Isn’t it a fancy name? I know! I have been quite intrigued by the name ‘broasted chicken’ as you are! This is a very popular fried chicken recipe.
So, what does this name, broasted chicken means? The word broasted is derived from the name of the company, “Broaster”. This company came up with the idea of pressure-cooking fried chicken. Actually, it is the combination of fryer and pressure cooker which led to the invention of “pressure fryer”.
It is quite difficult to pressure cook chicken submerged in hot oil. I have not tried it. But I have adapted a method similar to pressure cooking, but not the same. Please do not take any risks by trying anything that can be too dangerous especially in the kitchen.
You might be wondering how I came across this recipe. With the Bakrid festival coming up, I wanted to try and post something that is different from the rest. I did not want to go with the usual mutton dishes. Voila! After so much of digging I found out about this broasted chicken recipe.
This broasted chicken is very famous in the Arabian countries. A chain of restaurants in Saudi Arabia named ‘Al Baik’ is said to be having this amazing broasted chicken. I have neither visited the restaurant, nor have I been to Saudi Arabia before. But, with all the digging in the internet, I finally derived at my own version of the broasted chicken. i have tweaked the recipe to my convenience. So, feel free to adjust anything according to your taste
I wanted to try this recipe out for many reasons, the one mainly being its intriguing name and the other is that, Al Baik restaurant is very special to us (me and my husband).
There is one near my place in Bangalore. Back in my husband’s bachelor days, this was his go-to restaurant. Though this not a part of the original chain of restaurants, the food there tastes good too, but not better than what I cook! Lol! (as said by my husband)
So, because of our long lasting connection with the restaurant name, I became so determined about trying this recipe! This might seem similar to KFC style chicken, but it has a few differences here and there – from marinating to frying.
I do not know if the fried chicken that we get in KFC is broasted or not. But, from what I have heard and seen in other videos, the chicken that we get in KFC is just fried and not broasted.
Anyways, the spices that i have used in this recipe is quite simple and also I have modified the recipe according to my needs and taste. It did come out so well. So, you can either follow it as is or you can make changes to the recipe as you please.
But, something that is very important to keep in mind is the marinating time of the chicken. Marinating the chicken makes sure that it is very tender and juicy. Also, the chicken absorbs all the flavors making it really tasty. We will be marinating the chicken in buttermilk and other spices. My recommended time for marinating the chicken is atleast 5 hours.
The acidic nature of vinegar, lemon juice and buttermilk will tenderize the chicken making it juicy when fried. Skin-on and bone-in chicken yields the best results, mostly. And here, I will be deep frying the chicken in a kadai with the lid on and not in a pressure cooker, just to ensure safety.
So, i served this delicious broasted chicken with some seasoned garlic mayonnaise. Serve it with coleslaw for a wholesome and a tasty meal.
Enjoy having this crunchy chicken with your family as an appetizer or even a main dish. Wishing everyone a very Happy Bakrid!
While you are here, also checkout my Indian chicken side dish recipes. Stay safe; stay healthy! Happy cooking and eating!
Has meal planning been a little bit difficult during this lockdown? Look through my No Veggies, 21-Day Lockdown Series for ideas on what to cook during this lockdown.
If you have tried any of my recipes, then tag @the_busy_apron and share it on Instagram with the hashtag #thebusyapron. Also tag @TheBusyApron and share it on Twitter with the hashtag #thebusyapron.
- 1 kg bone-in chicken ( I used chicken wings and drumsticks)
- 1 egg
- oil, to deep fry the chicken
For marinating the chicken
- 2 cups milk
- 2 tbsp lemon juice
- 2 tsp black pepper powder
- 2 tsp white pepper powder
- 2 tbsp garlic paste
- 1 tsp smoked paprika powder
- 2 tsp red chili powder
- 1 tsp cinnamon powder
- 2 tbsp red chili sauce
- 2 tsp oregano
- 3 tbsp vinegar
- 1 tbsp ginger and green chili paste
- salt, to taste
- baking soda, a fat pinch
For coating the chicken
- 2.5 cups all-purpose flour / maida
- 1/2 tsp black pepper powder
- 1/2 tsp oregano
- 1 tsp red chili powder
- salt, to taste
Marinating the chicken
- Take 2 cups of warm milk in a bowl and add 2 tbsp of lemon juice. let it sit for 5-10 minutes.
- Take all the other ingredients mentioned under 'For marinating the chicken' in a bowl and mix it together.
- Add the buttermilk and mix everything ensuring that there are no lumps.
- Prick or make gashes in all bigger pieces of the chicken and soak the chicken in the spiced buttermilk marinade prepare for 8 hours.
Coating the chicken
- In another bowl, add all the ingredients mentioned under 'For coating the chicken' and mix it well.
- Take a piece of chicken, shake off the excess marinade and coat it in the flour mix.
- Coat all the other pieces similarly and keep it aside.
- Break open a egg in the leftover marinade and mix it well.
- Dip each of the coated chicken pieces in the egg and marinade mixture and roll it in the flour mixture for the second coating.
- Meanwhile heat enough oil for deep frying in a kadai and fry the chicken pieces in batches.
- Cook the chicken pieces with the lid on for 3-5 minutes. Let it fry until golden brown on all sides and the chicken is cooked through.
- Drain the excess oil and serve broasted chicken with garlic mayo dip.
- Marinate the chicken for 4-5 hours atleast.
- Double coating the chicken with flour gives a crispy outer.
- Do not over crowd the kadai with chicken pieces while frying them.
- Add spices according to your taste.
- Make sure the oil is hot enough to fry the chicken.
- The oil should not be too hot nor too cold. Too hot oil will result in the chicken being under-cooked and too cold oil will result in a soggy outer covering.
- Coated chicken pieces can also be frozen. If you are frying frozen chicken, then thaw them in the refrigerator the night before and bring them to room temperature before frying.
- Use bone-in and skin-on chicken for best results.