Broasted Chicken
Broasted Chicken
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts, about 1 1/2 pounds total, sliced horizontally into 1/2-inch thick strips
For the Marinade
- 1 cup plain yogurt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
For the Dry Coating
- 1 cup cornstarch
- 1 teaspoon chili powder
For Frying and Serving
- 4 cups vegetable oil, or enough for deep frying
- 1/2 cup dipping sauce, such as ranch, honey mustard, or hot sauce, as needed
Instructions
- 1
Prepare the chicken: Take the boneless, skinless chicken breasts and slice them horizontally into 1/2-inch thick strips. This will ensure even cooking and a tender result.
⏱️ 5 min
- 2
Make the marinade: In a medium-sized bowl, combine the plain yogurt, 1 teaspoon of ground cumin, and 1 teaspoon of chili powder. Whisk the ingredients together until they are well combined and form a smooth, orange-colored marinade.
⏱️ 3 min
- 3
Marinate the chicken: Add the sliced chicken pieces to the marinade in the bowl. Stir with a spoon or your hands to ensure all chicken pieces are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld and the chicken to tenderize.
⏱️ 2 min
- 4
Prepare the dry coating: In a separate shallow bowl, combine the 1 cup of cornstarch and 1 teaspoon of chili powder. Whisk the dry ingredients together until they are evenly combined.
⏱️ 2 min
- 5
Bread the chicken: Set up a breading station with the marinated chicken, the dry coating mixture, and an empty plate or baking sheet. Using tongs, take one marinated chicken piece and place it into the dry cornstarch mixture, ensuring it's fully coated. Return the chicken piece from the dry mixture back into the wet marinade, coating it again. Finally, place the chicken piece back into the dry cornstarch mixture. Use your hand to press and coat the chicken piece thoroughly with the dry mixture, creating a craggy, textured coating. Repeat with the remaining chicken pieces.
⏱️ 8 min
- 6
Heat the oil: In a large, heavy-bottomed pot or Dutch oven, pour in the vegetable oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, you can test the oil by dropping a small pinch of the dry coating; it should sizzle vigorously.
⏱️ 5 min•🌡️ 350
- 7
Fry the chicken: Carefully place the breaded chicken pieces into the hot oil, being careful not to overcrowd the pot. Fry in batches if necessary. Cook for 3-5 minutes per side, or until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F or 74°C).
⏱️ 10 min•🌡️ 350
- 8
Drain and serve: Once cooked, remove the chicken pieces from the oil using a slotted spoon or tongs and place them on a wire rack set over a baking sheet lined with paper towels to drain any excess oil. Serve the freshly fried broasted chicken pieces immediately, accompanied by your favorite dipping sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Broasted Chicken
For the Chicken
- 2 boneless, skinless chicken breasts, about 1 1/2 pounds total, sliced horizontally into 1/2-inch thick strips
For the Marinade
- 1 cup plain yogurt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
For the Dry Coating
- 1 cup cornstarch
- 1 teaspoon chili powder
For Frying and Serving
- 4 cups vegetable oil, or enough for deep frying
- 1/2 cup dipping sauce, such as ranch, honey mustard, or hot sauce, as needed
Instructions
- 1
Prepare the chicken: Take the boneless, skinless chicken breasts and slice them horizontally into 1/2-inch thick strips. This will ensure even cooking and a tender result.
⏱️ 5 min - 2
Make the marinade: In a medium-sized bowl, combine the plain yogurt, 1 teaspoon of ground cumin, and 1 teaspoon of chili powder. Whisk the ingredients together until they are well combined and form a smooth, orange-colored marinade.
⏱️ 3 min - 3
Marinate the chicken: Add the sliced chicken pieces to the marinade in the bowl. Stir with a spoon or your hands to ensure all chicken pieces are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld and the chicken to tenderize.
⏱️ 2 min - 4
Prepare the dry coating: In a separate shallow bowl, combine the 1 cup of cornstarch and 1 teaspoon of chili powder. Whisk the dry ingredients together until they are evenly combined.
⏱️ 2 min - 5
Bread the chicken: Set up a breading station with the marinated chicken, the dry coating mixture, and an empty plate or baking sheet. Using tongs, take one marinated chicken piece and place it into the dry cornstarch mixture, ensuring it's fully coated. Return the chicken piece from the dry mixture back into the wet marinade, coating it again. Finally, place the chicken piece back into the dry cornstarch mixture. Use your hand to press and coat the chicken piece thoroughly with the dry mixture, creating a craggy, textured coating. Repeat with the remaining chicken pieces.
⏱️ 8 min - 6
Heat the oil: In a large, heavy-bottomed pot or Dutch oven, pour in the vegetable oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, you can test the oil by dropping a small pinch of the dry coating; it should sizzle vigorously.
⏱️ 5 min•🌡️ 350 - 7
Fry the chicken: Carefully place the breaded chicken pieces into the hot oil, being careful not to overcrowd the pot. Fry in batches if necessary. Cook for 3-5 minutes per side, or until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F or 74°C).
⏱️ 10 min•🌡️ 350 - 8
Drain and serve: Once cooked, remove the chicken pieces from the oil using a slotted spoon or tongs and place them on a wire rack set over a baking sheet lined with paper towels to drain any excess oil. Serve the freshly fried broasted chicken pieces immediately, accompanied by your favorite dipping sauce.
⏱️ 2 min