The Difference Between Broast and Regular Fried Chicken

The biggest technological difference lies in the cooking method. Regular fried chicken is cooked in open, high-heat fryers, which can sometimes burn the outer crust before the meat inside is fully cooked. Broast, however, is cooked using commercial pressure fryers. These fryers trap the steam rising from the chicken, raising internal pressure and allowing it to cook faster with perfectly distributed heat.

Because broast is cooked under pressure, the cooking environment prevents oil from heavily penetrating the chicken's tissues. The result? A lighter meal, less saturated with oil, and easier to digest compared to regular fried chicken, which often absorbs large amounts of oil during the long frying time in an open pan.

Thanks to the pressure trapping steam inside the fryer, the natural juices of the chicken are retained. While regular fried chicken tends to dry out (especially breast pieces), broast guarantees tender, juicy meat that melts in your mouth, even in the thickest cuts.

At Broast Sara, we don't just rely on cooking technology. We utilize a marination process lasting over 12 hours so the spice flavor reaches the bone, followed by a precise coating process that keeps the crust attached to the meat during pressure frying, resulting in a golden layer that never separates when bitten.