# 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**.

**American Cuisine · 300 min · 5 servings · 420 kcal per serving**

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.

## Ingredients

- 10 pieces — bone-in chicken
- 3 cups — buttermilk or thinned yoghurt
- 1 tbsp — salt
- 2 1/2 cups — flour
- 1/2 cup — cornflour
- 1 tbsp — paprika
- 1 tbsp — garlic powder
- 1 tsp — onion powder
- 1 tsp — black pepper
- 1 tsp — dried thyme
- 1 tsp — baking powder
- oil for deep frying

## 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.
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.

## Tips

- 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.

## FAQ

### 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.

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Source: https://hanakoleah.com/en/american-cuisine/crispy-broasted-fried-chicken
Edited by: Marwa Mohamed
Last updated: 2026-10-23