✔ Updated · safe home method (no pressure-frying) + 165°F doneness check
My broasted chicken recipe shows how to make broasted-style chicken at home: a crackly, golden crust over very juicy meat. Real broasted chicken is cooked in a commercial pressure fryer, which isn't safe to copy with a home pressure cooker.
At a glance
The one tip that matters: Fry until golden, then finish the chicken on a rack in a 325°F oven until it reads 165°F. The crust stays crisp and the meat stays juicy, without a pressure fryer.
This version gets close with a safer method instead: an overnight seasoned buttermilk brine, a double dredge in spiced flour, a quick deep-fry in a Dutch oven, then a short finish in the oven until the thickest pieces reach 165°F.
Why You'll Love This Broasted-Style Chicken
- Crackly, golden crust from a double dredge with cornstarch and a little baking powder.
- Juicy to the bone, thanks to an overnight buttermilk brine and an oven finish.
- Safe home method: a regular Dutch oven and your oven, no pressure fryer needed.
What Is Broasted Chicken?
Broasted chicken is chicken that's marinated, coated and cooked in a commercial pressure fryer, a sealed fryer that cooks with hot oil under pressure. The pressure lets the chicken cook faster at a lower oil temperature, which is why broasted chicken is known for its very juicy meat under a thin, crisp crust. You'll find it at many diners, bars and grocery delis, especially in the Midwest.
"Broasted" is a trademarked name tied to that commercial equipment, so this page uses a home method that gets you a similar result safely.
How to Make Broasted Chicken at Home (Safely)
Home pressure cookers and multicookers are made for cooking with water-based liquids, not for deep-frying. Sealing hot oil inside one can cause dangerous spattering, boil-overs and burns, so don't try it. Instead, copy what pressure-frying does well:
- Moisture: an overnight brine in salted buttermilk seasons and tenderizes the meat so it stays juicy.
- Crunch: a double dredge with cornstarch and a pinch of baking powder builds a thin, crackly crust.
- Color: a short fry in an open Dutch oven at 325°F to 350°F turns the coating deep golden.
- Even cooking: a 325°F oven finishes the bone-in pieces gently until they reach 165°F, without overbrowning the crust.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Never pressure-fry at home. Commercial broasters are built for hot oil under pressure. A stovetop or electric pressure cooker is not, and hot oil can spray or boil over. Fry in an open, heavy pot instead.
- Brine overnight. 8 to 12 hours in salted buttermilk seasons the meat all the way through and keeps it juicy. Don't go past 24 hours, or the texture turns soft.
- Watch the oil temperature. Heat to 350°F and keep it between 325°F and 350°F while frying. Too cool and the crust soaks up oil; too hot and it burns before the meat cooks.
- Finish in the oven. Frying gives the crust and the oven cooks the bone-in meat through evenly. Pull each piece at 165°F in the thickest part.
- Rest on a rack, not paper towels. A wire rack lets air circulate so the bottom crust doesn't steam and go soft.
- Use a neutral, high-smoke-point oil such as peanut, vegetable or canola. Let it cool completely before straining or discarding it.
Broasted-Style Chicken (Home Method)
4
servings20
minutes35
minutes640
kcal8
hours55
minutesBroasted-style chicken made safely at home without a pressure fryer: bone-in pieces brined overnight in seasoned buttermilk, double-dredged in a spiced flour, deep-fried until golden, then finished in the oven until juicy and 165°F inside.
Ingredients
- For the Buttermilk Brine
3 1/2 to 4 lb bone-in chicken pieces (1 whole chicken cut into 8 pieces)
3 cups buttermilk
1 tablespoon kosher salt
1 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon hot sauce (optional)
- For the Coating
2 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon dried oregano
2 teaspoons black pepper
2 teaspoons kosher salt
2 egg whites
2 tablespoons water
- For Frying
6 cups peanut, vegetable or canola oil (about 1 1/2 quarts)
Directions
- Brine
- Whisk the buttermilk, salt, garlic powder, paprika and hot sauce in a large bowl. Add the chicken pieces, turn to coat, cover and refrigerate for 8 to 12 hours (no longer than 24).
- Coat
- Heat the oven to 325°F (165°C) and set a wire rack on a rimmed baking sheet. In a wide shallow dish, whisk together the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, chili powder, oregano, pepper and salt. In a second dish, beat the egg whites with the water.
- Lift the chicken out of the buttermilk, letting the excess drip off. Dredge each piece in the seasoned flour, dip it in the egg white, then dredge it in the flour again, pressing so the coating sticks.
- Set the coated pieces on a second rack or tray and let them rest for 10 minutes while the oil heats, so the coating sets and stays on in the fryer.
- Fry and Finish
- Pour the oil into a heavy Dutch oven or deep pot, at least 3 inches deep but no more than halfway up the sides, and heat it to 350°F, checking with a thermometer. Do not use a stovetop pressure cooker for frying.
- Fry the chicken 3 or 4 pieces at a time, without crowding, for 6 to 8 minutes, turning once or twice, until deep golden brown. Adjust the heat to keep the oil between 325°F and 350°F.
- Move the fried pieces to the rack on the baking sheet and bake for 15 to 20 minutes, until an instant-read thermometer in the thickest part of each piece, not touching the bone, reads 165°F.
- Rest the chicken for 5 minutes before serving. The crust stays crisp on the rack, and the juices settle back into the meat.
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Broasted vs. Fried vs. Air-Fried Chicken
| Broasted (commercial) | This home method | Air fryer | |
|---|---|---|---|
| Equipment | Commercial pressure fryer | Dutch oven + home oven | Air fryer |
| Texture | Thin, crisp crust, very juicy | Craggy, crunchy crust, juicy | Lighter, drier crust |
| Oil | Deep-fried | Deep-fried | A light spray |
| Done when | 165°F | 165°F | 165°F |
What to Serve With Broasted Chicken
Broasted chicken is traditionally served with jojo potatoes or fries, coleslaw and a biscuit or dinner roll. Coleslaw is never missing from my plate, and mashed potatoes and gravy, mac and cheese, green beans, potato salad or a crisp green salad all work too. For more crispy chicken, try our KFC-style original fried chicken, KFC-style chicken tenders or popcorn chicken, or browse our easy chicken breast recipes.
Frequently Asked Questions
What is broasted chicken?
Broasted chicken is marinated, coated chicken cooked in a commercial pressure fryer. Frying under pressure cooks it quickly at a lower oil temperature, which keeps the meat very juicy under a crisp crust. Broasted is a trademarked term, so you will often see it called pressure-fried chicken.
Can you make broasted chicken at home?
You can make broasted-style chicken at home, but not by frying in a home pressure cooker, which is not designed for hot oil and can be dangerous. A buttermilk brine, a double dredge, frying in an open Dutch oven and an oven finish give a very similar juicy, crispy result.
What is the difference between broasted and fried chicken?
Both are coated and cooked in hot oil. Broasted chicken is fried in a sealed pressure fryer, which shortens the cooking time and holds in more moisture, while regular fried chicken is cooked in an open fryer or pot. Broasted chicken is not lower in fat; it is still deep-fried.
How do I know when the chicken is done?
Use an instant-read thermometer. Chicken is safe when the thickest part of each piece reads 165°F, with the probe not touching the bone. Check the largest breast and thigh pieces in each batch, since they take the longest.
Can I make broasted chicken breast or use an air fryer?
Yes. For boneless breasts, pound them to an even thickness and fry for 5 to 7 minutes, until they reach 165°F, with no oven step needed. For an air fryer, spray the coated pieces with oil and cook at 380°F for 25 to 30 minutes, turning halfway, until 165°F. The crust is lighter than deep-fried.
How do I reheat leftover fried chicken?
Refrigerate leftovers within 2 hours for up to 3 to 4 days. Reheat on a rack in a 375°F oven or in an air fryer at 375°F for 10 to 15 minutes, until crisp and steaming hot (165°F). The microwave makes the crust soggy.
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