Pollo a la Broaster with Fried Yuca

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

Bolivia's beloved crunchy fried chicken, brined and dredged in a seasoned flour-cornstarch coating, served with golden fried yuca, rice and llajua. This Bolivian-inspired chicken recipe, ready in about 90 minutes, pairs buttermilk or milk, garlic, grated, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 920 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 1/2 lb bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
• 2 cups buttermilk or milk
• 4 cloves garlic, grated
• 1 tsp ground cumin
• 1 tbsp salt
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tbsp paprika
• 2 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp black pepper
• 1 tsp baking powder
• 2 eggs
• 2 lb fresh or frozen yuca (cassava), peeled and cut into batons
• 8 cups vegetable oil, for frying
• for serving lime wedges

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Instructions

1. Step 1: Mix buttermilk, grated garlic, cumin and 2 tsp salt. Submerge the chicken and refrigerate 4 hours or overnight.
2. Step 2: Boil the yuca in salted water until fork-tender but not falling apart, 15–20 minutes. Drain, remove the woody core, and let steam dry.
3. Step 3: Whisk flour, cornstarch, paprika, garlic powder, oregano, pepper, baking powder and 1 tsp salt. Beat eggs into 1/2 cup of the brine.
4. Step 4: Lift chicken from the brine, dredge in flour, dip in the egg mixture, then dredge again, pressing to form a shaggy crust. Rest on a rack 15 minutes.
5. Step 5: Heat oil in a heavy Dutch oven to 325°F (165°C). Fry chicken in batches, covered for the first 5 minutes (to mimic pressure frying), then uncovered, 13–16 minutes total, until 165°F inside dark meat and 160°F in breast. Drain on a rack.
6. Step 6: Raise oil to 375°F (190°C) and fry the yuca until crisp and golden, 4–5 minutes. Salt immediately.
7. Step 7: Serve chicken and yuca with lime wedges and llajua on the side.