I'm telling you, broasted chicken is the norm at saudi arabia where I live. The country is filled with hundreds of different broast joints, the most popular being Al Baik. And I crave broasted chicken everyday.
I ate like once every three days during my 13 day trip in Saudi, no matter the shop they really cooked the chicken so well. Though I have to say Albaik marinated their chicken the best.
I have been craving broasted chicken for the last few months. We used to have a place called, The Chicken Shack. They made the BEST broasted chicken & potato wedges. Buying a pressure fryer ASAP. Thanks for sharing your video 😀
Interesting that this is very different from MY experience working with broasters back in the 1960's. I worked at a carryout in DC and we ALWAYS marinated the chicken overnight in a seasoning called "chickite". Then it was drained and floured the next day. And the broasters we used could cook 8 to 10 pieces of chicken in only six (6) minutes , and that was along with broasted Idaho potatoes.
Hi Ed! Yes, you are correct! Some Operators do still marinate in Chickite marinade overnight. Nowadays a lot of our Operators can buy premarinated 8 piece chicken that comes marinated by the chicken supplier. Simplifies the process. But some of our best operators still do the back-of-house technique! In the Broaster 1800 we can do up to 14 pounds of chicken per load so 5 head or 40 pieces in 11 minutes at 360. Love that you remember the name Chickite all these years!
@@BroasterCompany LOL, well I worked my way through college at the carryout shop and we had two or three small broaster and one big one that could do maybe 5 chickens at a time. I worked there for 4 years and so my experiences are grained into my memory. And we had a flouring machine that was hand operated. Put a tray full of chicken in and pour some flour on top and then close the door and turn the crank. And we used stainless steel trays to put the chicken in after flouring, like pieces next to each other as you said. The broasters were different from the ones you show in the video, guess they were an older model.
@@BroasterCompany One final note for the story. The owner of the carry-out was a man whose name was Jack Biggam and he was from Dearborn, Michigan before he moved to DC. The carryout, called Mr Chicken, was in Northwest DC, 14th St and Colorado Ave. Around 1970 he moved his shop to Bowie, Maryland, a DC suburb, and the last time I saw him was in the 1980's and his two sons were actually managing the shop.
Yes! Many Broaster Chicken locations serve thick cut potato wedges that they cook in their Broaster Pressure Fryers. Find a location near you by visiting our website: broaster.com/store-locator/
I worked at a Dari Delite in 1971 in Alabama (shudder!) And b roasted chicken and potatoes were the main sellers. I was a cook, and remember doing this exactly. I was a little gal (5'2", 105#) and it scared me to death every time I had to empty it. I was 17 years old! Sure tasted good, though!
How about food trucks nation wide to make Broaster the restaurant industry has and is changing. This would also work great with food p/u delivery. Don't forget Wilmington NC, we need something besides Bojangles and KFC has lost it's quality.
i was eating it back home in lebanon in the early 80's and it was called broasted chicken but im not sure what the place was called,maybe that was the name,,but it looked like kfc only the stripes and colors was orange instead of red and that is what there buckets looked like ,i have fond memories of the taste and times my dad would bring it home with garlic sauce to dip in which came with it ,it was ahead of its time and they used the similar pressure cooker method ,im not sure if it was a franchise or just the one place but looked like a franchise ,,best stuff i had ,,ahh the memories
@@LulaJake oops no the saudi place might be al baik but that was def not the lebanese place ,doubt we had saudi chains there at the time ,all i recal is the name broasted chicken
Grew up with Broaster Pruducts , my grandfather and uncles were distributors, My father repaired along the gulf coast and we had on in the shed out back. Recently had the occasion to purchase a 1600, have it in the garage and had some for dinner tonight.
@Chef Ken, 1 thing very interesting. Whether u believe it or not, but its fact. A marinated chicken (in broaster marinator) & freezed for around 6 hrs, thn coated and fried, gives very high flavor & taste compared to 8 hrs soaked chicken when fried. I hv done this using 96636, 14 gm added in 500ml water per head, thn tumble for 15 mints in broaster marinator. That was very amazimg for me too.
Broasted is the BEST, father had machines in his bar, added a chicken joint next door, fantastic taste, potatoes where great done in broaster machines. the procedures matter, it's not just fried , it's BROASTED, there is a difference
@@BroasterCompany Sadly long gone...the entire area in Union City N.J. has been rebuilt, looks like the old buildings where taken down, replaced by CONDOS!! It was a local bar, and next door a take out BROASTED Chicken, or eat at the bar...best chicken ever, still is. I remember my father always saying, it's "dusted" not breaded, just enough to hold the flavorings, and the marinated procedure made all the difference..and he always bought high quality chicken from the big supplier up there, I think that it is still going, Menella's or similar name, chickens came in waxed boxes on ice, not frozen just held to temperature..he made sure to do it right, it showed. He branched out to ribs also in the broaster machine, kept it separate so as to not transfer tastes in the oil, he was a stickler to keeping the oil clean, and using high quality stuff, it really showed..I'm now gonna seek out and get some BROASTED Chicken in my travels...
@@cengeb Sounds like it used to be an amazing place and he was doing Broaster Chicken all the right ways. Hope you can find some soon! Thank you for sharing your story with us!
@@mikep608 Timed cooking, the machines always cook the same, temperature is exact, pressure is exact, and the parts are cut to a spec, and marinated, to a spec, so it's know how much moisture is in the meat. and dusted with coating, to a spec, so it's a know cooking time when you follow the plans...
I help run the only one in Sacramento CA my boss was famous out here for this chicken its really thst good theres people who drive hours to get get the chicken but its the machine that really gives that authentic taste almost like being at state fair or carnival its that yummy!
We are always looking for nominations for our next Golden Chicken Award winner - drop us an email with info on your business and some photos and we will add you to our list for consideration! broaster@broaster.com
We just got this food eatery in our area, not thrilled at all. Bland, burnt, greasy and soggy. They fry livers but not gizzards? Made no sense. I Think the people at this eatery don’t know how to use the fryers or how to properly fry the chicken. Maryland Chicken had these huge pressure deep fryers and their chicken was amazing! Fried gizzards with no trouble, unlike broaster who told me they tried frying gizzards in their pressure cooker and it came out mushy?? Obviously someone don’t know what they’re doing. Oh well. Sad this meal ended up wasted. People keeps trying to reinvent the wheel. Maybe the type of oil broaster uses 🤷♀️
Interseting how in some parts of the world any deep fried chicken is referred to as broasted chicken since u guys were the first to introduce it there.
Yes! Broasted has become a common term - kind of like "Kleenex" to refer to facial tissues. Technically, the only way it can be called "Broasted" or "Broaster" is when it is cooked in a Broaster Pressure Fryer.
@@cengeb Yes, you are exactly right! To be called Broaster or Broasted Chicken it must be cooked in a Broaster Pressure Fryer, using our marinade(s) and coating(s) and the operator location must have a Licensed Trademark Agreement on file with us.
@@BroasterCompany it was called golden feather in garden city mi. I don't know if it was your product but it was called broasted chicken and cooked the same way.
To be called "Broaster Chicken" or "Broasted Chicken" the chicken must be cooked in a Broaster Pressure Fryer, using our proprietary marinade and coating, following the correct recipe and procedures, with a signed Trademark Agreement on file at our facility in Beloit, Wisconsin. Sometimes we hear that people think it's Broaster or Broasted simply when cooked under pressure, however, we hold the trademark to the terms Broaster and Broasted so in order to use those words the above requirements must be met.
Oh and deep vat pressure friers been around since Maryland Chicken has been around. But to me nothing beats Maryland Fried Chicken and the best gizzard dinner ever! I miss them 😢
MAN!!! I am sitting here looking at this video and drooling and dying to have some broasted chicken and potato wedges. BUT, alas, the closest broaster chicken place to me here in Rolesville, NC is about 100 miles or so away near Elizabeth City, NC, and a long drive. The fried chicken from Bojangles, Popeyes and KFC just do not get it vs some broasted chicken.
Awesome! If you do go get Broaster Chicken together, send us a pic broaster@broaster.com or tag us on social @broastercompany and we will send you out some swag!
Sir, could you please advise on breading using Extra Crispy Slo-Bro...? How the chicken skin gets tacky in case of double dip..? For how long the chicken could be refrigerated using Extra Crispy Slo-Bro...?
For the Extra Crispy Slo-Bro we recommend dropping into the fryer right away. You can batch bread ahead but we recommend dropping within 20-ish minutes. The Extra Crispy process - dry, wet, dry - is meant to build up the coating to get those crispys for the added crunch. It doesn't need to get tacky like your standard Genuine Broaster Chicken.
Great question! It depends on a few things... 1) Are they fresh wings or frozen wings? 2) What is the weight? 3) Is it a full load or only 1 order? But if we were to assume that you were cooking a full load of fresh, hand breaded Genuine Broaster Chicken wings we would suggest 7 minutes at 360. Check the internal temp of a few wings 2-3 minutes after you bring up the load to ensure it's at proper temp for serving. If it's not quite there yet then your wings are bigger and need another minute or two.
Okay let me get this straight The difference between broasted chicken and fried chicken is that broasted chicken is being made with adding much oil to be deep-fried. Fried chicken is being made by using less oil to be fried. Thus, fried chicken tastes less crispier than broasted chicken. Am I right?
BROASTED is under Pressure, and the marinade and dusted coatings, not breaded...big difference, under pressure, changes everything..BROASTED is the best, bar none
Regular Fried Chicken is made in an open fryer - like what you see the fries being made in at a McDonalds. Broasted or Broaster Chicken is made using a Broaster Pressure Fryer. The pressure fryer cooks the chicken faster and it stays moist and juicy while crispy on the outside. A pressure fryer uses less oil to cook and the chicken absorbs less oil so you aren't having to replace the lost oil in the cooking well as often. You can find out more on our website broaster.com
My Nano was from Tennessee. When she made fried chicken, everything on the plate was perfect. But I'm still from California and will take what I can get.
In today's current employment climate it is vital that units be easy to use. And our SmartTouch controllers make training and operating so easy. Let us know if you want a quote for your operation! broaster.com/contact/
Great. Could you please advise if you can use the MSG to. Increase the flavor of you product, exactly the same what Your saudi customer is doing and became world famous broast..
in the 70's we still had a zesto fast-food location in our town that served broasted chicken, today we have zero places that serve broasted chicken. your locator still shows a couple of locations, but those haven't had broasted chicken available for years.
The chicken is a little damp after excess marination has drained off so just a little bit of the coating sticks to it. And that's exactly what we want, just a little bit. We cover with stretch film and place in the refrigerator for at least 45 minutes so the coating gets a little tacky. Once cooked under pressure for 11 minutes the result is a light crispy coating that has the perfect amount of crispiness. You don't need a double bread or dry-wet-dry breading method to achieve a delicious coating on the chicken.
@@BroasterCompany very true. the colonel didn't help design a kfc pressure fryer until the late 1960's (the winston collectramatic) before that, kfc locations used modified mirro stovetop pressure cookers on a 6-burner gas range.
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I'm telling you, broasted chicken is the norm at saudi arabia where I live. The country is filled with hundreds of different broast joints, the most popular being Al Baik. And I crave broasted chicken everyday.
I ate like once every three days during my 13 day trip in Saudi, no matter the shop they really cooked the chicken so well. Though I have to say Albaik marinated their chicken the best.
Yes it's very popular for a reason it's delicious can never go wrong with Al Baik 🔥🔥
I too crave broasted chicken every day. I want it, I NEED it, down in my LOINS.
I have been craving broasted chicken for the last few months. We used to have a place called, The Chicken Shack. They made the BEST broasted chicken & potato wedges. Buying a pressure fryer ASAP. Thanks for sharing your video 😀
Thanks, Andrea! Send us a message at: broaster@broaster.com or via our website and we can get you hooked up! broaster.com/contact/
Interesting that this is very different from MY experience working with broasters back in the 1960's. I worked at a carryout in DC and we ALWAYS marinated the chicken overnight in a seasoning called "chickite". Then it was drained and floured the next day. And the broasters we used could cook 8 to 10 pieces of chicken in only six (6) minutes , and that was along with broasted Idaho potatoes.
Hi Ed! Yes, you are correct! Some Operators do still marinate in Chickite marinade overnight. Nowadays a lot of our Operators can buy premarinated 8 piece chicken that comes marinated by the chicken supplier. Simplifies the process. But some of our best operators still do the back-of-house technique! In the Broaster 1800 we can do up to 14 pounds of chicken per load so 5 head or 40 pieces in 11 minutes at 360. Love that you remember the name Chickite all these years!
@@BroasterCompany LOL, well I worked my way through college at the carryout shop and we had two or three small broaster and one big one that could do maybe 5 chickens at a time. I worked there for 4 years and so my experiences are grained into my memory. And we had a flouring machine that was hand operated. Put a tray full of chicken in and pour some flour on top and then close the door and turn the crank. And we used stainless steel trays to put the chicken in after flouring, like pieces next to each other as you said. The broasters were different from the ones you show in the video, guess they were an older model.
@@edwesby5752 Thank you for the info! Yes, a lot has changed since then. Love to hear stories like this though!
@@BroasterCompany One final note for the story. The owner of the carry-out was a man whose name was Jack Biggam and he was from Dearborn, Michigan before he moved to DC. The carryout, called Mr Chicken, was in Northwest DC, 14th St and Colorado Ave. Around 1970 he moved his shop to Bowie, Maryland, a DC suburb, and the last time I saw him was in the 1980's and his two sons were actually managing the shop.
@@edwesby5752 okay Boomer
I worked In saudi arabiya , coco restaurant in jubail city, Broasted machine , it’s very delicious food.
This is simply the best chicken ever......
Thanks, Daniel!
Thank you for the demonstration and great CHICKEN!
Thank you!
Are the potatoes broasted too? I have long been a fan of broasted chicken, but it's hard to find. Guess I will have to learn to prepare it myself. 🤗
Yes! Many Broaster Chicken locations serve thick cut potato wedges that they cook in their Broaster Pressure Fryers. Find a location near you by visiting our website: broaster.com/store-locator/
Great love ❤️ from lahore Pakistan
I worked at a Dari Delite in 1971 in Alabama (shudder!) And b roasted chicken and potatoes were the main sellers. I was a cook, and remember doing this exactly. I was a little gal (5'2", 105#) and it scared me to death every time I had to empty it. I was 17 years old! Sure tasted good, though!
The best chicken there is
Thanks, Neal! Send us an email with your mailing address and T-Shirt size and we'd love to send you out some swag! broaster@broaster.com
How about food trucks nation wide to make Broaster the restaurant industry has and is changing. This would also work great with food p/u delivery. Don't forget Wilmington NC, we need something besides Bojangles and KFC has lost it's quality.
We put Broaster Pressure Fryers in Food Trucks all the time! Very popular! Keep an eye out in your area :)
your Broaster price
Hello! Please visit our website and fill out the contact info and we can send you over the information you requested: broaster.com/contact/
Been knowing about this chicken for years wish I could open up a Broster chicken Express
I remember eating it in the late 70s . Loved it miss the potatoes
i was eating it back home in lebanon in the early 80's and it was called broasted chicken but im not sure what the place was called,maybe that was the name,,but it looked like kfc only the stripes and colors was orange instead of red and that is what there buckets looked like ,i have fond memories of the taste and times my dad would bring it home with garlic sauce to dip in which came with it ,it was ahead of its time and they used the similar pressure cooker method ,im not sure if it was a franchise or just the one place but looked like a franchise ,,best stuff i had ,,ahh the memories
@@ARCSTREAMS Al Baik is the name you are looking for. I was just reading about how Saudis queue for hours to eat there.
@@LulaJake perhaps im not sure but saudi also have a famous chicken franchise and yup i forgot that name too but its more recently developed i think
@@LulaJake oops no the saudi place might be al baik but that was def not the lebanese place ,doubt we had saudi chains there at the time ,all i recal is the name broasted chicken
Grew up with Broaster Pruducts , my grandfather and uncles were distributors, My father repaired along the gulf coast and we had on in the shed out back. Recently had the occasion to purchase a 1600, have it in the garage and had some for dinner tonight.
Thanks for sharing! We Love hearing everyone's stories!
@Chef Ken, 1 thing very interesting. Whether u believe it or not, but its fact. A marinated chicken (in broaster marinator) & freezed for around 6 hrs, thn coated and fried, gives very high flavor & taste compared to 8 hrs soaked chicken when fried. I hv done this using 96636, 14 gm added in 500ml water per head, thn tumble for 15 mints in broaster marinator. That was very amazimg for me too.
We will pass this on to Chef Ken. Thanks!
working in the kitchen today at a gas station. it will be my second time working the broaster by myself 🤣 I'm hoping things will go well
How did it go?
@@BroasterCompany good!
I wish someone in my town made this chicken!
Where are you located at? You can see who serves up Genuine Broaster Chicken on our locator: broaster.com/store-locator/
മലയാളി comon ഇവിടെ like
Broasted is the BEST, father had machines in his bar, added a chicken joint next door, fantastic taste, potatoes where great done in broaster machines. the procedures matter, it's not just fried , it's BROASTED, there is a difference
Yes! What was the name of your father's place? Is it still open?
@@BroasterCompany Sadly long gone...the entire area in Union City N.J. has been rebuilt, looks like the old buildings where taken down, replaced by CONDOS!! It was a local bar, and next door a take out BROASTED Chicken, or eat at the bar...best chicken ever, still is. I remember my father always saying, it's "dusted" not breaded, just enough to hold the flavorings, and the marinated procedure made all the difference..and he always bought high quality chicken from the big supplier up there, I think that it is still going, Menella's or similar name, chickens came in waxed boxes on ice, not frozen just held to temperature..he made sure to do it right, it showed. He branched out to ribs also in the broaster machine, kept it separate so as to not transfer tastes in the oil, he was a stickler to keeping the oil clean, and using high quality stuff, it really showed..I'm now gonna seek out and get some BROASTED Chicken in my travels...
@@cengeb Sounds like it used to be an amazing place and he was doing Broaster Chicken all the right ways. Hope you can find some soon! Thank you for sharing your story with us!
How does the cook know when the chicken is fully cooked with no raw parts?
@@mikep608 Timed cooking, the machines always cook the same, temperature is exact, pressure is exact, and the parts are cut to a spec, and marinated, to a spec, so it's know how much moisture is in the meat. and dusted with coating, to a spec, so it's a know cooking time when you follow the plans...
I help run the only one in Sacramento CA my boss was famous out here for this chicken its really thst good theres people who drive hours to get get the chicken but its the machine that really gives that authentic taste almost like being at state fair or carnival its that yummy!
We are always looking for nominations for our next Golden Chicken Award winner - drop us an email with info on your business and some photos and we will add you to our list for consideration! broaster@broaster.com
Just tried some broaster fried chicken at a local diner in NorCal. It tasted good. The chicken was juicy and the skin was flavorful.
Awesome! Thanks for the review!
HELLZ YES!!
In Cairo Egypt there is a restaurant called Genuine Broaster Chicken and using the same logo I hope it's not fake one. can't wait to try it.
Let us know what you think!
If it's that good, why isn't ever kitchen using this that mainly sells friend chiciken?
Didn't KFC invent this style of frying? Or is it any different?
I just tried Broaster Chicken yesterday. It is the best fried chicken. Hands down.
Glad to hear it! Where did you go for your Broaster Chicken?
@@BroasterCompany I had it in Blacktown Australia!
We just got this food eatery in our area, not thrilled at all. Bland, burnt, greasy and soggy. They fry livers but not gizzards? Made no sense. I Think the people at this eatery don’t know how to use the fryers or how to properly fry the chicken. Maryland Chicken had these huge pressure deep fryers and their chicken was amazing! Fried gizzards with no trouble, unlike broaster who told me they tried frying gizzards in their pressure cooker and it came out mushy?? Obviously someone don’t know what they’re doing. Oh well. Sad this meal ended up wasted. People keeps trying to reinvent the wheel. Maybe the type of oil broaster uses 🤷♀️
Sorry to hear this! What location did you experience this at?
Why is there no national chain of delicious broasted chicken and potatoes.
I remember when A&W drive in's made Broasted Chicken back in the 70's i sure miss that chicken. Hard to find anything like it now days
Thank you! Very fond memories of A&W. Have you tried our locator to find a Genuine Broaster Chicken near you? broaster.com/store-locator/
Great 👍 love from Lahore Pakistan
First time having this was for a company dinner. So damn good. Local diner has a great deal 30 whole wings for 30
Thank you @tonyk1234 What's the name of the diner?
The Potatoes!!! Cut big potato, in 1/5, large with skin and the best potatoes ever..
Now I know, and knowing is half the battle!
Yes!!
Hello sir..I want start a Broster chicken in andhrapradesh nandyal dist..is that possible and can u inform me about it?Thanks
YES! We would love to help you with this. Send us a message and we can get started: broaster.com/contact/
Interseting how in some parts of the world any deep fried chicken is referred to as broasted chicken since u guys were the first to introduce it there.
Yes! Broasted has become a common term - kind of like "Kleenex" to refer to facial tissues. Technically, the only way it can be called "Broasted" or "Broaster" is when it is cooked in a Broaster Pressure Fryer.
@@BroasterCompany Henny Penny is not Broasted!!!
@@BroasterCompany The marinate, the dusting coating, all make it BROASTED....
@@cengeb Yes, you are exactly right! To be called Broaster or Broasted Chicken it must be cooked in a Broaster Pressure Fryer, using our marinade(s) and coating(s) and the operator location must have a Licensed Trademark Agreement on file with us.
Im 62 and have been eating brosted chicken all my life
Thank you for being such a loyal Broaster Chicken fan! Where is your favorite place to go?
hello sir .. i want to start a broaster chicken business in serbia .. is that possible and can you inform me about it? Thanks
Hi Slav! We have sent your contact information to the local representative in your area and they will be in touch. Thank you for your interest!
@@katieklaus6833 Thanks!
My first job as a buss boy served broasted chicken
Where was that at?
@@BroasterCompany it was called golden feather in garden city mi. I don't know if it was your product but it was called broasted chicken and cooked the same way.
What’s the difference between Chicken Broast and Fried Chicken?
To be called "Broaster Chicken" or "Broasted Chicken" the chicken must be cooked in a Broaster Pressure Fryer, using our proprietary marinade and coating, following the correct recipe and procedures, with a signed Trademark Agreement on file at our facility in Beloit, Wisconsin. Sometimes we hear that people think it's Broaster or Broasted simply when cooked under pressure, however, we hold the trademark to the terms Broaster and Broasted so in order to use those words the above requirements must be met.
Love broasted chicken great video 🤩🔥🔥
Thank you!
What in God's name is that haircut 😄
Oh and deep vat pressure friers been around since Maryland Chicken has been around. But to me nothing beats Maryland Fried Chicken and the best gizzard dinner ever! I miss them 😢
Master Bicnok Roasted-Fried Chicken is the best fried chicken in the entire universe.
Finally something nice and not that medium rare KFC
Where do you like to go for your Broaster Chicken?
yummy, I get this at Little Pigs BBQ restaurant in Asheville NC, Yummy 😍
MAN!!! I am sitting here looking at this video and drooling and dying to have some broasted chicken and potato wedges. BUT, alas, the closest broaster chicken place to me here in Rolesville, NC is about 100 miles or so away near Elizabeth City, NC, and a long drive. The fried chicken from Bojangles, Popeyes and KFC just do not get it vs some broasted chicken.
True that!
i am eating genuine broaster chicken while watching this video!!
Same. Greetings from Newcastle Australia broaster chicken
@@liampankhurst7595omg i’m from newy too, we should go to bc together
Awesome! If you do go get Broaster Chicken together, send us a pic broaster@broaster.com or tag us on social @broastercompany and we will send you out some swag!
Do u supply in uk interested
Yes! Send us a message on our website and we will get you in touch with the rep in your area: broaster.com/contact/
Sir, could you please advise on breading using Extra Crispy Slo-Bro...? How the chicken skin gets tacky in case of double dip..? For how long the chicken could be refrigerated using Extra Crispy Slo-Bro...?
For the Extra Crispy Slo-Bro we recommend dropping into the fryer right away. You can batch bread ahead but we recommend dropping within 20-ish minutes. The Extra Crispy process - dry, wet, dry - is meant to build up the coating to get those crispys for the added crunch. It doesn't need to get tacky like your standard Genuine Broaster Chicken.
i want to start broasted chicken business in philippines but i don’t have enough capital, can you help?
The Distributor in your area might offer financing options. Please contact HD Sheldon | Email:
sales@hdsheldon.com Website:
www.hdsheldon.com
are your products brost related available in Pakistan
If you’re just doing Wings, what temp would you have it at and how long??
Great question! It depends on a few things... 1) Are they fresh wings or frozen wings? 2) What is the weight? 3) Is it a full load or only 1 order? But if we were to assume that you were cooking a full load of fresh, hand breaded Genuine Broaster Chicken wings we would suggest 7 minutes at 360. Check the internal temp of a few wings 2-3 minutes after you bring up the load to ensure it's at proper temp for serving. If it's not quite there yet then your wings are bigger and need another minute or two.
Como adquiero sus equipos es para Bolivia 🇧🇴
Email bill@broaster.com
Because I want to start brost business in Pakistan
I grew up on broasted chicken in the sixties, and I have not found anything like it since in phoenix.
Try The Streets of New York Pizza shops - the ones out in your area have Broaster Chicken!
I Am waseem ahmad from pakistan
How to purchase the machine use to make broast chicken
Send us a message via our website and we will be in touch! broaster.com/contact/
Okay let me get this straight
The difference between broasted chicken and fried chicken is that broasted chicken is being made with adding much oil to be deep-fried.
Fried chicken is being made by using less oil to be fried. Thus, fried chicken tastes less crispier than broasted chicken. Am I right?
BROASTED is under Pressure, and the marinade and dusted coatings, not breaded...big difference, under pressure, changes everything..BROASTED is the best, bar none
Regular Fried Chicken is made in an open fryer - like what you see the fries being made in at a McDonalds. Broasted or Broaster Chicken is made using a Broaster Pressure Fryer. The pressure fryer cooks the chicken faster and it stays moist and juicy while crispy on the outside. A pressure fryer uses less oil to cook and the chicken absorbs less oil so you aren't having to replace the lost oil in the cooking well as often. You can find out more on our website broaster.com
My Nano was from Tennessee. When she made fried chicken, everything on the plate was perfect. But I'm still from California and will take what I can get.
Facts the best
yum..looks like a great fool proof machine
In today's current employment climate it is vital that units be easy to use. And our SmartTouch controllers make training and operating so easy. Let us know if you want a quote for your operation! broaster.com/contact/
How much price of brost Machine
Reach out to us via our website and we can assist you further there: broaster.com/contact/
How much the broaster pressure fryer?
Send us a message via our website and we can put you in touch with your local Distributor: broaster.com/contact/
Pls send me a quotation for this broast machine??
Send us an email at: broaster@broaster.com or send us a message on our website broaster.com and we can send you over a quote. Thanks!
Hi
Hello, how can we assist you?
We had broasted chicken in Syria forty years ago til now
Love this!
I crave it weekly! 🤤
Great. Could you please advise if you can use the MSG to. Increase the flavor of you product, exactly the same what Your saudi customer is doing and became world famous broast..
Nutritional info is available via our website: www.genuinebroasterchicken.com/menu/nutrition-info/
in the 70's we still had a zesto fast-food location in our town that served broasted chicken, today we have zero places that serve broasted chicken. your locator still shows a couple of locations, but those haven't had broasted chicken available for years.
Thank you for letting us know! Do you remember the names of those locations so we can remove them from our locator?
3:30 Doesn't that shake off a lot of the coating?
The chicken is a little damp after excess marination has drained off so just a little bit of the coating sticks to it. And that's exactly what we want, just a little bit. We cover with stretch film and place in the refrigerator for at least 45 minutes so the coating gets a little tacky. Once cooked under pressure for 11 minutes the result is a light crispy coating that has the perfect amount of crispiness. You don't need a double bread or dry-wet-dry breading method to achieve a delicious coating on the chicken.
kfc invented broasted chicken. most fast fried chicken is broasted chicken. dont think too deep.
LAM Phelan holds the patent for the first commercial pressure fryer and he later formed The Broaster Company.
@@BroasterCompany very true. the colonel didn't help design a kfc pressure fryer until the late 1960's (the winston collectramatic) before that, kfc locations used modified mirro stovetop pressure cookers on a 6-burner gas range.
@@marzsit9833 Thank you for the background info!