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PREMIUM QUALITY, MAXIMUM EFFICIENCY

For more than 65 years, Genuine Broaster Chicken has been providing a faster and more convenient way for establishments to provide premium restaurant-quality chicken that keeps customers coming back for more.

Don’t let the “fast and convenient” mislead you. Genuine Broaster Chicken actually got its start in high-end Midwestern supper clubs. Even though consumers can also find Genuine Broaster Chicken at more and more grocery stores and convenience stores, that same restaurant-level quality is as much a staple as fried chicken itself.

“Fried chicken has always been one of those staple American comfort foods,” says Brian Kenny, Director of Broaster Foods Operations. “That’s why fried chicken continues to be a popular restaurant menu item today.”

America’s love for fried chicken grew even stronger during the pandemic as the take-home trend took off. Now, with inflation hammering consumers’ pocketbooks, fried chicken is getting another boost.

“Many guests are going back to those comfort foods they know they’ll love and are a great value,” says Broaster’s Chef Ken Folisi.

Fried chicken is at the top of the list — but it has to be premium-quality fried chicken.

3 keys to premium-quality fried chicken

There are three keys to a profitable, sustainable fried chicken offering:

  • Fresh chicken
  • Customer-raving recipes
  • Efficient processes

“Serving fresh, hot chicken can make your establishment a top-tier choice,” Chef Ken says. “Some people try to keep chicken in a holding cabinet for hours and hours. That doesn’t work. The most flavorful, restaurant-quality chicken is always fresh.”

In some instances, operators can simply order pre-marinated chicken from Broaster which means it will always be fresh and seasoned perfectly, all the way to the bone. But if an operator is handling the marinade process in-house, Chef Ken says it is crucial to ensure a supply of high-quality chicken from a reputable supplier.

Speaking of marinade, that’s a vital component to key number two: executing time-tested recipes customers will rave about.

“Our marinade is essentially like a brine,” Chef Ken says. Best practice is to allow the chicken to marinade anywhere from 8 to 24 hours. “So you marinate overnight, coat the chicken the next day, follow a couple of other simple procedures, and you’re ready to fry,” Chef Ken says.

The other critical recipe piece is the coating. Notice the word “coating” – because a coating is much different than a “breading.”

“Our coating isn’t a real heavy breading like you’ll sometimes find with other fried chicken recipes,” Chef Ken says. “That means the chicken will be a lot less greasy, but still very juicy and flavorful. The customer just doesn’t feel like they have to go wash their face after eating a couple pieces.”

With the third key of creating an efficient kitchen process, Broaster’s unique coat-ahead process provides an advantage.

“You’re able to coat the chicken all at one time because it holds up extremely well in the refrigerator for several hours,” Chef Ken explains. “That’s different than a lot of fried chicken programs where you have to bread the chicken on demand. That requires more labor, time and ultimately expense. Our process for traditional 8-piece, bone-in chicken is a lot simpler and more convenient.”

The cooking equipment also plays an integral role in process efficiency. With the Genuine Broaster Chicken program, Broaster’s state-of-the-art pressure fryers cook the chicken more evenly to help seal in the juices.

“Our pressure fryers feature a round pot,” Chef Ken says. “That allows for even heat distribution. And just using pressure in general helps seal in those juices while allowing you to still get a crispy product that tastes really fresh.”

The speed of a Broaster pressure fryer provides another advantage. By reducing the cook time by an average of 25%, the operator can cook to order if they want to. Additionally, Broaster’s unique coat-ahead process allows cooks to quickly get chicken into the fryer after an order is placed.

“The bottom line is that our equipment and cooking process allow operators to spend less time cooking, but still ensure that the product always tastes fresh,” Chef Ken says.

When it comes down to it, freshness is the name of the game in the fried chicken business – from the fresh raw ingredients to the fresh, hot, juicy finished product that is served up to customers. Genuine Broaster Chicken provides all of that, all while helping restaurants, bars, grocery stores, c-stores and other establishments increase efficiency and maintain consistency.

For establishments that want to provide a quality fried chicken program but aren’t sure about their capability of working with fresh ingredients, Broaster offers a unique freezer-to-fryer program. CLICK HERE for more information.

#BetterBeBroaster

#FAQFryDay: Can you make Genuine Broasted Chicken at home?

The #ChickenExperts know!
👇
No, true Genuine Broasted Chicken is cooked in a commercial grade pressure fryer, manufactured by Broaster Company, using  Broaster Company proprietary ingredients and signing a Trademark Agreement to advertise it as Genuine Broasted Chicken.

#BetterBeBroaster #GenuineBroasterChicken #RestaurantIndustry
Nice & Crispy!
🎶 Those words are music to our ears.

#BetterBeBroaster #BroasterChicken
#BetterBeBroaster #BroasterChicken #Foodie #FoodTok #TikTokFood
We're going all in on #WingWednesday this week. Want to join us?

#BetterBeBroaster #BroasterChicken
~ Executing the rollout of our Ventless Fryer in 200+ locations in about 6 months ~

Broaster Ventless Fryer Features:
- Plug and play for operator
- Customized fryer display
- Fryers were pre-programmed with cook times and temperatures
#BetterBeBroaster #BroasterChicken
Want to become an operator?

Broaster is your one-source solution for your foodservice needs. Known in the industry for holding the patent for the first commercial pressure fryer, Broaster has evolved beyond just an equipment manufacturer to a leader in branded food programs. 

Not sure which program is right for you? #BetterBeBroaster #BroasterChicken
Contact us and we can recommend what program fits best based on your needs.
TGIF!!

#BetterBeBroaster #GenuineBroasterChicken
📍 See you in Chicago!
We're getting ready for the 2024 National Restaurant Association Show at McCormick Place in May!

Come see us at Booth 3801 for demos and tasty #GenuineBroasterChicken. And the Kitchen Innovation Award Showroom to see our award-winning E-Series 24G. #BetterBeBroaster
Broaster Legacy Series -- Tried. True. Tested.

Our state-of-the-art pressure fryers cook foods under controlled pressure in a sealed environment resulting in:

🔴 More tender, juicy and flavorful foods
🔴 Less oil absorption and reduced overall oil usage
🔴 Greater food production per machine for a better ROI

#BetterBeBroaster #GenuineBroasterChicken #RestaurantIndustry
Shoulda gotten Broaster 😉 #BetterBeBroaster #GenuineBroasterChicken
In case you missed the eclipse...we got it on camera! #GenuineBroasterChicken #BetterBeBroaster
OPERATOR SPOTLIGHT

Checkout these two Broaster Pressure Fryers!
The American Legion in Mattoon, Illinois has had one of their pressure fryers since 1985 and recently got a second one installed. 

We love when our operators expand with a new machine that works right alongside their original machine. #GenuineBroasterChicken #BetterBeBroaster
National #BeerDay calls for some #GenuineBroasterChicken and a cold one!

🍻 Cheers! #BetterBeBroaster
#FAQFryDay: What is the difference between Broasted and fried chicken?

The #ChickenExperts know!
👇
Broasted chicken is battered and cooked in oil as well, but deep fried in a pressure cooker. It instantly locks in all the juices by immersion process cooking all sides of meat and once. One of the main differences between baking and frying is the heat source used to cook the food.

Broasted chicken is a trademark of the Broaster Company because we were the first to the bring pressure-fried, proprietary marinated chicken to the market and trademark the result!  If it sounds familiar, KFC claims a secret recipe for pressure-fried chicken as well, but cannot call it Broasted chicken because they don’t own the trademark.  The Broaster Company does partner with operators to serve Broasted chicken by following our program, using Broaster pressure fryers, and Broaster proprietary ingredients. #BetterBeBroaster #GenuineBroasterChicken #RestaurantIndustry
Craving #GenuineBroasterChicken?

Find some fresh, juicy, crispy pressure fried chicken near you on our store locator on our website! #BetterBeBroaster
I said I was hungry 5 minutes ago...maybe he didn't hear me! #BetterBeBroaster #GenuineBroasterChicken

NEVER BE FAR FROM BROASTED