Broasted chicken is a unique way of preparing fried chicken that results in an extra crispy exterior and juicy interior. But what exactly makes broasted chicken different from other fried chicken recipes? Here we’ll explore the special equipment and cooking process used to make broasted chicken stand out.
What is Broasting?
Broasting is a specific patented cooking method that combines pressure frying with deep fat frying. Regular fried chicken is cooked submerged in hot oil in a regular deep fryer. Broasted chicken is cooked using a specialized pressure fryer called a broaster.
The broaster allows the chicken to be cooked under pressure in a minimal amount of oil. This pressure cooking at higher temperatures allows the heat to fully penetrate the chicken, ensuring it is cooked through. The steam created within the sealed broaster means the chicken cooks up moist and tender.
After pressure cooking, the chicken is then finished by briefly deep frying in the broaster. This final crisping gives broasted chicken an ultra crunchy exterior that stays crispy longer compared to regular fried chicken.
Broasted Chicken Equipment
A broaster is a large countertop electric pressure fryer with a locking lid. It has a deep well inside that holds a couple inches of oil. Broasters provide fast, high-heat and high-pressure cooking to create broasted foods.
Key features of a broaster include:
- Tightly sealing locking lid for pressure cooking
- Powerful heating elements and precise thermostat
- Deep well to hold small amount of oil
- Heavy duty construction for safety
- Easy filtration for oil
While a regular home deep fryer allows you to approximate broasted chicken, to make true broasted chicken requires using an actual broaster. The precise pressure cooking and handling the high heat of the broasting method requires special equipment.
How to Make Broasted Chicken
Making broasted chicken involves a specific cooking process:
- The broaster is filled with a small amount of oil, around 2-3 inches.
- The oil is heated to very high temperatures between 350-375°F.
- Seasoned chicken pieces are placed in the broaster basket.
- The basket is lowered into the hot oil and the lid is sealed tightly.
- The chicken pressure cooks for 12-15 minutes.
- The lid is opened, allowing steam to escape.
- The basket is raised out of the oil to drain briefly.
- The chicken is lowered back into the oil to finish crisping the exterior.
- Once golden brown, the chicken is drained and removed from the broaster.
This combination of pressure steaming and then searing in hot oil is what gives broasted chicken its signature texture.
Benefits of Broasted Chicken
What makes broasted chicken so good? Here are some of its advantages over regular fried chicken:
- Crispy exterior – The double cooking creates an extra crispy crust that stays crunchy longer.
- Juicy interior – Pressure steaming keeps the meat very moist and tender.
- Fully cooked – High heat pressure ensures chicken is cooked through.
- Time saving – Broasting cooks chicken faster than deep frying.
- Oil efficient – Uses less oil compared to submerging chicken fully.
- Consistent results – Specialized equipment eliminates user error or variability.
Differences from Fried Chicken
While broasted chicken is a type of fried chicken, the cooking process sets it apart from traditional Southern-style deep fried chicken. Here are some key differences:
| Broasted Chicken | Fried Chicken |
|---|---|
| Cooked in a pressure fryer called a broaster | Cooked in a regular open deep fryer |
| Uses less oil | Submerged and cooked in more oil |
| Pressure steams then briefly fries | No pressure, just frying |
| Crispier crust | Less crispy exterior |
| Juicier interior | Can be drier |
Best Uses for Broasted Chicken
The unique textures and flavors of broasted chicken make it ideal for:
- Takeout or delivery – Stays crispy for the car ride home.
- Restaurants – Less mess and oil than deep frying while cooking large batches.
- Catering – Holds up well at buffets and stays crispy as it sits.
- Picnics and potlucks – The crunchy coating doesn’t get soggy.
- Fair and festival food – Easy to eat by hand and not too greasy.
Broasted chicken has a signature taste and texture that makes it a popular choice for takeout meals and casual dining restaurants. The efficient broasting method also makes it a convenient cooking method for large gatherings. Next time you host a potluck or are looking for takeout, consider broasted chicken for fried chicken with a special crunch.
Conclusion
Broasted chicken is fried chicken taken to the next level. The specialized broasting equipment and cooking process results in chicken that is exceptionally crispy on the outside while remaining moist and juicy inside. Pressure steaming, a minimal amount of hot oil, and the perfect finish fry are secrets of great broasted chicken. With its time-saving method and crowd-pleasing taste, broasted chicken is ideal for takeout, restaurants, events, and anytime you crave the ultimate fried chicken.