Chicken Broast

Ingredients

• 1.2 kg chicken pieces on the bone (drumsticks, thighs and breast cut in half), skin on
• 1 l cold water, for the brine
• 2 tbsp fine salt, for the brine
• 1 tbsp sugar, for the brine
• ½ cup plain yogurt, whisked
• 2 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 1 tbsp soy sauce
• 1 tsp red chilli powder
• 1 tsp white pepper
• 1 tsp crushed black pepper
• 1 tsp paprika
• 1 tsp salt, for the marinade
• 1½ cups plain flour (maida)
• ¼ cup cornflour
• 1 tsp baking powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp red chilli flakes
• 1 tsp black pepper, for the flour
• 1½ tsp salt, for the flour
• 2 eggs
• ⅓ cup milk
• 1.5 l cooking oil, for deep frying

Instructions

1. Pat the chicken dry. Stir the salt and sugar into the cold water until dissolved, add the chicken and refrigerate for 30 minutes.
2. Lift the chicken out of the brine and pat very dry with kitchen paper. Discard the brine.
3. In a large bowl mix the yogurt, lemon juice, ginger-garlic paste, soy sauce, chilli powder, white pepper, black pepper, paprika and salt. Add the chicken and rub the marinade in well, including under the skin where you can.
4. Cover and refrigerate for at least 1 hour. For deeper flavour, leave it overnight, but then reduce the lemon juice slightly so the meat does not turn mushy.
5. Whisk the flour, cornflour, baking powder, garlic powder, onion powder, oregano, chilli flakes, black pepper and salt in a shallow tray. In a second tray whisk the eggs with the milk.
6. Shake excess marinade off each piece. Press it into the flour, dip it in the egg mixture, then press it into the flour again, packing on a thick, shaggy coat. Place on a wire rack.
7. Rest the coated chicken for 15 minutes so the crust sets and does not fall off in the oil.
8. Heat the oil in a deep pot to 160°C. The oil should be no more than half the depth of the pot. Keep the heat medium so the temperature stays steady.
9. Carefully lower in 4 pieces, leaving space between them. Fry for 15 to 16 minutes, turning every few minutes, until the crust is deep golden brown and the thickest part reads 74°C with no pink juices.
10. Lift out onto a clean wire rack, not kitchen paper, so the underside stays crisp. Bring the oil back to 160°C and fry the second batch the same way.
11. Rest the chicken for 5 minutes before serving so the juices settle and the crust firms up.

Tips

• Pat the chicken dry after brining and shake off extra marinade. Wet chicken makes a patchy, soggy crust.
• Use a thermometer. Oil under 150°C makes greasy chicken, and oil over 175°C browns the crust before the meat cooks through.
• Cut chicken breasts in half, or use smaller pieces. Big pieces can burn outside before the centre reaches 74°C.
• Do not crowd the pot. Too many pieces drop the oil temperature and the coating turns heavy.