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Broasted Chicken Recipe
Maya Miles

Easy Broasted Chicken Recipe in 30 Minutes

Get perfectly crispy, golden broasted chicken with juicy, tender meat using simple pantry ingredients. Whether you use the pressure cooker method or the traditional frying method, this homemade recipe delivers restaurant-style results every time.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 Person
Course: Main Course
Cuisine: American, Mediterranean
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 whole chicken cut into 12 pieces (bone-in, skin-on)
  • Salt to taste
  • Black pepper to taste
  • 1 tablespoon lemon juice or vinegar
For the Crispy Flour Coating
  • 2 cups all-purpose flour
  • ¾ cup cornflour cornstarch
  • 2 tablespoons garlic powder
  • 1 tablespoon dried parsley
  • 2 tablespoons dried oregano
  • 1 tablespoon dried basil
  • Salt to taste
  • 2 teaspoons black pepper
  • 1 tablespoon chili powder
For the Egg Wash
  • 2 large eggs
  • ¼ cup water
  • Salt to taste
For Frying
  • Vegetable oil canola oil, or peanut oil for deep frying

Method
 

Step 1: Season the Chicken
  1. Place the chicken pieces in a large bowl. Season generously with salt and black pepper. Add the lemon juice or vinegar and toss well to coat evenly.
Step 2: Prepare the Coating
  1. In a large mixing bowl, combine:
  2. Flour
  3. Cornflour
  4. Garlic powder
  5. Parsley
  6. Oregano
  7. Basil
  8. Salt
  9. Black pepper
  10. Chili powder
  11. Mix thoroughly until evenly combined.
Step 3: Make the Egg Wash
  1. Whisk together the eggs, water, and a pinch of salt until smooth.
Step 4: Double Coat the Chicken
  1. Coat each chicken piece in the flour mixture.
  2. Dip into the egg wash.
  3. Return it to the flour mixture for a second coating.
  4. Press the coating firmly onto the chicken.
  5. Arrange the coated chicken on a wire rack.
Step 5: Rest the Chicken
  1. Allow the coated chicken to rest for 5–10 minutes. This helps the coating stick and creates an extra crispy crust.
Method 1: Pressure Cooker Broasted Chicken
  1. Heat oil in a stovetop pressure cooker (fill less than halfway).
  2. Fry the chicken for 30–45 seconds.
  3. Close the lid and cook under pressure for 1–2 whistles (about 5–7 minutes).
  4. Release the pressure carefully.
  5. Fry again until golden brown and crispy.
  6. Drain on paper towels before serving.
Method 2: Traditional Frying
  1. Heat oil to 350°F (175°C).
  2. Fry chicken over high heat for 2 minutes.
  3. Reduce heat to low.
  4. Continue frying for 10–12 minutes until golden brown.
  5. Chicken is done when it reaches 165°F (74°C) internally.
  6. Drain and serve immediately.

Notes

Recipe Notes

  • Bone-in, skin-on chicken delivers the juiciest and crispiest results.
  • Don't skip the cornflour—it creates the signature crunchy coating.
  • Let the coated chicken rest before frying to help the breading stay in place.
  • Fry in batches to avoid lowering the oil temperature.
  • For extra heat, add cayenne pepper or additional chili powder to the coating.