Chicken Broast

Chicken Broast Recipe

Servings: 4

Ingredients:

• 4 chicken legs or pieces (about 1.5 lbs)
• 1 cup all-purpose flour
• 1/2 cup corn flour
• 1 tsp salt (or to taste)
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp cumin powder
• 1/2 tsp dried oregano
• 1 egg, beaten
• 1/4 cup buttermilk
• 1 1/2 cups breadcrumbs (preferably panko for extra crunch)
• Oil for frying

Instructions:

1. Prepare the chicken:

   • Clean and pat dry the chicken pieces with paper towels.
   • In a bowl, whisk together the buttermilk and beaten egg. Dip the chicken pieces in the egg mixture, ensuring they're coated.

2. Prepare the breading:

   • In another bowl, combine the flour, corn flour, salt, black pepper, garlic powder, onion powder, paprika, cumin, and oregano.
   • Dredge the chicken pieces in the flour mixture, pressing down gently to ensure an even coating.

3. Coat with breadcrumbs:

   • After the chicken is well-coated with the flour mixture, roll it in the breadcrumbs, making sure each piece is fully covered for a crispy exterior.

4. Frying:

   • Heat oil in a deep frying pan or wok over medium-high heat. The oil should be enough to submerge the chicken halfway.
   • Fry the chicken in batches, ensuring not to overcrowd the pan. Fry each piece for about 10-12 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C).

5. Drain and serve:

   • Once the chicken is fried, place it on a paper towel-lined plate to drain excess oil. Serve hot.

Nutritional Information (Per Serving):

• Calories: 350-400 kcal
• Protein: 26g
• Carbohydrates: 30g
• Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 95mg
• Sodium: 600mg
• Fiber: 1g
• Sugar: 2g