Broasted chicken and fried chicken are two popular chicken cooking methods that result in delicious, crispy chicken. However, there are some key differences between the two processes. In this article, we’ll take a look at how broasted chicken and fried chicken are prepared, how they differ, and the pros and cons of each method.
What is broasted chicken?
Broasted chicken is chicken that is cooked using a specialized pressure frying method. Here’s a quick overview of how broasted chicken is made:
- Chicken pieces are seasoned, often with a proprietary seasoning blend.
- The chicken is partially cooked in a pressure fryer at around 300°F.
- The partially cooked chicken is then removed and chilled to set the crust.
- Finally, the chicken is fried again at around 350°F until golden brown and crispy.
The broasting process allows the chicken to cook quickly while trapping in steam and juices. This results in chicken with a very crispy, crunchy crust and moist, tender meat. Broasted chicken was invented in the 1950s and broasting equipment is now common in many casual dining restaurants and chicken shops.
What is fried chicken?
Fried chicken is chicken that is dipped in flour or batter and then fried in hot oil. Here is the basic process for making fried chicken:
- Chicken pieces are seasoned, often with salt, pepper, and spices.
- The chicken is dredged in flour, cornmeal, or batter to coat.
- The floured or battered chicken is fried in hot oil, around 350°F, until golden brown and cooked through.
The frying process seals in juices and gives the chicken a crispy, crunchy exterior. Frying is one of the quickest and most popular methods for cooking chicken. Fried chicken has been popular in the American South since the 19th century.
Key Differences Between Broasting and Frying
While both cooking methods result in delicious crispy chicken, there are some notable differences between broasted chicken and fried chicken:
- Cooking process – Broasted chicken goes through a pressure frying then chilling process while fried chicken is simply fried once.
- Breading – Broasted chicken tends to use light breading while fried chicken is usually dredged in a wet batter.
- Flavor – Broasted chicken relies on proprietary seasoning while fried chicken is often seasoned with simple salt and pepper.
- Equipment – Broasting requires specialized pressure fryers while frying just needs deep fryers.
- Texture – Broasted chicken has a very crunchy crust that stays crispy longer while fried chicken tends to have a slightly softer, faster-sogging crust.
- Moistness – The pressure cooking gives broasted chicken a moister interior compared to fried chicken.
- Cooking time – Broasting cooks the chicken faster than frying.
To summarize, broasted chicken has a thicker, crunchier crust, is moister on the inside, uses lighter breading, cooks faster, and relies on pressure frying, while fried chicken has a softer crust, heavier batter, longer cook time, and is fried once traditionally.
Pros and Cons of Broasted Chicken
Here are some of the key advantages and disadvantages of cooking chicken using the broasting method:
Pros of Broasted Chicken
- Very crunchy crust – The broasting method results in an exceptionally crunchy crust that stays crispy for a long time.
- Moist interior – The pressure cooking retains moisture extremely well.
- Speed – Broasted chicken cooks very quickly, almost twice as fast as fried chicken.
- Consistent results – The automated broasting equipment delivers reliable, consistent results.
- Lower oil absorption – Since it cooks faster, broasted chicken absorbs less oil than fried.
Cons of Broasted Chicken
- Specialized equipment – You need a pressure fryer which can be expensive for restaurants.
- Two-step process – There is some additional labor involved in the cook-chill-recook process.
- Storage space needed – The chilled chicken takes up fridge or freezer space between frying.
- Skill required – There is a learning curve to mastering broaster operation and maintenance.
- Won’t match fried flavor – For fried chicken purists, it may not have the exact same flavor.
Overall, broasting produces excellent results quickly and consistently, but requires an investment in equipment and training.
Pros and Cons of Fried Chicken
Fried chicken, the more traditional preparation method, has its own set of pros and cons:
Pros of Fried Chicken
- Traditional flavor – Many people prefer the flavor of true Southern fried chicken.
- No special equipment – Fried chicken just needs a deep fryer which most restaurants already have.
- Easy to operate – Frying chicken is a simple process that most cooks easily master.
- Batter coating – Fried chicken allows you to use your choice of flavorful wet batter.
- Menu flexibility – Fried chicken can be flavored in endless ways based on the seasoning or batter used.
Cons of Fried Chicken
- Longer cook time – Traditional frying takes nearly twice as long as broasting.
- Less consistent – Results can vary more between batches depending on factors like oil temperature.
- More oil absorption – The longer fry time leads to chicken absorbing more oil.
- Soggy crust – The crust on fried chicken doesn’t stay as crispy for as long.
- Messy process – Working with wet batter and hot oil can be messy.
Fried chicken delivers on traditional flavor but requires more time and attention to execute well.
Best Uses for Each Method
So which cooking method should you choose? Here are some recommendations on when broasting or frying may be preferable:
Broasted Chicken Works Best For:
- Restaurants wanting crispy chicken without a lot of active frying time
- Operations with high fry demand needing speed and volume
- Take-out menus where the chicken needs to travel and stay crispy
- Cooking large chicken pieces evenly
- A consistent product day-to-day
Fried Chicken Is Best For:
- Smaller operations without room for specialized equipment
- Cooks who want to control the flavor with custom batter and seasoning
- A classic Southern fried chicken flavor and texture
- Operations already set up for and skilled at frying
- Menus with flexibility for different chicken dishes
So in settings like busy restaurants, broasting may be preferred for efficiency and consistency, while smaller establishments may opt for the flexible flavor of homemade fried chicken.
Cost Differences
There are also some cost considerations when choosing a chicken cooking method:
| Cost Factor | Broasted Chicken | Fried Chicken |
|---|---|---|
| Equipment | Pressure fryer ($5,000-$8,000) | Standard fryer ($2,000-$5,000) |
| Oil | Uses less oil per piece | Uses more oil per piece |
| Training | Some training needed for new equipment | Minimal training needed |
| Labor | Faster cooking so may need less labor | Slower so may need more labor hours |
Broasted systems require a greater upfront equipment investment, but can save on oil costs and labor in the long run for high-volume operations.
Conclusion
In the end, both broasted and fried chicken have their advantages. Broasted chicken delivers moist, exceptionally crunchy chicken quickly with great consistency. Fried chicken offers flexibility in flavor and technique. For serious chicken operations, broasting can improve efficiency in terms of speed and labor. For smaller establishments or ones wanting to highlight their frying skills, traditional Southern fried chicken may be the better option. There’s room for both cooking methods depending on the goals and resources of the restaurant. Whichever crisp, juicy, golden chicken ends up on the menu, customers are sure to be satisfied!