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.
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.
The double dredge — flour, egg, flour again — is the secret to that craggy, extra-crunchy crust; do not skip the second coat.