Recipe: Appetizing Broasted chicken + fries

Broasted chicken + fries. Genuine Broaster Chicken is prepared with the freshest available chicken, proprietary ingredients and our own unique cooking process. It's pressure fried in a patented Broaster Pressure Fryer. The end result is an amazing aroma and incomparable taste that chicken lovers crave.

To top it off, there is also a health benefit with broasted chicken. Next, arrange the fried chicken in a single layer and cook it for about four minutes, flipping it. Today, trademarked Broasted chicken is still marinated in proprietary Chickite marinade, coated in Slo-Bro coating and pressure-fried in a Broaster pressure-fryer. "A lot of people don't necessarily think of it as fried chicken, even though it technically is fried," said West. You can have Broasted chicken + fries using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Broasted chicken + fries

1. It's of Irish potatoes.
2. Prepare of a chicken.
3. It's of egg.
4. Prepare of heaped tablespoon flour.
5. Prepare of Soy sauce.
6. It's of Ginger and garlic paste.
7. Prepare of Salt.
8. It's of buillon cube.
9. You need of Vegetable oil for deep frying.

Basically broasting is a cooking method in which chicken and other food are fried using a pressure fryer. Here in this recipe, I didn't use the pressure fryer to make it simple and just fried using a deep frying method. It essentially combines pressure cooking with deep frying to pressure fry chicken that has been marinated and coated. Combine the Cajun spice blend seasonings.

Broasted chicken + fries instructions

1. Cut and wash your chicken. Marinade with pepper, soy sauce and garlic paste..
2. Peel wash and slice potatoes. Heat vegetable oil and fry potatoes..
3. Mix your flour with salt and buillon cube. Break and whisk egg. Roll your chicken in egg then coat with your flour. Deep fry in hot vegetable oil on low flame so the insides cook properly..
4. Serve your broasted chicken and Irish potatoes with any dipping sauce of your choice. I served with ketchup.

Toss together the salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes in a small bowl. Stir them together until all the spices appear to be evenly distributed. Deep-fat frying produces a crispy coating on the chicken, while the high pressure holds in the moisture and juices without allowing the fat to penetrate. The Broaster Company of Beloit, Wisconsin designed and patented the equipment and process. Broasting cannot be done in home pressure cookers.