Crispy Broasted Fried Chicken Like the Shops
The crust comes from three things together: a 4-hour buttermilk soak that tenderises the meat, flicking a few spoonfuls of the soaking liquid into the flour so it forms craggy shards rather than a smooth shell, and oil held steady at 170°C.
- Prep
- 270 min
- Cook
- 30 min
- Total
- 300 min
- Calories
- 420
Photo: Evan-Amos — CC0 · Wikimedia Commons
Fried chicken is the most popular fried food in the world, and the difference between the home and the shop version is the crust. It is not a secret — it is a simple technique most recipes leave out.
Method
-
1
The buttermilk soak
Soak the chicken in the buttermilk with the salt in the fridge for 4 hours or overnight. The acidity loosens the meat proteins gently, tenderising without turning it to mush.
⏱ 15 min -
2
The dredge
Mix the flour, cornflour, all the spices and the baking powder. The cornflour gives lightness and the baking powder creates tiny bubbles that add crunch.
⏱ 6 min -
3
The secret to the flakes
Flick 3 tablespoons of the soaking liquid into the flour and rub it through with your fingertips. That creates small clumps which fry into crisp shards instead of a smooth surface.
⏱ 5 min -
4
Dredge with pressure
Lift each piece straight from the buttermilk without wiping it, and press it firmly into the flour. Pressure is what makes the coating adhere rather than fall off in the oil.
⏱ 12 min -
5
Rest before frying
Leave the coated pieces on a rack for 15 minutes. The rest lets the flour absorb moisture and grip — skip it and the coating peels away in the oil.
⏱ 16 min -
6
Fry at a steady temperature
Heat the oil to 170°C and fry no more than 4 pieces at a time for 12 minutes. Too many pieces drop the temperature and the chicken absorbs oil.
⏱ 28 min -
7
Drain on a rack
Lift them onto a wire rack, not kitchen paper. Paper traps steam underneath and softens the base within minutes.
⏱ 4 min
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Tips that actually matter
- Flicking the soaking liquid into the flour is the secret to the craggy crust.
- 15 minutes of rest after dredging stops the coating peeling in the oil.
- A rack, never kitchen paper — paper softens the underside.
- For an air fryer: spray oil on all sides, 190°C for 25 minutes, turning once.
People also ask
Why does the coating fall off in the oil?
You did not press hard enough, or you skipped the rest. Press the flour firmly onto the piece and leave it on a rack for 15 minutes before frying so the flour absorbs moisture and grips.
Why is it raw inside?
The oil was too hot, so the crust browned before the meat cooked. Hold the temperature at 170°C and fry in small batches — bone-in pieces need a full 12 minutes.
Can I make it without buttermilk?
Yes — thin yoghurt with water, or ordinary milk with a tablespoon of vinegar or lemon left to stand 10 minutes. The acidity is what tenderises; plain milk alone will not give the same result.
Cook mode
Crispy Broasted Fried Chicken Like the Shops
-
1
The buttermilk soak
Soak the chicken in the buttermilk with the salt in the fridge for 4 hours or overnight. The acidity loosens the meat proteins gently, tenderising without turning it to mush.
-
2
The dredge
Mix the flour, cornflour, all the spices and the baking powder. The cornflour gives lightness and the baking powder creates tiny bubbles that add crunch.
-
3
The secret to the flakes
Flick 3 tablespoons of the soaking liquid into the flour and rub it through with your fingertips. That creates small clumps which fry into crisp shards instead of a smooth surface.
-
4
Dredge with pressure
Lift each piece straight from the buttermilk without wiping it, and press it firmly into the flour. Pressure is what makes the coating adhere rather than fall off in the oil.
-
5
Rest before frying
Leave the coated pieces on a rack for 15 minutes. The rest lets the flour absorb moisture and grip — skip it and the coating peels away in the oil.
-
6
Fry at a steady temperature
Heat the oil to 170°C and fry no more than 4 pieces at a time for 12 minutes. Too many pieces drop the temperature and the chicken absorbs oil.
-
7
Drain on a rack
Lift them onto a wire rack, not kitchen paper. Paper traps steam underneath and softens the base within minutes.
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