29/03/2026
Crispy chicken favorites—restaurant-style recipes:
Broasted Chicken (Pressure Fried Style)
Marinade
• Chicken – 1 kg (bone-in pieces)
• Buttermilk – 2 cups
• Salt – 1½ tsp
• Black pepper – 1 tsp
• Paprika – 1 tsp
• Garlic powder – 1 tsp
Coating Mix
• Flour – 2 cups
• Cornstarch – ½ cup
• Baking powder – 1 tsp
• Paprika – 1 tsp
• White pepper – 1 tsp
• Garlic & onion powder – 1 tsp each
Method
1. Marinate chicken overnight.
2. Coat in flour mix (press well for texture).
3. Fry:
• Best: pressure fryer (broasted style)
• Home: deep fry at 170°C for 12–15 min
4. Rest 5 minutes before serving.
Texture: extra crispy outside, super juicy inside
Chicken Strips
Ingredients
• Chicken breast – 500 g (cut into strips)
• Buttermilk – 1 cup
• Salt & pepper
• Flour – 1 cup
• Cornstarch – ½ cup
• Paprika – 1 tsp
Method
1. Marinate strips 1–2 hours.
2. Coat in flour mixture.
3. Fry at 175°C for 5–6 minutes.
4. Serve hot.
Texture: crispy, tender, fast-cooking
Key Differences
Item Cut Cooking Texture
Broasted Chicken Bone-in Longer fry Juicy & crispy
Chicken Strips Boneless Quick fry Light & crunchy
Chef Pro Tips
• Double coat for extra crunch
• Use cold marinade → better crispiness
• Don’t overcrowd fryer → keeps crispy
• Let coated chicken rest 10 min before frying
