Broasted Chicken Recipe
|Occasion||Dinner Party, Chirstmas, Bonefire Party, Birthday Party|
|Recipe Type||Dinner, Fry|
Broasting is a method of cooking chicken and other foods using a pressure fryer and condiments. The technique was invented by L.A.M. Phelan in the early 1950s and is marketed by the Broaster Company of Beloit, Wisconsin, which Phelan founded. Broasting equipment and ingredients are marketed only to food service and institutional customers, including supermarkets and fast food restaurants. They are not available to the general public. The method essentially combines pressure cooking with deep frying chicken that has been marinated and breaded. The company licenses the "broasted" trademark to more than 5,510 purchasers of its equipment who follow its specifications and recipes and undertake a periodic certification process. The arrangement is not a traditional franchise in that the licensee does not owe ongoing royalty payments.
|All purpose flour||1 cup||454.4|
|Gram Flour||1 cup||392.5|
|Black Pepper||1 teaspoon||6|
- 1 put the Chicken a large bowl, add Lemon and one teaspoon of Salt and rub it all over the Chicken pieces. cover and marinate for at least 3 to 4 hours or overnight in a refrigerator.
- 2 mix 12 teaspoon of Salt and rest of the ingredients, except Oil. place the coating mixture in a plastic bag. put one piece at a time in the bag and shake it to coat the mixture. arrange the coated Chicken pieces in a single layer on a cookie sheet.
- 3 deep fry the Chicken in an electric deep fryer. follow the manufacturer's instruction. alternatively fry the Chicken in a deep fryer over high heat. fry to a crisp golden color. remove from the Oil and place on an absorbent kitchen paper. serve hot with french fries and Garlic chutney