Broasted chicken combines the pressure of frying with the finish of a standard deep fryer for juicy results. If you have ever wondered how to cook broasted chicken at home, you are in the right place. This method locks in moisture while giving you that crispy, golden crust everyone loves. No special equipment is needed if you use a pressure fryer or a heavy pot with a lid. Let me walk you through the process step by step.
Broasting is not just frying. It uses pressure to cook the chicken faster and keep the meat tender. The result is a bird that tastes like it came from a restaurant. You can do this in your own kitchen with a few simple tools. The key is controlling temperature and time. Ready to learn the technique? Let us start.
What Is Broasted Chicken?
Broasted chicken is a trademarked term for chicken cooked in a pressure fryer. The process was invented by the Broaster Company in the 1950s. It combines pressure cooking and deep frying to produce crispy skin and juicy meat. The pressure forces oil into the skin while keeping the inside moist. You do not need a commercial machine to replicate this at home. A heavy pot with a tight lid and a thermometer will work.
The main difference from regular fried chicken is the cooking time. Broasted chicken cooks faster because of the pressure. It also uses less oil than traditional deep frying. The chicken absorbs less fat, making it lighter. This method is perfect for large batches because it cooks evenly. You can use any cut of chicken, but thighs and drumsticks work best.
How To Cook Broasted Chicken
Now we get to the core of the article. Follow these steps exactly to achieve that restaurant-quality result. The process involves brining, seasoning, coating, and pressure frying. Each step matters for the final texture and flavor. Do not skip the resting period after cooking. It allows the juices to redistribute.
Ingredients You Will Need
- 4 pounds chicken pieces (thighs, drumsticks, breasts)
- 2 cups buttermilk
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- Oil for frying (peanut or vegetable)
Step 1: Brine The Chicken
Brining adds moisture and flavor. Mix buttermilk with salt and pepper in a bowl. Submerge the chicken pieces completely. Cover and refrigerate for at least 4 hours. Overnight is even better. The acid in buttermilk tenderizes the meat. Do not skip this step if you want juicy chicken.
After brining, remove the chicken and let excess liquid drip off. Pat the pieces dry with paper towels. This helps the coating stick better. Wet chicken will cause the flour to clump. Take your time here.
Step 2: Prepare The Coating
In a large bowl, combine flour, cornstarch, paprika, garlic powder, and onion powder. Mix well with a whisk. Cornstarch adds extra crispiness. You can add cayenne for heat if you like. The coating should be dry and powdery. Do not add salt because the brine already seasons the meat.
Dredge each piece of chicken in the flour mixture. Press firmly so the coating adheres. Shake off any excess. Place the coated pieces on a wire rack. Let them rest for 10 minutes. This allows the coating to set. It will not fall off during frying.
Step 3: Heat The Oil
Use a heavy pot with a tight-fitting lid. A Dutch oven works well. Fill it with oil to a depth of about 2 inches. Heat the oil to 350°F (175°C). Use a thermometer to monitor the temperature. Do not guess. If the oil is too hot, the coating burns. Too cool, and the chicken absorbs oil.
Once the oil reaches temperature, reduce the heat slightly to maintain it. You will need to adjust as you add chicken. The oil temperature will drop when you add cold pieces. Keep it between 325°F and 350°F during cooking.
Step 4: Pressure Fry The Chicken
Carefully place the coated chicken pieces into the hot oil. Do not overcrowd the pot. Work in batches if needed. The oil should cover the chicken about halfway. Put the lid on tightly. This creates pressure inside the pot. Cook for 8 to 10 minutes for dark meat, 6 to 8 minutes for white meat.
Do not open the lid during cooking. The pressure is essential for the broasting effect. If you open it, the pressure drops and the chicken will not cook properly. Listen for a sizzling sound. After the time is up, turn off the heat and let the pressure release naturally for 2 minutes. Then carefully remove the lid away from your face.
Step 5: Finish In Hot Oil
After pressure cooking, the chicken is cooked through but the skin may be soft. To get that crispy finish, remove the lid and increase the heat. Fry the chicken for another 2 to 3 minutes without the lid. This step is crucial for the golden crust. The oil should be at 350°F again.
Turn the pieces once during this final fry. Use tongs to handle them gently. The skin will bubble and turn deep brown. Remove the chicken to a paper towel-lined plate. Let it drain for a minute. Do not stack the pieces or they will steam and lose crispiness.
Step 6: Rest And Serve
Let the broasted chicken rest for 5 minutes before serving. This allows the juices to settle. The internal temperature should be 165°F for safety. Use a meat thermometer to check. Serve hot with your favorite sides. Mashed potatoes, coleslaw, or biscuits work well.
Store leftovers in the fridge for up to 3 days. Reheat in an oven at 350°F for 10 minutes to restore crispiness. Do not microwave, as it makes the skin soggy. You can also freeze cooked chicken for up to 3 months.
Tips For Perfect Broasted Chicken
Getting the technique right takes practice. Here are some tips to avoid common mistakes. First, always use a thermometer for oil and meat. Temperature control is everything. Second, do not skip the brine. It makes a huge difference in moisture. Third, let the coating rest before frying. This prevents it from falling off.
Another tip is to use chicken pieces of similar size. This ensures even cooking. If you use whole breasts, cut them in half. Drumsticks and thighs are more forgiving because they have more fat. Also, do not reuse oil more than twice. Old oil burns and affects flavor.
Common Mistakes To Avoid
- Overcrowding the pot: This drops oil temperature and makes chicken greasy.
- Skipping the brine: Dry chicken is a common complaint with home cooks.
- Opening the lid too early: Pressure is lost, and cooking time increases.
- Not patting chicken dry: Wet chicken causes coating to slide off.
- Using too much flour: A thick coating becomes doughy, not crispy.
Equipment Options For Broasting
You do not need a commercial broaster to make this dish. A heavy pot with a lid works. But there are other options. A pressure cooker can be used if it has a frying function. Some electric pressure cookers have a sauté mode that works. Just be careful with the oil level.
A deep fryer with a lid can also work. However, most home deep fryers do not seal tightly enough for pressure. A Dutch oven is the best choice because it retains heat well. Cast iron is ideal. The weight of the lid helps maintain pressure. Avoid using lightweight pots.
Oil Selection
Choose an oil with a high smoke point. Peanut oil is excellent because it can handle high heat. Vegetable oil and canola oil are also good. Do not use olive oil or butter, as they burn. The oil should be fresh and clean. Filter it after use if you plan to reuse it.
The amount of oil needed is about 2 inches deep in the pot. This is less than traditional deep frying. The pressure helps the oil penetrate the skin without needing full submersion. That is why broasted chicken uses less oil.
Variations On Broasted Chicken
You can customize the flavor with different seasonings. Add cayenne or chili powder for spice. Use herbs like thyme or rosemary for an earthy note. Some people add a dash of soy sauce to the brine for umami. Experiment with the coating to find your favorite.
For a gluten-free version, use rice flour or almond flour. The cooking time may vary slightly. Check the internal temperature to ensure doneness. You can also use boneless chicken, but reduce cooking time by 2 minutes. Boneless pieces cook faster.
Serving Suggestions
Broasted chicken pairs well with classic sides. Mashed potatoes with gravy, corn on the cob, and baked beans are popular. A fresh green salad balances the richness. For a Southern touch, serve with collard greens and cornbread. The chicken is also great cold in salads or sandwiches.
Leftover chicken can be shredded for tacos or wraps. The meat stays moist even after reheating. Just avoid microwaving. Use an oven or air fryer to bring back the crunch. Broasted chicken is versatile and freezes well.
Frequently Asked Questions
Can I make broasted chicken without a pressure cooker?
Yes, you can use a heavy pot with a tight lid. The key is to create pressure by sealing the pot. A Dutch oven works perfectly. Just make sure the lid fits snugly. You can also use a standard deep fryer, but you will not get the same pressure effect.
What is the difference between broasted and fried chicken?
Broasted chicken is cooked under pressure, which makes it cook faster and stay juicier. Fried chicken is cooked in open oil, which can dry out the meat. Broasting also uses less oil. The texture is different too, with a thinner, crispier crust.
How long does it take to cook broasted chicken?
Total cooking time is about 10 to 15 minutes, depending on the cut. Dark meat takes longer than white meat. The pressure cooking step is 6 to 10 minutes, plus 2 to 3 minutes for the final fry. Always check internal temperature for safety.
Can I use frozen chicken for broasting?
It is not recommended. Frozen chicken releases water during cooking, which can cause oil splatters. Thaw the chicken completely in the fridge before brining. This ensures even cooking and better texture. Pat it dry before coating.
Why is my broasted chicken not crispy?
This usually happens if the oil temperature is too low or the coating is too thick. Make sure the oil is at 350°F before adding chicken. Also, do not skip the final fry without the lid. That step is what creates the crunch. Let the chicken rest on a wire rack instead of paper towels to avoid steaming.
Now you know exactly how to cook broasted chicken at home. It takes a little practice, but the results are worth it. The combination of pressure and high heat gives you juicy meat and a crispy shell. Experiment with seasonings and sides to make it your own. Enjoy your homemade broasted chicken.