Broasted Chicken
Chicken pieces marinated in milk and garlic, coated in a crunchy crust and fried golden, like the broasted chicken you love.
- ⏱Time2 hr 40 min
- 📊DifficultyMedium
- 👥Serves4 people
- 🔥Per serving650 kcal
Ingredients for 4 people
- Chicken1 whole, cut into 8 pieces
- Milk1 cup
- Lemonjuice of 1
- Garlic4 cloves, crushed
- Eggs1
- Flour2 cups
- Cornstarch1/2 cup
- Baking powder1 tsp
- Paprika1 tbsp
- Black pepper1 tsp
- Salt2 tsp
- Vegetable oilfor frying
Optional extras
- Chili pepper1/2 tsp chilli powder
- Cumin1/2 tsp
Nutrition per serving
- Calories
- 650
- Protein
- 45 g
- Carbs
- 38 g
- Fat
- 35 g
Approximate values; they vary with the exact ingredients you use.
Method
Mix the milk with the lemon juice, garlic, egg, 1 tsp salt and half the paprika.
Add the chicken pieces, cover and refrigerate for at least 2 hours (or overnight).
In another bowl, mix the flour, starch, baking powder, remaining paprika, black pepper and salt.
Lift a piece from the marinade, coat it in the flour mix and press it on, then dip it back in the marinade and coat it in flour again.
Let the coated pieces rest for 10 minutes so the coating sticks.
Heat plenty of oil in a deep pot over medium heat to 170°C (340°F), or until a small cube of bread bubbles straight away.
Fry the pieces in batches without crowding for 12–15 minutes, turning, until golden and the juices run clear when pierced with a knife.
Drain on a rack or paper towels and serve hot with garlic sauce and fries.
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