Category: 4. Broast Recipes

INGREDIENTS:

• 3 cups buttermilk
• 3 tablespoons sriracha, divided
• 1 (approx. 2 ½ lbs) whole chicken, cut into 8 pieces
• 3 large eggs
• 1/3 cup water
• 4 cups all-purpose flour
• 2 ½ tablespoons sea salt
• 1 tsp cayenne pepper
• 2 tsp black pepper
• 2 tsp paprika
• 1 ½ tsp ground cinnamon
• 2  tsp garlic powder
• Canola oil

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INSTRUCTIONS:

Brining

1. In a large bowl, stir together buttermilk and 2 tablespoons of the sriracha. Submerge the chicken pieces into the buttermilk mixture.
2. Cover (cling film, a lid, or foil are all fine) and refrigerate overnight.

Breading

1. Whisk together eggs, water, and the remaining tablespoon of sriracha in a medium bowl. In a separate large bowl, stir together flour, salt, cayenne pepper, black pepper, paprika, ground cinnamon, and garlic powder in a large bowl.
2. Into a large Dutch oven, pour oil (you want enough that it’s about 2 ½ inches deep), and heat to 325 F over medium-high.
3. Remove chicken from buttermilk mixture, and dip the chicken pieces one by one into the egg mixture. Dredge the wet chicken in the flour mixture, shaking off any excess flour. Dip again in egg mixture, and dredge in flour again, once again shaking off any excess flour.

Frying

1. Carefully add the breaded chicken to hot oil, and fry until golden brown and cooked through – around 8 to 10 minutes.
2. Drain on a wire rack (over paper towels). Repeat with remaining chicken pieces.
3. Enjoy your homemade Al Baik chicken!

NOTES

1. I recommend using a cooking thermometer to ensure that you maintain the correct temperature while frying the chicken.
2. Let your fried chicken cool on a wire rack instead of a bunch of paper towels to maintain maximum crispiness! If you don’t have a wire rack, just use paper towels…it won’t be the end of the world.
3. If you happen to have a deep fryer, you can use that instead of a Dutch oven.

Ingredients:

• Chicken meat (1×8 pieces) 1 kg
• Ginger garlic paste 2 tbs
• Salt and pepper to taste
• National broast spice 1 pack
• Oil 1 liter
• Eggs 3
• White flour 2 cup
• For Salsa Sauce:
• Tomato pulp 1 cup
• Garlic chopped 1 tsp
• Onion chopped 1
• Capsicum chopped 1
• Green chilies chopped 2
• Green coriander leaves chopped 1/2 bunch
• Lemon juice 1 tbsp
• Salt and pepper to taste
• Red chili powder 1/2 tsp
• Tomato paste 1 tbsp

Method:

1. • Take chicken pieces and marinade in ginger and garlic paste. Leave it to rest for 10 minutes.
2. • Take a cooking pot, put the chicken into the pot, light the fame, Steam the chicken meat on low heat for 10 minutes.
3. • Remove it from the cooking pot, let it get cold.
4. • Sprinkle the “national broast spice” on to steamed chicken pieces properly.
5. • Leave it for another 10 minutes.
6. • Now take eggs, beat them in a bowl.
7. • Heat a wok on high flame, pour oil in the wok and heat it.
8. • Now dip the steamed chicken pieces into the beaten eggs, one by one, then fold with the white flour and put them in the hot oil to fry till golden.
9. • For salsa Sauce: Take bowl, put all the ingredients of salsa in it, and mix them properly.
10. • Serve it with Chicken broast.

Ingredients:

•   Chicken – 8-10 pieces
•  Black pepper powder – 2 teaspoons
•  Soy sauce – 2 teaspoons
•  Ginger / garlic paste – 3 teaspoons
•  Cornflower-2 tablespoons
•  Flour – 3 tablespoons
•  Tala chilli powder – 1 teaspoon
•  Bason-2 tablespoons
•  Salt – 1/4 teaspoon
•  Eggs – 1
•  2) Onion Beresta-2 cups
•  Sour yogurt – 1/2 cup
•  Ginger paste – 1 tablespoon
•  Joyei Bata – 1/2 teaspoon
•  Nutmeg Bata – 1/4 teaspoon
•  Chili Gura-2 teaspoons
•  Cumin seeds – 1 teaspoon
•  Black pepper powder + cloves + cardamom + cinnamon paste – 1 tbsp
•  Cashew paste – 2 tablespoons
•  A handful of raisins
•  Raw pepper – 5/6

 Oil – 3 tablespoons

 Method:

 Leave all the ingredients together for 1 hour.  Then heat oil on medium heat and fry till golden.

 Now heat the oil and remove all the ingredients given in No. 2 with spices.

 When it is cooked, add 1/2 cup of water after cooking the meat for a while. Dry the meat with water.

 When it is smeared, take it down.

 For Polao:

•  Polao rice – 4-5 cups
•  Salt – Guess what
•  Ginger paste – 1/2 teaspoon
•  Cardamom-4
•  Cinnamon – 1
•  Cloves – 4-5
•  Bay leaves – 1
•  Whole cumin – 1/4 teaspoon
•  Liquid milk – 1 cup
•  Oil – 3 tablespoons
•  Keora water – 1 tablespoon

 Polao made:

 Heat oil + ghee in a heavy saucepan and cook with polao with all the ingredients one by one.

 Now take half of the cooked polao and cover it with chicken, barista and nuts and cover the other half with polao and simmer for 20-30 minutes.

 When inhaled, lower the salad and serve.

Ingredients:

• Chicken 1 kg
• Cool Water 2 cups
• Corn Flour ½ cup
• Flour ½ cup
• Brown Sugar 1 tsp
• Black Pepper Powder 1 tsp
• Ginger Garlic Paste 1 tbsp
• Red Chili Powder 1 tbsp
• Chinese Salt ½ tsp
• Salt ½ tsp
• Chili Sauce 2 tbsp
• Soya Sauce 2 tbsp
• Oil for frying

Method:

1. In a bowl add 1 kg chicken pieces along with 2 tbsp chili sauce, 2 tbsp soya sauce, 1 tbsp red chili powder, 1 tsp brown sugar, 1 tsp black pepper powder, 1 tsp ginger garlic paste and ½ tsp Chinese salt and leave for 1 hour.
2. After this in a bowl add ½ cup corn flour and ½ cup flour. Mix well and coat with that mixture and pour into cool water.
3. Now once again coat with the mixture of corn flour and flour and deep fry in oil as required.
4. Ready to serve.

Ingredients:

• Chicken 1 kg
• Cool Water 2 cups
• Corn Flour ½ cup
• Flour ½ cup
• Brown Sugar 1 tsp
• Black Pepper Powder 1 tsp
• Ginger Garlic Paste 1 tbsp
• Red Chili Powder 1 tbsp
• Chinese Salt ½ tsp
• Salt ½ tsp
• Chili Sauce 2 tbsp
• Soya Sauce 2 tbsp
• Oil for frying

Method:

1. In a bowl add 1 kg chicken pieces along with 2 tbsp chili sauce, 2 tbsp soya sauce, 1 tbsp red chili powder, 1 tsp brown sugar, 1 tsp black pepper powder, 1 tsp ginger garlic paste and ½ tsp Chinese salt and leave for 1 hour.
2. After this in a bowl add ½ cup corn flour and ½ cup flour. Mix well and coat with that mixture and pour into cool water.
3. Now once again coat with the mixture of corn flour and flour and deep fry in oil as required.
4. Ready to serve.

INGREDIENTS:

• Chicken – 6 Pieces
• Egg – 1
• Salt – ½ Tsp
• Black Pepper – ½ Tsp
• Red Chili Powder – ½ Tsp
• Ginger Garlic Paste – 1 Tsp
• Lemon Juice – 1 Tsp
• For Coating:
• All-Purpose Flour (Maida) – 1 Cup
• Corn Starch – ½ Cup
• Salt – ½ Tsp
• Black Pepper – ½ Tsp
• Oil – Deep Frying

HOW TO MAKE:

1. Marination: In a bowl, add one egg, salt, black pepper, red chili powder, ginger-garlic paste and lemon juice.
2. Beat all the ingredients together to make a smooth paste.
3. Now add chicken pieces and coat well.
4. Marinate for 1 hour.
5. Now after 1 hour, start coating.
6. In a separate bowl, add all-purpose flour (maida),
7. Along with this, add corn starch. It will create the crispy and crunchy texture of chicken.
8. Add salt and black pepper.
9. Mix well to combine all ingredients.
10. Now coat the chicken pieces one by one.
11. First coat with flour then again coat with marination mixture and then coat with flour again.
12. It will create a double layer to get strong crispy look in chicken pieces.
13. Coat all the chicken pieces and rest it ½ an hour before frying. (This step will settle the flour on chicken). You can also place chicken in fridge for 10 minutes.
14. Now deep fry the chicken in hot oil. Initially place chicken in hot temperature. Don’t stir or move. First, it needs to get a hard texture. Fry at least 5 to 6 minutes on both sides.
15. As you feel the chicken is getting hard not to turn the temperature to medium. In this way, the chicken will be crispy and crunchy from outside and juicy from inside.
16. Fry chicken from sides.
17. Take it out on kitchen paper to serve.
18. Crispy fried chicken broast is ready.

Chicken broast is the best recipe for teatime, lunch, dinner, and midnight cravings. You can serve this recipe with crispy french fries. Make it for your family and friends to enjoy your time.