Name: Crispy Gulf-Style Broasted Chicken
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 حصص
Cuisine: Gulf
Ingredients: 1 piece whole chicken; 2 cup buttermilk; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tbsp paprika; 1 tsp ground dried coriander; 0.5 tsp ground cardamom; 1 tsp black pepper; 1.5 tbsp salt; 2.5 cup all-purpose flour; 0.5 cup cornstarch; 1 tsp baking powder; 0.5 tsp chili powder; 4 cup vegetable oil for frying

Instructions

Preparing the chicken

Make small slits into the chicken pieces so they absorb the marinade and cook through properly.
Marinating the chicken

In a deep bowl, mix the buttermilk with half of the garlic powder, onion powder, paprika, cardamom, coriander, one teaspoon of the salt, and black pepper, then marinate the chicken pieces in the mixture for at least two hours in the refrigerator. · 2 h
Preparing the crispy coating

In a wide dish, mix the flour with the cornstarch, baking powder, remaining spices, and salt to make the dry coating mixture.
Coating the chicken

Remove the chicken pieces from the marinade and dredge them thoroughly in the flour mixture, dip them for one second in ice-cold water, then return them to the flour once more, tossing gently to form crispy flakes.
Frying

Heat the oil in a deep pot to 170°C (340°F), then carefully drop in the chicken pieces, reduce the heat slightly to medium, and fry for 12 to 15 minutes until golden brown and thoroughly cooked through. · 15 min
Draining and serving

Remove the chicken and transfer it to a wire rack to drain excess oil and preserve its crispiness; serve hot with garlic sauce (toum) and french fries.

Nutrition / serving

540

cal

protein g

carbs g

fat g

Chef's tips

For long-lasting crunch, rest the fried chicken on a wire cooling rack instead of paper towels so trapped steam does not soften the crispy crust, and avoid overcrowding the pot to prevent the oil temperature from dropping.