Cooks prepare chicken breast in a Broaster by coating the meat with proprietary marinades and breadings, then pressure-frying in a sealed environment with minimal amounts of canola oil. This results in flavorful chicken that tastes like the proprietary seasoning, not like grease or oil.
The Broasting technique is only available to restaurants, supermarkets and other food service companies and cannot be replicated at home. Broaster licenses and certifies approximately 5,500 businesses for use of the technique, as of March 2015.
A wide variety of seasonings, breadings and marinades are available to businesses that have Broaster pressure fryers. These include the classic Slo-Bro Breading and Chickite Marinade, as well as specialty flavorings, such as the Broasterie and Zesty Marinades.
Specialty products, such as Ribite Marinade, Fish & Chips Batter and Catfish Coating allow restaurants to serve a wide variety of Broaster-prepared dishes, including pork and seafood. For quick service restaurants, the Broaster Express line features ready-to-cook corndogs, wings, mozzarella sticks and other foods ideal for high volume businesses.
Broaster Company asserts that the Broasting technique results in moister, more flavorful chicken as a result of the quicker cooking process. Other benefits include efficient order turnaround, better heat distribution and less oil waste.