one of our homemade sauce recipes. Try my Sonic Crave Sauce or Popeye’s Sweet Heat Sauce for a burst of flavor!

A small bowl of creamy dipping sauce next to a plate of crispy broasted chicken nuggets.
Dip, dive, and devour: introducing our broasted chicken’s best buddy – the irresistible dipping sauce!

Make it a sandwich

Slice up your broasted chicken and serve it on a bun with lettuce, tomato, and your favorite sauce for a tasty sandwich.

Go international

Serve your broasted chicken with a side of French fries for a taste of Saudi Arabia, where broasted chicken is a popular fast food.

The possibilities are endless – have fun experimenting with different serving ideas!

 A plate of broasted chicken nuggets accompanied by golden, crispy fries.
A match made in crispy heaven: our broasted chicken nuggets teaming up with their trusty sidekick, golden fries!

Frequently Asked Questions

Got questions about making broasted chicken at home? Don’t worry – I’ve got answers! Here are some frequently asked questions and their answers:

Can I use an air fryer instead of a pressure fryer?

Yes! While the texture may be slightly different, you can still achieve delicious results using an air fryer. Just follow the manufacturer’s instructions for cooking times and temperatures.

What are some common mistakes when making broasted chicken?

Some common mistakes include overcrowding the pan (which can lower the oil temperature and result in soggy chicken) and not patting the chicken dry before coating (which can prevent the flour mixture from sticking).

Beautifully garnished broasted chicken with a sprinkle of fresh herbs.
A sprinkle of green: our broasted chicken getting a fresh touch with a delicate herb garnish!

Can I make broasted chicken with boneless chicken breasts?

Yes! You can use any cut of chicken you like to make broasted chicken. Just keep in mind that boneless cuts may cook faster than bone-in cuts.

Pro Tips

I’ve picked up a few tips and tricks along the way. Here are some of my favorites.

  • Use a thermometer: Whether you’re using a pressure cooker or deep fryer, it’s important to monitor the temperature of the oil to ensure it stays at 350°F. Use a thermometer to check the temperature regularly.
  • Don’t be afraid to experiment: While this recipe provides a great starting point, don’t be afraid to experiment with different spices and flavorings to create your own unique broasted chicken.
A broasted chicken nugget with a bite taken out, revealing its tender and juicy interior.
One bite closer to crispy chicken heaven – just look at that juicy, tender inside!

  • Rest the chicken: After cooking, let the chicken rest for a few minutes before serving. This allows the juices to redistribute and results in juicier chicken.
  • Use less oil: While traditional broasting methods use a lot of oil, you can achieve similar results with less oil by using an instant pot or air fryer.
  • Monitor cook time: Keep an eye on cook time when making broasted chicken – overcooking can result in dry, tough meat.
  • Experiment with spices: Don’t be afraid to experiment with different spices and flavorings to create your own secret blend of spices for broasted chicken.
Zoomed-out shot of a table setting featuring a plate of crispy broasted chicken.
Setting the stage for a feast: our crispy broasted chicken steals the show from every angle!

Storing Broasted Chicken

If you have any leftover broasted chicken (although I doubt you will – it’s just that good!), here’s how to store it properly:

  • Let the chicken cool: Before storing, let the chicken cool to room temperature.
  • Use an airtight container: Place the cooled chicken in an airtight container or wrap it tightly in plastic wrap or aluminum foil.
  • Store in the refrigerator: Store the leftover chicken in the refrigerator for up to 3 days.
Beautifully arranged broasted chicken nuggets on a platter, garnished with fresh herbs.
Presenting the ultimate platter of crispy goodness: our broasted chicken nuggets dressed to impress!

From Broaster Newbie to Apron Ace

Well, my fellow Apron Aces, we’ve reached the end of our broasted chicken journey. I hope this guide has provided you with all the information, tips, and tricks you need to make delicious broasted chicken at home. Remember to have fun and experiment with different flavors and serving ideas. And don’t forget to share your broasted chicken creations! I’d love to see what you come up with!

So go forth and broast, my friends! And always remember: a good piece of broasted chicken is just a pressure cooker (or deep fryer) away.

Close-up of perfectly golden and crispy broasted chicken nuggets.
Golden delights: get up close and personal with our mouthwatering broasted chicken nuggets!
Overhead view of a plate filled with golden, crispy broasted chicken pieces.

Homemade Crispy Broasted Chicken Recipe

7737f8c28c2cc5158e14eaf64d376635Apron Ace
Have you ever sunk your teeth into a piece of juicy, crispy genuine Broaster chicken in some of your local restaurants and thought to yourself, “I wish I could make this at home”? Well, my friend, you’re in luck! I’m here to share with you the secret to making the best homemade broasted chicken. No more searching high and low for the perfect chicken recipes or struggling with complicated equipment. With this easy-to-follow guide, you’ll be whipping up mouth-watering broasted chicken in no time!
5 from 1 vote
Prep Time 20 minutes
Cook Time 15 minutes
Marinating 1 hour
Total Time 1 hour 35 minutes
Course Dinner, Lunch
Cuisine American
Servings 4 people
Calories 535 kcal

Equipment

  • 1 broaster pressure cooker (or deep fryer, Dutch oven or a deep pot)
  • 2 Large mixing bowl
  • 1 tongs
  • 4 paper towels

Ingredients
  

  • 2 lbs chicken pieces (Any cut of chicken you like – breasts, thighs, drumsticks, or a mix)
  • 2-3 cups buttermilk
  • 1 cup all-purpose flour
  • 1 egg white
  • 1 tbsp paprika
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • ½ tsp Cayenne pepper
  • 1 tsp salt
  • ½ tsp ground black pepper
  • ½ tbsp lemon juice

Instructions
 

  • Marinate: Place the chicken in the buttermilk with lemon juice, making sure it's evenly coated. Refrigerate ideally for 4 hours or overnight for maximum flavor infusion. Minimum is 1 hour.
  • Pat the chicken dry: Start by laying out a few sheets of paper towels. Place the chicken pieces on top and pat them dry with more paper towels. This will help the flour mixture stick better. Plus, nobody likes a soggy coating!
  • Combine the dry ingredients: In a separate mixing bowl, mix flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper and all the other dry spices.
  • Mix the flour mixture: Use a fork or whisk to stir the dry ingredients together until well combined. Give it some love – this is where all the flavor comes from!
  • Egg White Magic: In a separate bowl, whisk the egg white until frothy. After patting the chicken dry, dip each piece into the egg white before coating with the flour mixture. This extra step creates an adhesive layer, ensuring our chicken's stylish flour outfit stays in place during cooking.
  • Coat the chicken: One at a time, dip each piece of chicken into the flour mixture. Use your hands to press the flour onto the chicken, making sure it’s well coated on all sides. Shake off any excess flour like you’re shaking maracas.
  • Heat the oil: If you’re using a deep fryer or Dutch oven, pour in enough cooking oil to come about halfway up the sides. Heat the oil over medium heat until it reaches 350 °F. You can use a thermometer to check the right temperature or just wing it (pun intended).
  • Pressure cook chicken: If you’re using a pressure cooker or broaster pressure fryer, follow the manufacturer’s instructions for cooking under high pressure for about 7-8 minutes. It’s like a spa day for your chicken – but with more heat and pressure!
  • Fry it up: If you’re using a deep fryer or Dutch oven, carefully lower the coated chicken pieces into the hot oil using tongs. Don’t overcrowd the pan – cook in batches if necessary. Cook for about 15 minutes or until golden brown and cooked through. Resist the urge to sneak a bite – it’s hot! It's done when the internal temperature reaches 165 °F.
  • Drain the chicken: Use tongs to remove the cooked chicken from the oil. Place it on a wire rack set over paper towels to drain off any excess oil.

Nutrition

Calories: 535kcalCarbohydrates: 32gProtein: 37gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 129mgSodium: 831mgPotassium: 563mgFiber: 2gSugar: 6gVitamin A: 1381IUVitamin C: 4mgCalcium: 169mgIron: 3mg
Keyword Broasted Chicken, Chicken
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