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Broasted chicken on a black tray.
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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 mins
Cook Time15 mins
Marinate8 hrs
Total Time19 mins
Course: Entree
Cuisine: American
Servings: 4
Calories: 780kcal


  • 8 pieces chicken
  • Frying oil


  • 2 cups buttermilk
  • 2 teaspoons salt
  • 2 teaspoons hot sauce


  • 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