Crispy Broasted Chicken
The Best Broasted Chicken Recipe – Learn the simple steps to broast the most crispy and juicy fried chicken with these easy Broaster, stovetop, and Instant Pot cooking methods!
What is Broasted Chicken?
Ok, so to answer this we first need to cover: What is a Broaster?
A broaster pressure-fryer is a special kitchen contraption that deep fries and pressure cooks at the same time. It is popular in Sheboygan, Wisconsin, Detroit, Michigan, and other parts of the Midwest. This pressure fryer allows you to fry foods in a shorter amount of time, while the pressure creates incredible moisture and texture… Therefore, broasted chicken is fried chicken made in a broaster. It’s chicken that is both deep-fried and pressure-cooked.
Although you can buy broasters online for in-home use, most people do not have them because they are large and expensive. So today we’re going to offer you three broasted chicken cooking methods: Fried chicken cooked in a broaster, cooked on the stovetop, and cooked in the Instant Pot.
The secret recipe preparation for the chicken will be exactly prepared as Broaster restaurants prepare their genuine broasted chicken in a thin dredge coating with extra spices for flavor. Broasted chicken typically has a thin crispy coating, not the dense crunchy breading on Southern fried chicken.
Of course, this recipe will taste the most authentic if you use an actual Broaster machine. However, you can mimic adding pressure to the frying process by leaving a heavy lid on the frying pot. Or by using the Instant Pot with a lid.
The Instant Pot method is the most tricky because not all Instant Pot models (or other pressure cookers) are the same. Some can reach the proper frying temperature and some do not allow you to set an exact temperature. So before getting started you’ll have to test your pressure cooker to see if you can set it to 350-375°F.
Ingredients You Need
- Fryer pack of chicken – a whole chicken cut into pieces of 2 breasts, 2 wings, 2 thighs, and 2 drumsticks
- Buttermilk – store-bought or homemade buttermilk
- Salt – to season the chicken pieces and include in the breading
- All-purpose flour – for the crispiest broasted chicken
- Spices – turmeric, paprika, chili powder, black pepper
- Frying oil – canola, peanut, or vegetable oil
How to Make Broaster Chicken
This easy broasted chicken recipe starts with a simple buttermilk soak. While it isn’t a fast process, it is very hands-off once it quickly comes together… And it makes the chicken so unbelievably crunchy and delicious, I promise it’s worth the wait time!
Pour the buttermilk into a large baking dish, or in a large zip bag. Add 3 tablespoons of salt and mix well. Then place the chicken pieces into the buttermilk brine. If using a baking dish, cover with plastic and place in the refrigerator. If using a zip bag, zip it tight so it does not leak and place it in the refrigerator. Brine the chicken in the buttermilk for at least 4 hours, or overnight.
When ready to cook, set out another baking dish. Combine the flour and 1 teaspoon of salt, with the turmeric, paprika, chili powder, and black pepper. Mix well so the seasonings are thoroughly blended into the flour.
Then set out a tray for the chicken. One piece at a time, remove the chicken from the buttermilk brine and place it in the flour mixture. Roll it around in the flour and gently tap it off so the breading coat is light. Place them on the prepared baking sheet.
Pro Tip: Dredge all the chicken pieces before you preheat the oil, so they have time to rest before broasting.
You can double-dip the chicken back in the buttermilk and in the dredge again if you prefer a thicker breading, but this is not traditional for Broaster Chicken.
Cooking Option #1 – Broaster Method
Pour the frying oil into the broaster. Preheat to 360°F. Once the oil comes to temperature, gently place each chicken piece in the hot oil, starting with the breasts. Close the lid and cook the chicken for 8 to 10 minutes, until golden brown. The internal temperature of the chicken should be 165°F. Make sure to have a meat thermometer on hand.
Cooking Option #2 – Stovetop Method
Set a large 6-8 quart Dutch oven on the stovetop. Attach a cooking thermometer to the side of the pot. Pour the oil into the pot and set the burner on medium-high. When the oil reaches 375°F, gently place the pieces of dredged chicken in the fry oil, one at a time. Gently stir the chicken pieces around the pot.
Check the temperature and adjust the heat if needed to keep the temperature between 350-360°F. Once the temperature is steady, remove the thermometer and place a lid on top of the pot. Fry the chicken for 12 to 15 minutes, until golden brown, with an internal temperature of 165°F. Note, when you place the lid on top of the pot, it may raise the heat up just a smidge, so it’s OK to take off the lid and re-check the oil a few minutes in.
Get the Complete (Printable) Broasted Chicken Recipe and Video Below. Enjoy!
Cooking Option #3 – Instant Pot Method
Please note, that you will only be able to use the pressure cooker broasted chicken cooking method if you have an Instant Pot model that allows you to adjust the temperature to around 375°F. This will be done in the sauté setting, with the “more” option. Preheat the Instant Pot on the sauté setting to between 360 and 375°F and pour in the oil. Once the oil is hot, place the breasts down in the bottom of the pot, followed by all remaining pieces. Set the lid back on the top of the instant pot. If your instant pot automatically shuts off when the lid is on, turn the lid to the side so that it’s covering the chicken but it’s not setting off the default functions. Fry the chicken for 14 to 16 minutes, until it is golden and the internal temperature reads 165°F on a meat thermometer.
Once the chicken is cooked, carefully remove it from the hot oil with tongs, and place it on a baking rack to drain and dry.
Serving Suggestions
Enjoy crispy broasted chicken with your favorite comfort food side dishes!
Crunchy pieces of juicy fried chicken are delicious with fluffy mashed potatoes, homemade mac and cheese, dressing, air fryer potato wedges, or just about any starchy side dishes.
Pair with classic southern veggies like collard greens, corn spoon bread, stewed okra and tomatoes, baked beans, and/or creamed corn. To “lighten” things up a bit you might consider serving with refreshing no-cook sides like marinated vegetable salad, fresh corn succotash, or traditional creamy coleslaw.
If you love dipping sauces, try serving pressure-fried chicken with Southern Comeback Sauce, Homemade Yum Yum Sauce, Magic Aioli, or Creamy Chimichurri Sauce!
Frequently Asked Questions
Traditional fried chicken is made by dredging pieces of chicken in a flour mixture, and then deep frying them in hot oil. Broasting, on the other hand, includes both pressure cooking and deep frying the dredged chicken. The result is chicken that is super moist on the inside and crunchy on the outside.
Yes, the chicken is soaked in buttermilk and coated in a combination of flour and spices before cooking.
Cool the chicken completely and transfer to an airtight container. Store leftover fried chicken in the fridge for up to 3-4 days.
Reheat leftover fried chicken in the oven or air fryer. For crunchy skin, I recommend that you do not microwave.
Check Out Our Other Fried Chicken Recipes:
- Tavern Fried Chicken
- Taiwanese Fried Chicken
- Nashville Hot Chicken
- Korean Fried Chicken
- Chick-fil-A Nuggets
- Italian Chicken Cutlets
Looking for More Easy Instant Pot Recipes? Be Sure to Also Try:
- Tandoori Chicken Drumsticks
- Amazing Instant Pot Baby Back Ribs
- Easy Swedish Meatballs
- Chinese Sesame Chicken
- Chicken Tinga Tacos
Crispy Broasted Chicken Recipe + Video
Ingredients
- 3-4 pound fryer pack of chicken whole chicken cut into 2 breasts, 2 wings, 2 thighs, 2 drumsticks
- 1 quart buttermilk
- 3 tablespoons salt + 1 teaspoon for breading
- 1 cup all-purpose flour
- 1 teaspoon turmeric
- ½ teaspoon paprika or smoked paprika!
- ½ teaspoon chili powder
- ½ teaspoon black pepper
- 2 quarts oil for frying canola, peanut, vegetable
Instructions
Brine in Buttermilk –
- Pour the buttermilk in a large baking dish, or in a large zip bag. Add 3 tablespoons of salt and mix well. Then place the chicken pieces into the buttermilk brine. If using a baking dish, cover with plastic and place in the refrigerator. If using a zip bag, zip it tight so it does not leak and place it in the refrigerator. Brine the chicken in the buttermilk for at least 4 hours, or overnight.
- When ready to cook, set out another baking dish. Combine the flour and 1 teaspoon of salt, with the turmeric, paprika, chili powder, and black pepper. Mix well so the seasonings are thoroughly blended into the flour.
- Then set out a tray for the chicken. One piece at a time, remove the chicken from the buttermilk brine and place it in the flour mixture. Roll it around in the flour and gently tap it off so the breading coat is light. Place them on the prepared baking sheet.
- Dredge all the chicken pieces before you preheat the oil, so they have time to rest before broasting.
Broaster Method –
- Pour the fry oil into the broaster. Preheat to 360°F.
- Once the oil comes to temperature, gently place each chicken piece in the hot oil, starting with the breasts.
- Close the lid and cook the chicken for 8 to 10 minutes, until golden brown. The internal temperature of the chicken should be 165°F. Make sure to have a meat thermometer on hand.
Stovetop Method –
- Set a large 6-8 quart dutch oven on the stovetop. Attach a cooking thermometer to the side of the pot. Pour the oil into the pot and set the burner on medium-high.
- When the oil reaches 375°F, gently place the pieces of dredged chicken in the fry oil, one at a time. Gently stir the chicken pieces around the pot. Check the temperature and adjust the heat if needed to keep the temperature between 350-360°F.
- Once the temperature is steady, remove the thermometer and place a lid on top of the pot. Fry the chicken for 12 to 15 minutes, until golden brown, with an internal temperature of 165°F.Note, when you place the lid on top of the pot, it may raise the heat up just a smidge, so it's OK to take off the lid and re-check the oil a few minutes in.
Instant Pot Method –
- Please note, you will only be able to use the pressure cooker method if you have an Instant Pot model that allows you to adjust the temperature to around 375°F. This will be done in the sauté setting, with the "more" option. Preheat the Instant Pot on the sauté setting to between 360 and 375°F and pour in the oil.
- Once the oil is hot, place the breasts down in the bottom of the pot, followed by all remaining pieces.
- Set the lid back on the top of the instant pot. If your instant pot automatically shuts off when the lid is on, turn the lid to the side so that it's covering the chicken but it's not setting off the default functions. Fry the chicken for 14 to 16 minutes, until it is golden and the internal temperature reads 165°F on a meat thermometer.
- Once the chicken is cooked, carefully remove it from the hot oil with tongs, and place it on a baking rack to drain and dry.
- Serve warm with your favorite comfort food sides!
Pingback: Crispy Broasted Chicken | 3 tips for best cooking
I was amazed at this broasted chicken! I thought the broaster method was hard to do, surprisingly, it is so easy and turned out so crispy, tender and juicy! Definitely using this method again!
This is one of the best recipes. My kids loved it. Turned out really crispy. Thanks for sharing!
Super good recipe – my family is asking when can I make this again! Its safe to say everyone loved it!
ive been looking at broasters and this recipe makes me want to get it so badly! that chicken looks so crispy and juicy, thank you so much for sharing this amazing recipe!