6 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.

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.