How do you make Broasted Chicken?

Question

I notice there's a trend of making broasted chicken which in where I live (Michigan) is almost becoming more popular than frying...so how do you broast chicken?

Answer 1

A cooking process trademarked by the Broaster Company of Beloit, Wis. in 1954. It requires the use of the Broaster, a large commercial stainless steel pressure fryer made for the restaurant industry and not available for home use. The Company-produces marinade, seasonings, coatings and condiments. Broasting is a high-pressure cooking method that is supposed to make chicken moist and juicy on the inside and crispy on the outside, i.e., not unlike plain fried chicken, but not as greasy, either. Broasting is not only the process of frying chickens under pressure, but includes a special marinating process, and it is NOT available to home cooks. The Broasters and the seasonings are sold only to restaurants and the food trade, so Broasted chicken is a brand name that is available to you only when you dine out. The Broasting process makes chicken that has the taste of fried chicken, but is moister and less greasy. According to the company,Broaster Chicken has "a crispy, nutty golden_brown coating,… tender and juicy deep down to the bone." The company says its pressure-fried chicken has up to 44 percent more moisture than the leading brand of "open" fried chicken, and 40 percent to 70 percent less fat and fewer calories.

Answer 2

Broasted Chicken Recipe

Answer 3

Broasted Chicken

Serves 4

Adding cornstarch and baking powder to the seasoned fry mix gives the chicken a crunchy texture.
M
1 fryer chicken, cut into serving pieces 2 tsp. baking powder
4 cups water 1 tbsp. Paul Prudhomme® Meat Magic Cajun Seasoning
¼ cup salt Salt and fresh ground black pepper to taste
1 cup seasoned Fry Mix (I use Pride of the West Batter Mix) Water
½ cup cornstarch 1-2 cups canola oil for frying
M
Combine the water and the salt in a large bowl. Place the chicken pieces in the water and let the chicken soak for at least one hour. Do not drain the chicken pieces.
Fill the bottom of the pressure cooker with about 2" of canola oil. The amount of oil should not be more than 2" in depth. Heat the oil in the pressure cooker, uncovered, until the oil reaches 375 .

Combine the seasoned fry mix, cornstarch, baking powder, Cajun seasoning and salt and pepper to taste. Whisk in enough water to the dry ingredients to make a thin, runny batter.

Dip the chicken pieces into the batter. Move the chicken pieces around so that they are thoroughly coated in the batter.

Using tongs, take the chicken pieces from the batter and put them into the pressure cooker. Deep-fry the chicken in the pressure cooker, uncovered, for 2 minutes.

Carefully slide the lid onto the pressure cooker base. Tighten down the lid. You will see some steam release from the pressure valve. This is normal.

Cook the chicken for 10-12 minutes.

Carefully pull up on the pressure valve and let the steam escape for about 1 minute, then loosen the lid and slide it off.

Remove the chicken from the pressure cooker with tongs and place on a rack to drain.

Let the chicken cool for 20 minutes before eating.

Answer 4

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Answer 5

RE:
How do you make Broasted Chicken?
I notice there's a trend of making broasted chicken which in where I live (Michigan) is almost becoming more popular than frying...so how do you broast chicken?

Answer 6

Broasting is not only the process of frying chickens under pressure, but includes a special marinating process, and it is NOT available to home cooks. The Broasters and the seasonings are sold only to restaurants and the food trade, so Broasted chicken is a brand name that is available to you only when you dine out. Most pressure cookers do not recommend you use them for pressure frying.; The warnings say something like: "Never use more than ¼ cup of oil in the pressure cooker when preparing food.http://missvickie.com/howto/fry/broastin...

Chicken: Skillet Chicken
Skillet Chicken
Source: Ultrex
1 cup vegetable oil
1 egg, beaten
2 cups milk
2 cups all purpose flour
1 tsp MSG (or Accent Flavor Enhancer)
4 Tblsp salt
2 tsp black pepper
1 Tblsp seasoned salt
6 boneless skinless chicken breasts
Pour oil into pressure fryer and heat over med. heat until 400 degrees.
Combine egg and milk in small bowl. In a separate bowl, add all dry ingredients and mix together well.
Rinse chicken and pat dry and set on a plate. Have another platter ready to coated chicken pieces.
One breast at a time, place in milk/egg mixture. Oil should be hot at this time. Place chicken breasts in a single layer in oil in pan. Lock lid into place and bring up pressure reducing to low low temperature once full pressure has been reached. Cook 8 to 10 minutes at full pressure.
Set pan off heat source and use touch release quick release method to reduce pressure. (there is a button that releases the steam and pressure quicker)
Remove lid and return to heat source. Turn chicken and brown on other side cooking an additional 4 to 6 minutes with lid off.
Remove chicken from pan and place on clean platter covered with paper towels to drain off excess oil. Repeat cooking method until all chicken is cooked. Serve Hot.
http://www.hungrybrowser.com/phaedrus/m0...

Broasted Chicken (better than fried)
Adding cornstarch and baking powder to the seasoned fry mix gives the chicken a crunchy texture.
1 fryer chicken, cut into serving pieces
2 tsp. baking powder
4 cups water
1 tbsp. Paul Prudhomme® Meat Magic Cajun Seasoning
R cup salt Salt and fresh ground black pepper to taste
1 cup seasoned Fry Mix (I use Pride of the West Batter Mix) Water
S cup cornstarch 1-2 cups canola oil for frying M Combine the water and the salt in a large bowl. Place the chicken pieces in the water and let the chicken soak for at least one hour. Do not drain the chicken pieces.
Fill the bottom of the pressure cooker with about 2" of canola oil. The amount of oil should not be more than 2" in depth. Heat the oil in the pressure cooker, uncovered, until the oil reaches 375 .
Combine the seasoned fry mix, cornstarch, baking powder, Cajun seasoning and salt and pepper to taste. Whisk in enough water to the dry ingredients to make a thin, runny batter.
Dip the chicken pieces into the batter. Move the chicken pieces around so that they are thoroughly coated in the batter.
Using tongs, take the chicken pieces from the batter and put them into the pressure cooker. Deep-fry the chicken in the pressure cooker, uncovered, for 2 minutes.
Carefully slide the lid onto the pressure cooker base. Tighten down the lid. You will see some steam release from the pressure valve. This is normal.
Cook the chicken for 10-12 minutes.
Carefully pull up on the pressure valve and let the steam escape for about 1 minute, then loosen the lid and slide it off.
Remove the chicken from the pressure cooker with tongs and place on a rack to drain.
Let the chicken cool for 20 minutes before eating.
http://www.oregonlive.com/forums/recipes...

Answer 7

I'm from Western NY, had have never heard about about it. But did some looking, and came up with this.

http://www.broaster.com/

From the looks of it, it's just pressure cooker frying. Like what KFC does.

Hope this helps.