Broasted chicken—a crispy, juicy delicacy that has gained a strong following for its unique texture and taste. But what exactly is it, and how does it differ from the more familiar fried chicken? If you’ve ever wondered about the difference between broasted and fried chicken, or how you can make this delectable dish at home, you’re in the right place. This guide will walk you through everything you need to know about broasted chicken—from its origin to the best recipe for making it yourself.
Let’s dive into the secrets of creating the perfect broasted chicken that will leave everyone asking for seconds.
Table of Contents
What Exactly is Broasted Chicken?
When you hear the term “broasted chicken,” you might wonder what makes it different from your typical fried chicken. Broasted chicken is a unique type of fried chicken that’s pressure-cooked using a special piece of equipment called a broaster. This cooking method creates chicken that is both crispy on the outside and moist on the inside—unlike traditional fried chicken, which can sometimes turn out dry or greasy.
For those who enjoy other chicken recipes, you might also like the Longhorn Parmesan-Crusted Chicken Recipe, which offers a cheesy twist on a chicken favorite. If you’re looking for something hearty, try a comforting Chicken and Dumpling Casserole for a delicious variation.
The Science Behind Broasting: How It Works
The key to broasted chicken lies in the pressure frying method. The process involves frying chicken in a pressure cooker, which uses higher temperatures and cooking times than regular frying. The broaster’s sealed environment allows the chicken to cook faster, which helps retain moisture inside the meat while ensuring a crispy exterior.
Because broasting uses less oil than deep-frying, it’s considered a healthier option while still delivering that rich fried chicken flavor. The end result is chicken that’s crispy on the outside, tender on the inside, and cooked in a fraction of the time it would take using a conventional frying method.
Origin of Broasted Chicken: A Story of Innovation
The creation of broasted chicken dates back to 1953, when a man named George H. N. Broaster invented the broaster, a pressure fryer. Broaster quickly patented the method and began selling the equipment to restaurants across the world. His idea was to create a faster, healthier alternative to traditional frying methods while retaining the crispy texture people loved.
Broasted chicken became so popular that it was trademarked, meaning only restaurants with official licensing from the Broaster Company can legally advertise their chicken as “broasted.” This exclusive cooking method gained a loyal following, and it’s still used in many fast-food chains and local restaurants today.
Difference Between Fried Chicken and Broasted Chicken
Now that you know what broasted chicken is, you might be asking: how does it differ from regular fried chicken? After all, both dishes have that crispy exterior we love, so what makes broasted chicken so special?
Texture and Taste: Broasted vs Fried
The primary difference between broasted and fried chicken is in the texture and taste. Traditional fried chicken has a batter or breading on the outside that can be thick and greasy, especially when deep-fried. Broasted chicken, on the other hand, is cooked under pressure, which results in a much lighter, crispier coating that holds its crunch without becoming greasy.
Inside, broasted chicken tends to be more moist and tender than fried chicken. This is because the pressure cooking seals in the moisture while still allowing the chicken to cook evenly.
Cooking Method Comparison: Deep Frying vs. Pressure Cooking
The method of cooking plays a crucial role in the texture and flavor differences between broasted and fried chicken. While deep frying involves cooking the chicken in a large amount of hot oil, pressure frying in a broaster uses steam and high pressure to cook the chicken quickly. This means the heat penetrates the meat more evenly and efficiently, resulting in that trademark juiciness.
Additionally, since pressure frying uses less oil, broasted chicken is considered to be healthier than deep-fried chicken. It absorbs less grease, making it less greasy overall.
Key Ingredients for a Perfect Broasted Chicken Recipe
Making broasted chicken at home may sound intimidating, but with the right ingredients and a bit of patience, it’s easier than you think. The key to getting the perfect broasted chicken starts with the right ingredients.
Essential Spices for Broasted Chicken
The secret to broasted chicken’s incredible flavor lies in the spices used in its marinade. A combination of garlic powder, onion powder, paprika, salt, and black pepper is a good base for the seasoning. Some recipes might also include cayenne pepper for heat, or even oregano and thyme for added herbal flavor.
The Importance of Marinade: What You Should Know
Before cooking, the chicken is typically marinated to allow the spices to seep into the meat. The marinade often includes buttermilk, which helps tenderize the chicken while adding a tangy flavor. Other variations might include egg wash or even a mixture of vinegar and water. Letting the chicken soak in the marinade for a few hours—or overnight—is key to ensuring the flavors penetrate the meat.
In some recipes, the chicken may also be coated with a flour mixture after marinating. This adds a crunchy outer layer that complements the tender interior. The flour mixture is typically seasoned with the same spices found in the marinade to ensure a cohesive flavor.
Ingredients for Broasted Chicken
| Ingredient | Quantity |
|---|---|
| Whole chicken (cut into pieces) | 1 whole chicken (cut into 8 pieces) |
| Buttermilk | 2 cups |
| Garlic powder | 1 tablespoon |
| Onion powder | 1 tablespoon |
| Paprika | 1 tablespoon |
| Salt | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Flour (for coating) | 1 cup |
| Cornstarch | 2 tablespoons |
| Cayenne pepper (optional) | 1/2 teaspoon |
Now that we have the key ingredients down, let’s move on to the next step: the cooking process. Stay tuned for the next section where we’ll break down the step-by-step instructions to make broasted chicken that will have everyone coming back for more!
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Step-by-Step Instructions for Making Broasted Chicken
Making broasted chicken at home requires a few simple steps, but don’t be fooled—this recipe delivers restaurant-quality chicken that is crispy, juicy, and flavorful. Here’s how you can make it in your own kitchen.
Prepare the Chicken
First things first: start by preparing your chicken pieces. You can use any cut you prefer, but the most common choices are drumsticks, thighs, and wings. These cuts hold moisture better than breasts, making them perfect for broasting.
- Clean the Chicken: Rinse the chicken pieces under cold water and pat them dry with paper towels. Removing excess moisture helps the batter stick better during cooking.
- Season the Chicken: Place the chicken pieces in a large mixing bowl. Add your prepared marinade (buttermilk, garlic powder, onion powder, paprika, salt, and pepper). Coat the chicken thoroughly. Cover the bowl and refrigerate for at least 2-4 hours, or overnight for the best results.
“Marinating the chicken is crucial for flavor penetration. The longer it marinates, the better the taste!”
Prepare the Coating
Once the chicken is marinated and ready, it’s time to prepare the crispy outer coating. This is where the magic happens.
- Mix the Dry Ingredients: In a large bowl, combine flour, cornstarch, and any additional spices like cayenne pepper or extra paprika for heat. Whisk the mixture together until well-combined. The cornstarch helps the chicken achieve a lighter, crunchier texture.
- Coat the Chicken: Remove the marinated chicken from the fridge. Dredge each piece of chicken in the dry mixture, making sure to coat every inch of the chicken. The flour mixture should be thick enough to create a nice, crispy layer when fried. Tap off any excess flour.
“Don’t skip the coating step—it’s what makes broasted chicken crispy and golden brown!”
Heat the Broaster or Pressure Fryer
The real magic happens in the pressure fryer—this is what sets broasted chicken apart from regular fried chicken. If you don’t have a broaster, you can still use a pressure cooker or a deep fryer with a lid.
- Preheat the Fryer: Heat the broaster or pressure fryer to about 350°F (175°C). If you’re using a deep fryer, make sure to use enough oil to fully submerge the chicken pieces.
- Add the Chicken: Carefully lower the coated chicken into the fryer using tongs. Make sure not to overcrowd the fryer, as this can lead to uneven cooking.
- Pressure Fry: If you’re using a broaster, close the lid and allow the chicken to cook for about 12-15 minutes. The high pressure will cook the chicken quickly and seal in moisture, resulting in that crispy, juicy texture.
“Don’t be tempted to open the fryer too early! The chicken needs time to cook properly under pressure.”
Check the Temperature
Broasted chicken is done when the internal temperature of the chicken reaches 165°F (74°C). You can check this using a meat thermometer. If you’re cooking thicker pieces like thighs or drumsticks, make sure they are cooked through by checking the temperature in the thickest part of the meat.
Rest and Serve
Once your broasted chicken is cooked, remove it carefully from the fryer and place it on a paper towel-lined plate to drain any excess oil. Let it rest for a few minutes to allow the juices to redistribute.
“Resting the chicken is an important step—this ensures it stays juicy and tender when you take that first bite!”
Now your broasted chicken is ready to serve! Pair it with your favorite sides, such as mashed potatoes, coleslaw, or cornbread, for a full meal that’s sure to impress.
Nutrition Facts for Broasted Chicken
It’s always a good idea to understand the nutrition of what you’re eating, even when enjoying a delicious treat like broasted chicken. Below are the approximate nutrition facts for a standard serving of broasted chicken (one piece of chicken, about 150g).
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Protein | 30g |
| Fat | 20g |
| Carbohydrates | 20g |
| Fiber | 1g |
| Sodium | 650mg |
| Cholesterol | 90mg |
“While broasted chicken is a bit lighter than traditional fried chicken, it’s still important to enjoy it in moderation.”
Common Problems and Solutions When Making Broasted Chicken
Even with the right recipe, there can still be a few hiccups when making broasted chicken. Here are some common problems and their solutions to help you get it just right every time.
Problem #1: Chicken is Too Dry
Solution: If your chicken comes out dry, it may have been cooked for too long or at too high a temperature. Make sure to monitor the cooking time and use a thermometer to check the internal temperature. Don’t forget to marinate the chicken long enough for the best results.
Problem #2: Chicken is Too Greasy
Solution: Overcrowding the fryer can cause the chicken to absorb too much oil. Ensure there’s enough space for the chicken to cook evenly. Additionally, use a paper towel to drain the excess oil after frying.
Problem #3: Coating Isn’t Crispy Enough
Solution: If the coating doesn’t turn out crispy, it could be due to insufficient flour or cornstarch in the coating mixture. Make sure to coat the chicken thoroughly, and let the oil heat properly before adding the chicken to the fryer.
Tips for Perfecting Your Broasted Chicken Recipe
If you’re looking to elevate your broasted chicken game and achieve restaurant-quality results every time, these tips are just what you need. With a few adjustments and tricks, you can make sure your broasted chicken is crispy on the outside and juicy on the inside.
Use a High-Quality Pressure Fryer or Broaster
The secret to perfect broasted chicken lies in the cooking method. A pressure fryer or broaster is specifically designed to cook the chicken at high pressure, which seals in moisture and creates that famous crispy texture. If you don’t have a broaster, a deep fryer with a lid can work as a substitute.
“Investing in a good quality pressure fryer makes all the difference—it’s the tool that truly helps you create that crispy, juicy broasted chicken.”
Don’t Skip the Marinade
While it’s tempting to skip the marinating step when you’re in a hurry, the marinade is key to flavoring the chicken. A good marinade tenderizes the meat and infuses it with flavor. If you want to take it up a notch, try adding a splash of hot sauce or a squeeze of lemon to your marinade for an extra kick.
“A well-marinated chicken absorbs more flavor, making each bite extra tasty. It’s worth the wait!”
Coat the Chicken Generously
The coating is what gives broasted chicken its signature crunch. When you dredge the marinated chicken in the flour mixture, make sure each piece is generously coated. Don’t shake off too much excess flour, as a thicker layer results in a crunchier, crispier texture. A thicker batter also helps lock in the moisture during cooking.
Maintain the Right Oil Temperature
Maintaining the correct temperature in your broaster or fryer is crucial for cooking broasted chicken perfectly. Too high of a temperature can lead to a burnt crust while leaving the inside undercooked, while too low of a temperature results in greasy chicken. Aim for 350°F (175°C)—the ideal temperature for frying chicken to golden perfection.
“A thermometer is your best friend in the kitchen—keeping the oil at the right temperature ensures your chicken cooks evenly and crisply.”
Rest the Chicken Before Serving
Once your broasted chicken is done, don’t rush to serve it immediately. Allow the chicken to rest for 5-10 minutes. Resting the chicken allows the juices to redistribute throughout the meat, making it tender and juicy when you take your first bite. This step is often overlooked but is crucial for achieving the best texture.
“Resting your chicken is like letting a good steak breathe. It makes all the difference in the texture!”
Frequently Asked Questions (FAQs) About Broasted Chicken
What Exactly Is Broasted Chicken?
Broasted chicken is a unique method of cooking chicken that uses a combination of pressure cooking and deep frying. The chicken is cooked under pressure in a specialized machine called a broaster, which helps lock in moisture and create a crispy crust. The term “broasted” is a trademark of the process invented by a man named George S. Boyajian in 1953.
“It’s essentially fried chicken on steroids—crispy and juicy all at once!”
What’s the Difference Between Fried Chicken and Broasted Chicken?
The main difference between fried chicken and broasted chicken is the cooking method. Fried chicken is typically deep-fried in oil, while broasted chicken is cooked under pressure in a broaster. This pressure-frying process helps the chicken cook faster while retaining more moisture, making it juicier and more tender than traditional fried chicken.
Is KFC Chicken Fried or Broasted?
Despite the similarity in taste and texture, KFC does not use the broasting method. KFC’s fried chicken is deep-fried, not pressure-fried. The crispy texture and juiciness of KFC chicken come from their specific breading and frying techniques, but it’s not the same as broasted chicken.
“The pressure frying process in broasted chicken is what makes it extra crispy and juicy—something KFC doesn’t replicate.”
Why Is It Called Broasted?
The name “broasted” comes from the word “broil” and “roast”. This term was coined by George S. Boyajian, who patented the process in 1953. The technique involves a combination of pressure cooking and deep frying, which helps preserve moisture while creating a crispy, golden-brown exterior.
“Broasting is so unique, it got its own name—because it’s much more than just frying!”
Conclusion: Enjoy Your Crispy, Juicy Broasted Chicken!
Broasted chicken is a deliciously crispy and flavorful treat that’s perfect for any occasion. While the process may seem complex at first, following the right steps and tips will help you master this cooking method in no time. Whether you’re cooking for family, friends, or just for yourself, this homemade broasted chicken will undoubtedly satisfy your cravings.
From selecting the right chicken pieces to ensuring the perfect golden crust, every step is important in creating the ultimate broasted chicken experience. Plus, with the added benefits of pressure cooking, you’ll enjoy a juicier, more tender result than traditional fried chicken.
So, fire up your broaster or pressure cooker, follow the recipe and tips, and treat yourself to a batch of homemade broasted chicken that’s crispy, juicy, and absolutely irresistible!