Broasted chicken and fried chicken are two popular forms of prepared chicken that are often compared. While they share some similarities in terms of ingredients and cooking process, there are important differences between broasted chicken and fried chicken as well.
In this article, we will explore what broasted chicken is, how it is prepared, and how it differs from traditional fried chicken. We will look at the cooking methods, ingredients, nutrition, taste, appearance, and costs of each type of chicken. By the end, you will understand if broasted chicken is more like fried chicken or if it is a category of its own.
What is Broasted Chicken?
Broasted chicken refers to chicken that has been cooked using a specialized pressure frying method. It was invented in the 1950s by a company called the Broaster Company as an alternative to traditional pan frying and deep frying.
The broasting process uses a special pressure cooker that allows the chicken to be partially cooked in a bath of hot oil before a blast of steam finishes cooking it. This gives the chicken a light, crispy outer layer like fried chicken, while keeping the inside juicy and tender.
Broasters use a combination of heat, pressure, and steam to cook chicken faster than traditional frying. The sealed environment of a broaster allows the heat and pressure to build up quickly, forcing hot oil into the chicken for crispiness while using steam for tenderness.
The Broasting Process Step-by-Step:
- Chicken pieces are seasoned with spices or marinade.
- The chicken is partially submerged in hot oil inside the sealed broaster.
- The oil and steam heat and pressure build quickly inside the broaster.
- The chicken is cooked through within a few minutes.
- The pressure is released, allowing steam to circulate and further cook the chicken.
- The chicken comes out hot, juicy, and crispy in about 15 minutes total.
So while broasted chicken uses hot oil like fried chicken, the specialized equipment allows it to cook faster and gives it a different taste and texture.
What is Fried Chicken?
Fried chicken refers to chicken that has been breaded or battered and then pan fried or deep fried in hot oil. Traditionally, fried chicken pieces are dipped in an egg and flour mixture before frying.
The frying process works by conducting heat from hot oil into the chicken pieces, cooking them through while crisping up the batter or breading exterior. The temperature of the oil generally reaches 325-375°F.
The Traditional Frying Process Goes:
- Chicken pieces are seasoned, breaded or battered
- The chicken is fully submerged in hot frying oil
- The chicken slowly cooks through from the outside in over 10-20 minutes
- Once golden brown, the chicken is removed from the oil
- The chicken is then allowed to drain and dry on a cooling rack
Deep frying requires more oil and time compared to broasting, but the end result is chicken with a very crispy exterior that locks in seasoning and juices.
Cooking Process Comparison
When comparing the cooking process of broasted chicken vs. fried chicken, the main differences are:
Broasted Chicken
- Uses pressure and steam along with hot oil
- Cooks in a sealed chamber or broaster
- Requires specialized broasting equipment
- Cooks the chicken rapidly in around 15 minutes
- Uses less oil than deep frying
Fried Chicken
- Relies solely on hot oil to conduct heat
- Can be pan-fried or deep fried
- Uses standard fryers or pots/pans
- Takes 10-20 minutes to fry chicken pieces
- Requires more oil than broasting
While both use hot oil for crispy chicken, broasting combines pressure, steam, and less time to produce similar results to frying but with some distinct differences in taste and texture.
Ingredients Comparison
In addition to differences in cooking process, broasted chicken and fried chicken require slightly different ingredients.
Broasted Chicken Ingredients
- Chicken pieces
- Seasoning or marinade
- Flour
- Broasting oil (shortening/vegetable oil blend)
Fried Chicken Ingredients
- Chicken pieces
- Seasoning
- Batter (eggs, milk, flour)
- Breading (flour, spices)
- Frying oil (vegetable, peanut, etc)
The main difference is broasted chicken uses a simple flour coating instead of a batter. The type of oil also differs, with broasters using a unique shortening/oil blend able to withstand high heat.
Nutrition Comparison
When looking at their nutritional profiles, broasted chicken comes out slightly ahead:
Broasted Chicken (3.5 oz serving)
- Calories: 290
- Fat: 14g
- Carbs: 6g
- Protein: 27g
- Sodium: 500mg
Fried Chicken (3.5 oz serving)
- Calories: 330
- Fat: 21g
- Carbs: 11g
- Protein: 27g
- Sodium: 930mg
Broasted chicken has less fat, carbs, and sodium compared to fried chicken pieces prepared traditionally. While broasted is lower calorie, both have similar protein.
Taste Comparison
The biggest difference between broasted and fried chicken is in their taste:
Broasted Chicken Taste:
- Crispy, crunchy exterior
- Tender, juicy interior
- Mild flavor from light seasonings
- Often dipping sauces served on the side
Fried Chicken Taste:
- Very crispy, crunchy crust
- Juicy, tender inside
- Robust chicken flavor
- Seasoning absorbed into meat
Broasted chicken allows you to taste more of the simple, mild chicken flavor. The fast cooking gives it a light crunch.
Fried chicken offers bolder chicken flavor with hearty seasoning in the crispy batter coating. The longer fry makes the crust shatteringly crunchy.
Appearance Comparison
Visually, broasted and fried chicken look quite similar:
Broasted Chicken Appearance:
- Golden brown exterior
- Lighter, thinner breading
- Paler white chicken meat
Fried Chicken Appearance:
- Deep golden brown crust
- Thick batter coating
- White to slight pink chicken meat
While both are golden brown, fried chicken usually has a darker, thicker, crunchier crust coating the chicken. Broasted chicken has a lighter, thinner breading that produces a more even color.
Cost Comparison
For restaurants and consumers, broasted chicken costs moderately less compared to fried chicken:
| Cost Factors | Broasted Chicken | Fried Chicken |
|---|---|---|
| Equipment Costs | Broaster ~$35,000 | Fryers ~$5,000 |
| Cooking Time | 15 minutes | 10-20 minutes |
| Oil Used | 1-2 gallons per 100 lbs | 3-4 gallons per 100 lbs |
| Labor Time | Low | Higher |
Broasters have higher equipment costs but use less oil and labor to produce chicken. The accelerated cooking makes broasting more efficient. Over time, broasted chicken results in lower operation costs.
For consumers, broasted chicken meals are sometimes cheaper than fried chicken meals at restaurants. But it depends on the restaurant.
Availability Comparison
Broasted chicken can be harder to find than the widely available fried chicken.
Broasted Chicken Locations:
- Regional U.S. restaurant chains like Schoop’s
- Some fast food chains like KFC
- Independent restaurants and bars
- Concession stands at fairs/events
Fried Chicken Locations:
- Major national fast food chains like KFC, Popeyes, Church’s
- Casual dining restaurants across the U.S.
- Convenience stores and gas stations
- Grocery stores
While growing in popularity, broasted chicken is still less common than the ubiquitous fried chicken. But it can often be found in restaurants specializing in broasted dishes.
Conclusion
In the end, broasted chicken does share some attributes with fried chicken but has enough unique qualities to set it apart.
Similarities:
- Both use hot oil for crispy, golden chicken
- Can be served as meals, snacks, or appetizers
- Offer juicy, tender chicken interior
- Are unhealthy yet delicious forms of fast food
Differences:
- Broasted uses pressure and steam; fried relies solely on oil
- Broasted has a lighter breading; fried has thick batter
- Broasted has mild flavor; fried has bolder seasonings
- Broasted cooks faster; fried takes more time
While broasting produces a similar end product to frying, the specialized technique separates it from traditional fried chicken. So broasted chicken is not exactly like fried chicken, but instead offers a unique, delicious chicken experience loved by many!