Crispy & Juicy Broasted Fried Chicken

Broasted fried chicken represents the perfect fusion of pressure frying and traditional breading techniques. This cooking method creates an incredibly crispy exterior while keeping the meat exceptionally juicy and tender inside.

The pressure frying process seals in natural flavors and reduces cooking time significantly. Broasted chicken originated in the 1950s when innovative cooks combined pressure cooking with deep frying.

The result revolutionized how restaurants and home cooks approached fried chicken preparation. The specialized equipment creates intense heat and pressure that produces consistently golden, crunchy results.

Food lovers appreciate broasted fried chicken for its superior texture and taste. The meat stays moist while the coating achieves maximum crispiness.

Many consider it the ultimate fried chicken experience. Restaurants worldwide have adopted this technique to serve customers perfectly cooked chicken with reduced wait times. The method delivers restaurant-quality results that satisfy even the most discerning palates.

What is Broasted Chicken?

Broasted chicken is not just another fried chicken recipe. It’s a unique cooking method that uses a pressure fryer which a specialized piece of equipment that pressure-cooks and deep-fries the chicken simultaneously.

This technique locks in moisture while creating a crisp, golden crust, resulting in chicken that’s juicy on the inside and crunchy on the outside.

The term “Broasted” is actually trademarked by the Broaster Company, which developed the original pressure fryer in the 1950s. However, the method has become popular worldwide, especially in the Middle East and South Asia, where it’s a staple in many fast-food joints.

Ingredients for Broasted Fried Chicken

To make authentic broasted chicken, you’ll need a combination of spices, flour, and fresh chicken. Here’s a detailed list:

Main Ingredients:

• 1 whole chicken (cut into 8–10 pieces)
• 2 cups buttermilk
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper (optional for heat)
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• Vegetable oil for frying

Optional Marinade Enhancers:

• 1 tablespoon hot sauce
• 1 tablespoon lemon juice
• Fresh herbs (thyme, rosemary)

Equipment You’ll Need

• Pressure fryer (or a regular deep fryer with a lid)
• Large mixing bowls
• Tongs
• Meat thermometer
• Wire rack for draining

How to Make Broasted Chicken Recipe

Step 1: Marinate the Chicken

Marination is key to flavor-packed broasted chicken.

1. In a large bowl, combine buttermilk, salt, pepper, paprika, garlic powder, onion powder, and cayenne.
2. Add the chicken pieces and mix well to ensure each piece is coated.
3. Cover and refrigerate for at least 4 hours (preferably overnight).

Step 2: Prepare the Coating

1. In another bowl, mix flour, cornstarch, and a pinch of salt and pepper.
2. Remove chicken from the marinade and let excess liquid drip off.
3. Dredge each piece in the flour mixture, pressing firmly to ensure a thick, even coating.

Step 3: Heat the Oil

1. Pour oil into your pressure fryer or deep fryer and heat to 350°F (175°C).
2. If using a pressure fryer, follow the manufacturer’s instructions for safe operation.

Step 4: Fry the Chicken

1. Carefully place the coated chicken pieces into the hot oil.
2. If using a pressure fryer, close the lid and cook for 10–12 minutes.
3. If using a regular deep fryer, fry uncovered for 12–15 minutes, turning occasionally.

Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Step 5: Drain and Serve

1. Remove the chicken and place it on a wire rack to drain excess oil.
2. Let it rest for 5 minutes before serving.

Tips for the Perfect Broasted Chicken

• Use fresh chicken: Avoid frozen chicken as it tends to release water and affects the crispiness.
• Double dredge: For an extra crispy crust, dip the chicken back into the buttermilk and flour mixture a second time.
• Don’t overcrowd the fryer: Fry in batches to maintain oil temperature and ensure even cooking.
• Season the flour: Don’t rely solely on the marinade for flavor, season your flour generously.

Variations of Broasted Chicken

Broasted chicken is incredibly versatile. Here are a few delicious variations:

Spicy Broasted Chicken

• Add extra cayenne pepper and hot sauce to the marinade.
• Serve with a spicy dipping sauce like sriracha mayo.

Herb-Infused Broasted Chicken

• Add fresh herbs like rosemary and thyme to the marinade.
• Mix dried herbs into the flour coating for added aroma.

Buttermilk Ranch Broasted Chicken

• Replace regular buttermilk with ranch-flavored buttermilk.
• Serve with a side of ranch dressing and coleslaw.

Serving Suggestions

Pair your broasted chicken with these classic sides:

• French fries or potato wedges
• Coleslaw with a tangy vinaigrette
• Garlic bread or buttermilk biscuits
• Pickles and jalapeños for a spicy kick
• Corn on the cob with melted butter

Healthier Alternatives

While broasted chicken is indulgent, you can make it healthier:

• Use an air fryer for a low-oil version.
• Opt for skinless chicken to reduce fat.
• Use whole wheat flour instead of all-purpose flour.

Nutritional Information (Per Serving)

Note: Nutritional values vary based on portion size and ingredients used.

Broasted Chicken Around the World

Broasted chicken has become a global sensation. Here’s how it’s enjoyed in different regions:

Middle East

• Often served with garlic sauce, pickles, and flatbread.
• Popular in countries like Saudi Arabia, UAE, and Lebanon.

South Asia

• Known for its spicy flavor profile.
• Served with naan, chutneys, and spiced fries.

United States

• A staple in diners and fast-food chains.
• Often paired with mashed potatoes and gravy.

Frequently Asked Questions

1. What’s the difference between broasted and fried chicken?

Broasted chicken is pressure-fried, which locks in moisture and cooks faster, while traditional fried chicken is cooked in open oil, making it crispier but sometimes drier.

2. Can I make broasted chicken without a pressure fryer?

Yes, you can use a deep fryer or even a heavy pot with a lid. While the texture may differ slightly, the flavor remains delicious.

3. How do I store and reheat broasted chicken?

Store in an airtight container in the fridge for up to 3 days. Reheat in an oven at 375°F (190°C) for 10–15 minutes to restore crispiness.

4. Is broasted chicken gluten-free?

Not by default, but you can use gluten-free flour and cornstarch to make a gluten-free version.

5. What oil is best for broasting?

Use oils with high smoke points like peanut oil, canola oil, or sunflower oil. Avoid olive oil or butter.