Broasted chicken is crispy and golden on the outside just like fried chicken but stays juicy and tender as the pressure cooking holds in the moisture.
- 1 broiler-fryer chicken cut into pieces, you could use pieces as well
- 1-quart buttermilk
- 1 teaspoon salt adjust to taste
- 1 teaspoon pepper adjust to taste
- 6 tablespoons garlic smashed and mashed
- 3 cups all-purpose flour
- 2 cups panko breadcrumbs
- 8 cups canola oil adjust amount oil to fit your pan or 8 cups safflower oil (adjust amount oil to fit your pan)
- Place chicken pieces into buttermilk, salt, pepper and smashed
garlic. Make sure you work the buttermilk into the chicken pieces.
- Cover with plastic wrap and place in the fridge for anywhere from
one hour to 24 hours. (I took the skin off of the chicken breasts, left
the skin on the smaller pieces.).
- Remove the chicken from the marinade, do not dry, just let the
buttermilk drip off. Combine flour with salt and pepper, dredge each
piece through the flour.
- In a separate plate add your panko, place each piece of chicken into the panko and press into the chicken.
- Heat the oil to 300°-325°F. Place the chicken into the oil and allow
to cook without turning for the first 8 minutes, turn and when you have
completed the turn check the internal temp of the chicken it should be
- Place onto a paper towel to drain any excess oils – place into the
oven for 15 minutes at 325°F. Your internal temp should be 160°F.