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How to Make Broasted Chicken

Broasters are frying equipments for chicken or other meats. Broasting chicken involves frying of chicken under pressure using a special marinating process. This specific marinate is available only in restaurants or hotels, so it’s not easy to make at home.

In this process, the taste of the chicken is similar to fried chicken, less greasy, but moister. Boasted chicken appears nutty and crispy, with a golden-brown coating, but very pulpy and tender deep down to the inside of the bone. It’s very appealing to look at and instantly tempting.


  • Fryer chicken: 1
  • Water: 4 cups
  • Salt: ¼ cup
  • Meat Magic Cajun Seasoning: 1 tbsp.
  • Baking powder: 2 tsp.
  • Salt and fresh ground black pepper to taste
  • Canola oil for frying: 1-2 cups
  • Cornstarch: ½ cup
  • Seasoned Fry Mix: 1 cup


  1. Clean the chicken pieces thoroughly and cut them into bite-size pieces.
  2. Pour water in a large bowl, add salt. Place the chicken in the salted water. Soak the meat for about an hour. Do not drain the chicken.
  3. Pour canola oil in a pressure cooker and fill it up to 2 inches high. Now turn the stove on and heat the oil uncovered, in the pressure-cooker, until it touches 375 degrees F.
  4. Add baking powder, Cajun seasoning, fry-mix, cornstarch, pepper and salt together. Whisk and add sufficient water until it becomes a thin and smooth batter.
  5. Take the chicken one at a time, and dip them into the prepared batter. Coat the pieces evenly with it. For this, you can use a tongs. It will make the task easier and less messy.
  6. Fry the coated pieces into the pressure cooker. Deep-fry them in the hot canola oil in the pressure cooker for 2-3 minutes.
  7. The next step is to put the lid onto the pressure cooker. Cover it tightly and cook the content for 10-12 minutes.
  8. Once it’s done, pull up on the pressure valve, letting the vapor escape completely. Now loosen and remove the lid.
  9. Drain the chicken pieces out of the oil carefully onto a paper towel, soaking excess grease.
  10. Allow the pieces to cool for some time before serving.
  11. Serve the dish with your favorite garnishing.


  • Adding baking powder, flour or cornstarch to the seasoning gives the fried pieces a crispy and crunchy taste and texture.
  • Quantity of water may vary, depending upon the requirement.
  • If you prefer less oil, you can use other reduced-fat cooking medium as well.

5 Responses to “How to Make Broasted Chicken”

  1. Rsg says:

    Broasted chicken is a registered trademark of the Broasting co. In Beloit WI. The special marinating process and spices are only sold to restaurants and people in the industry, but if anyone finds out how to do it at home let me know :)

  2. jab says:

    375 F means, related normal cooker how visiles equal to 375F?? Can we avoid anything from the above cooking ingrediance? REPLAY PLEASE

  3. David D'Angelo says:

    Please tell me how many pounds of pressure to use.

  4. juli kellermann says:

    tried your broasted chic. recipe, steam did not build up in pressure cooker, with just oil and chic. in. waited a while then just turned off & cooked chic in oven? Does steam build up with this recipe in pressure cooker? How long does it take for steam to build up, with only chic. and oil in pressure cooker? please help! Juli

  5. sobhi says:

    please i need recipy of proasted chicken

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