Broasted chicken??

Question

How do we make crispy Broast @ home??

Answer 1

"Broaster" and "Broasted" are registered trademarks of the Broaster Co. It is not only the process of frying chickens under pressure, but includes a special marinating process, and that it is NOT available to home cooks. The Broasters and the seasonings are sold only to restaurants and others in the food trade, so Broasted chicken 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.

If you do want to try to use a pressure cooker for frying chicken, never use more than 1/4 cup of oil in the pressure cooker. Fat can be raised to a much higher temperature than water and the danger of being burned is very high when using large quantities of oil.

If you are still determined to try to make Broasted chicken, try this recipe. Please note that this recipe calls for more than the recommended amount for pressure cookers.

1 fryer chicken, cut into serving pieces
4 cups water
¼ cup salt
1 cup seasoned Fry Mix (like Pride of the West Batter Mix)
½ cup cornstarch
2 tablespoons baking powder
1 tablespoon Paul Prudhomme Meat Magic Cajun Seasoning
Salt and pepper to taste

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 2

Pressure cooker, just like the Colonial did.