What’s the Difference Between Broasted and Fried Chicken? The Ultimate Crispy Showdown

Ever stared at a menu and wondered what the heck “broasted chicken” actually is? Is it just a fancy marketing term for fried chicken or is there really something different going on? Trust me. I’ve been there too – fingers greasy from what might be broasted or might be fried chicken questioning if I can even taste the difference!

As a serious chicken enthusiast (yes, that’s a thing), I decided to dive deep into the crispy, juicy world of chicken cooking methods to settle this debate once and for all. What I discovered might surprise you – broasted chicken isn’t just a made-up word. It’s actually a specific cooking technique with its own unique history, equipment, and taste profile.

The Origin Story: How Broasted Chicken Was Born

Broasted chicken isn’t just some random term – it has a fascinating origin story that dates back to the 1950s

“Broaster is actually a company started back in 1954,” explains Jay Cipra, president and CEO of the Broaster Company. The company was founded based on an invention by L.A.M. Phelan, a businessman and inventor from Beloit, Wisconsin. Phelan had a passion for fried chicken and developed what would become the first commercial pressure fryer.

What makes this story interesting is that Phelan didn’t just create new equipment – he developed an entire cooking system. Shortly after inventing the pressure fryer, he created special marinades and coatings that would complement his cooking method. These unique taste profiles are still used today in Genuine Broaster Chicken.

The term “broasted” itself is actually a trademark owned by the Broaster Company. This means that technically, chicken can only be called “broasted” if it’s prepared using their specific equipment, marinades, and coatings.

How Traditional Fried Chicken is Made

Before we get into what makes broasted chicken special, let’s break down the classic fried chicken process:

1. Preparation: Chicken pieces are seasoned, then coated in batter or breading (typically a mix of flour, spices, herbs, salt, and sometimes buttermilk or eggs)

2. Cooking Method: The chicken is placed in hot oil (usually 350-375°F) in an open fryer or deep pan

3. Cooking Time: The chicken fries for about 10-15 minutes until golden brown and fully cooked

4. Science Behind It: The high heat of the oil cooks the chicken quickly while creating that signature crispy exterior we all love

5. Result: When done properly, fried chicken has a light, crispy crust with juicy meat inside (though some moisture is inevitably lost during the open frying process)

The Broasting Process: More Than Just Frying

Now, here’s where broasted chicken gets interesting. It combines elements of frying with pressure cooking for a unique result:

1. Preparation: Chicken pieces are marinated in a special proprietary marinade called “Chickite” that infuses flavor and tenderizes the meat

2. Coating: After marinating, the chicken is coated in “Slo-Bro” coating, a special breading mixture with specific spices and leavening agents

3. Specialized Equipment: The coated chicken is placed in a proprietary pressure fryer called a Broaster (this specific equipment is essential to true broasted chicken)

4. Cooking Method: The Broaster pressure-fryer heats oil to around 360°F and uses high pressure (12-14 psi) to quickly cook the chicken

5. Cooking Time: Chicken broasts for approximately 12-15 minutes (nearly half the time of some traditional frying methods)

6. The Magic Happens: The pressure seals in moisture and natural juices while the hot oil creates a crispy exterior

7. Result: When done, the pressure releases, excess oil drains off, and you’re left with chicken that has an ultra-crispy exterior while remaining incredibly moist inside

Greg West, senior vice president of marketing and food innovation at Broaster, points out that “a lot of people don’t necessarily think of it as fried chicken, even though it technically is fried.” That’s because the pressure-cooking element creates such a different end result.

Taste and Texture: The Real Differences You Can Experience

So these different cooking methods sound interesting, but do they actually create a noticeable difference in the final product? Absolutely! Here’s how they compare:

Traditional Fried Chicken:

• Exterior: Typically has a thicker, crunchier coating that absorbs more oil
• Oil Content: Generally higher oil absorption into both coating and meat
• Moisture Level: Can be slightly drier due to moisture loss during open frying
• Flavor Profile: Often has bold, pronounced seasoning flavor
• Texture Experience: Satisfying greasy crunch with a hearty bite

Genuine Broasted Chicken:

• Exterior: Features a thinner, ultra-crispy crust that’s less oily
• Oil Content: Lower oil absorption due to the pressure sealing process
• Moisture Level: Exceptionally juicy and tender inside
• Flavor Profile: Lighter flavor that lets the chicken’s natural taste shine through
• Texture Experience: Light crunch with an incredibly moist interior

As one restaurant owner described it, broasted chicken has “a light coating. You’re pretty much just eating the skin with seasoning, so you don’t feel so bad about eating it.”

The Health Question: Is Broasted Chicken Better For You?

Let’s address the elephant in the room – is one method actually healthier than the other?

The Broaster Company claims that “the pressure seals in foods’ natural juices and locks out the cooking oil,” which would suggest broasted chicken absorbs less oil than traditional fried chicken. While some critics point out that this isn’t entirely true (there’s always some moisture loss and oil absorption), broasted chicken does generally contain less oil than its conventional fried counterpart.

If you’re calorie-conscious or trying to reduce your fat intake, broasted chicken might be the better choice between the two. That said, neither method is going to compete with grilled or baked chicken in the health department – let’s be real!

Making the Choice: When to Go Fried vs. Broasted

So when should you choose one over the other? Here’s my take:

Choose traditional fried chicken when:

• You’re craving that classic, bold comfort food experience
• You love a thick, crunchy, flavorful coating
• You’re in the mood for that satisfying greasy goodness

Choose broasted chicken when:

• You want something a bit lighter but still crispy
• You prioritize juiciness and tenderness
• You prefer less oil and a cleaner eating experience

Where to Find Authentic Broasted Chicken

Since “broasted” is a trademarked term, true broasted chicken can only be found at restaurants that use the official Broaster equipment and products. The Midwest, especially Wisconsin, is a hotbed for authentic broasted chicken. As Cipra explains, “You go into Sheboygan or Green Bay or some other towns in Wisconsin, and it’s Broasted chicken land.”

Interestingly, broasted chicken has also gained huge popularity internationally, particularly in Pakistan and India. The Broaster Company has expanded globally, even launching an Americana-themed Genuine Broaster Chicken chain in India in 2016, with plans for hundreds of locations across dozens of cities.

The Verdict: Different But Both Delicious

After diving deep into this crispy chicken showdown, I’ve concluded that broasted and fried chicken are definitely different experiences – and both have their place in the chicken-lover’s heart.

Fried chicken offers that classic, bold, comfort food experience we’ve loved for generations. Broasted chicken provides a unique alternative with its lighter coating, juicier interior, and specialized cooking process.

At the end of the day, the “better” choice comes down to personal preference. If you’ve never tried authentic broasted chicken, I’d encourage you to seek it out for comparison. You might just discover your new favorite way to enjoy America’s beloved bird!

And remember – whether it’s broasted or fried, the best chicken is the one shared with friends and family… preferably with plenty of napkins on hand!

No, broasted chicken is not the same as fried chicken; broasted chicken is cooked in a specialized, trademarked pressure fryer called a “broaster,” which combines pressure cooking and frying to seal in juices and produce a less oily, more tender result, whereas traditional fried chicken is deep-fried in an open fryer without pressure, leading to more oil absorption.

Yes, broasted chicken is generally considered a healthier option than conventionally deep-fried chicken because it uses a pressure fryer, which reduces the amount of oil absorbed by the chicken and results in less fat and fewer calories. The pressure-cooking process also helps to keep the chicken moist and tender while cooking it faster, making it a potentially better choice for those seeking a lighter way to enjoy fried chicken.