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Broasted chicken with rice and curry. Broasting is a method of cooking chicken and other foods using a pressure fryer technique invented by L. A. M. Phelan and marketed by the Broaster Company. [10] The method essentially combines pressure cooking with deep frying to pressure fry chicken that has been marinated and breaded.
In the early 1950s, approximately the same time as Colonel Harlan Sanders began franchising his KFC restaurant chain, Phelan developed the broasting method of cooking chicken, for which he invented a modified commercial-grade pressure cooker. [clarification needed] He founded the Broaster Company in 1954 to manufacture and market the machines.
Pressure frying is mostly done in industrial kitchens.Ordinary home pressure cookers are generally unsuitable for pressure frying, because they are typically designed for a maximum temperature around 121 °C (250 °F) whereas oil can reach temperatures well in excess of 160 °C (320 °F) which may damage the gasket in an ordinary pressure cooker, causing it to fail.
You can also make this recipe in a standard (stove top) pressure cooker, using 10 pounds of pressure for 10 minutes. For the full post, visit Health Starts in the Kitchen . Related articles
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The steam also cooks the chicken through, but still allows the pieces to be moist and tender while maintaining a crisp coating. Fat is heated in a pressure cooker. Chicken pieces are prepared as described above and then placed in the hot fat. The lid is placed on the pressure cooker, and the chicken pieces are thus fried under pressure. [47]
This dinner party-worthy chicken dish is our most saved recipe of February 2025. Food. Good Housekeeping. The surprising nut that's highest in protein. Lighter Side. Lighter Side. GOBankingRates.
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