Ingredients
Scale
For the Marinade:
- 1 kg chicken (cut into pieces)
- 1 cup buttermilk
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp lemon juice
✅ For the Coating:
- 2 cups all-purpose flour
- ½ cup cornstarch
- 1 tsp baking powder
- 1 tsp red chili powder
- 1 tsp dried oregano
- 1 tsp thyme
✅ For Frying:
- 1 liter vegetable oil
Instructions
Marinate the Chicken:
- Mix buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and lemon juice.
- Coat the chicken and refrigerate for 4 hours (overnight for best results).
2️⃣ Prepare the Coating:
- In a bowl, mix flour, cornstarch, baking powder, red chili powder, oregano, and thyme.
- Dredge each marinated chicken piece in the flour mixture.
- Let rest for 10-15 minutes for a crispier crust.
3️⃣ Broast the Chicken:
🔥 Pressure Fryer: Heat oil to 350°F (175°C), cook for 8-10 minutes under pressure.
🔥 Deep Fryer: Heat oil to 350°F (175°C), fry for 12-15 minutes until golden brown.
4️⃣ Drain & Serve:
- Place on a wire rack to remove excess oil.
- Serve hot with fries, garlic mayo, or coleslaw.
Notes
For extra crunch, double-coat the chicken before frying.
✔ No pressure fryer? Use an air fryer (375°F for 20 minutes) or bake (400°F for 35-40 minutes).
✔ For spicier broast chicken, add 1 tsp cayenne pepper to the flour mix.