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. I just love this little chicken shop around the corner of my previous home. The aroma of the broasted chicken can be smelled in the parking lot. This recipe is very close to theirs. My family loves it!
Need more dinner ideas? Try my Fish and Chips, Broasted Chicken and these Pork Chops. Your family will love them!
Broasted Chicken
This chicken is mostly baked and not deep fried.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Adjust Servings: 8
Calories: 375kcal
Ingredients
- 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)
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.
Notes
©MARILYNS TREATS. All images are copyright protected.
Nutrition
Serving: 1g | Calories: 375kcal | Carbohydrates: 22g (7%) | Protein: 26g (52%) | Fat: 19.6g (30%) | Saturated Fat: 5.5g (28%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 217mg (72%) | Sodium: 158mg (7%) | Potassium: 0mg | Fiber: 2g (8%) | Sugar: 1g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%
Tried this recipe?Mention @marilynstreats or tag #marilynstreats!
Judie Kalpinski
November 19, 2018 at 2:11 PMI 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.
Marilyn
November 19, 2018 at 2:35 PMI 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!
Dwight Winters
April 8, 2018 at 10:05 PMDoes letting it sit in the milk longer make a difference? I’m using boneless breast.
Marilyn
April 9, 2018 at 10:22 AMIt 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!
Dwight Winters
April 9, 2018 at 10:22 PMThey 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.
Marilyn
April 10, 2018 at 8:46 AMThanks 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!!
Nina
March 24, 2018 at 12:44 PMI’ll try the recipe however i might add some cayenne pepper and thyme. Thanks for sharing.
Nina
Marilyn
March 24, 2018 at 1:52 PMAdditional seasing is always a good way to make it your own. Have a great week.
[email protected]+The+Quiet+Homemaker
February 28, 2018 at 1:26 PMI 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
Marilyn
February 28, 2018 at 3:04 PMThis one is really tasty Amy! It is much healthier than the average froed chicken too. Enjoy.
Elise+Ho
February 26, 2018 at 2:14 PMWe love panko. It is so much tastier and with better texture than ordinary bread crumbs.
Marilyn
February 26, 2018 at 3:14 PMI love panko on pork chops and fish as well. Thanks for your thoughts! Enjoy!
Debi
February 25, 2018 at 3:25 PMLove 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.
Marilyn
February 25, 2018 at 3:53 PMI 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.
Susan
February 26, 2018 at 10:25 AMFair enough, your pressure cooker broke. But would you please post your recipe for true broasted chicken using a pressure cooker? Thanks in advance.
Marilyn
February 26, 2018 at 2:14 PMI 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.
Susan
February 26, 2018 at 7:48 PMThanks 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
Marilyn
February 26, 2018 at 7:59 PMWow, 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.
Miz+Helen
February 25, 2018 at 1:22 PMI 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
Marilyn
February 25, 2018 at 2:56 PMWe did too. We went back to the old neighborhood recently and it was still doing great business! Have a great week.
Amy+(Savory+Moments)
February 25, 2018 at 1:19 PMThis looks amazing!! Delicious family favorite comfort food!
Marilyn
February 25, 2018 at 2:55 PMThank you Amy! I am glad you enjoyed the recipe. Have a great week.
Kelly Lynns Sweets and Treats
February 24, 2018 at 11:25 AMWinner! Winner! Chicken dinner! Yummmmmm. Thanks for sharing at Friday Frenzy! PINNED 🙂
Marilyn
February 24, 2018 at 11:01 PMThank you for the enthusiasm. And the pin! Have a great week!
Jann+Olson
February 24, 2018 at 12:01 AMThis looks super yummy! Can’t wait to try it!! Thanks for sharing with SYC.
hugs,
Jann
Marilyn
February 24, 2018 at 12:35 PMThank you Jann. Love Share Your Cup!
Barrie
February 23, 2018 at 9:30 PMNice trick to keep it like fried chicken but baked too- it looks so crispy!
Marilyn
February 23, 2018 at 9:39 PMIt is very crispy. I lovehow easy it is to make. Enjoy.
laura
February 23, 2018 at 4:17 PMoh! 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!
Marilyn
February 23, 2018 at 7:09 PMI 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
Patrick+Weseman
February 23, 2018 at 10:25 AMThat looks really yummy, going to have to try it.
Marilyn
February 23, 2018 at 11:59 AMIf you do Patrick please let me know what you think! Have a great weekend!
Teresa
February 22, 2018 at 8:36 PMWhat 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.
Marilyn
February 22, 2018 at 8:37 PMYou will like it Reresa. If you do try the chicken let me know!! Have a great night.
Julie @ Back To My Southern Roots
February 22, 2018 at 5:24 PMThis looks delicious!! Thanks for sharing on Foodie Friday!
Marilyn
February 22, 2018 at 8:37 PMYou are welcome Julie. I am glad you like it. Have a good night!
Jess
February 22, 2018 at 10:24 AMThis sounds amazing! 🙂
I would love for you to share this with my Facebook Group.
Thanks for joining Cooking and Crafting with J & J!
Marilyn
February 22, 2018 at 3:02 PMThank Jess for the kind words! Have a great week!
Teresa
February 21, 2018 at 9:59 PMFried chicken is the ultimate comfort food and this recipe sounds even better!
Marilyn
February 21, 2018 at 10:10 PMThanks Teresa. It is the onlyway to “fry” chicken! Enjoy.
Michele+Morin
February 21, 2018 at 7:34 AMGARLIC!
What a great thing to add to a chicken coating!
Marilyn
February 21, 2018 at 8:30 AMThis is the healthy fried chicken I learned from weight watchers. Have a wonderful day!
Sandra+L+Garth
February 20, 2018 at 5:20 PMThis 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.
Marilyn
February 20, 2018 at 5:22 PMI 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!
Jacqui+Bellefontaine
February 20, 2018 at 6:00 AMThis sound very tasty. Thank you for lin6g to #CookBlogShare
Marilyn
February 20, 2018 at 3:22 PMYou are welcome Jacqui. I am glad you like the chicken recipe.
Kristin salazar
February 19, 2018 at 8:34 PMThis looks amazing and I love that is baked and not fried, thank you for linking up to Inspire Me Monday!
Marilyn
February 19, 2018 at 8:50 PMI am glad you like the recipe Kristin. Enjoy!
Rhonda
February 19, 2018 at 3:18 PMI’ve never heard of Broasted Chicken. It sounds heavenly. Thanks for sharing on Sunday’s Best.
Marilyn
February 19, 2018 at 3:45 PMGlad 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!
Helen at the Lazy Gastronome
February 18, 2018 at 12:22 PMI 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.
Marilyn
February 18, 2018 at 12:34 PMWe had one at the corner. It is still there! Have a wonderful week!
Stephanie
February 18, 2018 at 12:08 PMThank you for sharing your delicious recipe with us on the #SundayDinnerBell
Marilyn
February 18, 2018 at 12:33 PMYou are welcome Stephanie. Thank you for hosting!
Carol
February 18, 2018 at 9:47 AMSounds tasty Marilyn!
Marilyn
February 18, 2018 at 12:32 PMThank you Carol! Have a wonderful week!
Jhuls @ The Not So Creative Cook
February 18, 2018 at 5:11 AMI 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.
Marilyn
February 18, 2018 at 12:31 PMYou are right Jhuls. When finished it resembles fried in every way, except much less oil!! And no undone thighs. ?
Mother of 3
February 17, 2018 at 6:06 PMI always wondered how they made broasted chicken. This was always one of my favorite meals to order from our local Italian restaurant.
Marilyn
February 17, 2018 at 7:22 PMI love it. Makes me feel I am making headway to eating healthier. Have a great week.
Missy Jones
February 17, 2018 at 11:39 AMGreat title! I had to click just to see what it meant! Looks great!
Marilyn
February 17, 2018 at 1:04 PMThank 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!
Jo
September 7, 2017 at 12:38 PMHi, 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
Marilyn
September 7, 2017 at 3:10 PMI 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!