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.
Servings: 4
Calories: 780kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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