Broasted Chicken
What is Broasted Chicken?
It is defined as being made using special equipment that combines deep-fat frying and pressure cooking.
Foods are first marinated and then covered with a special coating before being cooked.
Deep-fat frying produces a crispy coating on the chicken, while the high pressure holds in the moisture and juices without allowing the fat to penetrate
Making it at home I use a deep fryer and an oven. No restaurant grade special equipment here!
I make it by marinating and breading the chicken first. Then I deep fry it. I dry it off and oven bake until it is done.
This chicken is delicious! It tastes like fried chicken, but there is literally no grease and it was so tender!
These are the INGREDIENTS you will need:
- 1 broiler-fryer chicken cut into pieces, you could use pieces as well
- 1 quart buttermilk
- 1 teaspoon salt adjust to taste
- 1 teaspoon pepper adjust to taste
- 6 tablespoons garlic smashed and mashed
- 3 cups all-purpose flour
- 2 cups panko breadcrumbs
- 8 cups canola oil adjust amount oil to fit your pan or 8 cups safflower oil (adjust amount oil to fit your pan)
These are the INSTRUCTIONS For preparation:
- Place chicken pieces into buttermilk, salt, pepper and smashed garlic. Make sure you work the buttermilk into the chicken pieces. Cover with plastic wrap and place in the fridge for anywhere from one hour to 24 hours. (I took the skin off of the chicken breasts, left the skin on the smaller pieces.).
- Remove the chicken from the marinade, do not dry, just let the buttermilk drip off. Combine flour with salt and pepper, dredge each piece through the flour.
- In a separate plate add your panko, place each piece of chicken into the panko and press into the chicken.
- Heat the oil to 300°-325°F. Place the chicken into the oil and allow to cook without turning for the first 8 minutes, turn and when you have completed the turn check the internal temp of the chicken it should be between 140°-145°F.
- Place onto paper towel to drain any excess oils – place into the oven for 15 minutes at 325°F. Your internal temp should be 160°F.
I eat a lot of chicken meals and my favorite has to be broasted chicken.
This tried and true recipe is so moist and yummy and I love the fact that it is mostly baked and not deep fried.
I almost feel guilt free when I splurge.
Adding a fresh salad, glazed carrots, and smashed redskin potatoes rounds out this comfort meal.
If you make homemade rolls this meal is fit for a queen.
There is a very popular little chicken shop around the corner of my previous home.
You can even serve with a baked potato instead of smashed. Either way it is delicious!
The aroma of the broasted chicken can be smelled in the parking lot.
This recipe is very close to theirs. My family loves it!
Broasted Chicken
Ingredients
- 1 each broiler-fryer chicken, cut into pieces, you could use pieces as well
- 1 quart buttermilk
- 1 teaspoon salt, adjust to taste
- 1 teaspoon pepper, adjust to taste
- 6 tablespoons garlic, adjust to taste
- 3 cups all-purpose flour
- 2 cups panko breadcrumbs
- 8 cups canola oil, adjust amount oil to fit your pan or 8 cups safflower oil (adjust amount oil to fit your pan)
Instructions
- Place chicken pieces into buttermilk, salt, pepper and smashed garlic. Make sure you work the buttermilk into the chicken pieces. Cover with plastic wrap and place in the fridge for anywhere from one hour to 24 hours. (I took the skin off of the chicken breasts, left the skin on the smaller pieces.).
- Remove the chicken from the marinade, do not dry, just let the buttermilk drip off. Combine flour with salt and pepper, dredge each piece through the flour.
- In a separate plate add your panko, place each piece of chicken into the panko and press into the chicken.
- Heat the oil to 300°-325°F. Place the chicken into the oil and allow to cook without turning for the first 8 minutes, turn and when you have completed the turn check the internal temp of the chicken it should be between 140°-145°F.
- Place onto paper towel to drain any excess oils – place into the oven for 15 minutes at 325°F. Your internal temp should be 160°F.
Video
Notes
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
What do you mean “total fried”?? I’m confused. I don’t want to sound rude but this is fried chicken…..not broasted. Your recipe title should be FRIED CHICKEN…..not broasted.
Totally fried. Meaning fried entirely until finished cooking. Thanks for asking for clarity.
I am from the midwest and this combination of frying chicken to crunch the coating and then cooking in the the oven until the chicken is totally cooked is called Broasting. Frying is the complete cooking in your fryer.
I understand this can be confusing.
The prologue to the recipe explains all the differences between fried chicken and broasted.
I did receive your email saying you didn’t mean to be rude and lecture me. You are right. Your frustration and misunderstanding related in that email could have been relayed in a much different way.
If you have any more questions please comment here for all to learn from them.
We loved featuring your awesome post here on Full Plate Thursday,503 this week. Thanks so much for sharing your talent with us and hope you will come back to see us real soon!
Miz Helen
Thank you so much Miz Helen for featuring my Broasted Chicken and allowing me to post my recipes. I will be at the party for sure. Have a safe week!
Yum, this sounds like the prefect way to serve chicken!
Thanks Kippi. It is really delicious!! And less calories than total fried too. Enjoy!
Can you serve this to me for dinner tonight?! 🤣
This looks amazing Marilyn! I love the idea of partially frying and then baking. Sounds extra crispy and juicy…mm!!
Thanks for sharing your post with us on Embracing Home and Family link-up. I hope you join us again this Friday!
-Cherelle
Thank you Cherelle for the compliment. I will bring dinner if you do the dishes?? I am happy you allowed me to share at the party! Enjoy your week!
I swear when I looked at that picture I could smell that chicken!!! Thanks for sharing it at the What’s for Dinner party!
This chicken is my top post by FAR. For 6 years it has gotten over 500k impressions a month. I am glad it tempted your eyes!! Enjoy.
Marilyn, this chicken looks amazing! I pinned it for later!
I am glad you like the chicken Marielle. It is one of those that you continue to make because nothing else is as good. Thank you so much for the pin. Enjoy your day!
I have tried this and the flavor is great but when I was baking them I had to turn the oven up to 350 and it took 45 minutes to complete. I used 4 pieces of chicken and want to make a larger amount of chicken for a party. My question is would it cook faster in the oven if I covered them or put them in a large cooking bag or would that make them soggy.
I think that would make them soggy. What kind of oven do you have? Electric cooks faster than gas. I am thinking maybe your pieces were bigger than mine. The extra chicken shouldn’t affect the recipe. I would cook the chicken like yoiu did last time if it came out well. The oil shoud do most of the cookoing for you. The baking just finishes off the panko and soaks up the juices. Good Luck!
Does letting it sit in the milk longer make a difference? I’m using boneless breast.
It becomes like a marinade. The time spent in the cold fridge allows the spices and flavors to get deep inside the meat. Being boneless I don’t think the shorter time will matter, but the thickness of the breasts may warrant a bit longer. Give it a try and next time you willl know what your preferances are. Please come back and let me know! Enjoy!
They were in the butter milk for about 9 hours. I had problems with the breadcrumbs sticking so I combined them with the flour as I do with my normal fried chicken-honestly next time more crumbs led flour. Also a lot of the coating came off when I took them out if the oven so I may up the deep fryer to 375. They came out very moist and family was well pleased.
Thanks for letting me know!! I eyebal the mixture more than not now and do have more flour in the mix. And for the panko I vary it. Just be careful not to make it too thick as it gets a bit soggy. But all in all it sounds like you made it work for the breasts. I am glad the family enjoyed it!!
I’ll try the recipe however i might add some cayenne pepper and thyme. Thanks for sharing.
Nina
Additional seasing is always a good way to make it your own. Have a great week.
I have never used bread crumbs with fried chicken! I will have to try this out next time!
Thanks for linking up with #LiveLifeWell
Blessings,
Amy
This one is really tasty Amy! It is much healthier than the average froed chicken too. Enjoy.
We love panko. It is so much tastier and with better texture than ordinary bread crumbs.
I love panko on pork chops and fish as well. Thanks for your thoughts! Enjoy!
Love your recipe but the fact remains that Broasted Chicken in an oven is NOT Broasted AT ALL! A true Broasted is a pressure fryer not unlike a pressure cooker but uses oil to fry while the lid is locked in place. Quite different.
I am glad you like this version. It is a nice adaptation from a fully fried chicken. I have made the pressure cooker kind, but alas, mine broke and no replacement parts. Have a great week.
Fair enough, your pressure cooker broke. But would you please post your recipe for true broasted chicken using a pressure cooker? Thanks in advance.
I would need to post an entirely new one since this is not the style broasted you are referring to and the nutrtional count would be very different. If you have one, please send me a link and I will be happy to provide an alternative. Around here, this is quite common and healthier. This method may not be what you consider traditional but it is still broasted.
Thanks Marilyn! You indicated that you’ve used a pressure cooker with oil to make fried or whatever your version of broasted chicken and I’d just like to how approximately how much oil you used and roughly how long to cook it under pressure. I can pretty much figure out the seasoning and coating. 🙂
Thanks in advance!
Susan
Wow, let me think. It has been almost 20 years, truth be told. The pressure cooker was Farberware. So you think 10 quarts? It was pretty much 6 cups oil in the cooker for 350-375 degrees. Once the top start rocking cook it for 10 minutes. The trick though is make sure your cooker will tolerate oil cooking. This recipe is much heavier and greasier than mine on the blog so I would let the chicken drain on paper towel until it cools enough to serve. As far as the breading there are so many good ones out there I am sure you will find a good one.
When my cooker broke (the top that rocks) I was happy in a way. The smell of frying, the steam, and the frequency I burned myself was too much. I am really a clumsy cook and you will NEVER see me make a video. LOL! Let me know how that turns out. I hope you like it.
I pinned your Broasted Chicken. I remember when I was a young girl, we had a Broasted Chicken Cafe in our community, it was so good. I can’t wait to try your recipe. Your post is awesome and thanks so much for sharing it with us at Full Plate Thursday. Have a great week and come back to see us real soon!
Miz Helen
We did too. We went back to the old neighborhood recently and it was still doing great business! Have a great week.
This looks amazing!! Delicious family favorite comfort food!
Thank you Amy! I am glad you enjoyed the recipe. Have a great week.
Winner! Winner! Chicken dinner! Yummmmmm. Thanks for sharing at Friday Frenzy! PINNED 🙂
Thank you for the enthusiasm. And the pin! Have a great week!
This looks super yummy! Can’t wait to try it!! Thanks for sharing with SYC.
hugs,
Jann
Thank you Jann. Love Share Your Cup!
Nice trick to keep it like fried chicken but baked too- it looks so crispy!
It is very crispy. I lovehow easy it is to make. Enjoy.
oh! I never quite knew what breasting was but now I fully endorse it! YUM!! Thanks for always linking up tasty recipes to the Friday Frenzy!
I am glad to help Laura. Sometimes I am so amazed to find out certain foods and methods aren’t as well known everywhere. Like they say, you don’t know what you didn;t now until you finally know it. LOL
That looks really yummy, going to have to try it.
If you do Patrick please let me know what you think! Have a great weekend!
What a plus that this recipe is basically baked rather than fried. I can’t wait to try it! Thank you for sharing your recipe with us at #PartyinYourPJs.
You will like it Reresa. If you do try the chicken let me know!! Have a great night.
This looks delicious!! Thanks for sharing on Foodie Friday!
You are welcome Julie. I am glad you like it. Have a good night!
This sounds amazing! 🙂
I would love for you to share this with my Facebook Group.
Thanks for joining Cooking and Crafting with J & J!
Thank Jess for the kind words! Have a great week!
Fried chicken is the ultimate comfort food and this recipe sounds even better!
Thanks Teresa. It is the onlyway to “fry” chicken! Enjoy.
GARLIC!
What a great thing to add to a chicken coating!
This is the healthy fried chicken I learned from weight watchers. Have a wonderful day!
This looks and sounds delicious! We’ve had lots of chicken lately so I’ll have to wait a bit before I make this. I could eat it every day but the Mr can only take so much. Thank you for sharing with us this week at Celebrate Your Story and we hope you will join us again next week.
I know you will love this recipe. The fact it is fried, without having all the greae is a plus for me! Have a wonderful week!
This sound very tasty. Thank you for lin6g to #CookBlogShare
You are welcome Jacqui. I am glad you like the chicken recipe.
This looks amazing and I love that is baked and not fried, thank you for linking up to Inspire Me Monday!
I am glad you like the recipe Kristin. Enjoy!
I’ve never heard of Broasted Chicken. It sounds heavenly. Thanks for sharing on Sunday’s Best.
Glad to introduce you Rhonda. It is a thing of deliciousness. You can have your great tasting fried without all the oil!! Have a great week!
I remember as a kid there was a broasted chicken take out and we loved it! Great recipe – Thanks for sharing at the What’s for Dinner party.
We had one at the corner. It is still there! Have a wonderful week!
Thank you for sharing your delicious recipe with us on the #SundayDinnerBell
You are welcome Stephanie. Thank you for hosting!
Sounds tasty Marilyn!
Thank you Carol! Have a wonderful week!
I love the sound of the recipe and the skin becomes crispier (I think) when you finish the cooking inside the oven. Thanks for sharing, Marilyn.
You are right Jhuls. When finished it resembles fried in every way, except much less oil!! And no undone thighs. ?
I always wondered how they made broasted chicken. This was always one of my favorite meals to order from our local Italian restaurant.
I love it. Makes me feel I am making headway to eating healthier. Have a great week.
Great title! I had to click just to see what it meant! Looks great!
Thank you Missy, I love that it is even better than fried. I don’t eat much fried at all anymore. I hope you get to enjoy your weekend!
Hi, I just came across your recipe when I was looking for ways for satisfying my husband’s like of fried chicken for something healthier. Can you please help me understand why your recipe is. It considered trying and is healthier. The first step of cooking is frying. I am not trying to be snarky justctrying to understand d the technique and why healthier. Thanks
I don’t see where I described this chicken as healthy. It does contain oil and you keep the skin on. That said, though, it is healthier than fried. It fries for only 8 minutes, then bakes and much of that oil is cooked off. It is baked after fried and uses canola oil. The fact it doesn’t sit in the grease and absorb it adds to it being a better choice than fried. I also recommended to let it drain on paper towel which helps to absorb extra oil. I hope this clears up the confusion. Have a good day!