Perfectly crispy on the outside. Juicy and tender inside. If you’ve ever wondered how some restaurants deliver delicious fried chicken, the answer often lies in Broasting®, a fast, efficient cooking method that locks in flavour and delivers a signature golden crunch customers love.
In this guide, we’ll explore what broasting is, how to broast chicken step by step, and what to consider if you’re thinking of adding a Broaster to your commercial kitchen.
A Quick Look at Broasting
How do restaurants serve perfectly cooked fried chicken, even on their busiest days?
The secret is in the equipment. Broasting combines pressure frying with deep frying, using a specialized pressure fryer to seal in the chicken’s natural juices and create a crisp, flavourful result.
This 65-year-old tradition has its roots in Wisconsin, where businessman L.A.M. Phelan developed the first commercial pressure fryer under the name Flavor Fast Foods Inc., and founded the Broaster Company. He soon trademarked both the Broasting technique and the Broaster® brand name.
What is a Broaster, exactly? It’s the specialized commercial pressure fryer designed for this signature cooking style and engineered to deliver consistent texture, flavour, and quality with every batch of Genuine Broaster Chicken®.
Today, restaurants around the world use Broaster equipment to deliver an unmistakably crispy, juicy consistency that keeps customers coming back. Kendale carries a range of commercial pressure fryers and accessories designed for high-volume kitchens. Our team can help you find models designed for your kitchen’s size, production, and energy requirements.
How Broasting Works: The Secret Behind the Crunch
Every great broasted chicken starts with the basics: quality meat cut into even portions, and topped with the right coating. Use this simple three-step process to ensure crispy, delicious chicken you’ll be proud to serve.
Step 1 – Prepare & Season
Good broasting combines efficient preparation with precise cooking technology. Here’s how to cook broasted chicken that delivers consistent quality, flavour, and texture in every serving.
Every great batch starts with quality chicken divided into even portions. Use the 9-Cut Method to produce uniform pieces that cook evenly.
- Dislocate the thigh bone. This is the most important step, as it allows the marinade to reach the chicken’s inner areas, helping the meat maintain consistent colour when it reaches your customer’s plate.
- Remove excess fat and the tail section (‘Pope’s Nose’). Trimming these areas ensures the meat absorbs the marinade evenly.
- Marinate the chicken in a water-based blend. Use one gallon of water for every six ounces of Chickite® marinade.
- Refrigerate for 8-12 hours. Drain, then refrigerate for up to five days to maintain food safety.
- Coat each piece before frying. Apply your preferred Broaster® coating or proprietary mix for the signature crisp, golden texture customers expect.
- Allow the chicken to rest before cooking. Allow each piece to sit for at least 45 minutes so the coating adheres properly and the final product fries evenly.
Step 2 – Pressure Fry for the Perfect Crisp
Once you’ve prepped the chicken, place it inside the Broaster’s sealed pressure chamber. The chamber’s cylindrical pot design evenly circulates heat, cooking the meat faster than a traditional fryer and reducing oil absorption. The result? Thoroughly cooked chicken that’s hot and juicy to the bone.
Engineered for high-volume kitchens, the Broaster 2400 cooks up to 64 pieces of fresh bone-in chicken per load in under 10 minutes.
Beyond speedy cooking, broasting helps retain moisture while lowering fat content and oil consumption. This will help you save on operating costs and deliver consistent quality.
Step 3 – Serve Hot & Juicy Chicken
Once the chicken is ready to serve, you’ll easily be able to see (and taste) the difference. Your customers will enjoy golden, flavour-rich broasted chicken without the oiliness of conventional fried chicken. The pressure cooking process keeps the meat tender and juicy long after it’s been plated.
Is a Broaster Right for Your Kitchen?
If broasted chicken is a staple on your menu, we recommend investing in a commercial Broaster. These units are a good fit for diners, fried chicken shops, caterers and quick-service restaurants that rely on speed and consistency.
Before you choose a model, consider your service goals and available kitchen space. The right setup will improve efficiency and keep quality consistent from the first bite to the last.
Partner with Kendale
Thinking about adding a broaster or upgrading your pressure fryer? Connect with Kendale today. We can help you assess your kitchen’s needs, compare options, and coordinate delivery and installation. We also offer financing plans and ongoing service support, so you can invest confidently and keep your equipment performing at its best.
