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Simple Chicken Broast

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 4 -6
Author Rafeeda

Ingredients

  • 1 kg chicken cut into 8 peices
  • 1/2 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:
  • 3/4 to 1 cup all purpose flour
  • 1 tsp paprika powder
  • Salt and pepper to taste
  • Oil for deep frying

Instructions

  • 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!