The popularity of fried chicken is well-established, from the fried chicken wars to its prominence on menus across the country. According to a Datassential study, fried chicken appears on 80 percent of general American menus. Fried chicken’s relevance means the typical American customer can be picky about what fried chicken they spend their money on.
Making the perfect crispy, crunchy, moist fried chicken can be challenging in a quick-service environment. One company has addressed this challenge and many other issues like labor and soaring food costs with a patented cooking method and proprietary process to create Genuine Broaster Chicken.
The Broaster Company has a pressure frying system that was patented in 1953 and has made Genuine Broaster Chicken a Midwest staple ever since. However, it does address modern issues in an interesting way.
“Broaster Company keeps it simple for operators to execute,” says Ken Folisi, the field operations and culinary innovations manager at Broaster Company. “Everybody’s got fried chicken, not everybody has Genuine Broaster Chicken. So it’s a differentiator for people to come and drive an extra mile to see you for fried chicken they know is tender and juicy.”
Simplifying the frying process by adding automation to the pressure fryers has allowed operators to take the guesswork out of the cooking process. Furthermore, fryers that are automated have the ability to create a safer kitchen and provides quicker training for new employees.
There are multiple benefits to using a pressure fryer compared to a traditional open fryer. Taste, texture, and hold times all come into play. The pressure fryer uses less oil to produce a moist, crunchy, product that reduces the risk of human error. Part of the way pressure fryers do this is by controlling the temperature of the oil and ensuring it does not reach the boiling point.
“In an open fryer the juices all get over 212 degrees and the moisture is essentially boiled out, which is drying out the product,” Folisi says. “Compared to the pressure fryer where those juices can get up to a 200 something degree temperature. Because the pressure fryer oil is not at boiling point, it’s not evaporating out the natural juices of the chicken.” The science behind the pressure fryer is in large-part why it is able to provide longer hold times, and moister chicken that remains crispy compared to an open fryer.
“When operators cook with a Broaster pressure fryer, they tend to get longer hold times so they can ramp up production for lunch and dinner rushes,” Folisi says. Folisi continues to explain how Genuine Broaster Chicken has longer holding times on average and maintains the necessary “high-quality juiciness and crispiness without needing to ramp up production during a rush, so it’s a little easier for employees to get product out.”
Broaster Company proves good for operators’ bottom-lines due to the longevity of their machines and how the machines can aid in cutting food costs. Operators can expect big savings from labor and oil costs to training and chicken hold times.
It is well known franchising is expensive but offers many benefits such as an established customer base, marketing support in some cases, and a proven idea. Broaster chicken offers this without the hassle and expense of royalty and licensing fees.
“Whether it’s a national chain account that is interested in just equipment or more of an independent who is looking for a signature menu item to bring customers in, we have options including fresh Genuine Broaster Chicken,” Folisi says. Broaster Company Programs will aid any operator from equipment selection to specialized marinades, coatings, and signature menu items.
Convenience, safety, and longevity are the hallmarks of the Broaster Company. Operators can save time and money as the pressure fryers take less time to produce a batch of fried chicken and save oil at the same time.
“If operators are using an open fryer, chicken may take 20 minutes to cook, so operators can do three batches an hour,” Folisi says. “In a Broaster pressure fryer chicken takes 12 minutes, so operators are able to cook five loads of chicken in the same amount of time. Also, the Genuine Broaster Chicken breading method and prep method helps with labor because employees can bread chicken ahead of time, and it’s good all day.”
With automation included, the new E-Series 24 Pressure Fryer raises the batch of chicken on its own, which has the possibility of cutting down on injuries related to lifting large batches of chicken. Folisi recounts one of his customers recording fewer wrist and back injuries with this latest innovation from Broaster Company.
By incorporating automation into pressure fryers, Broaster Company has simplified the frying process, providing operators with consistency, safety, and streamlined training for their staff. The allure of Broasted Chicken lies not just in its delicious outcome but in the practical advantages it offers—extended holding times, reduced production pressure during rushes, and substantial savings across various operational aspects.
Broaster Company extends a franchising-like support system without the burdensome fees, catering to both national chains and independent operators alike. In the realm of fried chicken, Genuine Broaster Chicken stands not just as a culinary technique but as a strategic ally for businesses navigating the challenges of the modern food industry.
CTA: For more information on Broaster Company visit their website.
By Ya’el McLoud