Crispy Broasted Chicken Recipe + Video

5 stars (4 reviews)

Learn the simple steps to make the most crispy and juicy broasted fried chicken with these easy broaster, stovetop, and Instant pot cooking methods.

Prep Time4 30

Cook Time15

Total Time4 45

Course: Main, Main Course

Cuisine: American

Servings: pieces

Calories: 308kcal

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

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.

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.

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.

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!

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.