✨ Comprehensive Introduction of Chicken Broast
Deep-fried comfort food and South Asian spice magic come together to create Chicken Broast. Originating from the fusion of Western-style broasting and Desi flavors, this crispy and juicy chicken is marinated in bold spices, coated in a seasoned flour mix, and fried to golden perfection.
Unlike typical fried chicken, Broast is deeply infused with flavor thanks to a yogurt-based marinade and a layered coating that yields crunch on the outside and tenderness on the inside. This homemade recipe delivers restaurant-style broast right to your kitchen—no fancy pressure fryer required.
✅ Quick Recipe Overview of Chicken Broast
| Prep Time | Marination Time | Cook Time | Total Time | Servings | Spice Level | Skill Level |
| 20 mins | 2–4 hours | 15–20 mins | 3 hrs | 4–6 | Medium | Intermediate |
🧾 Ingredients of Chicken Broast
For the Marinade:
• A kilogram of chicken (ideally with the bones and skin still on it)
• 1 cup plain yogurt
• 1 tbsp ginger-garlic paste
• 1 tbsp red chili powder
• 1 tsp black pepper
• 1 tsp salt
• ½ tsp turmeric
• 1 tsp ground cumin
• 1 tsp garam masala
• Juice of 1 lemon
For the Coating:
• 2 cups all-purpose flour
• ½ cup cornstarch
• 1 tsp baking powder
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• For the slurry procedure, a half cup of cold water is optional.
For Frying:
• Deep-frying oil (canola or vegetable oil)
👩🍳 Detailed Instructions for Chicken Broast.
1. Marinate the Chicken
• Put all the spices, lemon juice, yogurt, and ginger-garlic paste in a bowl.
• Add chicken pieces, coat thoroughly, cover, and refrigerate for 2–4 hours (overnight for best flavor).
2. Prepare the Coating
• In a large bowl, combine flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt, and
pepper.
• Optional: Reserve some of the flour mixture and mix with cold water to create a lumpy slurry for extra crispy
texture.
3. Coat the Chicken
• Remove chicken from marinade.
• Dip into the dry flour mix, then into the slurry (if using), and once again into the dry mix, pressing to ensure a
thick, flaky coating.
4. Heat the Oil
• In a deep, heavy-bottomed pot, heat oil to 325–350°F (165–175°C).
• To guarantee uniform frying and crispiness, keep the oil at a consistent temperature.
5. Fry the Chicken
• Fry 2–3 pieces at a time for 12–15 minutes, turning occasionally, until golden brown and fully cooked (internal
temp: 165°F / 74°C).
• Do not overcrowd the pot.
6. Drain and Rest
• Take out and drain on paper towels or a wire rack. Let it settle for 5 minutes before serving.
🍽 Serving Suggestions
• Serve hot with garlic mayo, coleslaw, fries, or paratha.
• Accompany with ketchup, green chutney, or peri-peri sauce for added flair.
• A chilled cola or mint lemonade is the classic beverage pairing.
🧪 Nutritional Info (Per Piece—Approx.)
| Nutrient | Amount |
| Calories | 330 kcal |
| Protein | 22g |
| Carbohydrates | 12g |
| Fat | 22g |
| Saturated Fat | 4g |
| Sodium | 450mg |
💭 Final Thoughts
Chicken Broast is the ultimate crunchy, juicy, spice-loaded indulgence that’s worth every bite. It blends tradition with technique—marrying Pakistani street food vibes with the irresistible appeal of fried chicken. Once you’ve tried this homemade version, you’ll never go back to fast food again. This broast will be the talk of the party since it’s crispy on the exterior, tender on the inside, and bursting with flavor!
