Love chicken? Why not try something new by cooking a simple broasted chicken recipe at home with your partner? It doesn’t matter how good you are at cooking.
Fried chicken and broasted chicken are two of the most popular forms of chicken worldwide. While they may appear similar on the outside there are some key differences between traditional fried chicken and broasted chicken that are good to know. In this article we’ll break down how each cooking method works, how they affect the taste and texture of the chicken, and help you decide which option you might prefer.
How Fried Chicken is Cooked
Fried chicken has been around for centuries and is a beloved staple in many cuisines. The process of frying chicken is fairly straightforward
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A batter or breadcrumb coating is put on chicken pieces to help keep the moisture in and make the outside crispy when they are fried. Usually, flour, spices, herbs, salt, and sometimes buttermilk or eggs are used to make the batter or coating.
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The coated chicken is then submerged into a deep fryer or pan filled with hot oil, usually vegetable oil or peanut oil.
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The oil is heated to around 350-375°F to achieve an ideal temperature for frying.
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Fry the chicken for 10 to 15 minutes, or until it’s golden brown and fully cooked. How long it takes depends on how big and thick the chicken pieces are.
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The high heat of the oil cooks the chicken quickly while also creating a crispy, crunchy exterior coating.
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When the chicken is done frying, it is taken out of the oil and put on paper towels to drain. It is then served hot and fresh.
The simple process of frying allows the flavors of the coating and seasoning to really shine through in the finished chicken. When done properly, fried chicken should have a light, crispy crust and juicy, tender meat.
How Broasted Chicken is Cooked
Pressure cooking is used in the cooking method called “broasting” to make chicken that is crispy on the outside but still very juicy and moist on the inside. Here’s an overview of the broasting process:
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Chicken pieces are soaked in a marinade with special seasonings and spices tailored for broasting. This marinade infuses flavor and tenderizes the meat.
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After marinating, the chicken is coated in a light breading mixture containing flour, spices, and leavening agents like baking powder.
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The coated chicken then goes into a specialized pressure frying machine called a broaster.
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The broaster heats oil to temperatures around 360°F and uses high pressure to quickly cook the chicken.
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Chicken broasts for 12-15 minutes. The pressure seals in moisture, while the hot circulating oil crisps up the coating evenly.
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When done cooking, the pressure releases and excess oil drains off resulting in an unbelievably crispy, crunchy exterior that stays super moist inside.
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Some broasters allow adding seasonings into the pot to further flavor the chicken during cooking.
The combination of pressure frying at the ideal temperature gives broasted chicken its signature texture and taste. The method was patented by the Broaster Company in 1954, so authentic “broasted” chicken must be cooked in a Broaster pressure fryer.
How Fried and Broasted Chicken Differ in Taste and Texture
The differences between the frying and broasting methods directly impact the final flavor and texture of the chicken. Here’s a quick taste and texture comparison:
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Fried chicken has a crispy, craggy breading that tends to absorb more oil. This gives it a rich, greasy crunch and bold flavor. The meat can be slightly drier since some moisture is lost during open frying.
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Broasted chicken has an ultra-crispy, thin crust that stays drier and less oily. The broasting method seals in juices incredibly well. Broasted chicken tastes less greasy with a lighter crunch and inherent flavor from the signature marinade.
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Overall, broasted chicken is juicier and more tender, while fried chicken offers bolder seasoning and a satisfying greasy crunch.
Should You Choose Fried or Broasted Chicken?
When choosing between fried or broasted chicken, consider what factors are top priorities for you:
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If you love big, bold flavors and the greasy crunch of fried food, traditional fried chicken is tough to beat.
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If you prefer lighter flavors, a less oily crust, and extremely moist meat, broasted chicken is likely more up your alley.
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Broasted chicken is often viewed as the healthier option with less oil and fat absorption, so it can be a better choice for health-conscious diners.
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Fried chicken is the classic comfort food choice with that irresistible crispy coating we all crave sometimes.
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Broasted chicken offers a nice change of pace from standard fried chicken and has a unique texture and flavor profile to enjoy.
At the end of the day, both fried and broasted chicken have their devoted fans. The cooking method makes a noticeable difference in the end result, so deciding which factors matter most to you can help determine which option will satisfy your chicken cravings. So embrace the crunch and flavor with traditional fried chicken or opt for the lighter broasted method—either way, you can’t go wrong with these crispy, juicy favorites.
What Is Broasted Chicken, And What Are Some Good Recipes?
Broasted chicken is different from fried chicken because, in Broasted chicken, two cooking techniques come together: frying and pressure cooking. The outcome is crispy chicken on the outside that is juicy and tender on the inside.
Two cooking techniques may sound a lot to the ear, but in reality, the process of Broasted Chicken is effortless and not at all time-consuming. A lot of different Broasted Chicken recipes are out there that are simple to make and taste great.
For this recipe, we recommend using our Skinless Chicken Drumsticks. Drumsticks are a tender, meaty cut that will not dry out easily. Our expert meat technicians cut, clean and trim the meat before it is vacuum packed in tamper-proof packages. Additionally, we ensure steady temperature controls between 0-4℃ to maintain freshness. Order Licious Chicken Drumsticks and get speedy home delivery!.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings | people |
- Broasted Chicken Recipe: Simple Chicken Broast Instructions
- Put the chicken drumsticks in a bowl with vinegar, salt, and pepper.
- Put flour, salt, and pepper in a bowl. Set it aside.
- In a bowl, mix together the egg, water, and salt. Then, whisk the ingredients together well.
- Now, coat the chicken in flour, dip it in egg, and then coat it again in flour.
- Put it on a plate and wait five minutes for it to dry.
- There should be enough oil in the pressure cooker to deep fry the chicken. Each drumstick should be fried for 30 to 45 seconds.
- Cover the pressure cooker and wait for 2 whistles.
- Now, turn off the flame and let it sit for 5 minutes.
- Carefully lift the whistle with a spoon to let off the steam.
- After taking it out of the cooker, heat it up again and fry it until the chicken’s skin gets crispy again.
- Drain it and serve hot.
Bring out your creative culinary side by pulling inspiration from this Broasted Chicken recipe. We hope you enjoy it!.
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How Is Broasted Chicken Made?
“Broasted” is a trademarked word. The cooking process of broasted chicken begins in the same way as fried chicken, where it gets seasoned and then rolled in batter and flour. However, from here begins the difference. Broasted chicken is first deep-fried in a high-pressure cooker for a minute to keep the breading intact. Thereafter, the lid of the cooker is closed to lock the moisture inside the chicken. Because the chicken’s outside is sealed, oil doesn’t get into the meat as much. If you want to put it simply, broasted chicken is chicken that is fried in oil but in a pressure cooker, too.
What is Broasting?
FAQ
Is broasted chicken the same as fried?
Broasting is a special cooking process that combines pressure frying and traditional shallow frying to produce juicy chunks of fried chicken with a crispy outer layer. The chicken is first marinated in herbs and spices before being put in a pressure cooker with hot oil that has been sealed.
Is KFC fried chicken or broasted?
The method of chicken frying at KFC most closely resembles broasting, and – fun fact: actual broasting requires a patented pressurized deep-fryer (a Broaster) to legally claim that the chicken is “broasted. ”.
Is broasted chicken healthier than fried chicken?
Roasted chicken in the other hand is a healthy alternative that is healthier than fried chicken. When frying chicken, the flesh of the chicken adsorbs the fatty oils which makes it higher in calories and fat. But, when roasting a chicken, it drains off fat for a healthier and tasty flesh.
Why do they call it broasted chicken?
History. The Broasting technique was introduced in 1954 when American businessman and inventor, L. A. M. Phelan, combined parts of a deep fryer and pressure cooker as a way to cook chicken more quickly. With his invention, Phelan trademarked the words “broaster” and “broasted food”.