Broasted chicken is a dish that has captivated taste buds around the world with its perfect combination of juicy, tender meat and a crispy, flavorful exterior. It offers an experience that bridges the gap between pressure-cooked and fried chicken, a hybrid that delivers the best of both worlds. Whether you’ve savored it at a restaurant or are keen on mastering it at home, broasted chicken remains a crowd-pleaser. In this article, we will explore the origins of broasted chicken, its unique cooking technique, recipes, variations, and even tips on how to get the perfect texture and taste every time. We’ll also provide links to additional resources to expand your cooking repertoire.
Origins of Broasted Chicken: A Culinary Innovation
The story of broasted chicken begins in 1954 when L.A.M. Phelan, an inventor from Beloit, Wisconsin, developed the Broaster pressure fryer. His innovative design combined the elements of pressure cooking and deep frying, creating a new way to prepare chicken that resulted in a juicier, more flavorful product. The cooking method, which became the hallmark of the Broaster® Company, gained traction as the ultimate way to create fried chicken that stayed moist inside with a perfectly crisp coating outside.
The Broaster® Company patented both the equipment and the term “broasted,” which has become a synonym for this unique preparation style. Over time, broasted chicken spread to fast-food outlets, diners, and restaurants around the world, particularly gaining popularity in the United States, the Middle East, and South Asia.
The secret to the popularity of broasted chicken lies in its unique cooking process, which seals in the chicken’s natural juices while cooking it thoroughly. This combination of pressure cooking and frying offers a quicker cooking time than traditional frying and results in a less greasy, crispier coating.
To understand more about techniques that help retain moisture in chicken, you can refer to our Ultimate Guide to Chicken Brine, which delves deeper into how brining can improve the juiciness of any chicken dish.
What Sets Broasted Chicken Apart from Traditional Fried Chicken?
1. Cooking Technique
The most significant difference between broasted chicken and traditional fried chicken is the method of cooking. Broasted chicken involves pressure frying, a technique that utilizes a special pressure fryer. This appliance pressure-cooks the chicken first, ensuring that it’s fully cooked on the inside while retaining its moisture. The fryer then crisps up the exterior, locking in the juices and creating a crunchy, golden coating.
In contrast, traditional fried chicken is cooked in an open fryer or skillet, which requires longer cooking times and often results in greasier chicken. The open frying process tends to dry out the meat, especially if the chicken is not cooked carefully.
Broasting cuts down on cooking time and ensures that the chicken is evenly cooked, with a crispy outer layer that is light and delicate rather than thick and greasy. This method also seals in the flavors, making each bite juicy and delicious.
2. Flavor and Texture
Broasting ensures that the chicken remains moist and juicy on the inside, while the pressure cooking step helps the meat retain its natural juices. The frying process crisps up the outer layer, providing the crunch we all crave in fried chicken without it becoming overly heavy or oily. The result is a balance between tender meat and a crispy coating that is hard to achieve with traditional frying methods.
In comparison, traditional fried chicken often has a heavier crust due to the longer frying process, which allows the batter or breading to absorb more oil. This can make fried chicken taste greasier and give it a more substantial, crunchy texture, which some people prefer, but it’s not as light as broasted chicken.
If you’re interested in achieving different crispy textures in your chicken dishes, explore our Ultimate Rotisserie Chicken Recipes for another method that delivers crispy skin while maintaining tenderness.
The Tools You Need to Make Broasted Chicken
Making broasted chicken at home requires specific equipment to replicate the results you would get from a commercial Broaster® pressure fryer. If you don’t have access to a commercial-grade fryer, you can still recreate broasted chicken with a pressure cooker and a deep fryer or a large, heavy pot for frying.
1. Pressure Fryer (or Pressure Cooker)
The Broaster® pressure fryer is designed specifically for the task of broasting chicken. However, since this equipment is typically used in restaurants and can be quite expensive, most home cooks use a regular pressure cooker to achieve similar results. The pressure cooker will tenderize the chicken and ensure it is cooked evenly before the frying stage.
2. Deep Fryer or Heavy Pot
A deep fryer is essential for achieving the crispy exterior that makes broasted chicken so special. If you don’t have a dedicated deep fryer, a large pot filled with oil can work just as well. Ensure you use enough oil to submerge the chicken pieces fully.
3. Thermometers
Maintaining the right temperature is crucial for perfect broasted chicken. An oil thermometer will help you keep the oil at the right frying temperature (around 375°F or 190°C), while a meat thermometer will ensure the chicken is cooked through, reaching an internal temperature of 165°F (74°C).
4. Wire Rack
After frying, placing the chicken on a wire rack allows excess oil to drain off, keeping the exterior crispy. This step prevents the chicken from becoming soggy after frying.
Ingredients and Recipe for Classic Broasted Chicken
Now that we’ve covered the history and essential tools, let’s dive into the recipe. Below is a step-by-step guide to making broasted chicken at home. This recipe will result in a crispy yet light exterior and a juicy, tender interior.
Ingredients:
- 1 whole chicken, cut into pieces (or your preferred cuts like thighs, drumsticks, or breasts)
- 2 cups buttermilk
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp paprika
- 1 tsp cayenne pepper (optional for heat)
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tbsp baking powder
- Salt and pepper to taste
- Peanut oil or vegetable oil for frying
Instructions:
1. Marinate the Chicken
Begin by marinating the chicken pieces in buttermilk. Add garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper to the buttermilk. Stir to combine, ensuring all the chicken pieces are coated. Let the chicken marinate in the fridge for at least 2 hours, or ideally overnight. This step infuses the chicken with flavor and helps tenderize the meat.
For more tips on enhancing the flavor of your chicken through marinating, check out our Ultimate Guide to Chicken Brine.
2. Prepare the Coating
In a large bowl, mix together the flour, cornstarch, baking powder, salt, and pepper. The cornstarch is key to achieving that ultra-crispy texture, while the baking powder helps create an airy, crunchy crust.
3. Dredge the Chicken
Remove the chicken from the marinade, allowing any excess buttermilk to drip off. Dredge each piece in the flour mixture, ensuring it’s fully coated. Shake off any excess flour and set the chicken aside on a baking sheet.
4. Pressure Cook the Chicken
Using a pressure cooker, cook the dredged chicken pieces for about 10-12 minutes on high pressure. This step ensures the chicken is cooked thoroughly on the inside before frying. Make sure to follow the specific instructions for your pressure cooker.
5. Fry the Chicken
Heat the oil in a deep fryer or heavy pot to 375°F (190°C). Once the chicken has been pressure-cooked, carefully place the pieces in the hot oil. Fry the chicken in batches for about 3-5 minutes per side, or until golden brown and crispy. Be sure not to overcrowd the fryer, as this will lower the oil temperature and result in soggy chicken.
6. Drain and Serve
After frying, remove the chicken from the oil and place it on a wire rack to drain any excess oil. This step keeps the chicken crispy. Serve hot with sides like mashed potatoes, coleslaw, or biscuits.
Tips for Perfect Broasted Chicken
Even though broasting may seem straightforward, achieving the perfect result every time requires attention to detail. Here are some expert tips to help you make the best broasted chicken:
1. Use a Meat Thermometer
To ensure your chicken is fully cooked without being overdone, use a meat thermometer. The internal temperature should reach 165°F (74°C). Even though you’re pressure cooking first, checking the temperature ensures you don’t end up with dry or undercooked chicken.
2. Monitor Oil Temperature
Maintaining the correct oil temperature (375°F or 190°C) is essential for crispy chicken. Too low, and the chicken will absorb too much oil, becoming greasy. Too high, and the exterior will burn before the inside is fully cooked.
3. Season Generously
Don’t hold back on seasoning the flour mixture. This is where most of the flavor will come from, so be sure to use plenty of spices. You can experiment with different seasoning blends to suit your taste preferences.
For more ideas on seasoning fried dishes, check out our guide on Southern Candied Sweet Potatoes, which includes tips on how to elevate fried foods with the right flavors.
Variations on Broasted Chicken
Broasted chicken is incredibly versatile and can be adapted to suit different flavor profiles. Here are some popular variations that can add exciting twists to this classic dish:
1. Spicy Broasted Chicken
For a spicier version, add more cayenne pepper, paprika, or even a dash of hot sauce to the buttermilk marinade. You can also sprinkle the fried chicken with extra chili powder or serve it with a spicy dipping sauce.
2. Herb-Crusted Broasted Chicken
For a more aromatic flavor, add herbs like thyme, rosemary, oregano, or basil to the flour mixture. These herbs will infuse the chicken with a fragrant taste, making it a perfect match for Mediterranean or Italian-inspired meals.
3. Buttermilk-Soaked Broasted Chicken
For extra tenderness, marinate the chicken in buttermilk for up to 24 hours. The buttermilk helps break down the proteins in the chicken, resulting in an even juicier, more tender result. This is particularly useful for lean cuts like chicken breasts, which tend to dry out faster.
4. Garlic-Parmesan Broasted Chicken
For an Italian twist, mix garlic powder and grated Parmesan cheese into the flour coating. After frying, sprinkle extra Parmesan on top for a savory, cheesy flavor that pairs wonderfully with pasta or a fresh salad.
For more inspiration on bold, flavorful variations, check out our Delicious Rotisserie Chicken Recipes, which explores different ways to enhance chicken dishes with exciting flavors.
Broasted Chicken vs. Traditional Fried Chicken: A Detailed Comparison
While broasted chicken and traditional fried chicken share similarities, they are distinctly different in several ways. Here’s a closer look at how the two compare:
1. Cooking Time
Broasted chicken cooks faster than traditional fried chicken due to the pressure-cooking step. The pressure cooking allows the chicken to cook thoroughly and evenly in a shorter time, while traditional frying often takes longer to ensure the inside is fully cooked.
2. Moisture Retention
Broasted chicken retains more moisture than traditional fried chicken because of the pressure-cooking process. The sealed environment locks in the natural juices, resulting in tender, flavorful meat. Traditional fried chicken, on the other hand, can sometimes dry out, especially if overcooked.
3. Texture
The crust on broasted chicken is typically thinner and crispier than the thicker, heavier coating of traditional fried chicken. This lighter crust makes broasted chicken a popular choice for those who enjoy crispy chicken without the excess grease.
For more in-depth comparisons of cooking methods, check out our Ultimate Guide to Cooking Ribeye, which explains how different cooking techniques impact flavor and texture in various dishes.
Broasted Chicken: A Global Favorite
Broasted chicken has not only remained popular in the United States but has also gained significant traction across the globe, especially in the Middle East and South Asia. In countries like Saudi Arabia, Pakistan, and India, broasted chicken is served in fast-food chains and local restaurants, often paired with local flavors like garlic sauce or spicy chutneys.
The versatility of broasted chicken means it can be adapted to suit different cultural tastes. In the Middle East, it is often accompanied by hummus, garlic sauce, and pita bread, while in South Asia, it may be served with spicy dipping sauces or rice. This adaptability has contributed to its widespread appeal and enduring popularity worldwide.
Conclusion: Mastering the Art of Broasted Chicken
Broasted chicken offers a delightful combination of crispy skin and juicy meat, making it a favorite among fried chicken lovers everywhere. Its unique cooking method, which blends pressure cooking with frying, ensures that each piece of chicken is cooked to perfection—crispy on the outside and tender on the inside.
Whether you’re new to broasted chicken or have been a fan for years, this guide provides all the tools, tips, and variations you need to make your own broasted chicken at home. From selecting the right equipment to experimenting with flavor profiles, you can customize your broasted chicken experience to suit your tastes and preferences.