Home-style Peruvian broaster chicken seasoned with garlic, mustard, soy sauce, cumin, and oregano, then coated in a light flour and cornstarch crust. The pieces turn deeply golden and crisp outside while staying juicy near the bone. An economical, repeatable home version of the neighborhood classic, cooked safely in an open pot without unnecessary ingredients.
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Check the chicken pieces and aim for about 8 medium pieces of similar size. Do not wash them. Pat them very dry for 2 to 3 minutes with paper towels, especially around the skin and folds, until the surface looks matte with no visible water droplets. This helps the seasoning and coating adhere.
In a bowl, whisk the eggs with the mustard, soy sauce, ground garlic, oregano, 50% of the cumin, 50% of the pepper, and 60% of the salt for 1 minute, until uniform. Add the chicken, coat every piece thoroughly, and refrigerate for 20 minutes, until all pieces are evenly covered with the seasoning mixture.
Mix the flour, cornstarch, the remaining 50% of the cumin, the remaining 50% of the pepper, and the remaining 40% of the salt. Lift one piece from the marinade, let the excess drip for about 5 seconds, and bury it in the dry mixture. Press the coating over every side and repeat with the remaining pieces for 6 to 8 minutes. Shake off only completely loose flour; every piece should have a dry, craggy, well-adhered coating with no exposed wet patches.
Heat the vegetable oil in a large open pot to about 165 to 170°C. Never close or pressurize a household pot containing frying oil. Fry the chicken in 2 batches without crowding, for about 10 to 12 minutes per batch, turning the pieces carefully several times. Keep the oil between 160 and 175°C; lower the heat if the crust darkens too quickly. Remove each piece when deep golden and crisp and the thickest part of the meat reaches 74°C, measuring without touching the bone.
Transfer the chicken directly to a cooling rack and let it rest for 5 minutes, until it stops dripping oil and the crust feels dry and firm when lightly touched with the tongs. Do not cover or stack the pieces, since trapped steam softens the coating. Serve hot. And that's it! Craggy crust, seasoning throughout, and juicy chicken: home-style broaster without needing restaurant machinery 😌
