Some recipes take a lot of time to try, and one of them is definitely the Broast Chicken. This is going to be the third recipe in the three back-to-back comfort junk food, after the Mashed Potatoes and Mushroom Sauce. A broast chicken is nothing but a fried chicken which has an additional layer of coating on it, with the skin or without. Living in the UAE makes you spoiled for so much choices that is not limited to the KFC. If you ask me my favorite broast chicken here, I would say it is the Texas fried chicken. But frankly speaking, I am not a big fan of broast chicken, because it makes me feel very drowsy after the meal. So if given a chance, I would eat something else, hehe…
I have been wanting to make broast chicken at home since a long time. But it happened like many of us, during the lockdown time. Hehe… we weren’t staying in a place where we had no ordering in available, but then during this time, many of us were just trying to stay away from getting food in. You will find so many varieties of broast chicken recipes on the web. But personally, I feel that chicken soaked in spiced buttermilk is guaranteed to give you succulent pieces of chicken that you can’t stop eating. Yes, it may be a little bit of work, but the end result is very delicious and homely…
For this recipe, marinating the chicken as much as possible is the key. So if you plan to make the broast, make sure that you do the marinating the night before or at least half a day before intending to fry it. The more the chicken sits in the buttermilk, the more tender and delicious it becomes. Try to keep the chicken pieces uniform so that you don’t have to fry them for long. Also, giving little pricks on the chicken will make it absorb as much of the flavor as possible.
I have not used egg in this recipe for coating the mixture on the chicken. Instead, I dipped them into the buttermilk itself to make sure the crumb mixture sticks to the chicken. I have done only a single coating for the chicken, but if you do want a double coating, then you can do it two more times. In this case if the buttermilk is not sufficient, then you can whisk an egg and use it for the coating. I have used all ingredients from my pantry, but you can mix and match the ingredients as per what you have. I feel the garlic powder and the paprika gives the flavor and the smell that most of the broast chickens have. A very homely recipe is what I would call the below… Off to this recipe… and I hope that you enjoyed the three recipes in this series for the week… 🙂 And if you are wondering if I have the coleslaw recipe on the blog, then don’t worry, it is coming up next week… 😉
- 1 kg chicken, cut into 8 peices
- ½ cup milk, mixed with 1 tsp vinegar (refer notes)
- 1 tsp white pepper powder
- 1 tsp black pepper powder
- 1 tbsp paprika powder
- 1 tsp cayenne powder
- 1 tsp garlic powder
- 1 tsp onion powder (not used but recommended)
- A dash of oregano and thyme
- Salt to taste
- FOR COATING:
- ¾ to 1 cup all purpose flour
- 1 tsp paprika powder
- Salt and pepper to taste
- Oil for deep frying
- Wash and drain the chicken. Prick the chicken light with a fork. This is for it to absorb as much moisture into it.
- Whisk together the rest of the ingredients - from milk to salt - in a flat and deep bowl. Soak the chicken into it. Keep it in the fridge as long as possible.
- At the time of frying, take out the chicken. Drain the spiced buttermilk into a bowl - not completely, but majority of it.
- Whisk together the flour, paprika, salt and pepper in a flat plate and set aside.
- Heat sufficient oil for deep frying. Make sure the oil becomes really hot.
- Roll the chicken into the drained buttermilk as much as you can. Directly dip into the flour mix. Coat well. In case you need a thicker coat, repeat the process again.
- Drop the chicken peices into hot oil and fry till both sides are browned and the chicken is done.
- Drain and serve hot with coleslaw, fries and bun!