Have you ever bitten into a piece of broasted chicken and wondered, “How do they make it so darn good?” I’ve been there too! That perfectly crispy exterior with incredibly juicy meat inside seems like restaurant magic. But guess what? You can recreate this Wisconsin invention right in your kitchen!
Today I’m gonna walk you through making broasted chicken at home. While you won’t have the exact commercial equipment we can get pretty darn close with some clever techniques. Trust me, your family will think you’ve secretly installed restaurant equipment in your kitchen!
What Actually IS Broasted Chicken?
Before we dive into cooking, let’s clear something up. Broasted chicken isn’t just another name for fried chicken (I thought this too for years!). It’s actually a specific cooking method developed by L.A.M. Phelan in Beloit, Wisconsin back in 1953.
Phelan combined a pressure cooker with a deep fryer to create the “Broaster” – a machine that fries chicken under pressure This genius invention
- Cooks chicken faster than traditional frying
- Locks in moisture for juicier meat
- Creates an incredibly crispy exterior
- Reduces oil absorption compared to regular frying
Fun fact: “Broasted” is actually a trademarked term owned by the Broaster Company in Wisconsin! To legally call something “Genuine Broaster Chicken,” restaurants must use their pressure fryers, marinades, and coatings. But we can still create our home version that captures the essence of this cooking style.
The Equipment You’ll Need
While we can’t use an actual commercial Broaster at home (they cost thousands!), we can gather some equipment to emulate the process:
- A stovetop pressure cooker with a reliable pressure release valve
- A deep fry thermometer (crucial for temperature control!)
- A heavy-bottomed pot or Dutch oven
- Tongs for handling the chicken
- Wire cooling rack
- Paper towels
- Vegetable, canola, or peanut oil for frying
- Optional: an oven for finishing
IMPORTANT SAFETY NOTE: We are NOT pressure frying directly inside the pressure cooker! That would be extremely dangerous. Instead, we’ll use a modified approach that captures the essence of broasting without the risks.
Selecting and Preparing Your Chicken
Choose the Right Chicken
- A whole chicken cut into 8-9 pieces works best
- Fresh chicken is preferable to frozen (but properly thawed works too)
- Try to get pieces of similar size for even cooking
- Aim for chicken pieces around 3 pounds total
Marinate for Maximum Flavor
This step is optional but highly recommended! Here’s my favorite broasted chicken marinade:
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Mix these ingredients together and coat your chicken pieces thoroughly. Let them marinate in the refrigerator for at least 2 hours, but overnight is even better! The yogurt tenderizes the meat while the spices infuse it with flavor.
Dry That Chicken!
After marinating, take the chicken out and pat it COMPLETELY dry with paper towels. I can’t stress this enough – moisture is the enemy of crispy chicken!
Creating the Perfect Breading
The breading is what gives broasted chicken that signature crunch. Here’s my go-to breading mix:
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (adjust to your spice preference)
- Salt and pepper to taste
For extra crunch, you could add:
- 1/2 cup panko breadcrumbs
- OR 1/4 cup cornmeal
The Breading Process
- Mix all your dry ingredients in a large bowl
- Pour 2 cups of buttermilk in a separate bowl
- Dip each chicken piece in buttermilk
- Coat thoroughly with the flour mixture
- PRESS the breading onto the chicken – don’t just dust it!
- Let the breaded chicken REST for 15-20 minutes (this helps the coating stick)
The Broasting Process (Home Method)
Alright, here’s where we get creative to emulate professional broasting:
Step 1: Heat the Oil
Pour enough oil into your heavy pot to reach halfway up the sides of your chicken pieces. Heat it to exactly 325°F using your deep fry thermometer. Temperature control is CRUCIAL – too hot and the outside burns before the inside cooks; too cool and the chicken gets greasy.
Step 2: Fry the Chicken
Carefully add a few pieces of chicken to the hot oil. Don’t overcrowd the pot – this will drop the temperature too much. Cook for about 8-10 minutes on each side until golden brown.
Step 3: The “Pressure” Element
Here’s our trick to emulate the pressure element of broasting:
- Place your frying pot inside the pressure cooker
- DO NOT lock the lid or pressurize it fully
- The partially enclosed environment creates a similar effect to professional broasting
- Continue cooking for another 8-10 minutes until chicken reaches 165°F internally
Step 4: Drain and Rest
Remove the chicken pieces and place them on a wire rack over a baking sheet. This allows excess oil to drain while keeping the crust crispy. Let them rest for at least 5 minutes.
Optional Step 5: Finish in the Oven
If your chicken isn’t fully cooked through or you want an extra-crispy crust, place the pieces in a 350°F oven for 10-15 minutes.
Troubleshooting Tips
Even I mess up sometimes! Here are solutions to common problems:
Breading falling off? Make sure you:
- Dried the chicken thoroughly
- Let the breaded chicken rest before frying
- Maintained the correct oil temperature
Chicken not crispy enough? Try:
- Making sure your oil was hot enough
- Not overcrowding the pot
- Finishing in the oven for extra crispiness
Too greasy? Next time:
- Check your oil temperature was consistent
- Drain thoroughly on a wire rack, not paper towels
- Make sure breading wasn’t too thick
Serving Your Broasted Chicken
Now for the best part – eating! Broasted chicken pairs perfectly with:
- Mashed potatoes
- Coleslaw
- Cornbread or biscuits
- Mac and cheese
- Fresh corn on the cob
We like to serve ours with a variety of dipping sauces – honey mustard, BBQ, ranch, and buffalo sauce are all great options!
FAQs About Broasted Chicken
Q: Can I use an air fryer instead?
A: While an air fryer won’t give you true broasted results, it can create a healthier alternative with a similar crispy texture. Spray your breaded chicken with oil and cook at 375°F for about 25 minutes, flipping halfway.
Q: How do I reheat leftover broasted chicken?
A: The oven is your friend! Reheat at 350°F for 10-15 minutes. Avoid the microwave as it will make your chicken soggy.
Q: Is broasted chicken healthier than regular fried chicken?
A: Slightly. The pressure cooking method reduces oil absorption, but it’s still fried food. Enjoy in moderation!
Q: Can I broast other things besides chicken?
A: Absolutely! Pork chops work great with this method, and many Wisconsin supper clubs also broast potato wedges.
A Little History to Impress Your Dinner Guests
As your family or friends enjoy your homemade “broasted” chicken, share this fun fact: Broasted chicken was invented in 1953 when L.A.M. Phelan just wanted a faster way to make fried chicken! His Beloit, Wisconsin invention has now spread worldwide, with over 4,000 operators using Broaster equipment globally.
Wisconsin supper clubs were early adopters of the Broaster, making it a regional specialty before it gained international popularity. Places like Van Abel’s of Hollandtown, Susters Arcade in Denmark, and Parnell’s Place in Oshkosh are famous for their award-winning Broasted chicken.
Final Thoughts
While our home method isn’t exactly the same as using commercial Broaster equipment, it gets impressively close! The key is nailing that perfect balance of pressure and frying that creates the juicy-inside, crispy-outside chicken we all crave.
Now excuse me while I go make some broasted chicken myself – all this writing has made me hungry!
The Broasted Chicken Recipe
- 3-4 pounds of chicken pieces (thighs, drumsticks, wings, or a mix)
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (adjust according to spice preference)
- Salt and pepper to taste
- 2 cups buttermilk
- Vegetable oil for frying
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Start by combining all the marinade ingredients in a bowl. Coat the chicken pieces thoroughly with the marinade, ensuring each piece is well-covered. For maximum flavor absorption, let it marinate in the refrigerator for at least 2 hours, preferably overnight.
Mix the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper in a separate bowl. This seasoned flour mixture will be the key to achieving that perfect crispy exterior.
Remove the marinated chicken from the refrigerator and let it reach room temperature. Dip each piece into the buttermilk and coat it with the seasoned flour mixture. Ensure the chicken is evenly coated, pressing the flour mixture onto the chicken for better adherence.
If you have a broaster machine, preheat it according to the manufacturers instructions. A deep fryer or a large, heavy pot with a thermometer will also work if not. Heat the vegetable oil to 350°F (175°C).
Carefully place the coated chicken pieces into the preheated broaster or oil. Cook in batches to avoid overcrowding, ensuring each piece has ample space to cook evenly. Broast for about 15-20 minutes or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown and crispy.
Once cooked, use a slotted spoon to remove the broasted chicken from the oil and place it on a plate lined with paper towels to drain any excess oil. Allow the chicken to rest for a few minutes before serving.
For those who love an extra kick, you can create a spicy dipping sauce by combining hot sauce, melted butter, and a dash of garlic powder. Adjust the proportions to suit your preferred spice level.
What is Broasted Chicken?
- With its perfect balance of crispness and juiciness, it is a culinary masterpiece that deserves a place in every home cooks repertoire. With its carefully crafted marinade and seasoned coating, this broasted chicken recipe promises a dining experience that will leave your guests raving. So, don your apron, fire up that fryer, and embark on a culinary journey that celebrates the art of broasting and the joy of indulging in the perfect broasted chicken recipes. Your taste buds will thank you!
- The broasting process begins with marination, an essential step to infuse the chicken with rich flavors. Typically, a mixture of yogurt, lemon juice, Dijon mustard, herbs, and spices forms the marinade. The chicken is immersed in this flavorful concoction, allowing it to absorb the marinades essence for at least two hours, though overnight marination is often preferred for maximum taste.
- The seasoned coating is the key to the irresistible texture of broasted chicken. A mixture of all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper creates a well-balanced blend of spices contributing to the chickens outer crispiness.
- The marinated and coated chicken is then subjected to the broasting process. The chicken undergoes high-pressure frying in a specialized broaster machine or an alternative such as a deep fryer. This cooking technique seals in the juices, resulting in a moist interior, while the pressurized frying produces a crispy exterior akin to traditional deep frying but with a distinct texture.
- Broasting is not just about the cooking method but also about achieving the perfect harmony of flavors and textures. Its a culinary art that transforms a simple chicken into a gastronomic delight, how to make broasted chicken a favorite among food enthusiasts and a staple in many restaurants worldwide.
- Whether enjoyed on its own or accompanied by dipping sauces, broasted chicken is a testament to the delicious possibilities that emerge when culinary techniques are combined with creativity and expertise.