Broasted Chicken: The Ultimate Guide to This Crispy, Flavorful Dish

Broasted chicken is one of the food that people cannot resist since.It has crispy skin, tender meat, deliciously seasoned, which makes it to be among everyones favorite dish. But still, even people who are not so picky with their food may not know what “broasted” means and how it is different from frying of chicken or other poultry products. Welcome to the last but not the least guide for broasted chicken where we explain how it all started, how the chicken is cooked, how does it taste like and some important points to be considered in order to cook the perfect broasted chicken.

What is Broasted Chicken?

Broasting for that matter refers to a trademarked cooking process from the early 1950’s, which is owned by the Broaster Company. Unlike the usual frying, broasting involves pressure cooking as well as deep frying that is the reason the chicken comes with that crispy outside surface and tender inside.

Fried chicken is generally prepared at high heat and in visible oil on the other hand broasted chicken uses enhanced pressure fryer that retains moisture and use less time in preparation. Represented below are the ways through which this method not only makes the chicken tender but doesn’t become greasy like the normal fried chicken. Though, sometimes broasted chicken is an order within restaurants, it can be cooked at home with the help of proper instruments and techniques.

Here, we present the historical background of this unique culinary technique as well as the origin of the word ‘Broasted’.

The history of broasted chicken goes back to 1954 and an American called L. A. M. Phelan who invented the process called broasting. Phelan got motivated towards the achievement of cooking technique that retains the juiciness of the fried chicken but at less time. For many years he trial and error he developed a method known as the pressure fryer and also the broasting method which he also protected by patenting it.

He started the Broaster Company, and the company sold the equipment as well as the cooking technique to restaurants and other eating joints globally. They also introduced seasonings and coatings ideal for broasting that was also added by the company. It is for this reason that the term ‘‘broasted” came to refer to a particular manner in which chickens where cooked with the help of a particular machine as well as a special method of cooking. In the recent past, broasted chicken can be enjoyed in the traditional fast foods, local restaurants and even in the most classy restaurants.

The Broasting Process: How It’s Done

For anyone who is interested in getting the definition of broasted chicken and how it was prepared, this section will provide one with enough information as to why the process is quite unique. It is a common thing for many restaurants to have their secret seasonings which most of the time contain garlic, paprika, onions and black pepper among others. For the all-purpose seasoning the seasoning mix is sprinkled over the chicken or can be incorporated into a coating flour or bread crumbles.

Pressure Frying: After that the chicken is seasoned it is then broasted or cooked in a pressure fryer the broaster is a type of pressure fryer. The fryer is filled with oil and closed so as to allow pressure build up inside the fryer. Pros of cooking under pressure include; the ability to seal in the natural juices thus producing a tender and moist chicken.

High Heat Frying: This pressurized environment also means the oil is able to be heated to a much higher degree than a conventional fryer yet the chicken does not dry out. The high heat coupled with pressure fryer makes the food to cook quickly and the skin turns out to be very crispy.

Finishing Touches: Once the chicken has been broasted it is then pulled out of the fryer, where it is de-oiled. The end-product is a good crust, golden to a beautiful brown while the inside of the fish is tender with all its juices well retained.

How Our Broasted Chicken is Unique

The skin of the chicken turns crispy, brown in color and the chicken meat is not dry.

Less Grease: However the two most frequent objections that have been made against fried chicken are that it is greasy. However, broasting; a process of partly frying the chicken, avoids a situation where the chicken gains too much oil and becomes very pile and oily.

Moist and Juicy: This is because during pressure cooking, less water content is evaporated from the food and this is especially so for the chicken under preparation.

Saving Money By Preparing Broasted Chicken At Home

As seen above broasting is prepared by using pressure fryer however, one can use other appliances in-doing so.

Here’s a simplified method to make broasted-style chicken at home:Here’s a simplified method to make broasted-style chicken at home:

Ingredients:

One whole chicken that has been sliced.
12 long grain parboiled rice, 1 cup of all-purpose flour
Whenever, it takes 2 teaspoons of garlic powder.
1 teaspoon of paprika
About 1 teaspoonful of freshly ground black pepper.
1 teaspoon of salt
They include; 1 teaspoon of onion powder
1 cup buttermilk
Frying medium (groundnut, soybean or canola or vegetable oil).

Instructions:

Marinate the Chicken: In another bowl, coat the chicken pieces with buttermilk and let it rest for at least 2 hrs (preferred for 12 hrs). This make the meat tender and juicy at the same time giving it that nice taste.

Coating: In a big bowl combine the flour and the spices you had prepared earlier. Take the chicken out of the buttermilk and then dip every piece into the flour, make sure to coat all over.

Frying: Preheat oven to medium heat, fill the deep fryer or a large, sturdy pan about halfway with oil and heat to 350 degrees Fahrenheit. If you are employing a pressure cooker that has a frying ability then you ought to follow the guidelines that are given with the pressure fryer.

Cook: It is time to fry the chicken at intervals of ten to twelve minutes with turning after every five minutes until the Chicken has a brown appearance and is cooked right through, the internal temperature of 75°C (165°F) have been attained. The outer part should be crispy and the color should be golden brown.

Drain and Serve: After frying, take out the chicken and let it to rest on paper napkin to lessen the amount of oil that is left on it. Enjoy it hot with the choice of your dipping sauce or other related accompaniments.

Popular Sides and Pairings

Broasted chicken is often served with classic comfort food sides, including:Broasted chicken is often served with classic comfort food sides, including:

Mashed Potatoes: The sweet mash and the delicious gravy that envelops the mashed potato goes well with the crunchiness of the chicken.

Coleslaw: A light, sour and crispy coleslaw is a bit of a foil to the paramount, juicy and mouthwatering chicken.

French Fries: And chicken cannot be fried without the presence of a side order of fries.

Biscuits: Broasted chicken also goes well with soft biscuits that has butter which is another side oven baked.

Conclusion

Broasted chicken is a colourful, tasty and a crispy dish that is quite different from other fried chicken specialties owing to it preparation style. Pressure frying and right amount seasoning makes the dish to be less in oil, crispy and juicy as compared to other forms of preparation. Even though broasting is part of fast food restaurants it is also possible to prepare this at home when using the correct equipment and methods. If you are using it in a restaurant or planning to serve it to your family, friends or even when cooking for yourself, it will amaze you with the unmatched palatable taste and quality.