📝 About This Recipe
Experience the legendary crunch and succulence of authentic Broasted Chicken, a mid-century American innovation that marries pressure cooking with deep frying. Unlike standard fried chicken, the 'broasting' technique seals in natural juices while creating an impossibly thin, shatteringly crisp crust. This recipe utilizes a specialized brine and a seasoned flour dredge to replicate that iconic, savory flavor and tender texture in your own kitchen.
🥗 Ingredients
The Chicken
- 2 pieces Whole Chicken (approx. 3 lbs each, cut into 8 pieces each)
The Signature Brine
- 2 quarts Water (cold)
- 1/4 cup Kosher Salt
- 2 tablespoons Granulated Sugar
- 1 tablespoon Garlic Powder
- 1 teaspoon Monosodium Glutamate (MSG) (Optional, for authentic commercial flavor)
The Seasoned Coating
- 3 cups All-Purpose Flour
- 1/2 cup Cornstarch (for extra crispness)
- 2 tablespoons Paprika (smoked or sweet)
- 1 tablespoon Black Pepper (freshly ground)
- 1 tablespoon Onion Powder
- 1 teaspoon Dried Oregano (rubbed fine)
- 1/2 teaspoon Cayenne Pepper (adjust for heat)
Frying Medium
- 2 quarts Peanut Oil or Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
In a large bowl or container, whisk together the cold water, kosher salt, sugar, garlic powder, and MSG until completely dissolved to create the brine.
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2
Submerge the chicken pieces into the brine. Cover and refrigerate for at least 4 hours, though 12 hours is ideal for maximum juiciness.
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3
Remove chicken from the brine and pat each piece thoroughly dry with paper towels. This is crucial for ensuring the coating sticks and doesn't steam off.
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4
In a large shallow dish or a heavy-duty gallon bag, combine the flour, cornstarch, paprika, black pepper, onion powder, oregano, and cayenne. Mix well to distribute spices evenly.
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5
Dredge each piece of chicken in the flour mixture, pressing firmly so the coating adheres. Shake off any excess and place on a wire rack.
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6
Let the breaded chicken rest on the rack for 15-20 minutes. This allows the flour to hydrate, creating a 'glue' that prevents the breading from falling off during frying.
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7
If using a home pressure fryer, preheat the oil to 325°F (165°C). If using a standard deep fryer or heavy pot, heat oil to 350°F (175°C).
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8
Carefully lower the chicken pieces into the hot oil. Do not overcrowd the pot; work in batches if necessary.
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9
If using a pressure fryer, lock the lid and cook for 10-12 minutes according to manufacturer instructions. If deep frying, cook for 12-15 minutes, turning occasionally.
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10
Monitor the internal temperature of the thickest part of the chicken (the breast) until it reaches 165°F (74°C).
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11
Carefully remove the chicken from the oil and place it on a clean wire rack set over a baking sheet to drain. Avoid draining on paper towels, as this can make the bottom soggy.
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12
Let the chicken rest for 5 minutes before serving to allow the juices to redistribute throughout the meat.
💡 Chef's Tips
Always pat the chicken bone-dry before dredging; moisture is the enemy of a crisp crust. For the most authentic flavor, don't skip the MSG—it provides that 'restaurant' umami depth. Maintain a consistent oil temperature; if the oil drops below 300°F, the chicken will become greasy. If you don't have a pressure fryer, using a heavy Dutch oven is the best substitute for heat retention. Double-dredge the chicken (dip in water/milk then back in flour) if you prefer a thicker, more rugged crust.
🍽️ Serving Suggestions
Serve with thick-cut 'Jo-Jo' potato wedges that have been fried in the same seasoned flour. A side of creamy, tangy coleslaw provides a refreshing contrast to the salty, crispy skin. Classic buttermilk biscuits and honey butter are the perfect bread accompaniment. Pair with a cold glass of sweet tea or a crisp pilsner beer to cut through the richness. Offer a side of garlic sauce (toum) or honey mustard for dipping.