Broasted chicken made at home — a successful and delicious recipe

Ingredients:

Chicken thighs, bone-in or boneless Marinade: Plain yogurt Paprika Cinnamon Ginger Chicken seasoning Salt A little vinegar and oil to bring the mixture to a medium, loose consistency For the coating: Flour Cornstarch Paprika Cinnamon Ginger Chicken seasoning Salt 1 medium spoon baking powder (≈1 tbsp)

Method:

Mix the marinade ingredients, adding enough vinegar and oil to achieve a moderately loose consistency.
Marinate the chicken thighs in the mixture and leave for at least 1 hour to absorb the flavors. Do not leave them too long or they may dry out and the flour coating won’t stick.
Dip the chicken pieces in the flour coating mixture and fry them immediately in plenty of hot oil so the flour does not absorb moisture.
Fry over low heat until the chicken is cooked through and the outside is golden.
Serve the broasted chicken with mashed or fried potatoes.

This delicious recipe is from a friend and chef on the Sho Tabkhin El-Yawm site:

Alisar Rajab

Click Alisar’s name to visit her page and see her recipes

For more recipes from Alisar see Chicken and béchamel stuffed pasta

To make Alisar’s white tawook as well, see How to make grilled white tawook

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Homemade Broasted Chicken

Prep checklist

Cooking notes