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Spicy Chicken
Broast |Fried Chicken || How to Make Broasted Chicken Recipe with step-by-step photos...
Broasted Chicken is a spicy, delicious appetizer
and juicy deep-fried chicken recipe, which is marinated with spiced buttermilk
and then coated with egg mixture along with broast
masala powder, then deep-fried to create a crispy golden-brown crust of chicken, making you crave
to eat this yummiest fried chicken. This is known as Fast food.
You can also find out the breast masala powder recipe on my blog here. Broasted chicken gets a spicy
twist, infused with marinated in a spicy buttermilk mixture, dredged in
seasoned flour with a kick, and then fried in a skillet until crisp and golden
brown on the outside, and juicy on the inside.
Fried chicken is one of
my favorite foods, hands down. I grew up mostly eating quick, skillet-fried
chicken, but we would always have a bottle of hot sauce on the table to turn up
the flavor instead of ketchup.
You can also check out another version of spicy
fried chicken on my blog. Though this is a bit of a long process to make fried chicken, the ease can be stored in the fridge after marinating and
coating, before deep-frying chicken pieces, and then served hot.
This fried chicken is served with burger
buns along
with French
fries and
ketchup. This one is
finger-licking good! It's a keeper and a must-try! So let’s begin.
Tips:
- When cooking chicken, use broiler chicken instead of layer chicken, as broiler chicken is softer.
- Marinate the chicken pieces for at least 8 hours to achieve a more tender and juicy result.
- Double-coating the chicken pieces will make them crispy and crunchy.
- Keep the wok covered while frying the chicken pieces.
- Use larger utensils for frying to ensure there is enough space for the chicken pieces to float in the oil.
- Don't rush the frying process; it takes longer than frying other items.
- Each piece of chicken typically takes about 13 to 15 minutes to fry, depending on the quality of the meat.
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To prepare this recipe, first we have to marinate chicken pieces for at least 6-8 hours, or for
better results, leave them for overnight marination. For this, wash
the chicken pieces under running water.
Then pierce the chicken with a sharp
knife; this process will make your chicken absorb spices.
Pierce all chicken pieces
Shift all chicken pieces to the large-sized bowl, then add ginger garlic paste, vinegar, soya sauce, and salt.
Then add red chili powder, salt, lemon juice, and buttermilk along with water.
Leave it to marinate
for at least 6-8 hours, or best results, leave it overnight.
Put the all-purpose flour, rice flour, and cornflour in the
medium-sized bowl, and stir to mix well. Mixed flour powder is ready to be set aside until required.
Remove all chicken pieces from the spiced buttermilk mixture and shake off excess. Discard the remaining buttermilk mixture. Then each piece is coated with mixed flour powder.
Place all coated chicken on a tray.
Crack the eggs in a
bowl, pour milk along with salt and black pepper, and whisk them together
very well.
The egg mixture is ready to be set aside.
Crush the cornflakes
in a fist.t
Mix crushed cornflakes with seasoned flour, ur along with oregano. ano
Now mix them together
very well and set aside.
Take another large-sized bowl with a lid or ziplock bag, set aside until required. Take one coated
chicken and dip it into the egg mixture very well.
Then put in the bowl
or bag and add enough quantity of broast powder spices to the chicken. Close the lid and shake well to combine. Place 1-2 chicken pieces at a time into a plastic bag or bowl, and shake well to coat the chicken pieces with seasoned flour.
Here we will coat the
chicken piece again to make a crispy crust on top. Repeat the same process with 2nd coating, dip it into egg, then coat it with powdered spic.e
The chicken piece has been well-coated, as you can see
in the picture below.
Prepare all chicken
pieces in advance.e
And place all prepared chicken on a plate or tray. At this stage, you can
store prepared chicken by keeping it in a food container.
Heat the oil in the
large wok. The Oil should not be too hot nor too cold, because too hot oil will make brown quickly and remain uncooked on the inside.
Gently place chicken
pieces into the medium-hot oil, and fry the chicken in medium-hot oil. Put 1-2 chicken pieces in one batch. Cover the lid and let them fry until the chicken is cooked through and golden brown.
Remove the lid and
flip the chicken pieces, and allow them to cook on the other side. Keep frying evenly until you get a nice golden brown color.
Drain the fried
chicken on a paper towel.
Fry all remaining
chicken pieces as before
Broasted Chicken is read. Transfer to the serving dish.
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Serve it with burger buns, French fries, and ketchup.
Fried Chicken is a spicy, delicious appetizer
and a juicy deep-fried chicken recipe, which is marinated with spiced buttermilk
and then coated with an egg mixture and seasoned flour.
Ingredients of Chicken Marinade:
- 1 kg, chicken pieces cut into eight pieces
- 2 tsp, ginger garlic paste,e freshly ground
- 250 ml, buttermilk
- 1 tbsp red chili powder
- 1 tbsp, soya sauce
- 1 tbsp, white vinegar
- 2 tbsp lemon juice, freshly squeezed
- 1 tsp salt
- ½ liter of water
- 1 liter of cooking oil for frying
For 1st Coating:
- 3 tbsp, all-purpose flour
- 2 tbsp rice flour
- 1 tbsp, ornflour
For 2nd Coating:
- 250g,broast masala mix powder
- 100g, cornflakes
- ½ tsp oregano
For Egg Mixture:
- 4 larglargegs
- ¼ tsp salt
- ½ tsp, black pepper
- 2 tbsp milk
For Serving:
- French fries
- Ketchup
- Burger buns
- Mayonnaise with cabbage
How to make Spicy Broasted Chicken?
- To prepare this recipe, first we have to marinate chicken pieces for at least 6-8 hours for better results, leave it for overnight marination.
- First, wash the chicken pieces under running water, then pierce the chicken with a sharp knife. This process will make your chicken juicy and tender.
- Shift all chicken pieces to the bowl, then add ginger garlic paste, vinegar, soya sauce, red chili powder, salt, lemon juice, and buttermilk along with water.
- Leave it to marinate for at least 6-8 hours, or bestresultslts leave them overnight.
- Put the all-purpose flour, rice flour, and cornflour in the medium-sized bowl, and stir to mix well. The mixed flour powder is ready to be set aside until required.
- Remove all chicken pieces from the spiced buttermilk mixture and shake off excess. Discard the remaining buttermilk mixture.
- Then each piece is coated with mixed flour powder
- Place all coated chicken on a tray or plate
- Note, this coating locks the juice inside the chicken pieces and won't be dry.
- Crack the eggs in a bowl, pour milk along with salt and black pepper
- Whisk them together very well and set aside
- Crush the cornflakes in a fist
- Mix crushed cornflakes with seasoned flour, along with oregano
- Now mix them together very well and set aside
- Take another large-sized bowl with a lid or ziplock bag and set it aside
- Take one coated chicken and dip it into the egg mixture very well
- Then, put in the bowl or bag and add enough quantity of broast powder to the chicken
- Close the lid and shake well to combine
- Place 1-2 chicken pieces at a time into a plastic bag or bowl
- And shake well to coat the chicken pieces with seasoned flour
- Here, we will coat the chicken piece again to make a crispy crust on top
- Repeat the same process with 2nd coating, dip it into the egg, then coat it with powdered spice
- Prepare all chicken pieces as before and place them on a plate or tray
- At this stage, you can store prepared chicken by keeping it in a food container
- Heat the oil in the large wok
- Oil should not be too hot nor too cold
- Because too hot oil will make it brown quickly, and remain uncooked on the inside
- Gently place chicken pieces into the medium-hot oil
- And fry chicken pieces in medium-hot oil
- Put 1-2 chicken pieces in one batch
- Cover the lid and let them fry until the chicken is cooked through and golden brown
- Note: oil should be enough oil in the wok so that the chicken pieces can float easily in the oil
- Remove the lid and flip the chicken pieces, and allow to cook for another side
- Keep frying evenly until you get a nice golden brown color
- Drain the fried chicken on a paper towel
- Fry all remaining chicken pieces as before
- Broasted Chicken is ready
- Transfer to the serving dish
- Serve it with burger buns, French fries, and ketchup
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