BROASTED VS FRIED CHICKEN
The difference
is pressure.
Broasted chicken is pressure-fried in oil. It is not air-fried chicken.
How broasting works.
Chicken is cooked in hot oil inside a sealed pressure fryer. Pressure builds in the enclosed cooking chamber as moisture heats. The combination of oil and pressure helps cook the chicken while retaining moisture and creating a crisp coating.
Conventional open frying cooks chicken in hot oil in an open fryer without a sealed pressurised chamber. Broasting is a form of frying; its defining difference is pressure.
At a glance.
| Method | Broasted / pressure-fried | Conventional open-fried |
|---|---|---|
| Cooking medium | Hot oil | Hot oil |
| Cooking chamber | Sealed, under controlled pressure | Open, without a sealed pressure chamber |
| Moisture and texture | Pressure helps retain moisture while the coating crisps | Texture varies with temperature, recipe and cooking time |
| Oil absorption | Can be lower with appropriate equipment and process; no fixed percentage applies to every recipe | Varies with coating, temperature and cooking time |
Oil used by the fryer and oil absorbed by food are different measurements. We do not promise a numerical reduction without supporting measurements for the product.
Method reference: Broaster’s pressure-frying explanation ↗. This reference does not imply a Mozon affiliation with the equipment brand.
WATCH / THE PROCESS REFERENCE
Pressure frying
in motion.
Owner-supplied reference video with another restaurant’s branding. Educational reference; not Mozon kitchen footage.