Fried Chicken with Broccoli
This crispy fried chicken is golden and crunchy on the outside while juicy and tender inside, perfectly complemented by sautéed garlic butter broccoli. A simple yet delicious dish that can be enjoyed with rice, mashed potatoes, or on its own.
Servings 4
Calories 550kcal
Cost $15–$20
Equipment
- Deep fryer or heavy-bottomed pan (for frying)
- Tongs
- Large mixing bowls
- Whisk
- Paper towels
- Large skillet (for broccoli)
Ingredients
For the Fried Chicken:
- 4 boneless, skinless chicken thighs (or breasts, cut into halves)
- 1 ½ cups buttermilk (for marinating)
- 1 cup all-purpose flour
- ½ cup cornstarch (for extra crispiness)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon cayenne pepper (optional, for spice)
- 2 cups vegetable oil (for frying)
For the Broccoli:
- 2 cups broccoli florets
- 2 tablespoons butter
- 2 cloves garlic minced
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons water (for steaming)
For Garnish (Optional):
- Lemon wedges
- Fresh parsley
Instructions
1. Prepare and Marinate the Chicken:
- In a large bowl, place the chicken thighs and pour in the buttermilk. Cover and let it marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).
2. Prepare the Coating:
- In another bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
3. Dredge and Fry the Chicken:
- Heat vegetable oil in a deep pan to 350°F (175°C).
- Remove chicken from the buttermilk, letting excess drip off. Coat each piece evenly in the flour mixture. Press firmly so the coating sticks well.
- Fry the chicken in batches for 5–7 minutes per side, or until golden brown and the internal temperature reaches 165°F (75°C).
- Place on a paper towel-lined plate to drain excess oil. Let it rest for 5–10 minutes.
4. Cook the Broccoli:
- In a large skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Add broccoli, salt, black pepper, and red pepper flakes. Stir well.
- Pour in water, cover, and steam for 3 minutes until tender but still bright green.
5. Serve and Enjoy:
- Plate the crispy fried chicken alongside the sautéed broccoli. Garnish with lemon wedges and fresh parsley if desired.
Notes
- For extra crispiness, double-coat the chicken by dipping it back into buttermilk, and then into the flour mixture again.
- No buttermilk? Mix 1 cup milk + 1 tbsp lemon juice and let sit for 10 minutes.
- Gluten-free option: Use gluten-free flour and cornstarch for the breading.
- For oven-baked chicken: Bake at 400°F (200°C) for 30 minutes, flipping halfway.
- Spicy version: Increase cayenne pepper and add hot sauce to the buttermilk marinade.