How To Make Broasted Chicken

How To Make Broasted Chicken

Broasted Chicken is a trademark of the Broaster company of Beliot, Wisconsin. Broasted chicken can not really make it the same as the original at home, spices and crockery are sold to restaurants but not sold for home cooks. As said above then we can only imitate, and process it so that it becomes similar to Broasted Chicken.

For 4 servings
1 chicken frying pan
4 cups (1 liter), 1/2 cup (125ml) and 1/4 cup (60ml) water, separated
1 tablespoon (15ml) cajun seasoning (see below)
1/4 cup (60 ml) and 11/2 tsp (10ml) of salt, each separated
2 tsp (10 ml) baking soda
1 cup (150 ml) of canola oil
1/2 teaspoon (5 ml) black pepper powder
1/2 cup (125ml) corn flour
1-1 / 4 cup (315 ml) layer mixture (see below)

Cajun Seasonings
"For 1/4 cup (60 ml)
2 tsp (10 ml) powder under white
2 tsp (10ml) of salt
2.5 tsp (12.5 ml) peppers
1 tsp (5 ml) onion powder
1 tsp (5 ml) black pepper powder
1 tsp (5 ml) of cayenne pepper
1.25 tsp (6.25 ml) dry timing
1.25 tsp (6.25 ml) of dried oregano
1/2 tsp (2.5 ml) red pepper powder

Mixed Spice Fry
"For 1-1 / 4 cup (315 ml)"
1 cup (250 ml) versatile flour
1 tbsp (15 ml) black pepper powder
1/2 tbsp (7.5 ml) dry threshing
1/2 tbsp (7.5 ml) ginger powder
1/2 tbsp (7.5 ml) dried tarragon
1 tbsp (15 ml) of salt
1/2 tbsp (7.5 ml) powder mustard
1/2 tsp (2.5 ml) dried oregano
1/2 tsp (2.5 ml) of garlic salt

Section 1

Preparing the Mix
1. Combine all ingredients Cajun, in a small bowl, put garlic powder, salt, peppers, onion powder, black pepper, cayenne pepper, timi, oregano and red pepper. Stir all the spices until mixed evenly.
  • After mixing all spices then set aside 1 tbsp (15 ml) for use in this recipe. Then save the rest in a small airtight box and store it in your kitchen cabinet. And this spice will last several months.
2. Mix the coating materials in a medium bowl, stirring with flour, pepper, salt, thyme, tarragon, moster powder, ginger, salt, onion and oregano until all ingredients are evenly mixed.

  • You just need a sufficient mix of coatings for this recipe, and you do not have to keep the rest. If you want to make it back and you need it, just take it away, and keep it in the air conveyor box. This seasoning should last up to several months.

Section 2

Preparing Chicken
1. Clean chicken meat, rinse with cold running water, and then dry with a clean towel or paper.
2. Cut the chicken legs, turn the chicken leg out from the joint, cut legs apart from the body.

  • Drag the chicken legs and cut through the skin, to show the inner meat.
  • Bend the legs back until the ball splits out of the joint.
  • Cut off the legs from the body, slicing through the joint as close to the spine as possible.
  • Repeat this process for the other foot.
3. Separate the lower thighs and upper thighs. Note the fat lines on the bottom and upper thighs of one leg. Cut according to this line to separate the two parts.

  • Repeat this on the other leg
  • Remember that this fat line signifies the location of these joints and joints that you cut.
4. Remove the non-edible parts through the neck from both sides of the chicken by using a sharp, purple scissors and pull the back and neck parts as they finish.

  • Usually in one piece can separate the neck and spine.
  • This section is usually thrown away, but you can also store it for use in chicken and other broth. Place it in a closed place then put in the refrigerator for 3 - 4 days.
5. Loosen the chest meat. Cut and rotate the meat on the chest away from the remains of the bone.

  • Rotate the chicken to the skin of the chest facing down.
  • Cut the chicken through his chest, split the chicken from the neck to the sternum and continue down to the breastbone.
  • Put your thumb on the side of the breastbone and bend the chicken breast down until the bone out. Loosen the bone with your finger and pull out the bone.
  • Separate the meat into two using a knife, make a cut with the bone mark left behind the breastbone.

6. Wings section
Cut one wing on the joint closest to the breast meat, then separate the wings into two parts, by cutting them on the second wing joint.

  • Repeat on the second wing
  • You have to leave a portion of the breast meat that sticks up when separating the wings from the chicken

7. Cut chicken breast into four
Cut one side of the chicken breast to half, it will get two pieces, repeat with the other side of the chicken
  • Keep your chicken in the same size
8. Soak chicken meat with salt water for 60 minutes
Pour 4 cups (1 liter) of water into a large bowl, and add 1/4 cup (60 ml) of salt. Stir to mix, then put chicken into water and soak for 60 minutes.
  • Do not dry the chicken. When you soak the chicken has been up to 60 minutes, then you immediately put it into the layer mix, do not let the chicken dry out.

Section 3

Broast Chicken
1. heat the oil in a presto pan. Pour the oil in a presto pan and put a presto pan on the stove. Heat oil with high flame with a temperature of about 375 degrees Fahrenheit (190 degrees Celsius).
  • Make sure the presto pan you use is safe to place on the stove

2. Mix the spices. Put the ingredients into a large bowl. Mix the baking soda, 1 tablespoons (15 ml) Cajun spice, starch flour from corn flour, 1 cup (250 ml) mixture of fried food, pepper, and salt, stirring until evenly distributed.
3. Put water into the dough. Pour slowly water 1/2 cup (125 ml) into dry dough, shake it until evenly distributed. Stop adding water if you already have a thin and smooth dough. If your dough is too much water then it will not stick to the chicken.
4. Lay the Chicken with Dough. Remove the salt from the brine by using a clamp, and insert it directly into the dough. Use a brace to turn the chicken on, until everything is coated repeat until all is covered with batter.
5. Fried chicken for 2 to 3 minutes until the golden color changes.
6. After you fry the chicken, dispose of oil about 1/4 cup (60 ml). Add also 1/4 cup (60 ml) of water into the presto pan before continuing
  • Make sure the water is warm enough to heat up when you add it to hot oil. Adding cold water can make steam and cause oil splashes.
  • You should not use more than ¼ cup (60 ml) of oil in your presto pan when the presto pan is functioning properly. Other oil and fat temperatures can be higher than water and water-based liquids, and when heated in a presto pan, the oil may overheat and cause a vacuum.
  • You are recommended to use oven gloves when you do this step to avoid burning yourself with oil or the heat of the presto pan.
  • Cover and cook for 10 to 12 minutes. Put the chicken back into the presto pan. Cover tightly with the presto pan and cook the chicken in it for 10 to 12 minutes longer, or until the chicken pieces are no longer pink in the center.
  • Make sure that the presto saucer or rack is in place before you put the chicken back in the basin and close it.
  • Take a look at the manufacturer's instructions to make sure how to use regulator pressure.
  • Press it should be set at 15 pounds (6.8 kg). Look at the instructions for pressure guidance on specific brands.
  • Do not try to open the presto pan during the cooking process.

7. Open the lid of the pot. Pull the pot valve and let the steam out completely before opening the pot cover.
  • You should let the steam out before you open the pot cover. If you open the pan cover too quickly, you can burn yourself with steam that explodes out quickly.
8. Drain the chicken. Remove the chicken with a clamp and move the piece onto another plated dish with a clean paper towel. Allow the remaining oil to dry for about five minutes.

  • At this time, you should also allow the chicken to cool slightly. Although you want the chicken to stay hot while you eat, but its internal temperature will usually be a little hotter when you just got the chicken out of the presto pan.
9. Serve heat. You should enjoy the chicken when it is freshly cooked and warm.
  • The chickens can be stored, but they can become mushy when reheat, so it's best to eat when freshly baked.
  • If you choose to keep the chicken, put it in an airtight box and put it in the refrigerator for up to 4 to 5 days.


  • As already noted, you can not make real broasted chicken at home. If you want to try real broasted chicken, you should look for a restaurant that serves it.
  • To save time, consider using commercial mixed Cajun blends or layer blends instead of preparing your own version at home.


  • Avoid using more than ¼ cup (60 ml) cooking oil or cooking fat in a presto pan. Using excess oil can cause fires, gaps, and other hazardous kitchen accidents.
  • Always read the manufacturer's instructions from your presto pan before using it. Pay particular attention to the use of oil and the minimum recommended amount of water. If the manufacturer's instructions conflict with the instructions contained in this article, follow the manufacturer's instructions.

Things that need to be prepared

  • Bowl mixer: 1 small, 1 medium, 2 large
  • Shaker
  • Sharp kitchen knives
  • Poultry shears
  • Poultry scissors
  • Paper towels
  • Clamp
  • Presto pan
  • Stove
  • Plate

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