Easy Broasted Chicken
Chef Noor's broasted chicken rivals any restaurant: a buttermilk-and-spice marinade, a double dredge in seasoned flour, and a final dip in egg and baking powder just before frying for that shatteringly crisp crust — with creamy coleslaw and a light potato toum on the side.
This easy broasted chicken brings that famous restaurant flavour into your kitchen with simplified steps and everyday ingredients. Soaking the chicken in buttermilk or yogurt makes it melt-in-the-mouth tender, while the seasoned flour gives it a golden, crackling crust. A dip in egg and baking powder just before frying is the secret to the double crunch everyone loves.
How to Prepare
Season the chicken with the spice mix and coat in buttermilk; marinate at least 2 hours.
Mix the flour with the second batch of spices.
Dredge each piece thoroughly in the seasoned flour, pressing to coat.
Just before frying, beat an egg with the baking powder and dip the floured pieces, then dredge once more for extra crunch.
Deep-fry in plenty of hot oil over medium heat until deep golden and cooked through.
For the coleslaw, mix carrot and cabbage with mayonnaise and a pinch of sugar. For the toum, blend boiled potato, garlic, mayonnaise, an ice cube and salt until fluffy.
Serve the broasted chicken hot with coleslaw and toum.
Made it? Rate this recipe
The double dredge — flour, egg, flour again — is the secret to that craggy, extra-crunchy crust; do not skip the second coat.
Ingredient Swaps
• The buttermilk can be replaced with yogurt thinned with water for soaking the chicken.
• Add a pinch of chilli or cayenne to the flour for a bolder flavour.
• For a lighter option, bake the coated chicken in the oven or air fryer after spraying with oil.
Common Questions
Why soak the chicken in buttermilk?
Its acidity tenderizes the meat and gives it moisture and deeper flavour.
How do I get a crisp crust?
Dip the chicken in flour, then egg, then flour again, and fry in medium-hot oil.
What is the ideal oil temperature?
Medium heat so the inside cooks before the crust burns.
Can I prepare it ahead?
Soak the chicken overnight and coat it in flour just before frying for the best crunch.
When do I add the baking powder?
Add it with the egg right before frying for lightness and crunch.
More from the Kitchen
Garlic Butter Steak Bites with Mash
How to make garlic butter steak bites with mashed potatoes: seared T-bone cubes in peppery garlic butter over creamy parmesan mash — ready in 30 minutes.
Read Recipe
Homemade Chicken Nuggets
Crispy homemade chicken nuggets made from blended chicken breast and bread, breaded and fried golden. Cleaner than store-bought.
Read Recipe
Happiness Pasta (Creamy Chicken Pasta)
Golden spiced chicken in a rosy cream sauce, tossed with pasta and finished under a blanket of melted mozzarella.
Read Recipe
Chicken Karahi
How to make Chicken Karahi: A spiced tomato-based chicken karahi simmered with ginger, garlic and a touch of yogurt, finished with fresh coriander.
Read Recipe
Creamy Chicken over Mashed Potato
How to make Creamy Chicken over Mashed Potato: Creamy mushroom chicken spooned over smooth mashed potato, topped with mozzarella and baked.
Read Recipe
Grilled Chicken with Mustard Glaze
How to make Grilled Chicken with Mustard Marinade & BBQ Glaze: Juicy grilled chicken in a tangy mustard-yogurt marinade, glazed with honey-paprika butter…
Read Recipe