If you love fried chicken but want something crispier, juicier, and more flavorful, broasted chicken is the upgrade you’ve been waiting for. It’s a favorite in many Halal restaurants, fast-food spots, and home kitchens across the US. Broasted chicken combines the best of two worlds: the crunch of deep-fried chicken and the tenderness of pressure-cooked meat.
The result? Crispy on the outside. Juicy on the inside. Packed with flavor in every bite.
If you’ve been wondering how restaurants achieve that signature broasted finish, this guide breaks down the secrets, the method, and the full recipe so you can make perfect broasted chicken right at home.
What Makes Broasted Chicken Different?
Broasted chicken isn’t just fried chicken. The difference comes from the pressure frying technique.
Broasted chicken is:
- Pressure-fried to lock in moisture
- Seasoned with a special blend of spices
- Known for an extra crispy, golden-brown crust
- Juicier than traditional fried chicken
Most restaurants use a commercial Broaster pressure fryer, but great results can still be achieved at home with a few smart tweaks.
Key Secrets to Perfect Broasted Chicken
Before we dive into the full recipe, here are the top secrets that make broasted chicken truly exceptional:
Marinate Long Enough for Deep Flavor
The longer the marinade, the deeper the flavor. Buttermilk or yogurt helps tenderize the meat and adds moisture.
Use a Double-Coating Technique
Two layers of flour give broasted chicken its signature crispiness.
Pro tip: Add cornstarch to the flour for an even crunchier texture.
Fry at the Right Temperature
Consistent heat around 325–350°F ensures:
- The coating crisps perfectly
- The inside stays juicy
- The chicken cooks evenly
Let the Chicken Rest Before Serving
Resting helps the coating set and keeps the crust from becoming soggy.
Crispy Broasted Chicken Recipe
This is the closest you can get to authentic broasted chicken at home without a commercial pressure fryer.
Ingredients
For the marinade:
- 1 whole chicken (cut into 8 pieces)
- 2 cups buttermilk or yogurt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- Salt and black pepper
For the coating:
- 2 cups all-purpose flour
- ½ cup cornstarch
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon salt
For frying:
-
Vegetable oil or canola oil
Instructions
Step 1: Marinate the Chicken
- Mix buttermilk (or yogurt) with spices in a large bowl.
- Add chicken pieces and coat thoroughly.
- Cover and refrigerate for at least 4 hours, but overnight is best.
Step 2: Prepare the Coating
- In a separate bowl, combine flour, cornstarch, and spices.
- Mix well so every piece of chicken gets an even coat.
Step 3: Double-Coat for Extra Crunch
- Remove chicken from the marinade and let excess drip off.
- Dredge each piece in the flour mixture.
- Dip it back into the marinade briefly.
- Coat again in the flour mixture.
This double-coating is the secret to a crunchy, restaurant-style crust.
Step 4: Fry the Chicken
- Heat oil to 325–350°F in a deep pot or fryer.
- Carefully lower the chicken pieces into the oil.
- Fry for 12–15 minutes, or until the internal temperature reaches 165°F.
- Avoid crowding the pot, which lowers the oil temperature.
Step 5: Let It Rest
Place chicken on a wire rack for 5–10 minutes. This keeps the crust crispy while excess oil drains.
Tips for the Best Broasted Chicken Every Time
Use Dark Meat for Extra Juiciness
Thighs and drumsticks naturally stay juicier than chicken breast.
Season Every Layer
The marinade, flour, and final sprinkle should all have seasoning. Flavor must come from every step.
Add Spices to the Oil (Optional)
Some chefs add garlic or dried spices to the oil for extra aroma.
Want It Extra Crispy?
Add a splash of cold sparkling water to the flour mixture.
Is Broasted Chicken Healthier Than Fried Chicken?
Broasted chicken can be slightly better because the pressure frying helps:
- Retain moisture without excessive oil absorption
- Reduce overall frying time
- Create a cleaner, less greasy finish
While it’s still an indulgent meal, the technique offers a lighter texture compared to classic deep-fried chicken.
Final Thoughts
Broasted chicken is hands down one of the best ways to enjoy crispy, juicy fried chicken at home. With its crunchy golden crust and tender inside, it hits every flavor note perfectly. And the best part is that you don’t need a commercial Broaster machine to recreate it.
With the right marinade, double coating, and careful frying technique, your homemade broasted chicken can rival restaurant quality every single time.
And if you ever crave authentic taste without the effort, order from a halal delivery service in America that offers real broasted chicken made fresh daily.
