1. Preparation:
   • Chicken pieces are first marinated in a seasoned mixture, which often includes a blend of herbs, spices, and sometimes a marinade or brine. This imparts flavor to the chicken and enhances its juiciness.
2. Coating:
   • After marinating, the chicken pieces are coated in a seasoned flour mixture. This coating adds a crispy texture to the chicken when it’s cooked.
3. Pressure Cooking:
   • The unique aspect of broasting is the use of a special pressure fryer. The marinated and coated chicken pieces are placed in the pressure fryer, which cooks the chicken under pressure. The pressure cooking process helps to seal in moisture, resulting in juicy and tender chicken.
4. Deep Frying:
   • Following the pressure cooking stage, the chicken is deep-fried to achieve a crispy and golden-brown exterior. The deep frying process adds a satisfying crunch to the chicken while maintaining its moist interior.
5. Draining and Seasoning:
   • Once the chicken reaches the desired level of crispiness, it is carefully removed from the fryer and allowed to drain excess oil. Some establishments may season the hot chicken with additional spices or a sprinkle of salt before serving.
6. Serving:
   • Broasted chicken is typically served hot and can be accompanied by various sides such as coleslaw, fries, biscuits, or other classic chicken accompaniments.

Key Characteristics:

• • Crispy Exterior: The pressure frying technique results in a crispy and well-browned exterior, similar to traditional deep-fried chicken.
  • Moist Interior: The pressure cooking process helps retain the chicken’s natural juices, contributing to a moist and flavorful interior.
  • Uniform Cooking: The pressure fryer ensures more consistent and rapid cooking compared to standard deep frying methods.