Few things beat a plate of golden, crunchy chicken with soft bun, garlic sauce and fries. This broast chicken recipe brings the famous Pakistani takeaway favourite into your kitchen, with a spicy, tangy marinade, a flaky double-dipped coating and juicy meat underneath, all made in an ordinary pot or deep fryer.
Commercial broast is cooked in a sealed pressure fryer, which cooks the chicken fast and keeps it very moist. You should never try to fry in a regular pressure cooker at home, as it is not designed for hot oil and is dangerous. Instead, this version uses a long marinade, a buttermilk-style dip and a two-temperature frying method to give you a remarkably similar crunch and juiciness, safely.
Why This Version Works
- Deep seasoning: the chicken marinates in a vinegar, chilli and garlic mixture that flavours it all the way to the bone.
- Craggy, crispy coating: a flour and cornflour blend with baking powder fries up light and flaky.
- Juicy inside: frying at a steady, moderate temperature cooks the meat through without burning the outside.
- Familiar flavour: tastes like the broast from your favourite local shop.
Key Ingredients and Why They Matter
- Chicken pieces: bone-in, skin-on or skinless pieces about the same size. Smaller chickens give more tender pieces; cut large breasts in half so everything cooks evenly.
- White vinegar and lemon juice: tenderise the meat and give that recognisable tang.
- Ginger-garlic paste, red chilli, white pepper and mustard powder: the classic broast seasoning. Mustard powder adds a subtle sharpness.
- Soy sauce or a pinch of chicken stock powder: adds savoury depth. Optional.
- Egg and milk: the wet dip that helps the coating stick. Milk with a spoon of vinegar mimics buttermilk.
- Plain flour and cornflour: flour gives structure; cornflour makes it extra crisp.
- Baking powder: creates small bubbles that make the crust light and crackly.
- Oil for frying: use a neutral oil with a high smoke point, such as sunflower, canola or peanut oil.
Broast Chicken Recipe: Crispy Fried Chicken Like the Shops
Pakistani · Main Course · Medium
Ingredients
- 1.2 kg chicken, cut into 8 bone-in pieces
- 3 tbsp white vinegar
- 1 tbsp lemon juice
- 1 tbsp ginger-garlic paste
- 1 1/2 tsp salt
- 1 tsp red chilli powder
- 1 tsp white pepper
- 1/2 tsp mustard powder
- 1 tbsp soy sauce (optional)
- 2 eggs
- 120 ml (1/2 cup) milk
- 250 g (2 cups) plain flour
- 60 g (1/2 cup) cornflour
- 1 tsp baking powder
- 1 tsp salt (for the coating)
- 1 tsp paprika
- 1/2 tsp black pepper
- Neutral oil for deep frying (about 1.5 litres)
Method
- Cut shallow slashes in the thicker chicken pieces.
- Mix with vinegar, lemon juice, ginger-garlic paste, salt, chilli, white pepper, mustard powder and soy sauce. Refrigerate for at least 4 hours or overnight.
- Whisk the eggs and milk in one bowl. Mix the flour, cornflour, baking powder, salt, paprika and pepper in another.
- Dip each piece in the egg mixture, coat in flour, dip again and coat a second time, pressing firmly. Rest on a rack for 10 to 15 minutes.
- Heat oil 7 to 8 cm deep in a heavy pot to 170°C (340°F).
- Fry a few pieces at a time for 12 to 15 minutes, keeping the oil at 160 to 165°C, until deep golden and the thickest part reaches 74°C (165°F).
- For extra crunch, fry again at 180°C (355°F) for 1 to 2 minutes.
- Drain on a wire rack and serve hot with bun, fries and garlic sauce.
Making Broast Chicken Step by Step
Marinate for flavour
Make shallow cuts in the thicker pieces. Mix the chicken with vinegar, lemon juice, ginger-garlic paste, salt, chilli, white pepper, mustard powder and soy sauce. Cover and refrigerate for at least 4 hours, ideally overnight. A long marinade is what makes broast taste seasoned right through rather than just on the surface.
Set up a breading station
In one bowl, whisk the egg and milk. In another, mix the flour, cornflour, baking powder, salt, paprika and pepper. Take each piece from the marinade, dip it in the egg mixture, then press it firmly into the flour. Dip it back into the egg and into the flour a second time. For extra craggy texture, drizzle a tablespoon of the egg mixture into the flour bowl and rub it in with your fingers to create little clumps that stick to the chicken.
Rest the coated pieces on a rack for 10 to 15 minutes. This helps the coating set so it does not fall off in the oil.
Fry with control
Heat oil at least 7 to 8 cm deep in a heavy pot or deep fryer to 170°C (340°F). Use a thermometer if possible; guessing is the main reason fried chicken burns outside and stays raw inside. Lower in a few pieces at a time so the temperature does not crash. Fry for 12 to 15 minutes, turning occasionally, keeping the oil around 160 to 165°C. The chicken is ready when it is deep golden and the thickest part near the bone reads at least 74°C (165°F).
For an extra-crisp finish, raise the oil to 180°C (355°F) and fry the cooked pieces again for 1 to 2 minutes. Drain on a wire rack rather than paper so the base stays crunchy.
Tips for a Perfect Broast Chicken Recipe
- Bring chicken out of the fridge 20 minutes before frying for more even cooking.
- Never overfill the pot: oil should come no more than halfway up the sides, and keep children and pets away from the stove.
- Use a long-handled spider or tongs to lower and lift pieces safely.
- Keep batches warm on a rack in a 100°C (210°F) oven while you finish frying.
- Season straight out of the oil with a light sprinkle of salt or chaat masala.
Variations
- Spicy broast: add crushed red chilli flakes and extra cayenne to both the marinade and flour.
- Boneless strips: use breast strips and fry for 5 to 6 minutes for quick crispy tenders.
- Air fryer version: spray the coated chicken generously with oil and cook at 190°C (375°F) for 22 to 25 minutes, turning halfway. The crust is lighter but still crunchy.
- Oven-fried: bake on a rack at 220°C (425°F) for 35 to 45 minutes, spraying with oil, until golden and cooked through.
How to Serve It Like a Broast Shop
This broast chicken recipe is best eaten as fresh as possible. Serve hot with a soft bun or dinner roll, crispy fries and a generous bowl of garlic mayo sauce made from mayonnaise, garlic, a little yoghurt and lemon. Add coleslaw and ketchup or a chilli sauce. For a full family deal, include a side of corn and lemon wedges.
Storage and Reheating
Cool leftovers and refrigerate in a covered container for up to three days. To restore the crunch, reheat on a rack in a 200°C (400°F) oven or air fryer for 10 to 15 minutes until piping hot throughout. Avoid the microwave, which makes the coating soggy. Let used frying oil cool completely before straining it into a container to reuse once or twice, or disposing of it properly; never pour it down the sink.
Frequently Asked Questions
Can I make broast in a pressure cooker?
No. Home pressure cookers are not built for frying in oil and can be very dangerous. Commercial broasters are special machines. Use the deep-frying method above instead.
Why does my coating fall off?
Usually the chicken was too wet, the coating was not pressed on firmly, or the pieces were moved too early in the oil. Let coated pieces rest before frying and leave them for the first two minutes.
How do I know the chicken is fully cooked?
Use a thermometer in the thickest part without touching the bone. It must reach 74°C (165°F). Juices should also run clear.
Can I prepare this broast chicken recipe ahead?
Marinate a day ahead and coat just before frying for the crispiest result.
