🍗 Broasted chicken

Name: Broasted chicken
Total time: 50 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, 1 tsp black pepper, ½ tsp chilli; 1 tbsp lemon juice; Oil for frying

Origin: Gulf · Middle East

780kcal

per serving · 300 g

260kcal

per 100 g

60 gProtein20 g / 100 g

51 gFat17 g / 100 g

27 gCarbs9 g / 100 g

Broasted chicken is chicken pieces coated in flour seasoned with garlic, paprika and pepper and cooked in a pressure fryer, which seals the crust quickly and keeps the meat very juicy. The result is a thin, crackly, golden coating over moist chicken. Across the Gulf it is sold by the piece or in family buckets, usually with fries, garlic sauce and bread.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

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

✓

Low-carb9 g carbs per 100 g

✓

High protein20 g protein per 100 g — 31% of the calories

Not vegetarianbecause of: chicken

Not veganbecause of: chicken

Contains glutenbecause of: flour

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

chickenflourspicesoil

Recipe

4 servings50 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, 1 tsp black pepper, ½ tsp chilli
1 tbsp lemon juice
Oil for frying

Method

Season the chicken with half the salt, the lemon juice and a pinch of each spice; leave for 30 minutes.
Mix the flour with the remaining salt and spices. Dip each piece in cold water, then press firmly into the flour.
Fry at 165 °C for 12–15 minutes, turning, until deep golden and the thickest piece reaches 74 °C inside; in a pressure fryer it takes about 10 minutes.
Drain on a rack for a few minutes before serving.

How to make it lighter

Choose breast pieces and peel off the skin with the crust to cut a large share of the fat.
Two pieces with a salad make a complete meal without fries.
Air-fry at home: spray the floured chicken with oil and cook at 190 °C for about 25 minutes.

History

Pressure frying was developed in the United States in the 1950s. In the following decades it became hugely popular in Saudi Arabia, Yemen and the Gulf states, where broasted chicken is now one of the most common fast-food dishes and has its own dedicated restaurants.

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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 →