Broaster Buzz

Secret great fried chicken

The Secret to Great Fried Chicken

This strategy helps restaurants drive guest loyalty with a flavorful, high-quality solution.

Few dishes in the American foodservice landscape have the same power to excite diners as fried chicken. Tasty, nostalgic, and flavorful, this menu staple has the power to attract guests and help restaurants build a loyal following—but only if the chicken is done right. Because it’s such a familiar dish, guests know if chicken is improperly cooked or seasoned, and fail-ing to deliver on this fan favorite can chase diners away. This is why it’s crucial for brands to not only offer chicken, but to make sure that every piece that leaves the kitchen has the perfect flavor, quality, and texture.

Yet given the challenges of today’s restaurant environment, such as labor shortages, it can be difficult for any restaurant to ensure that kind of consistency at scale with traditional frying and grilling techniques. That’s why more than 60 years ago, L. A. M. Phelan tried to find a way to cook chicken more quickly while pack-ing in flavor. By combining components of a pressure cooker with a deep fryer, Phelan was able to do just that and created a new technique called pressure frying.

“Mr. Phelan had a passion for fried chicken and wanted to come up with a better way cook chicken so that it tasted better than traditional open-fried chicken or chicken that was fried on a grill top in a pan,” says Jay Cipra, CEO of the Broaster Company. “From there he came up with his own lines of marinades and coatings, and that was the birth of the Broaster Company.”

Today, Broaster offers trade-marked, turnkey food programs for mom-and-pop shops and multi-unit restaurants, as well as C-stores, grocery, and colleges and universities. The product starts with fresh chicken mostly sourced from family farms across the U.S., and then the chicken is then marinated in Broaster’s proprietary seasoning solutions overnight in Broaster restaurants. There, it is hand-coated by operators and then pressure fried in Broaster equipment.

“We provide an exemplary trademark food solution for small- and medium-sized operators without having to enter into a franchise agreement, which is a huge benefit to the operator,” says Greg West, senior vice president of food product management and innovation at Broaster. “Not only do we provide a great-tasting chicken product directly to consumers, but we do it in such a way that operators are able to make money each and every day.”

Today, the “broasting” cook-ing technique has become an icon throughout the Midwest. One of the reasons it caught on is the way this form of pressure frying reduces the amount of oil absorbed by chicken during the cooking process. This creates a healthier take on fried chicken than is available with other cook-ing techniques, and it saves on oil expenses and reduces flavor transfer when multiple products are cooked in the same equipment.

Another big benefit is that broasting helps keep chicken from drying out. Cipra says this is because this technique sears the outside of the chicken so that oils don’t seep into the meat. This also helps lock in the chick-en’s own natural juices to create a more flavorful product, and the company’s line of marinades and seasonings, brands can serve big, bold tastes that today’s consumers demand.

“Broasting does a much better job sealing in all the moisture and juices than other cooking techniques,” West says. “Genuine Broaster Chicken is extremely popular product, and it has been for over half a century.”

This long history is one of the top selling points of Broaster Chicken, and offering this product can help differentiate restaurants from competition in part because it already has a loyal audience. “We’ve built truly great brand recognition in the Midwest, and as diners are moving to other parts of the U.S., people have gone so far as to plan out trips so that they can stop at Broaster restaurants,” West says.

Broaster’s legacy among diners also helps it stand out from other chicken options among younger dinners. “Millennials are looking for a way to become a part of the products that they consume,” Cipra says. “Having a story like Genuine Broaster Chicken’s origins in 1954 makes us a great fit. With a strong a story behind our product, we offer a connection for millennials that helps restaurants capitalize on this trend.”

Just because Genuine Broaster Chicken has been a fan favorite for so long, how-ever, doesn’t mean that the company is set in its ways. Taking a page from Phelan’s book, The Broaster Company continues to evolve its equipment and processes. “Our engineering department is constantly looking towards equipment trends, and right now, that has a lot to do with automation,” Cipra says. “Our second generation Smart Touch Controller is automating the way the machine runs. As we look forward, we will have future innovations in oil management, overall efficiency of the unit, and ease of use for the for the operator.”

This advanced Broaster equipment ensures that food is cooked perfectly every time, regardless of industry-wide challenges, such as employee turnover. Additionally, with strong chicken sales through-out foodservice, Genuine Broaster Chicken provides operators with strong returns on investment. This is in part due to the fact that fried chicken can be served across the menu during all day parts, and the equipment can also be used for other products, too.

“If operators are going to make an investment in equipment, they want to know that it’s versatile,” Cipra says. “You want it to work for you across multiple dayparts and across multiple proteins. Broasted pork chops and turkey are just to die for. You could even do boneless chicken tenders. Whether you’re a chef that’s interested in special, unique type products or ways to make the platform for versatile throughout the year, we offer a solution.”

Restaurant success, how-ever, all comes back to serving food, West says. “We’ve proven that we bring high quality and brand recognition that will bring additional people into restaurants,” West says. “We drive loyalty with existing consumers and also the curiosity of the new consumer who may not recognize the brand yet.”

Courtesy of Food Newsfeed

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Follow us through the @nationalrestaurantshow as we go from the KI Award Showroom to find the Broaster Chicken booth😎 #GenuineBroasterChicken #BetterBeBroaster #2024restaurantshow
We're at the @nationalrestaurantshow 🎉

Let your first stop be at Booth 3801 for demos and some juicy #GenuineBroasterChicken. Make sure to also visit the Kitchen Innovation Award Showroom to see our award-winning E-Series 24G! 🏆

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See you tomorrow at the @nationalrestaurantshow 🎉

📍If you want some #GenuineBroasterChicken, come see us at Booth 3801 and then head on over to the Kitchen Innovation Award Showroom to see our award-winning E-Series 24G.

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You bet it is!

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3 more days until we see you at the @nationalrestaurantshow !

📍Come see us at Booth 3801 for some tasty #GenuineBroasterChicken and the Kitchen Innovation Award Showroom to see our award-winning E-Series 24G. 

See you there! 🎉

#BetterBeBroaster #2024RestaurantShow
You already know #GenuineBroasterChicken is authentic, iconic, & the G.O.A.T. 😎🔥

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Ventless Fryer: Return on Investment & Benefits

With the use of one of our Ventless Fryers, our customer was able to: 
🔴 Increase their sales by an average of $100,000 of incremental sales per year
🔴 Add additional menu items to their menu, besides wings
🔴 Target the millennial audience because of their new menu items

#BetterBeBroaster #GenuineBroasterChicken
We're 1 week away from the @nationalrestaurantshow 💥

Come see us at Booth 3801 for demos and sample our delicious #GenuineBroasterChicken. Also, make a stop at the Kitchen Innovation Award Showroom to see our award-winning E-Series 24G! 🏆

#BetterBeBroaster #2024RestaurantShow
#FAQFryDay: Does Genuine Broaster Chicken offer training?

The #ChickenExperts know!
👇
Yes, when you become an operator, you will have access to our training experts along with training materials and our national marketing team!

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You just NEED Broaster! 🤤 #GenuineBroasterChicken #BetterBeBroaster
10 more days until we see you @nationalrestaurantshow @werrestaurants💥

📍Make sure to make your way down to Booth 3801 for some #GenuineBroasterChicken. And visit the Kitchen Innovation Award Showroom to see our award-winning E-Series 24G. 

#BetterBeBroaster #2024RestaurantShow
The Smokaroma Pressure Smoker combines the modern scientific method of pressure cooking with pressure smoking to create deliciously juicy, smoked foods!

This compact, electric smoker occupies a small footprint and its casters provide additional mobility. With the optional water baffle, a vent hood is not needed to operate, as the unit is completely self-contained.

More about our Smokaroma Pressure Smoker and its standard features --> https://ow.ly/nrs050RuT0L

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Let the countdown begin! 2 more weeks until The 2024 National Restaurant Association Show! 🎉

Come see us at Booth 3801 for demos and yummy #GenuineBroasterChicken. And the Kitchen Innovation Award Showroom to see our award-winning E-Series 24G!

#BetterBeBroaster
#FAQFryDay: How do you make Genuine Broaster Chicken?

The #ChickenExperts know!
👇
Preparing Genuine Broaster Chicken begins with our time proven recipe. We add our unique marinade and coating to our proprietary Broaster® Pressure Fryer cooking process, and you can offer products with the irresistible flavor, crispiness and juiciness that attracts more customers – and helps your profits soar!

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We wish scratch 'n sniff was a thing on social media 😋

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