What is a Chicken Broaster? Your Guide to This Crispy Fried Classic

If you’re a fried chicken fan, you’ve probably seen “broasted chicken” on a menu and wondered what exactly makes it different from regular fried chicken Broasted chicken has a signature crunch and juiciness that sets it apart from other fried chicken styles Keep reading to learn all about this tasty poultry preparation!

What is Broasting?

Broasting is a specific method of deep frying chicken under pressure in order to cook it quickly while creating an ultra-crispy coating.

The term “broasted” is a combination of the words “broil” and “roast” It refers to how the chicken gets browned and cooked through using a specialized pressure frying process

Broasting chicken requires the use of special commercial pressure fryers called “broasters.” These pressure cookers allow the chicken to be fried at higher temperatures above the normal boiling point of water.

The broasting method was invented in 1954 by L.A.M. Phelan and led to the founding of the Broaster Company, which still manufactures broasters today.

How Broasted Chicken is Made

Authentic broasted chicken follows a specific recipe and cooking process:

• Marinating: The chicken is soaked in a proprietary marinade often containing herbs, spices, and buttermilk. This infuses it with flavor and keeps the meat juicy.

• Coating: After marinating, the chicken is covered in a seasoned flour mixture or batter.

• Pressure-frying: The chicken is then fried in a broaster under high pressure at temperatures around 360°F.

• Cooking time: Broasting takes only 10-15 minutes compared to deep frying which takes almost twice as long.

• Results: The high heat seals in moisture while the pressure prevents oil absorption. This gives an incredibly crispy exterior and tender, succulent meat.

What Makes Broasted Chicken Special?

There are a few key things that differentiate broasted chicken from other fried chicken and make it extra delicious:

• Crispiness: The broasting method yields an ultra-crispy, craggy coating that stays crispy for longer. This is because the high pressure forces the batter to adhere tightly.

• Juiciness: Despite the crispy exterior, the inside stays incredibly moist and juicy thanks to the marinade and moisture-locking high pressure.

• Flavor: Broasted chicken has a distinct flavor profile from the proprietary seasoned flour coating and herbs/spices used in marinades. It often has peppery, savory notes.

• Lower fat: The broasting method minimizes oil absorption, resulting in a less greasy and lower fat/calorie product compared to traditional deep frying.

Broaster Chicken vs Fried Chicken

While broasted chicken is a type of fried chicken, it differs from traditionally deep-fried chicken in a few ways:

• Cooking method: Broasted chicken is cooked in a pressure fryer rather than an open deep fryer at normal atmospheric pressure.

• Temperature: Broasting uses temperatures around 360°F vs. deep frying at 325-375°F.

• Cooking time: Broasting takes 10-15 minutes while deep frying takes 18-25 minutes.

• Oil absorption: Broasted chicken absorbs less oil, making it less greasy.

• Texture: Broasted chicken has an ultra-crunchy crust that stays crisper for longer.

• Flavor: Broasted chicken has a signature flavor profile from special seasonings.

• Appearance: Broasted chicken has a distinctively bumpy, crunchy coating.

Finding Authentic Broasted Chicken

Since “broasted” is trademarked by the Broaster Company, not all “broasted style” chicken is true broasted chicken. To find the real deal:

• Look for restaurants promoting “Genuine Broaster Chicken” or the Broaster logo.

• Check if they use official Broaster pressure fryers and food products.

• See if they marinate the chicken in a buttermilk-herb marinade before broasting.

• The chicken should be coated in a light, crunchy and peppery seasoned batter.

• It should have a distinct appearance with a bumpy, crackling crust.

While many restaurants have put their own spins on broasted chicken, the original remains the gold standard!

Is Broasted Chicken Healthy?

Compared to traditionally deep-fried chicken, broasted chicken is considered a healthier option:

• It absorbs less oil during cooking, reducing overall fat and calories.

• The high heat kills bacteria more effectively than low-temperature deep frying.

• Without constant oil submersion, broasted chicken contains fewer trans fats.

• The light, airy batter adds less carbohydrates than thick breading.

• The breast meat is an excellent source of lean protein.

However, broasted chicken still contains a good amount of fat from the skin and coating. It’s best enjoyed in moderation as part of a balanced diet.

How to Make Broasted Chicken at Home

Recreating genuine broasted chicken at home is difficult without commercial broasting equipment. However, you can approximate it using an air fryer or oven:

• Marinate chicken pieces in buttermilk, salt, pepper, and spices overnight.

• Coat with a thick layer of seasoned flour or cornflake crumbs.

• Mist chicken with oil to make the coating crispy.

• Cook at 400°F in an air fryer or oven for around 40 minutes, flipping halfway.

• Finish under the broiler if needed to get the coating crispy.

While not exactly the same, this yields pretty darn good broasted-style chicken!

The Takeaway on Broasted Chicken

With its signature crunch and juiciness, broasted chicken is truly finger lickin’ good! This quick-cooking pressure fried chicken is crispier, more flavorful and lower in fat than traditional fried chicken. Look for restaurants advertising “Genuine Broaster Chicken” to get the real, original recipe. While difficult to fully replicate at home without commercial broasters, you can make a close-to-broasted version in the oven or air fryer. So next time you see broasted chicken on a menu, go for it and your taste buds will thank you!