May 2026

What is Broast? The Complete Guide to Pressure-Fried Chicken

The Origin of Broast

The word 'broast' was coined by L.A.M. Phelan, founder of the Broaster Company in Beloit, Wisconsin, USA, in 1954. He combined 'broil' and 'roast' to describe his patented pressure-frying system. The Broaster Company licensed its machines and method to restaurants globally. Over decades, the technique spread across the Middle East and South Asia. Today in Saudi Arabia — and especially in Madinah — 'broast' is the universal term for pressure-fried chicken, regardless of which specific equipment is used. The category has developed its own culture, with dedicated restaurants, loyal local followings, and a food scene that takes the quality of broast seriously.

How Broast is Made — The Pressure-Frying Process

Step 1 — Marinating: Great broast starts 12–24 hours before service. The chicken is submerged in a spice marinade blend — typically including salt, garlic, paprika, and proprietary seasoning combinations. Broast Sara's marinade is a closely guarded recipe that regular customers describe as the primary reason for the brand's flavour depth. Step 2 — Pressure Frying: The marinated chicken pieces are loaded into a pressurised fryer. The lid is sealed and the fryer reaches both high temperature and elevated pressure simultaneously. This changes the cooking physics: moisture cannot escape from the chicken in the normal way, so it remains sealed inside the meat. The cooking time is 30-50% shorter than standard frying. Step 3 — The Result: The crust is thinner and crunchier than standard fried chicken because steam from inside the meat did not migrate into and soften it. The meat inside is dramatically more moist and tender. Less oil has been absorbed because the cooking time was shorter.

Why Fresh Chicken Changes the Broast Equation

Frozen chicken releases excess moisture as it thaws and cooks. That moisture vaporises inside the fryer and migrates into the crust — softening it from inside. This is why frozen-chicken broast becomes soft within minutes of cooking, regardless of how good the frying technique is. Fresh chicken, which has never been frozen, holds its moisture inside the meat where it belongs. The crust stays crispy significantly longer. Broast Sara uses exclusively fresh, never-frozen chicken at all 8 branches — sourced locally and slaughtered daily in Madinah. This is the most cited reason regular customers give for preferring Broast Sara over competitors.

Why Broast is So Popular in Madinah

• The holy city receives millions of pilgrims and Umrah visitors annually — creating a high-volume food market that rewards fast, flavourful, affordable options. Broast fits all three criteria. • Broast is inherently halal-compatible — no pork, no alcohol, and a clean contained cooking process. In Madinah, this matters. • Local chains like Broast Sara have built neighbourhood-level loyalty over years of consistent quality that global franchises struggle to replicate. • The garlic sauce culture in Madinah — the expectation that great broast comes with exceptional garlic sauce — has become a genuine food identity element for the city.

Frequently Asked Questions About Broast

What does broast mean?

Broast is a portmanteau of 'broil' and 'roast,' coined by the Broaster Company in 1954 to describe their pressure-frying technique. In Saudi Arabia, broast refers broadly to pressure-fried chicken.

Is broast healthier than fried chicken?

Broast absorbs somewhat less oil than standard deep-fried chicken because pressurised cooking is faster. However, it is still a fried food. The main advantage is texture — crispier outside, juicier inside — rather than a major calorie reduction.

What is the best broast in Madinah?

Broast Sara is consistently rated the best broast in Madinah. The chain uses fresh locally sourced chicken slaughtered daily using the Islamic halal method and operates 8 branches.

Why does fresh chicken make better broast?

Frozen chicken releases excess moisture during cooking that softens the crust from inside. Fresh chicken holds its moisture within the meat, allowing the crust to become and stay crunchier.

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