How to Make Broasted Chicken
- cook TIME 35 mins
- prep TIME 15 mins
- total TIME 50 mins
Ingredients (19)
- 26 oz boneless chicken drumsticks (equals 40 oz bone-in, about 8 drumsticks)
- 1/2 large egg
- 1 tbsp breadcrumbs
- 3 tbsp cornstarch
- 1/2 cup whole milk
- 1.5 cups all-purpose flour divided, *
- 3 cup canola oil *
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic powder
- 1/4 tsp ground black pepper
- 1/4 tsp ginger powder
- 1/4 tsp chili powder
- 1/2 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/4 tsp onion powder
- 3 tbsp Heinz ketchup
- 1/4 tsp Dijon mustard
INSTRUCTIONS
Make the coating:
In a bowl, stir 1 tbsp lemon juice into the 1/2 cup whole milk to coagulate the milk.
Add 1/4 tsp chili powder, 1/4 tsp garlic powder, 1/4 tsp ground black pepper, 1/4 tsp ginger powder, 1/4 tsp cayenne pepper, 1/2 tsp coriander powder, 1/4 tsp onion powder, 1/4 tsp turmeric powder, 1/4 tsp salt, and 1/4 tsp mustard to the milk. Whisk well.
Beat 1/2 large egg into the milk mixture. Whisk well.
Continue to add 3 tbsp cornstarch, 1/2 cup all-purpose flour, and 1 tbsp breadcrumbs. Whisk until well combined.
Marinate and fry the chicken:
Dip 26 oz boneless chicken drumsticks in the coating batter. Then, coat them with the remaining all-purpose flour. Cover, set aside, and let them dry for 15 minutes.
Heat 2 cups of canola oil in a non-stick skillet over high heat. Reduce to medium-low when it's hot enough to make the oil sizzle.
Fry the chicken for 17 minutes on all sides (we work with 2 drumsticks for each frying batch).
Transfer the fried chicken to a clean plate lined with a paper towel to drain the oil.
Serve hot with ketchup and side dishes.