Broasted chicken started out in Beloit, Wisconsin. It was the product of a patented process using equipment that combined deep frying and pressure cooking. Broasted chicken is crispy and golden on the outside just like fried chicken but stays juicy and tender as the pressure cooking holds in the moisture.
The good news is that you don’t have to go all the way to Wisconsin to enjoy broasted chicken. With a little ingenuity, you can enjoy the same flavors at home.
Making Broasted Chicken at Home
The first thing you need to know about broasted chicken is that you must plan ahead. Making broasted chicken takes time. For the best results, you want your chicken to marinate for 24 hours, so it is important to start the preparation the day before you want to eat. If you don’t have that kind of time, you can shorten the marinating time to as little as one hour. However, the quality of the chicken is much better if you give it the full 24 hours.
Ingredients For Broasted Chicken
- The first ingredient is chicken, of course. You can use either a whole chicken cut up into smaller parts or pre cut chicken.
- A quart of buttermilk is used to marinate the meat.
- Most cooks use one teaspoon of salt and the same amount of ground black pepper, but this is strictly a matter of personal taste. Feel free to adjust the amount as you see fit.
- Pulverize garlic cloves until you have about six tablespoons to add to the marinade.
- You’ll need three cups of all-purpose flour.
- Spread out two cups of panko bread crumbs on a platter.
- Finally, the frying part of the process uses eight cups of canola or safflower oil. Adjust that amount as needed to fit your pan.
Steps to Cook Broasted Chicken
- A day in advance, mix the buttermilk, garlic, salt, and pepper to make a marinade. Dip the chicken into the liquid and use your fingers to work it down into the meat. You can remove the skin or leave it on to suit your personal preference. Cover the container with plastic wrap and let it sit for 24 hours for best results.
- When you’re ready to move on to cooking, start the oil heating. You want it to be between 300 and 325 degrees Fahrenheit.
- Set your oven to preheat to 325 degrees Fahrenheit.
- In a large bowl, mix your flour with some salt and pepper. Take each piece of chicken out of the buttermilk mixture and dredge it through the flour mixture. Do not dry the chicken before you put it in the flour, but instead, let the buttermilk runoff as it will.
- Press each piece of chicken into the panko crumbs on the plate.
- Once the oil reaches the right temperature, put each piece of chicken in the oil and cook for eight minutes without turning. Then turn the pieces and check the internal temperature. You’re looking for reading between 140 and 145 degrees Fahrenheit.
- When you take the chicken out of the oil, let it drain on a paper towel for just a minute or two.
- Place the chicken on a baking sheet and put it into the preheated oven for about 15 minutes
- When it comes out of the oven, check the internal temperature and make sure it has reached at least 160 degrees Fahrenheit.
- Serve it up with some comfort food side dishes like macaroni and cheese, mashed potatoes, and homemade rolls.
A Tasty Alternative For Broasted Chicken
If you’re in the middle of a busy week, you may think broasted chicken is out of the question, simply because of the time it takes to prepare. However, you have a delicious option to get your broasted chicken fix. Visit the nearest Boss’ Pizza & Chicken location and let us do the cooking.