From Wikipedia, the free encyclopedia
Jump to navigation Jump to search

Broasting is a method of cooking chicken and other foods using a pressure fryer. The technique was invented by L. A. M. Phelan in the early 1950s and is marketed by the Broaster Company of Beloit, Wisconsin, United States, which Phelan founded.

Broasting equipment, accessories, and ingredients are marketed only to service and institutional customers, including supermarkets and fast-food restaurants; they are not available to the general public. The company licenses the Broasted trademark to the more than 5,500 purchasers of its system, who follow its specifications and recipes, and undertake a periodic (re-)certification process. The licensing certification arrangement is not part of a traditional franchising scheme in that the arrangement does not incur traditional royalty payment obligations.

The method essentially combines pressure cooking with deep frying to pressure fry chicken that has been marinated and breaded. Other modern fast-food chains also deep fry chicken under pressure, but use different recipes or equipment from one of several alternative suppliers (e.g., Henny Penny).

Internationally, broasted chicken remains highly popular in Middle Eastern and South Asian countries such as Saudi Arabia and Pakistan, as well as in Latin American countries such as Colombia and Peru. Many restaurants and fast-food chains in these countries also have the word "broast" in their names.

See also[edit]


  • Nicholls, Walter (2004-05-26). "Beyond fried is broasted chicken". The Washington Post (via The Cincinnati Post). E. W. Scripps Company. Archived from the original on 2007-06-09. Retrieved 2013-10-17.

External links[edit]