Broasted buttermilk chicken today

[Marthe48]

I put a bone-in chicken breast in buttermilk Monday night, cooking it today. I hope broasting it gives it a good texture. I can't wait

[SheltieLover]

1. Sounds delicious!

[Irish_Dem]

2. A buttermilk marinade makes a big difference I think.

Makes a much more tender chicken.

Yes I wonder how the broasting will affect taste and texture.

[Marthe48]

6. It really does!

I'm trying something besides fried, not too soon to get my food plan back on track

[Irish_Dem]

8. Right, it really helps to use less oil when cooking.

I have a copy cat Col Sander's KFC chicken recipe I love, but I only do it once or twice a year.

[The Blue Flower]

3. What's broasting?

I can't be the only one who doesn't know.

[Mazeltov Cocktail]

4. Maybe, fried in a pressure cooker...

I googled it, I was very curious. I love chicken that is marinated in buttermilk. Google said it's a Wisconsin thing.

[Marthe48]

5. Put the meat on a broiler pan, low position in the oven

Preheat the broiler. Usually, when I do bone-in chicken breasts, I put the whole breast skin side down, brush some olive oil on. I use the 2nd rack position from the bottom, use a pan about 3" tall.
Put pan with chicken under the broiler, about 20 min. Flip the pieces, so the skin side is up, and broil about 15 minutes. Switch the oven to bake, 400 and bake about 10-15 minutes.
I used to put 1/2" slices of seasoned raw potato under the drip pan, and they'd be ready when the chicken is.

If you try it, keep an eye on it. Ovens and pans are different sizes. The chicken should be cooked thru in about 50 minutes.

[Blue Owl]

7. Sounds like my grandma's old recipe

I think she also dredged it in flour before baking -- turned out all crispy like fried chicken, way better than KFC or the lot!

[MOMFUDSKI]

9. Sounds great

and here is what I do: remove skin from chicken legs, dredge in seasoned flour (paprika, salt, pepper, the kitchen sink if you'd like), brown all sides on medium high in bacon fat/veggie oil combo, lower stove temp and cover tightly, cook and turn often until meat is nearly falling off the bone, uncover and turn up heat to crisp and final brown the legs. This method is as close to broasting without a real commercial broaster.