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. Toss together the salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes in a small bowl. Stir them together until all the spices appear to be evenly distributed. After mixing the spice blend, set aside 1 Tbsp (15 ml) for use in this recipe. Put the rest in a small, airtight container and store it in your pantry.
In a medium bowl, whisk or stir together the flour, salt, pepper, thyme, tarragon, ginger, ground mustard, garlic salt, and oregano until the ingredients appear to be evenly distributed. You should have just enough coating mix for this recipe, so you should not need to save any. If you choose to make a double batch, however, take what you need for this recipe and save the rest in an airtight container. It should last in your pantry for a few months, as well.
Rinse the chicken under cool running water and pat it dry with clean paper towels. Twist the legs out of their joints and-and cut them away from the body of the chicken. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Look for the line of fat lying in between the drumstick and thigh portion of one leg. Cut along this line to separate the two portions. Cut through the ribs and collarbone on both sides of the body of the chicken using sharp, clean poultry shears. Pull away the back and the neck when finished. Cut and twist the breast meat away from the remaining bone.
Cut one side of the chicken breast in half, getting two pieces. Repeat with the other side of the chicken breast. Pour 4 cups (1 L) of water into a large bowl and add 1/4 cup (60 ml) salt. Stir to combine, then place the chicken pieces in the water and allow them to soak for 60 minutes. Pour the canola oil into the pressure cooker and set the pressure cooker on the stove. Heat the oil on high until it reaches a temperature of 375 degrees Fahrenheit (190 degrees Celsius).
In a large bowl, combine the baking powder, 1 Tbsp (15 ml) Cajun seasoning, 1 cup (250 ml) frying mix, the cornstarch, the pepper, and the salt, whisking until everything appears to be evenly combined. Slowly pour up to 1/2 cup (125 ml) of water into the dry batter ingredients, whisking continuously. Remove a piece of chicken from the saltwater using tongs and toss it directly into the batter. Use your tongs to turn the chicken in the butter until all sides are coated.
Repeat this as needed, working with one piece of chicken at a time, until all the chicken has been coated. Place the pieces of chicken in the hot oil, cooking a few at a time. Fry each piece for 2 to 3 minutes or until the coating becomes crisp and lightly golden.
- 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.