Start by pouring the buttermilk into a large baking dish or a zip bag. Add 3 tablespoons of salt and mix well. This brine is essential as it will tenderize the chicken and infuse it with flavor. Place the chicken pieces into the buttermilk brine, ensuring they are fully submerged. If you're using a baking dish, cover it tightly with plastic wrap and refrigerate. If you opted for a zip bag, seal it tightly to prevent leaks and place it in the refrigerator. Allow the chicken to brine for at least 4 hours, or ideally, overnight for the best flavor.
When you are ready to cook, take out another baking dish or tray. In a separate bowl, combine the flour, 1 teaspoon of salt, turmeric, paprika, chili powder, and black pepper. Mix these dry ingredients thoroughly to ensure the spices are well blended into the flour.
Prepare a tray for the chicken next. One piece at a time, remove the chicken from the buttermilk and place it in the flour mixture. Make sure to roll it around in the flour so it’s evenly coated. Gently shake off the excess flour to keep the coating light and crispy. Place the coated pieces on a baking sheet and set aside.
Before frying, it’s crucial to let the dredged chicken pieces rest for a bit. This helps the coating adhere better when frying. Meanwhile, pour the frying oil into your broaster and preheat it to 360°F.
Once the oil reaches the desired temperature, carefully lower the chicken pieces into the hot oil, starting with the larger pieces like the breasts. Close the lid and fry the chicken for about 8 to 10 minutes, or until the skin is golden brown and the internal temperature reaches at least 165°F. Use a meat thermometer to check for doneness and ensure safety.
For those using a large 6 to 8 quart dutch oven, set it on medium-high heat. Attach a cooking thermometer to monitor the oil temperature. Once the oil reaches 375°F, gently place the dredged chicken pieces into the pot. Stir the chicken pieces carefully to avoid sticking, and adjust the heat as needed to keep the temperature between 350°F to 360°F.
After the temperature stabilizes, cover the pot with a lid and fry the chicken for about 12 to 15 minutes, again checking that the internal temperature is 165°F. When placing the lid on, keep in mind that it may raise the heat slightly, so it's fine to peek and adjust the settings if necessary.
If you’re using an Instant Pot that allows for temperature adjustment, preheat it on the sauté setting to between 360°F and 375°F. After the oil is hot, carefully place the chicken pieces in, starting with the breasts. Cover the pot, and if your model has an automatic shut-off, slightly adjust the lid to prevent that from happening. Fry for around 14 to 16 minutes, again ensuring that the internal temperature is at least 165°F.
Once the chicken is fully cooked, delicately remove it from the hot oil using tongs and place it on a cooling rack to drain and dry. This helps keep that lovely crispiness intact.
Finally, serve your Crispy Broasted Chicken warm with your favorite sides. Enjoy the delightful crunch and succulent meat!
