Get ready to elevate your chicken game with these six mouthwatering broasted chicken recipes that combine the best of both worlds – the juiciness of pressure cooking and the crispy perfection of deep frying.
These foolproof methods will help you create restaurant-quality broasted chicken right in your kitchen.
From classic buttermilk-marinated pieces to spicy Middle Eastern-inspired variations, these recipes offer unique flavors and techniques that will transform your ordinary chicken into a crave-worthy meal.
You’ll discover the secrets to achieving that perfect golden-brown crust while keeping the meat tender and flavorful inside.
Classic Lebanese Style Broasted Chicken with Seven Spices
Classic Lebanese Style Broasted Chicken with Seven Spices brings the authentic flavors of Lebanon to your kitchen.
This crispy, juicy chicken gets its distinctive taste from a traditional seven-spice blend and a unique two-step cooking process that combines pressure cooking and frying.
The result is incredibly tender meat with a golden, crispy exterior that will transport you straight to the streets of Beirut.
Ingredients:
• 1 whole chicken (3-4 lbs), cut into 8 pieces
• 2 tablespoons Lebanese seven spices (allspice, black pepper, cinnamon, cloves, coriander, nutmeg, ginger)
• 2 tablespoons garlic powder
• 1 tablespoon salt
• 2 cups buttermilk
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• Vegetable oil for frying
Cooking Instructions:
Step 1: Mix the seven spices, garlic powder, and salt in a bowl. Rub the spice mixture all over the chicken pieces.
Step 2: Soak the seasoned chicken in buttermilk for at least 4 hours or overnight in the refrigerator.
Step 3: Combine flour and baking powder in a shallow dish.
Step 4: Remove chicken from buttermilk, letting excess drip off. Coat each piece thoroughly in the flour mixture.
Step 5: Pressure cook the coated chicken pieces for 10 minutes with 1 cup of water.
Step 6: Heat oil to 350°F in a deep fryer or large pot.
Step 7: Fry the pressure-cooked chicken pieces for 3-4 minutes until golden brown and crispy.
Pro Tip: For the crispiest results, make sure your oil maintains a steady temperature throughout frying. Don’t overcrowd the pan – fry in batches if necessary to maintain proper oil temperature and ensure even cooking.
Spicy Korean Gochujang Broasted Chicken
Spicy Korean Gochujang Broasted Chicken is a perfect fusion of Korean and Western cooking techniques that delivers crispy, juicy chicken with a sweet-spicy kick.
This dish combines the crunchiness of broasted chicken with the bold flavors of gochujang (Korean red chili paste), creating an irresistible meal that’ll have your taste buds dancing.
Ingredients:
• 2 lbs chicken pieces (wings or thighs)
• 3 tablespoons gochujang paste
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 3 cloves minced garlic
• 1 tablespoon ginger paste
• 2 cups all-purpose flour
• 1 teaspoon Korean red pepper powder
• 1 cup buttermilk
• Oil for frying
• Sesame seeds for garnish
Cooking Instructions:
Step 1: Marinate chicken in buttermilk, 1 tablespoon gochujang, garlic, and ginger for 4 hours.
Step 2: Mix flour with salt and pepper in a large bowl.
Step 3: Remove chicken from marinade and coat with seasoned flour.
Step 4: Heat oil to 350°F in a pressure fryer or deep pot.
Step 5: Fry chicken for 12-15 minutes until golden brown and cooked through.
Step 6: Meanwhile, prepare sauce by mixing remaining gochujang, soy sauce, and honey.
Step 7: Toss fried chicken in the sauce mixture until well coated.
Step 8: Garnish with sesame seeds and serve hot.
Pro Tip: For the crispiest results, double-coat your chicken by dipping it in flour, then buttermilk, then flour again before frying. Always let your chicken rest at room temperature for 20 minutes before cooking to ensure even cooking throughout.
Herb-Crusted Mediterranean Broasted Chicken
Transform your dinner table with this mouthwatering Mediterranean-inspired chicken dish that combines the crispiness of broasting with aromatic herbs and spices.
This recipe creates perfectly juicy chicken on the inside while maintaining a beautifully crusted exterior that’s packed with flavors from the Mediterranean region.
Ingredients:
• 4 chicken breasts, skin-on
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh oregano
• 1 lemon, zested and juiced
• 1 teaspoon paprika
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ½ cup breadcrumbs
Cooking Instructions:
Step 1: Mix all herbs, garlic, lemon zest, spices, and breadcrumbs in a bowl.
Step 2: Rub chicken breasts with olive oil and lemon juice.
Step 3: Coat each piece thoroughly with the herb mixture, pressing gently to adhere.
Step 4: Preheat your broaster or pressure fryer to 350°F (175°C).
Step 5: Place chicken in the broaster and cook for 15-18 minutes until golden brown.
Step 6: Check internal temperature reaches 165°F (74°C).
Step 7: Let rest for 5 minutes before serving.
Pro Tip: For the crispiest crust, make sure your chicken is completely dry before applying the oil and herb mixture. Also, don’t overcrowd the broaster – cook in batches if necessary to maintain the perfect temperature and ensure even cooking.
Buttermilk Ranch Broasted Chicken
Experience the perfect combination of crispy exterior and juicy interior with this mouthwatering Buttermilk Ranch Broasted Chicken.
This recipe delivers restaurant-quality chicken right in your kitchen, featuring a flavorful ranch-seasoned coating and tender meat that’s pressure-fried to perfection.
Ingredients:
• 3 lbs chicken pieces (mix of thighs, drumsticks, and wings)
• 2 cups buttermilk
• 2 tablespoons ranch seasoning mix
• 2½ cups all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1½ teaspoons salt
• 1 teaspoon black pepper
• Oil for frying (peanut or vegetable)
Step 1: Combine buttermilk and 1 tablespoon ranch seasoning in a large bowl. Add chicken pieces and marinate for 4-12 hours in the refrigerator.
Step 2: Mix flour, remaining ranch seasoning, and all other dry seasonings in a shallow dish.
Step 3: Remove chicken from marinade, letting excess drip off. Dredge each piece in the seasoned flour mixture.
Step 4: Heat oil in a pressure fryer to 350°F.
Step 5: Place chicken pieces in the pressure fryer basket, close lid, and cook for 12-15 minutes.
Step 6: Release pressure, remove chicken, and let rest on a wire rack for 5 minutes before serving.
Pro Tip: Don’t have a pressure fryer? You can achieve similar results using a deep fryer or heavy-bottomed pot, but increase cooking time to 15-18 minutes. Always ensure your oil maintains a steady temperature throughout cooking for the crispiest results.
Indian Masala Broasted Chicken
Indian Masala Broasted Chicken is a delicious fusion dish that combines traditional Indian spices with modern broasting techniques.
This recipe creates a perfectly crispy exterior while maintaining juicy, flavorful meat inside.
The unique blend of Indian spices gives this dish its distinctive taste that’ll make your taste buds dance.
Ingredients:
• 2 lbs chicken pieces (mix of legs and thighs)
• 2 tablespoons ginger-garlic paste
• 1 cup yogurt
• 2 tablespoons garam masala
• 1 tablespoon red chili powder
• 1 teaspoon turmeric powder
• 2 tablespoons lemon juice
• 2 cups all-purpose flour
• 1 tablespoon corn flour
• Salt to taste
• Oil for deep frying
Step 1: Mix yogurt, ginger-garlic paste, garam masala, red chili powder, turmeric, lemon juice, and salt in a bowl.
Step 2: Marinate chicken pieces in this mixture for 4-6 hours (preferably overnight).
Step 3: Mix all-purpose flour, corn flour, and a pinch of salt in a separate bowl.
Step 4: Heat oil in a pressure fryer or deep pan to 350°F (175°C).
Step 5: Coat marinated chicken pieces in the flour mixture thoroughly.
Step 6: Broast chicken pieces for 12-15 minutes until golden brown and crispy.
Step 7: Remove and drain on paper towels.
Pro Tip: For the crispiest results, don’t overcrowd your fryer – work in small batches and maintain oil temperature throughout cooking. Always do a small cut near the bone of the largest piece to ensure it’s fully cooked before serving.
Garlic Parmesan Broasted Chicken
Experience the perfect blend of crispy exterior and juicy interior with this mouthwatering Garlic Parmesan Broasted Chicken.
This recipe combines pressure frying with a flavorful garlic-parmesan coating that creates an irresistible crust while keeping the meat tender and succulent.
Perfect for family dinners or when you want to impress your guests.
Ingredients:
• 4 pounds chicken pieces (mixed parts)
• 3 cups all-purpose flour
• 1 cup grated Parmesan cheese
• 4 cloves garlic, minced
• 2 teaspoons paprika
• 2 teaspoons Italian seasoning
• 1 teaspoon black pepper
• 2 teaspoons salt
• 2 cups buttermilk
• Vegetable oil for frying
Step 1: Soak your chicken pieces in buttermilk for at least 2 hours or overnight in the refrigerator.
Step 2: Mix flour, Parmesan cheese, minced garlic, paprika, Italian seasoning, pepper, and salt in a large bowl.
Step 3: Remove chicken from buttermilk and coat each piece thoroughly in the flour mixture.
Step 4: Heat oil in a pressure fryer to 365°F (185°C).
Step 5: Place coated chicken pieces in the pressure fryer and lock the lid.
Step 6: Cook under pressure for 10 minutes.
Step 7: Release pressure and continue cooking for 2-3 minutes until golden brown.
Step 8: Remove and let rest on a wire rack for 5 minutes before serving.
Pro Tip: Don’t have a pressure fryer? You can achieve similar results by deep frying at 350°F for 15-18 minutes, turning occasionally. Always ensure your chicken reaches an internal temperature of 165°F for food safety.
Frequently Asked Questions
What makes broasted chicken different from regular fried chicken?
Broasted chicken uses a pressure fryer that seals in moisture while creating a crispy exterior. This specialized cooking method requires less oil and produces juicier meat than traditional frying.
Which seasonings work best for creating a flavorful broasted chicken coating?
Combine paprika, garlic powder, black pepper, and seasoned salt for the perfect broasted chicken coating. Add cayenne pepper for extra heat and oregano for an herbal note.
How long should you marinate chicken before broasting?
Marinate your chicken for 4-6 hours in buttermilk and spices for optimal flavor and tenderness. Avoid marinating longer than 12 hours to prevent the meat from becoming mushy.
What’s the ideal temperature for broasting chicken?
Maintain oil temperature between 325-350°F (163-177°C) throughout the cooking process. This temperature range ensures even cooking and perfect crispiness without burning.
How can you achieve extra-crispy skin when broasting chicken?
Double-dip your chicken pieces in seasoned flour and let them rest for 10 minutes before broasting. This technique creates more texture and ensures the coating adheres properly.
Final Thoughts
Now you’re ready to create perfectly broasted chicken with these six tried-and-tested recipes.
Remember to always marinate your chicken thoroughly and maintain the correct oil temperature for that signature crispy exterior.
Don’t rush the process – good broasting takes time and attention.
Whether you choose the classic recipe or one of the spicier variations, follow the cooking times carefully to ensure juicy, flavorful results.
Experiment with different spice combinations once you’ve mastered the basics, and always serve your broasted chicken hot for the best experience.
