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Extra crispy homemade broasted chicken recipe with juicy chicken drumstick pulled apart on rustic wooden table

Broasted Chicken Recipe

Crispy, juicy homemade broasted chicken with a crunchy seasoned coating and tender inside. Includes deep fryer, air fryer, and oven-baked methods for restaurant-style chicken at home.
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Prep Time 4 hours 20 minutes
Cook Time 15 minutes
15 minutes
Total Time 4 hours 50 minutes
Servings: 4 People
Course: Comfort Food, Dinner, Main Course
Cuisine: American, Southern
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Group 1 — Chicken & Marinade
  • 2 pounds chicken pieces thighs and drumsticks preferred
  • 2 cups buttermilk full fat preferred
  • 1 tablespoon hot sauce optional
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
Ingredient Group 2 — Crispy Coating
  • 3 cups all-purpose flour
  • 1/2 cup cornstarch helps crispiness
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon cayenne pepper adjust heat level
  • 1 teaspoon oregano dried
  • 1 teaspoon thyme dried
  • 2 teaspoons salt
  • 1 teaspoon black pepper
Ingredient Group 3 — Frying
  • 6 cups vegetable oil for frying

Equipment

  • Large mixing bowl
  • Wire rack
  • Deep Heavy Pot
  • Tongs
  • Meat thermometer
  • Shallow Bowl

Method
 

Step 1
    Instruction
    1. Place the chicken pieces into a large bowl with buttermilk, hot sauce, salt, black pepper, and garlic powder. Cover and refrigerate for at least 4 hours or overnight for best flavor and tenderness.
    Tip
    1. Cold marinated chicken helps the crispy coating stick better during frying.
    Step 2
      Instruction
      1. In a shallow bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt, and black pepper.
      Step 3
        Instruction
        1. Remove the chicken from the marinade and coat each piece in the seasoned flour mixture.
        Step 4
          Instruction
          1. Dip the coated chicken briefly back into the buttermilk marinade.
          Step 5
            Instruction
            1. Dredge the chicken in the flour mixture again, pressing firmly to create a thick crispy coating. Let the coated chicken rest for 10–15 minutes before frying.
            Tip
            1. Resting the coated chicken helps the crust stay attached while frying.
            Step 6
              Instruction
              1. Heat oil in a deep heavy pot to 325°F–340°F.
              Step 7
                Instruction
                1. Carefully fry the chicken in batches without overcrowding the pot. Cook wings for 8–10 minutes, drumsticks for 12–15 minutes, thighs for 14–16 minutes, and breasts for 15–18 minutes.
                Step 8
                  Instruction
                  1. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
                  Step 9
                    Instruction
                    1. Transfer the fried chicken to a wire rack and let it rest for 5 minutes before serving.
                    Tip
                    1. Avoid paper towels because trapped steam can soften the crispy coating.

                    Notes

                    For extra crispy broasted chicken, double dredge the chicken and let the coating rest before frying. Air fryer and oven-baked versions can also be used for a lighter option. Serve with potato wedges, ranch dip, coleslaw, or mac and cheese for a complete comfort-food meal.