10 Best Broasted Chicken Recipes That'll Make You Forget Takeout

You know that moment when you bite into perfectly crispy chicken and it’s juicy all the way through? That’s what broasted chicken is all about.

Whether you’re craving classic comfort food or something with a kick, these recipes deliver restaurant quality flavor right from your kitchen. Let’s get cooking.

1. Classic Broasted Chicken (Oven Method)

Ingredients:

3 lbs chicken pieces (legs, thighs, breasts)
2 cups buttermilk
2 cups all purpose flour
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
Vegetable oil for brushing

Instructions:

Step 1: Pour that buttermilk into a large bowl and drop in your chicken pieces. Make sure every piece gets coated.

Cover it up and let it sit in the fridge for at least 2 hours, but honestly overnight is better. The buttermilk breaks down the meat and makes it super tender. I’ve skipped this step before when I was in a rush and regretted it every time.

Step 2: Preheat your oven to 400°F and line a baking sheet with parchment paper. Grab another bowl and mix together your flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne.

Smells amazing already, right? Pull each chicken piece out of the buttermilk and let the excess drip off. Then press it into that flour mixture until it’s totally coated. Don’t be shy here.

Step 3: Arrange your coated chicken on the baking sheet in a single layer. Give each piece a light brush with vegetable oil. This is where the magic happens.

That oil helps create the crispy golden crust you’re after. Pop it in the oven and bake for 45 to 50 minutes. Flip the pieces halfway through so both sides get evenly crispy.

Step 4: Check for doneness by cutting into the thickest piece. The juices should run clear and the internal temp should hit 165°F.

Let it rest for 5 minutes before serving. I know it’s hard to wait but trust me, it keeps all those juices locked in. Serve it hot with your favorite sides.

2. Southern Style Broasted Chicken

Ingredients:

3 lbs chicken pieces (mixed)
2 cups buttermilk
2 tablespoons hot sauce
2 1/2 cups all purpose flour
1 tablespoon salt
1 tablespoon black pepper
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
Vegetable oil for frying

Instructions:

Step 1: Mix buttermilk and hot sauce together in a big bowl. Toss in your chicken and make sure it’s all submerged.

The hot sauce adds just enough kick without being overwhelming. Cover and refrigerate for at least 3 hours. Too thick? Add a splash of regular milk. This marinade does serious work on the chicken.

Step 2: When you’re ready to cook, heat about 2 inches of vegetable oil in a large heavy skillet or Dutch oven to 350°F. Use a thermometer here, it matters.

While that’s heating, combine your flour and all the spices in a shallow dish. Pull the chicken from the buttermilk and shake off the extra liquid. Dredge each piece thoroughly in the seasoned flour.

Step 3: Carefully lower the chicken into the hot oil. Don’t crowd the pan or the temperature will drop. Fry in batches if you need to.

Cook for about 12 to 15 minutes, turning occasionally, until the coating is deep golden brown. The sound of that sizzle is honestly the best part. Use tongs to move the pieces around gently.

Step 4: Transfer the fried chicken to a wire rack set over a baking sheet to drain. This keeps the bottom from getting soggy.

Let it rest for a few minutes. The crust will stay super crispy and the inside will be perfectly juicy. Serve it with coleslaw, biscuits, or just eat it straight from the rack like I do.

3. Garlic Pepper Broasted Chicken

Ingredients:

3 lbs chicken pieces
1 1/2 cups buttermilk
2 cups all purpose flour
2 tablespoons black pepper (freshly cracked if possible)
1 tablespoon garlic powder
1 tablespoon salt
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon white pepper
Vegetable oil for baking

Instructions:

Step 1: Soak your chicken in buttermilk for at least 2 hours in the fridge. This step is pretty standard but it really does make a difference in tenderness.

While the chicken marinates, prep your coating. Mix flour, black pepper, garlic powder, salt, onion powder, oregano, and white pepper in a large bowl. The garlic and pepper combo here is my favorite.

Step 2: Preheat your oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Lightly spray the rack with cooking spray.

Pull each piece of chicken from the buttermilk and press it into the flour mixture. Make sure you get every angle coated. The wire rack lets air circulate under the chicken so it crisps up on all sides.

Step 3: Arrange the coated chicken on the rack and drizzle or brush each piece with a little vegetable oil. Slide it into the oven and bake for 40 to 45 minutes.

You’ll know it’s done when the skin is golden and crispy. If you want extra crunch, turn the broiler on for the last 2 minutes. Just watch it closely so it doesn’t burn.

Step 4: Remove from the oven and let the chicken rest for about 5 minutes. The garlic and pepper flavors really come through when it’s hot.

Slice into a piece to make sure it’s cooked through. Juices should run clear. Serve it with roasted veggies or mashed potatoes. So easy and honestly better than takeout.

4. Spicy Crispy Broasted Chicken

Ingredients:

3 lbs chicken pieces
2 cups buttermilk
1 tablespoon hot sauce
2 cups all purpose flour
1 tablespoon salt
1 tablespoon paprika
1 tablespoon cayenne pepper
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
Vegetable oil for frying

Instructions:

Step 1: Combine buttermilk and hot sauce in a bowl and add your chicken. Turn each piece to coat it completely.

Cover and refrigerate for at least 2 hours. The longer it sits, the more flavor soaks in. I usually do this in the morning and fry it up for dinner. Makes the whole thing easier.

Step 2: Heat about 2 inches of oil in a deep skillet to 350°F. While that’s heating, mix your flour with salt, paprika, cayenne, black pepper, garlic powder, and onion powder.

This is where it gets good. The cayenne gives it a serious kick. Take the chicken out of the buttermilk and let excess drip off. Coat each piece generously in the spicy flour mixture.

Step 3: Fry the chicken in batches so you don’t overcrowd the pan. Each piece should have room to breathe. Cook for 12 to 15 minutes, flipping halfway through.

The coating should turn a deep golden color and the chicken should reach 165°F inside. If it’s browning too fast, lower the heat a bit. Trust the process here.

Step 4: Drain the fried chicken on a wire rack or paper towels. Let it sit for a few minutes before digging in.

The spice level is perfect if you like a little heat. Too spicy? Cut back on the cayenne next time. Serve it with ranch or blue cheese dressing to cool things down.

5. Herb and Parmesan Broasted Chicken

Ingredients:

3 lbs chicken cutlets or breasts (pounded thin)
1 1/2 cups buttermilk
2 cups panko breadcrumbs
1/2 cup grated Parmesan cheese
1 tablespoon dried Italian herbs
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Vegetable oil for frying

Instructions:

Step 1: Soak the chicken in buttermilk for at least 1 hour. You can skip the overnight soak here since the cutlets are thinner.

While it’s soaking, mix panko breadcrumbs, Parmesan, Italian herbs, garlic powder, salt, and pepper in a shallow dish. The Parmesan adds this savory richness that’s honestly next level.

Step 2: Heat about 1/4 inch of oil in a large skillet over medium high heat. Pull each chicken cutlet from the buttermilk and press it firmly into the breadcrumb mixture.

Coat both sides really well. The panko gives it that extra crunch. Only have regular breadcrumbs? That works too but panko is crispier.

Step 3: Fry the cutlets for about 4 to 5 minutes per side until golden brown and cooked through. Don’t move them around too much or the coating can fall off.

They cook fast because they’re thin. If the breadcrumbs are browning too quickly, lower your heat. You want crispy, not burnt.

Step 4: Transfer to a paper towel lined plate and immediately sprinkle with fresh parsley. The herbs and Parmesan combo smells incredible.

Let them rest for just a minute or two. Serve with a squeeze of lemon, pasta, or a simple salad. This one’s my go to when I want something a little fancier.

6. Air Fryer Broasted Chicken (Healthier)

Ingredients:

3 lbs chicken drumsticks and thighs
1 1/2 cups buttermilk
1 1/2 cups panko breadcrumbs
1/2 cup all purpose flour
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
Cooking spray

Instructions:

Step 1: Marinate your chicken in buttermilk for at least 2 hours. The air fryer cooks fast so you want that meat tender from the start.

While it’s soaking, combine panko, flour, paprika, garlic powder, onion powder, salt, and pepper in a bowl. Mix it up well. This coating sticks great even without deep frying.

Step 2: Preheat your air fryer to 380°F. Pull the chicken from the buttermilk and shake off the extra liquid.

Press each piece into the breadcrumb mixture until it’s fully coated. Give each piece a light spray with cooking spray. This helps it crisp up in the air fryer. Skipping this step? It’ll still cook but won’t get as golden.

Step 3: Arrange the chicken in a single layer in the air fryer basket. Don’t stack them or they won’t cook evenly. Work in batches if you need to.

Cook for 25 to 30 minutes, flipping halfway through. The coating should be crispy and the internal temp should hit 165°F. Check with a thermometer if you’re not sure.

Step 4: Let the chicken rest for about 5 minutes after it comes out. The air fryer version is way less greasy but still super crispy.

I make this every Sunday and it’s become a family favorite. Serve it with whatever sides you like. You’re doing great.

7. Lemon Pepper Broasted Chicken

This one’s bright, zesty, and seriously addictive. The lemon cuts through the richness of the chicken perfectly. I make this every time I need something that feels fancy but takes zero effort.

Ingredients:

3 lbs chicken pieces (wings, drumsticks, thighs)
1 cup buttermilk
2 cups all purpose flour
3 tablespoons lemon pepper seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
Vegetable oil for frying
2 tablespoons fresh lemon zest
Fresh cracked black pepper for finishing

Instructions:

Step 1: Soak your chicken pieces in buttermilk for at least 2 hours, but honestly overnight is better if you can plan ahead.

The buttermilk does the heavy lifting here. It tenderizes the meat and helps the coating stick like glue. I’ve skipped this step before when I was rushing and regretted it immediately.

Too thick? Add a splash of milk to thin it out. Just make sure every piece is fully coated. This is where all the flavor starts, so don’t rush it.

Step 2: Mix your flour with all the seasonings in a big bowl or a large ziplock bag.

I like using a bag because it’s less messy and cleanup is basically nonexistent. Shake it up really well so the lemon pepper is evenly distributed. You don’t want some pieces getting all the flavor and others tasting bland.

If you’re wondering whether you can use regular pepper instead of lemon pepper, you can, but it won’t have that bright citrus punch. The lemon zest we add later helps, but the seasoning really makes it.

Step 3: Heat your oil to 350°F in a deep skillet or Dutch oven, about 2 inches deep.

This is my favorite part, even though it sounds intimidating. Use a thermometer if you have one. Too hot and the outside burns before the inside cooks. Too cool and you get soggy, greasy chicken.

I learned this the hard way. Twice. Trust me on the thermometer. If you don’t have one, drop a tiny pinch of flour in. It should sizzle immediately but not smoke.

Step 4: Take each chicken piece from the buttermilk, let the excess drip off, then dredge it through the seasoned flour.

Press the flour into the chicken a little. You want a good thick coating that’ll get super crispy. Shake off any loose flour though, or it’ll just burn in the oil and make a mess.

Work in batches. Don’t overcrowd the pan or the temperature drops and everything gets soggy. I usually do 3 to 4 pieces at a time depending on their size.

Step 5: Carefully place the chicken in the hot oil and fry for 12 to 15 minutes, turning halfway through.

You’re looking for a deep golden brown color and an internal temp of 165°F. The skin should be super crispy and crackly. If it’s browning too fast, lower the heat a bit.

Use tongs to flip, not a fork. You don’t want to pierce the chicken and let all those juices escape. Set the finished pieces on a wire rack, not paper towels. Paper towels make the bottom soggy. Learned that one from my mom.

Step 6: While the chicken is still hot, sprinkle it with fresh lemon zest and extra cracked black pepper.

This step is optional but honestly it takes it from good to restaurant level. The fresh zest smells amazing and adds a pop of brightness that makes people ask what your secret is.

Let it rest for about 5 minutes before serving. I know it’s hard to wait, but it stays juicier this way. The coating also sets up and gets even crispier as it cools slightly.

8. BBQ Broasted Chicken

Smoky, sweet, sticky, and absolutely messy in the best way. This is the one I make for game day or backyard hangs. Everyone always asks for the recipe.

Ingredients:

3 lbs chicken pieces (wings, drumsticks, thighs)
1 cup buttermilk
2 cups all purpose flour
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cayenne pepper (optional, for heat)
Vegetable oil for frying
1 cup BBQ sauce (your favorite brand)
2 tablespoons honey
1 tablespoon apple cider vinegar

Instructions:

Step 1: Marinate the chicken in buttermilk for at least 2 hours, same as before.

You can add a tablespoon of hot sauce to the buttermilk if you like things spicy. I do this sometimes and it adds a nice kick that plays well with the BBQ sauce later.

Make sure every piece is submerged. I use a large bowl with plastic wrap over it, but a big ziplock bag works too and takes up less fridge space.

Step 2: Combine flour with smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne if using.

The smoked paprika is key here. It gives that BBQ flavor even before the sauce goes on. Regular paprika works in a pinch, but you’ll miss that smoky depth.

Mix it really well. I usually use a whisk to break up any clumps and make sure the spices are evenly distributed. Nobody wants a bite that’s all salt or all cayenne.

Step 3: Heat your oil to 350°F, about 2 inches deep in your pan.

Same deal as the lemon pepper version. Consistent temperature is everything. If you’re frying multiple batches, let the oil come back up to temp between batches.

I keep my thermometer clipped to the side of the pot the whole time. Makes it way easier to monitor without having to keep checking. Honestly, easiest step once you get the hang of it.

Step 4: Coat each piece of chicken in the seasoned flour after letting excess buttermilk drip off.

Press it in there. You want a really good coating because that’s what the BBQ sauce is going to stick to later. Shake off the loose bits.

Don’t skip the resting step after coating. Let the floured chicken sit for about 5 minutes before frying. It helps the coating adhere better and you get fewer patches where it falls off in the oil.

Step 5: Fry the chicken for 12 to 15 minutes until golden and cooked through to 165°F.

Turn them halfway through for even browning. The coating should be deeply golden and crispy. If you’re not sure, just check one piece with a thermometer.

Drain on a wire rack, not paper towels. I can’t stress this enough. The bottoms will get soggy otherwise and nobody wants that. Hold on, this is where it gets good.

Step 6: While the chicken is resting, mix your BBQ sauce with honey and apple cider vinegar in a small pot over low heat.

Just warm it up, don’t boil it. The honey makes it stickier and the vinegar adds a little tang that cuts through the sweetness. Stir it until it’s smooth and glossy.

Brush this glaze generously over the hot fried chicken. You can also toss the chicken in a big bowl with the sauce if you want it fully coated. I usually do half brushed, half tossed depending on who’s eating it.

9. Korean Style Broasted Chicken

Sweet, spicy, garlicky, and covered in sesame seeds. This version is inspired by Korean fried chicken and it’s the one that disappears first every single time.

Ingredients:

3 lbs chicken pieces (wings and drumsticks work best)
1 cup buttermilk
2 cups all purpose flour
1 tablespoon garlic powder
1 tablespoon ginger powder
2 teaspoons salt
1 teaspoon black pepper
Vegetable oil for frying
1/2 cup gochujang (Korean red pepper paste)
1/4 cup honey
1/4 cup soy sauce
3 tablespoons rice vinegar
4 cloves garlic, minced
1 tablespoon sesame oil
2 tablespoons toasted sesame seeds
3 green onions, sliced

Instructions:

Step 1: Soak chicken in buttermilk for at least 2 hours or overnight in the fridge.

The longer it sits, the more tender it gets. I try to do this the night before if I’m planning ahead. If you forget, even 30 minutes helps, but you’ll get better results with more time.

You can add a little soy sauce to the buttermilk for extra flavor. Not required, but it amps things up. Make sure the chicken is fully covered.

Step 2: Mix flour with garlic powder, ginger powder, salt, and pepper in a large bowl.

The ginger is what gives it that slightly spicy, warm flavor that pairs so well with the sauce later. If you don’t have ginger powder, you can skip it, but I really recommend keeping it.

10. Honey Butter Broasted Chicken

This one is pure comfort. Sweet, buttery, rich, and dangerously addictive. I make this when I need something cozy and indulgent. It’s basically a hug in food form.

Ingredients:

3 lbs chicken pieces (all cuts work)
1 cup buttermilk
2 cups all purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
Vegetable oil for frying
1/2 cup unsalted butter
1/3 cup honey
1 tablespoon fresh lemon juice
1/2 teaspoon salt
Fresh parsley for garnish

Instructions:

Step 1: Marinate chicken in buttermilk for at least 2 hours, longer if possible.

You know the drill by now. This tenderizes the meat and helps the coating stick. I sometimes add a teaspoon of honey to the buttermilk just to start building those sweet flavors early.

Use a container that fits snugly in your fridge. Less air exposure means better marinating. Cover it tightly with plastic wrap or use a ziplock bag.

Step 2: Combine flour with garlic powder, onion powder, salt, pepper, and paprika.

Mix thoroughly. This is your flavor base before the honey butter glaze goes on, so don’t skimp on the seasonings. The paprika adds a subtle sweetness and color.

If the flour looks clumpy, sift it. Clumps don’t coat evenly and you’ll end up with bald spots on your chicken. Nobody wants that.

Step 3: Heat oil to 350°F in a deep skillet or pot.

Consistent heat matters so much. I’ve said it before but it’s worth repeating. Get yourself a thermometer if you don’t have one already. Changed my frying game completely.

Test with a small piece of coated chicken first if you’re unsure. It should start bubbling immediately and float to the top within a few seconds. That’s your green light.

Step 4: Coat chicken pieces thoroughly in the seasoned flour, pressing to adhere.

Let excess buttermilk drip off first. Then press each piece firmly into the flour mixture. You want full coverage with no wet spots showing through.

I usually coat all my pieces first and line them up on a tray before I start frying. Makes the whole process smoother and you’re not scrambling while the oil is hot.

Step 5: Fry chicken in batches for 12 to 15 minutes, turning once, until crispy and 165°F inside.

Don’t overcrowd. Three or four pieces at a time is plenty. More than that and the temperature drops too much. Your chicken will steam instead of fry. Not what we want.

The coating should be a gorgeous golden brown and audibly crispy. Drain on a wire rack. Pause here before moving to the next step so the chicken stays crispy.

Step 6: Melt butter in a small saucepan over low heat, then whisk in honey, lemon juice, and a pinch of salt.

Keep the heat low so the butter doesn’t brown or burn. You want it melted and smooth, not separated or oily. Whisk constantly until it’s glossy and combined.

Drizzle this honey butter glaze generously over the fried chicken while it’s still hot. The butter soaks in slightly and the honey forms this beautiful sticky coating. Finish with fresh parsley for color. This is my favorite part, and you’ll love this.

Final Thoughts

There you have it. Six ways to make broasted chicken that’ll have everyone asking for seconds. Pick the one that sounds best to you and just go for it. Don’t stress about making it perfect. Even if it’s your first time, it’s gonna taste amazing. Let me know which recipe you try first.