Peruvian cuisine
Peruvian Broaster Chicken 🍗 Secret Recipe, Crispy and Juicy (20 Min)
- Total time1 h 45 min
- Servings6
- DifficultyIntermediate
⭐ CRISPY broaster chicken just like a Peruvian pollería (chicken shop) | Secret: 24-hour marinade + a special technique | Tested 100+ times | Includes salsa criolla | Only 20 minutes of cooking | My family loves it ❤️
Peruvian broaster chicken is an iconic dish that has won the hearts (and palates) of thousands of families across the country. Its golden, crispy coating, its juicy inside and its classic sides of French fries and homemade sauces make it one of the favorite choices for family lunches, celebrations or simply for treating yourself.
But this is not just any fried chicken. The Peruvian version has its own identity: a Creole marinade full of flavor, a unique breading, and sauces such as ají de pollería (the Peruvian chicken-shop chili sauce) or homemade mayonnaise that take the experience to another level.
In this article you will not only learn how to make this delicious dish; we will also explore its history, cultural influences and cooking techniques.
History and origin of broaster chicken
Although the “broasting” technique (a combination of frying under pressure) was developed in the United States by the Broaster Company in the 1950s, broaster chicken took on a different meaning in Peru.
In Peru, the term “broaster” became the popular name for Creole-style seasoned fried chicken, with a crispy, well-spiced breading. The technique was adapted to local habits: many chicken shops and homes use regular fryers, without industrial machines, yet they achieve that much-wanted result: chicken that is crispy outside and juicy inside.
A Peruvian stamp was added too: marinades with garlic, sillao (soy sauce), oregano, mustard and kion (ginger), double-cooked fries, and the essential fresh salad. Ají de pollería, the signature sauce of this dish, clearly sets it apart from its American counterpart.
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Recipe video
The video is in Spanish.
Peruvian Broaster Chicken 🍗 Secret Recipe, Crispy and Juicy (20 Min)
- Prep time
- 1 h 45 min
- Total time
- 1 h 45 min
- Servings
- 6
- Difficulty
- Intermediate
Best season: All year round
Ingredients for Peruvian Broaster Chicken
Brine:
Chicken:
Crispy French fries:
Homemade mayonnaise:
Ají de pollería (chicken-shop chili sauce):
Marinade for the Peruvian broaster chicken:
Breading:
Salad:
How to Make Peruvian Broaster Chicken
Brine the chicken
Dissolve 100 g of salt in 1 liter of water. Add the chicken pieces and leave them in the brine for at least 10 minutes. This helps keep the meat juicy inside.
Make the marinade
Blend the egg with the minced garlic, mustard, spices, sillao and kion. Take the chicken out of the brine, pat it dry and marinate it in this mixture for at least 30 minutes.
Prepare the breading
Mix the flour with the potato starch, salt, pepper and cumin. Coat each chicken piece in this mixture until fully covered.
Fry the chicken
Heat plenty of oil and fry the chicken in batches over medium heat until golden and crispy outside. Drain on paper towels.
Double- or triple-fried potatoes
Peel and cut the potatoes. Fry them a first time just until cooked, without browning. Then let them cool, refrigerate for 15 minutes and fry again until golden and crispy. I fried them 3 times because they were European potatoes, which are not naturally crispy, so this method works wonders with them.
Homemade sauces
Mayonnaise: blend the eggs, mustard, lime juice and salt, then add the oil in a thin stream until it emulsifies.
Ají de pollería: blend all the ingredients until you get a smooth sauce.
Note
Practical tips
- If you have time, leave the chicken in the brine overnight.
- Use chuño or potato starch for a crispier breading.
- Serve with salsa criolla (Peruvian onion relish) or white rice if you want a heartier meal.
- Fresh ají amarillo enhances the flavor of the ají de pollería.
Variations
- You can use thighs, wings or drumsticks instead of breast.
- Some versions add breadcrumbs or panko to the breading.
- Ají de pollería can also be made with queso fresco or Greek yogurt.
Frequently Asked Questions about Peruvian Broaster Chicken
What makes Peruvian broaster chicken different from the American version?
The Creole marinade and spices such as oregano, cumin, garlic and sillao give it a unique flavor. It is also served with double-cooked fries and ají de pollería.
Is the brine really necessary?
Yes. The brine improves the texture of the chicken and keeps it juicy and well seasoned inside.
Can I bake the chicken instead of frying it?
You can, but you won't get the same crispy result. Frying is the best way to keep its original texture.
What is broaster?
Broaster is chicken marinated with spices and fried under PRESSURE in a special machine (an industrial pressure fryer). The pressure seals the juices inside while the hot oil makes the skin super crispy outside. The result: chicken that is crispy outside and SUPER JUICY inside in just 15–20 minutes. It was invented in the USA in 1954 by the Broaster Company, but PERUVIAN broaster is unique: a Creole marinade with ají, sillao, cumin and oregano. In Peru, “broaster” became popular because it is faster than rotisserie chicken (20 minutes vs 2 hours) and perfect for family polladas (chicken-fry gatherings).
What is the difference between broaster chicken and Peruvian rotisserie chicken (pollo a la brasa)?
The difference is the cooking method: BROASTER is pressure-fried in oil (15–20 minutes), which makes it super crispy and juicy. POLLO A LA BRASA is roasted over charcoal, turning slowly (1–2 hours), with a smoky flavor. Flavor: broaster = crispy and spiced, not smoky; brasa = smoky with toasted skin. Time: broaster 20 minutes, brasa 2 hours. Texture: broaster is crispier, brasa more toasted. Sides: broaster with French fries and sauces, brasa with potatoes and salad. Both are delicious; it depends on your taste and the time you have.
How do you make broaster chicken without a pressure fryer?
You can make homemade broaster WITHOUT a pressure fryer using a regular pressure cooker: (1) marinate the chicken for 24 hours with spices (ají, cumin, sillao, garlic); (2) pour 1 liter of oil into the pressure cooker on the stove; (3) heat the oil to 170 °C; (4) add the chicken pieces (without filling more than 2/3 of the pot); (5) close the lid, bring it to pressure and fry for 12 minutes; (6) release the pressure carefully and take out the chicken.
IMPORTANT: this is more dangerous than a regular fryer (oil + pressure). A safer alternative: marinate the same way and fry normally for 20–25 minutes. It won't be exactly like chicken-shop broaster (no pressure), but it will be VERY crispy and juicy if you fry it twice: 7 minutes the first time, rest for 10 minutes, then 7 minutes the second time.
What goes into the Peruvian broaster marinade?
The secret Peruvian broaster marinade contains sillao (soy sauce), minced garlic, cumin, oregano, ají amarillo or paprika, salt, pepper, beer (it tenderizes the meat) and lime.
PROPORTIONS for 8 chicken pieces: ½ cup sillao, 8 minced garlic cloves, 2 tsp cumin, 2 tsp oregano, 2 tbsp ají amarillo paste, 1 tsp salt, 1 tsp pepper, ½ cup beer and the juice of 2 limes. Mix EVERYTHING, cover the chicken completely and refrigerate for 24 hours.
SECRET: the marinade should go UNDER the chicken skin (gently loosen the skin with your fingers and push the marinade in). That is what gives it flavor right down to the bone.
Can you make broaster chicken in an air fryer?
YES, but it won't be real broaster (there is no pressure). Even so, it will be VERY crispy and juicy: (1) marinate for 24 hours; (2) coat the pieces in flour + cornstarch (50/50); (3) spray with oil; (4) air fry at 180 °C for 25 minutes, turning halfway; (5) raise the temperature to 200 °C for a final 5 minutes for extra crunch. Pros: less fat, healthier, no frying smell at home. Cons: not as juicy as real broaster (no pressure) and it takes longer (30 minutes vs 15). But for eating at home without an industrial machine, it is an EXCELLENT option.