Fried and broasted chicken are two popular forms of chicken that are enjoyed by people all over the world. While they may look and taste similar, there are some important differences between the two that are worth knowing.
Fried chicken is a classic dish that has been around for centuries, with a simple recipe that involves coating chicken in flour or breadcrumbs before deep-frying it until crispy and golden brown. Broasted chicken, on the other hand, is a trademarked term for a type of chicken that is pressure-cooked in oil using a special machine called a broaster. In this article, we will explore the key differences between these two types of chicken and help you understand which one might be best for your taste buds.
Understanding the traditional frying method
Fried chicken is a popular dish all over the world, mainly due to its crispy and enjoyable texture. The most common way to fry chicken is to dip it in a batter and then deep-fry it in a pan filled with hot oil. The traditional frying method produces chicken that is crispy on the outside and juicy on the inside. The batter keeps the meat moist and tender, while the high temperature of the oil creates a crispy coating that is well-loved by many.
The traditional frying method can be done both at home or in a restaurant. Despite the simplicity of the recipe, the skill of the cook can make a big difference in the overall quality of the dish. Proper temperature control is critical and timing is key, as overcooking the meat can lead to dry and tough chicken. However, when done correctly, fried chicken is a classic comfort food that appeals to many palates.
The crunchy texture of broasting
The broasting process gives the chicken a unique and crunchy texture that sets it apart from traditional fried chicken. The difference is noticeable from the first bite, as the skin of broasted chicken is extra crispy, while the meat inside remains moist and tender. This is achieved using a special technique that involves pressure cooking the chicken in oil.
The pressure cooker traps the moisture inside the chicken, which results in a tender and juicy meat. At the same time, the oil penetrates the skin, creating a thin and crispy layer. The high-pressure cooking temperature ensures that the chicken is cooked thoroughly and evenly, without any raw or undercooked parts. The result is a delicious, crunchy, and juicy piece of chicken that is hard to resist.
Explaining the broasting cooking process
Broasting is a unique cooking process that combines pressure frying with deep-frying. It involves marinating the chicken in a special blend of spices and then coating it in flour or batter. The chicken is then placed in a broaster machine, which is essentially a pressure fryer that uses hot oil and high pressure to cook the chicken quickly and evenly.
The broasting process locks in the juices and flavors of the chicken while keeping the exterior crispy and golden brown. Unlike traditional fried chicken, which can be greasy and heavy, broasted chicken is moist and tender on the inside with a crispy exterior. This process is ideal for busy fast-food restaurants as it allows for faster cooking times and consistent results. Broasting also eliminates the need for excess oil, and the pressure cooking helps to reduce the amount of oil absorbed by the chicken, making it a healthier option.
The health implications of fried vs. broasted chicken
When it comes to health implications, broasted chicken is a better option compared to fried chicken. Since broasting involves pressure cooking, it locks in the moisture and flavor, resulting in a crispy exterior without the extra added oil. So, broasting chicken reduces the amount of oil the chicken absorbs, making it a healthier option. On the other hand, fried chicken often absorbs excess oil, contributing to higher calories, fat, and cholesterol.
Moreover, most fast-food chains and restaurants that serve fried chicken use partially hydrogenated oils that contain trans fats. High intake of trans fats can increase levels of bad cholesterol, which can lead to heart disease. In contrast, broasting chicken reduces the amount of oil used and, thus, reduces trans fat intake, making it an optimal option for maintaining a healthy diet. Overall, it’s always a better idea to opt for broasting chicken over fried chicken for better health outcomes.
Comparing taste and flavor nuances
When it comes to taste and flavor, fried chicken and broasted chicken have noticeable differences. Fried chicken is typically crispy on the outside and juicy on the inside, thanks to the oil it’s cooked in. This process gives it a distinct crunchy texture that is loved by many. On the other hand, broasted chicken has a thinner, yet crunchier coating with a much juicier and tender meat on the inside. This is because it’s cooked under pressure that seals in moisture, giving it a much richer flavor than fried.
While both the fried and broasted chicken are ultimately delicious, the flavor nuances between the two are attributed to the cooking techniques used. Broasted chicken has a more distinct flavor that comes from combining pressure cooking, a special marinade, and a delicious breading mixture that makes the chicken extra crispy and flavorful. Therefore, broasted chicken is a good option for foodies looking for a different taste experience. On the other hand, fried chicken, with its light and crispy texture and familiar taste, is universally preferred by many.
Choosing the best option for your dietary needs
Choosing the best option for your dietary needs is essential, especially when it comes to fried and broasted chicken. While both types of chicken are delicious and tempting, they are not created equal. If you are health-conscious, it’s crucial to pay attention to what you put into your body.
If you are looking to watch your calorie and fat intake, broasted chicken might be the better option. Unlike fried chicken, it is cooked in a pressure fryer that seals in the moisture and cooks it faster. This method not only preserves the flavor but also reduces the calorie count and fat content. However, be mindful of the seasoning used as it can still add extra calories and sodium to your meal. On the other hand, fried chicken contains more fat and calories due to the batter coating and deep-frying process. If you can’t resist fried chicken, consider opting for skinless chicken and removing any visible fat to reduce your fat intake. Also, avoid seasoning with too much salt, which can lead to high blood pressure.
Examining the culinary history of both fried and broasted chicken.
Fried chicken is believed to have originated from the southern United States and was traditionally cooked in a cast iron skillet. It was a staple on family dinner tables and could also be found in restaurants and fast food chains. The popularity of fried chicken grew as it became a symbol of southern comfort food and was widely recognized as a traditional American dish.
The cooking method of broasting, which incorporates pressure cooking, was invented in the 1950s by a Wisconsin inventor named L. A. M. Phelan. The term “broasted” is a trademarked term that refers to this specific cooking process. Broasting allows for fast and efficient cooking of chicken, which made it popular in the restaurant industry. Today, broasted chicken can be found in a variety of fast food chains and restaurants worldwide.
The Bottom Line
To conclude, the main difference between fried and broasted chicken lies in the cooking process. Fried chicken is simply deep-fried in oil, while broasted chicken is pressure-cooked in oil. This difference results in broasted chicken being crispy on the outside and juicy on the inside, while fried chicken tends to be crunchier and drier.
It is also worth noting that while both types of chicken can be delicious when done right, broasted chicken is generally considered to be healthier due to the pressure-cooking process using less oil. Regardless of personal preference, understanding the difference between fried and broasted chicken can help you make informed decisions when it comes to choosing your next chicken meal.