Syrian-Style Fried Broasted Chicken with Garlic Sauce
This is a Syrian-style broasted chicken recipe for one whole chicken weighing 1,000 to 1,200 g. The chicken is first soaked, then seasoned with a Syrian spice blend including salt, white pepper, garlic, onion, cardamom, turmeric, curry, ginger, and mahleb, along with vinegar, lemon, and water. It is then coated in flour mixed with starch, vanilla, and spices, dipped in a liquid mixture containing water, vinegar, and egg, and coated again in flour for crispness. Fry in plenty of oil over medium-high heat until golden. Serve hot with garlic cream sauce; fried potatoes may also be served alongside, according to the explanation.
Crispy fried chicken served with a garlic sauce.
Like restaurant-style fried chicken with toum on the side.
Keep the chicken coating crisp and serve the garlic sauce separately or alongside.
Ingredients
- 1 chicken weighing 1200 g (ranging from 1000 to 1200 g for the recipe to succeed) Whole chicken
- 2 tsp Salt
- 1/2 tsp White pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1/2 tsp Cardamom
- 1/4 tsp Turmeric
- 1/4 tsp Curry powder
- 1/2 tsp Ginger
- 1 tsp Mahleb (cake spice)
- 2 tbsp White vinegar
- 1 Lemon
- 1/2 litre Water
- 1/2 kg All-purpose flour
- 1/2 tsp Cornstarch
- a pinch Vanilla
- 2 tsp Spice blend
- 1 tbsp Vinegar
- a pinch Salt
- a pinch White pepper
- 1 Egg
- as needed Oil for frying
- one piece or more, to fry with the broasted chicken Potatoes
- for soaking and cleaning Cold water
- to cover the chicken while marinating Plastic wrap
- mentioned as a possible alternative in the garlic cream sauce Egg white
- mentioned as an option for the garlic cream sauce Local garlic
- mentioned as an option for the garlic cream sauce Chinese garlic
- 100 ml per egg in the garlic cream sauce Vegetable oil
Instructions
- On a cutting board, divide the chicken into drumsticks, thighs, wings, and two breast pieces, removing the inner breast bone if necessary, then place the pieces in a bowl.
- In the bowl, add salt and vinegar, then add cold water for soaking and cleaning. Leave the chicken to soak while preparing the marinade.
- In a second bowl, mix the salt, white pepper, garlic powder, onion powder, cardamom, turmeric, curry powder, ginger, and mahleb until the spices are combined.
- From the bowl of spices, take 2 heaped spoonfuls and set them aside to use later in the flour.
- In the marinade bowl, add the white vinegar, lemon slices, and 1/2 litre of water to the remaining spices, then mix until the spices dissolve.
- In the bowl, drain the soaked chicken and place the pieces in the liquid marinade. Cover the bowl with plastic wrap and refrigerate for at least 8 hours, preferably overnight.
- In another bowl, combine the all-purpose flour, cornstarch, a pinch of vanilla, and 2 spoonfuls of the spice blend, then mix well to prepare the dry mixture.
- In another bowl, mix 1/2 litre of water with 1 tablespoon of vinegar, a pinch of salt, a pinch of white pepper, and 1 egg to prepare the liquid mixture.
- In a frying pan, heat the frying oil to approximately 170 degrees and test the temperature with clumps of flour before beginning to fry.
- In the frying pan, coat the chicken pieces first in the dry flour, then dip them in the liquid mixture, then return them to the dry flour to create flaky crisp bits.
- In the frying pan, lower the large pieces first, such as the breast, then add the drumsticks, thighs, and wings according to their size, leaving suitable space between the pieces.
- In the frying pan, fry the pieces until cooked through, keeping the oil temperature between approximately 160 and 180 degrees, then remove the pieces when they turn golden.
- On a serving plate, serve the hot broasted chicken with Syrian garlic cream sauce. Fried potatoes can be served with it if desired.