This Broasted chicken recipe is our attempt at imitating the popular recipe from the Broaster Company® to create a similar dish. The result is beautiful pressure-fried chicken drumsticks that are golden and crispy on the outside and juicy and tender on the inside. Of course, when homemaking this dish, you also get the marvelous benefit of controlling the ingredients and their amounts, which not only makes for a delicious dish but also a healthy one.
What Is Broasted Chicken?
Broasted chicken is a trademark of the Broaster Company® and was one of their first signature products. Broasted chicken is made using Broaster electric pressure fryers; equipment that combines frying and pressure cooking.
In the original Broasted chicken recipe, the chicken is fried until crispy and golden on the outside, just like regular fried chicken. However, it stays extra juicy and soft on the inside because it retains more moisture due to the pressure cooking process.
The seasonings and equipment involved in the Broasted chicken recipe are sold to restaurants, but not to home cooks. So, we’ve done our best to imitate both the process and flavor at home, with today's Broasted chicken recipe being a copy-cat guide to creating a similar dish.
Broasted vs Fried Chicken
Although Broasted chicken is often confused with fried chicken, these two dishes are not the same. The Broasting method helps retain the internal moisture of the chicken and makes it all the more juicy and soft than ordinary fried chicken.
Generally speaking, fried chicken is fried in an open frying pan (it could either be a frying skillet, a saucepan, or a deep-fat fryer). Broasted chicken combines frying and pressure cooking to make the chicken sealed up, ending up with a crispy outer layer and a tender middle.
Is Our Recipe Healthy?
Yes, it is.
Broasted chicken is healthier than regular fried chicken because it is pressure-fried in a pressure fryer. The Broasting method helps reduce the amount of oil absorbed in the chicken, so one tablespoon of canola oil is all you need for today's recipe.
This method locks in the pressure to sear the outside of the chicken without allowing the oil to enter the inside. It guarantees a much shorter cooking time and retains the juice in the meat so the chicken can be cooked through but still stay juicy and tender when you bite into it.
The chicken itself is also an incredible, low-fat source of nutrients. Other than protein, it also offers selenium, phosphorus, vitamin B6, and niacin. These vitamins and minerals have been proven to be important for thyroid functions, bone strengthening, and heart health, amongst various other health benefits.
Main Ingredients
- Chicken
Staying as close to the original recipe as possible, we opted for chicken drumsticks. However, you can also use the wings or chicken tender if you prefer.
- The coating
In addition to the usual ingredients like egg, flour, cornstarch, milk, and breadcrumbs, we also use a myriad of spices to give the chicken a delectably savory, complex taste.
This includes chili powder, garlic powder, ground black pepper, ginger powder, cayenne, coriander powder, onion powder, turmeric powder, salt, and mustard. It may seem like a lot at first glance, but rest assured everything melds together without a hitch.
How Long Does This Broasted Chicken Last?
Broasted chicken is best served hot or at least within the day of cooking. Any leftovers can last well in the fridge for up to 3 days, although the outer crumb might not be as crispy when reheated.
How to Store and Reheat the Leftover
This dish can be refrigerated in airtight containers for up to 3 days. To reheat, you can crisp up the leftovers quickly in a pan or the air fryer. No extra oil is needed.
What to Serve with This Broasted Chicken
Broasted chicken goes well with almost any side dish. We prefer to stick to light, fresher ones since the chicken itself is already quite heavy on the taste buds. If you want to play it safe, the all-time foolproof choice is a simple coleslaw bursting with creamy flavors. For something a bit out of the box but still fares well with the overall savory profile, this Tomato Basil Soup or Beet and Feta Cheese Salad is marvelous each time.
How to Make Broasted Chicken
This Broasted chicken recipe is our attempt at imitating the popular recipe from the Broaster Company® to create a similar dish. The result is beautiful pressure-fried chicken drumsticks that are golden and crispy on the outside and juicy and tender on the inside.
- cook TIME 35 mins
- prep TIME 15 mins
- total TIME 50 mins
- COURSE Main dish
- CUISINE American
- SERVINGS servings
- CALORIES 490 kcal
INGREDIENTS
- 26 oz boneless chicken drumsticks ((equals 40 oz bone-in, about 8 drumsticks))
- 1/2 large egg
- 1 tbsp breadcrumbs
- 3 tbsp cornstarch
- 1/2 cup whole milk
- 1.5 cups all-purpose flour (divided, *)
- 3 cup canola oil (*)
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic powder
- 1/4 tsp ground black pepper
- 1/4 tsp ginger powder
- 1/4 tsp chili powder
- 1/2 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/4 tsp onion powder
- 3 tbsp Heinz ketchup
- 1/4 tsp Dijon mustard
INSTRUCTIONS
Make the coating:
In a bowl, stir 1 tbsp lemon juice into the 1/2 cup whole milk to coagulate the milk.
Add 1/4 tsp chili powder, 1/4 tsp garlic powder, 1/4 tsp ground black pepper, 1/4 tsp ginger powder, 1/4 tsp cayenne pepper, 1/2 tsp coriander powder, 1/4 tsp onion powder, 1/4 tsp turmeric powder, 1/4 tsp salt, and 1/4 tsp mustard to the milk. Whisk well.
Beat 1/2 large egg into the milk mixture. Whisk well.
Continue to add 3 tbsp cornstarch, 1/2 cup all-purpose flour, and 1 tbsp breadcrumbs. Whisk until well combined.
Marinate and fry the chicken:
Dip 26 oz boneless chicken drumsticks in the coating batter. Then, coat them with the remaining all-purpose flour. Cover, set aside, and let them dry for 15 minutes.
Heat 2 cups of canola oil in a non-stick skillet over high heat. Reduce to medium-low when it's hot enough to make the oil sizzle.
Fry the chicken for 17 minutes on all sides (we work with 2 drumsticks for each frying batch).
Transfer the fried chicken to a clean plate lined with a paper towel to drain the oil.
Serve hot with ketchup and side dishes.
NUTRITION
Luna Regina
Writer, Author
Gracey Le
Food Writer