Broasted Chicken Recipe

Broasted chicken is a unique fried chicken experience. Unlike traditional fried chicken, broasted chicken is pressure cooked after being dredged in a seasoned flour mixture. This special technique creates a remarkably crispy crust that seals in all the juicy goodness of the chicken. The result? A flavor and texture explosion that's truly addictive.
Whether you're a seasoned home cook or a complete beginner, this Broasted Chicken Recipe is easy to follow and delivers restaurant-quality results. So ditch the takeout menu and get ready to impress your friends and family with this delicious dish!

Ingredients

• 1 (3- to 4-pound) whole chicken, cut into 8 pieces
• 1 tablespoon vegetable oil
• 1 tablespoon white vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups all-purpose flour
• 1 cup cornstarch
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional)
• 2 large eggs
• 1 cup milk
• Canola oil, for frying

Directions

1. Marinate the Chicken: In a large bowl, toss the chicken pieces with vegetable oil, vinegar, salt, and pepper. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
2. Prepare the Coating: In a large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, and cayenne pepper (if using). In a separate bowl, whisk together the eggs and milk.
3. Dredge and Fry the Chicken: Heat enough canola oil in a large pot or Dutch oven to fill it one-third of the way full and bring to 350°F (175°C). Working in batches, dredge each chicken piece in the flour mixture, then dip it in the egg mixture, and finally coat it again in the flour mixture, making sure to coat it evenly and completely. Carefully lower the chicken pieces into the hot oil and fry for 8-10 minutes per side, or until golden brown and cooked through. Drain on a wire rack placed over paper towels.
4. Tips:
5. For extra crispy chicken, double dredge the chicken pieces in the flour mixture before frying.
6. Use a thermometer to ensure the oil temperature stays at 350°F (175°C) for even cooking.
7. Don't overcrowd the pot when frying the chicken. This will lower the oil temperature and result in soggy chicken.
8. Let the cooked chicken rest for a few minutes before serving to allow the juices to redistribute.