The broasting method of cooking chicken is a patented process by the Broaster Company of Beloit, Wisconsin, where chicken is marinated, floured and cooked within a pressure fryer. The company specifically reserves the broasting equipment for commercial purposes, meaning the general public does not usually have access to broasting appliances.
One broasted chicken recipe calls for 1 broiler-fryer chicken, 1 quart of buttermilk, 6 tablespoons of hot sauce, 2 tablespoons of hot chili oil and 1 teaspoon of salt, as well as 1 teaspoon of pepper, 6 tablespoons smashed and mashed garlic, 3 cups all-purpose flour, 3 tablespoons cayenne pepper, 2 cups panko breadcrumbs and 8 cups of canola oil. First, cut the broiler-fryer chicken into pieces, and submerge them into a mixture of the buttermilk, hot sauce, salt, pepper and garlic. Allow the chicken to marinate for up to 24 hours to achieve maximum flavor.
Take the chicken from the marinade, and dust the pieces with a combination of flour, cayenne pepper, salt and pepper. Next, roll the floured chicken through a plate of panko breadcumbs. Put the canola oil into a suitable pot, and heat it to 325 degrees Fahrenheit. Cook the chicken for 8 minutes without turning, and then remove each piece and allow them to drain on a paper towel. Once dry, put the pieces of chicken on a pan, and place them into the oven for 15 minutes at 325 degrees Fahrenheit until crispy brown.