Although the name Broaster refers to a company, “broasted” refers to a type of fried chicken. Louis Phelan, who had a passion for fried chicken, invented a combination fryer and pressure cooker in Wisconsin in the 1940s. His patented pressure fryer cut the cooking time for chicken in half. The Broaster Company may have been the first to seize on the new method for cooking chicken, but now the term is commonly used for fried chicken. As a term, broasted remains popular in Wisconsin. Americans love crunchy fried chicken and it is the nation’s preferred meat.
Recipe Servings: 8
Prep Time
20 minutes
+ 1 hour resting
+ 1 hour resting
Cook Time
25 minutes
Total Time
1 hour 45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 qt buttermilk
- 1 tsp salt
- 1 tsp ground black pepper
- 6 Tbsp garlic, mashed
- 1 broiler-fryer chicken, cut into pieces
- 3 cups all-purpose flour
- 2 cups panko breadcrumbs
- 8 cups canola oil
Directions
- Mix buttermilk, salt, pepper, and mashed garlic in a large bowl.
- Add chicken and work into buttermilk mixture.
- Cover with plastic wrap and place in refrigerator at least 1 hour, or up to 24 hours.
- Blend flour, salt, and pepper in a shallow bowl.
- Pour Panko breadcrumbs in a separate shallow bowl.
- Remove chicken from buttermilk marinade.
- Dredge chicken through flour mixture.
- Press chicken into Panko breadcrumbs.
- Preheat oven to 325°F.
- Heat oil in a large pan over medium-high heat to 300°–325°F.
- Place chicken into oil and cook without turning for 8 minutes.
- Turn chicken over and check internal temperature (should be at 140°– 145°F.)
- Place chicken on paper towels to drain excess oil and then put chicken on baking sheet.
- Bake in preheated oven for 15 minutes.
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