This is one of the most common questions restaurant owners ask when they are considering adding a fried chicken program, and it is worth answering carefully rather than with a marketing shortcut.
Broaster chicken is not a health food, and no fried food is. What pressure frying does offer, compared to standard open frying, is a meaningfully lower oil content in the finished product. Because the sealed pressure fryer cooks food faster and at a lower oil temperature, the chicken spends less time exposed to oil, which reduces how much oil the coating and meat absorb during cooking. Less oil absorption generally means a lighter finished product with less greasiness, which is a real and noticeable difference to customers even if it is not a formal nutritional claim.
There are a few other factors worth understanding if you are evaluating this for your own menu:
Sealed cooking retains moisture rather than oil. Because the pressure fryer locks in steam, the chicken stays juicy without needing extra oil to compensate for dryness, which is a common issue with over-fried open-fryer chicken.
Consistent oil temperature matters. Oil that runs too cool, which happens often in busy open fryers as batches go in and out, leads to greasier food because the coating has more time to absorb oil before it seals. Pressure frying is more forgiving here because of the shorter, more controlled cook cycle.
Portion and preparation still matter more than method. Breading thickness, oil type, and portion size all affect the nutritional profile of any fried item, regardless of which fryer produced it. Pressure frying improves the baseline, but it does not override those other variables.
If nutritional messaging matters for your fall menu, positioning Broaster chicken as “less greasy” or “lighter fried chicken” is both accurate and something customers can taste for themselves, which tends to perform better with diners than more clinical health claims.
For general reference on frying oil and nutrition, Health Canada’s guidance on dietary fats is a neutral resource worth linking to if your marketing team wants supporting context.
For a broader look at why Canadian operators are adding pressure-fried chicken to their menus, our post on why pressure-fried chicken is winning over Canadian restaurants covers the business case alongside the quality difference, and the complete guide to broasting covers the full picture for owners new to the method.
Questions about how this fits your specific menu? Reach out to the Kendale team for a menu consultation.
