Fried Chicken
Broasted chicken is a trademarked term and unable to be made at home without proprietory ingredients. However, this fried chicken recipe follows a similar preparation process featuring a marinade and single dredge coating.
Prep Time4 minutes mins
Cook Time15 minutes mins
Marinate8 hours hrs
Total Time19 minutes mins
Course: Entree
Cuisine: American
Servings: 4
Calories: 780kcal
- 8 pieces chicken
- Frying oil
Marinade
- 2 cups buttermilk
- 2 teaspoons salt
- 2 teaspoons hot sauce
Coating
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground sage
- ¼ teaspoon cayenne pepper
Mix together the marinade and add the chicken pieces. Place in the refrigerator for 8 hours.
After 8 hours remove the chicken from the marinade and mix together the coating ingredients in a large dish or bowl.
Dredge the chicken in the flour mixture to fully coat both sides.
Heat frying oil in a large, thick-walled skillet, to 325 degrees.
Add the pieces of chicken and fry for 15 minutes, turning as needed to cook evenly. You will likely have to work in batches to fry all of the chicken.
Let the chicken drain on a wire rack, or on paper towels, so that excess oil can drip off. After resting for five minutes serve the chicken.
Calories: 780kcal | Carbohydrates: 55g | Protein: 11g | Fat: 59g | Saturated Fat: 47g | Cholesterol: 14mg | Sodium: 2782mg | Potassium: 452mg | Fiber: 2g | Sugar: 6g | Vitamin A: 258IU | Vitamin C: 2mg | Calcium: 239mg | Iron: 3mg