Secrets of Crispy Broast — How to Make It at Home?

The first and most important step is soaking the chicken. You cannot sprinkle spices on the surface and expect a deep flavor. Fresh chicken pieces must be soaked in a mixture of buttermilk (which helps tenderize the meat) and a blend of spices like garlic powder, paprika, and white pepper for at least 8 to 12 hours in the refrigerator.

To achieve a thick, crispy crust, the double coating technique must be used. The chicken is dipped in seasoned flour mixture, then in a liquid (like cold water or beaten eggs), and then returned to the flour again with light pressing to create the crust ripples that become crispy when fried.

Real broast is not fried in a regular open pan. The technological secret of broast is 'Pressure Frying'. This commercial equipment traps the steam rising from the chicken, reducing frying time and preventing oil from soaking into the meat. As a result, the chicken cooks quickly from the inside and stays moist, while the outer crust browns perfectly. Since commercial pressure fryers are neither available nor safe for home use, achieving the exact same result at home is a huge challenge.

Instead of spending hours marinating and dealing with oil mess and fryers, Broast Sara offers you the perfect ready-made experience. We use fresh local chicken, marinate it in our secret blend, and fry it using state-of-the-art commercial pressure fryers to guarantee you and your family the golden crunch every time.