Broasted Chicken Recipe like Never Before

Broasted Chicken Recipe

Hi everyone! Have you ever tasted Broasted Chicken? The crispness, the tenderness, the taste, makes you awe! Right? In this article, you will go through a broasted chicken recipe, like never before. Do try and let us know your feedback through the comments. Let us get started with the recipe!broasted chicken image showing alt text


  • Chicken – 1 kg (8 pieces)

For Brine solution

  • Salt – 1 tsp
  • Black Pepper powder – ½ tsp
  • Vinegar – ½ cup
  • Water – 2 cups
  • Ginger Garlic Paste – ½ tsp

For Broast Mix

  • Flour – 1 large cup
  • Corn Flour – 2 tablespoons
  • Salt – 1 teaspoon
  • Black pepper powder – ½ tsp
  • Red Chili powder – ½ tsp
  • Garlic Powder – ½ tsp
  • Baking soda – 1 pinch

For Egg Mixture

  • Egg – 2
  • Milk – ½ cup
  • Salt – a pinch

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  1. Wash the Chicken pieces well. We prefer making this recipe using Skinless Chicken. Get them cut into 8 pieces (neither too small, nor too large).
  2. Prick the pieces with a fork. This will help in even cooking.
  3. Mix water, vinegar, salt, black pepper powder and ginger garlic paste. This is our brine solution.
  4. Leaving the pricked chicken pieces into the brine solution 4-8 hours is recommended. But if you have less time, let it sit in the solution for at least an hour.
  5. Put the plain flour, corn flour, salt, black pepper, red chili powder, garlic powder and a pinch of baking soda in a bowl. This is the Broast Mix.
  6. Whisk an egg with milk, add a pinch of salt. This is our Egg mixture.


  1. Remove the chicken from the brine solution, place it on the colander to get rid of any excess brine solution.
  2. In the meanwhile, heat oil in a wok, sufficient enough to deep fry the chicken.
  3. Cover the chicken pieces with broast mix, piece by piece.
  4. Dip them in egg mixture, remove excess and put them again in the broast mix.
  5. This has to be done a bit quickly, piece-by-piece.
  6. If you do them in bulk, chicken won’t get marinated well.
  7. Slowly add the pieces in the hot oil, add 3-4 pieces at a time.
  8. Do not overcrowd the wok/pan, this may reduce the temperature of oil and the coating on the chicken might come off.
  9. Fry well on one side, then turn the chicken. Turning it again and again might not result in what we are desiring for.
  10. Remove on an absorbent sheet after you are satisfied with the golden colour of it.
  11. Plate it along with shredded cabbage.
  12. Serve hot with mayonnaise, garlic sauce, tomato ketchup.

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