🍗 Broasted chicken meal with garlic fries

Name: Broasted chicken meal with garlic fries
Total time: 60 min
Yield: 4
Cuisine: Gulf · Middle East
Ingredients: 1 chicken (about 1.3 kg), cut into 8 pieces; 200 g plain flour; 2 tsp salt, 1 tsp paprika, 1 tsp garlic powder, ½ tsp black pepper, ½ tsp chilli; 800 g potatoes, cut into fries; 4 garlic cloves, crushed, plus 2 tbsp chopped parsley; Oil for frying; 4 rounds Arabic bread

Origin: Gulf · Middle East

1215kcal

per serving · 450 g

270kcal

per 100 g

63 gProtein14 g / 100 g

68 gFat15 g / 100 g

90 gCarbs20 g / 100 g

The broasted chicken meal is a Gulf fast-food classic: pieces of chicken coated in seasoned flour and pressure-fried until the crust is crisp and the meat stays juicy, served in a box with French fries, a pot of garlic sauce and a round of Arabic bread. The fries are often tossed in garlic too, and pickles and ketchup usually come on the side.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: chicken

Not veganbecause of: chicken

Contains glutenbecause of: flour, bread

Not keto20 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs

What it is made of

chickenflourspicespotatogarlicoilbread

Recipe

4 servings60 min

Ingredients

1 chicken (about 1.3 kg), cut into 8 pieces
200 g plain flour
2 tsp salt, 1 tsp paprika, 1 tsp garlic powder, ½ tsp black pepper, ½ tsp chilli
800 g potatoes, cut into fries
4 garlic cloves, crushed, plus 2 tbsp chopped parsley
Oil for frying
4 rounds Arabic bread

Method

Season the chicken with half the salt and spices and leave for 30 minutes.
Mix the flour with the rest of the spices. Dip the chicken in cold water, then press firmly into the flour.
Fry the chicken at 165 °C for 12–15 minutes, turning, until golden and the thickest piece reaches 74 °C inside (in a pressure fryer it takes about 10 minutes).
Fry the potatoes at 160 °C for 5 minutes, drain, then again at 185 °C for 3 minutes until crisp. Toss with the garlic and parsley.
Serve the chicken and fries with the bread and garlic sauce.

How to make it lighter

Remove the skin and crust from one or two pieces — most of the fat is there.
Skip the bread or the fries: the meal is already filling with one starch.
Garlic sauce is mostly oil — 1 tbsp of oil alone is about 120 kcal, so use a little for dipping.

History

Pressure frying was developed in the United States in the 1950s, and the method reached the Gulf and the wider Middle East in the following decades. Broasted chicken meals became a staple of local fast-food chains and neighbourhood restaurants, especially in Saudi Arabia, Yemen and the Gulf states.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →