What Is Broasted Chicken? How It Differs From Fried Chicken
Last updated: 27 September 2026.
Quick answer: Broasted chicken is chicken cooked in hot oil inside a sealed pressure fryer. The pressure helps the chicken cook faster while holding on to more of its moisture, so the meat stays juicy and the coating turns crisp. Never try this in a household pressure cooker.
In Pakistan, “broast” is on the menu of almost every fast-food shop, and AlBaik, the most anticipated chicken chain in the country, is built on it. But what actually makes chicken “broasted”, and why does it taste different from chicken fried in a karahi? This guide explains the method, its history, the science in simple terms, and how to get close to the result safely at home.
Where the word comes from
“Broasted” comes from the Broaster Company in the United States, which popularised pressure frying for restaurants in the 1950s. “Broaster” and “Broasted” are trademarks of that company, and strictly speaking only food cooked in its equipment with its methods can be called “Broasted”. In Pakistan and the Gulf, though, “broast” has become the everyday word for any pressure-fried chicken, usually served with fries, a bun and a garlic or mayo sauce.
How broasting works
- Marinate and coat. Chicken is seasoned, often brined or marinated, then coated in a seasoned flour.
- Into the fryer. The pieces are lowered into hot oil in a commercial pressure fryer.
- Seal the lid. The fryer is locked shut. As the chicken cooks, water in the meat turns to steam, which builds pressure inside the sealed fryer.
- Cook under pressure. Higher pressure raises the boiling point of the water inside the chicken, so less moisture boils away while the meat cooks through quickly.
- Release and drain. Pressure is released through a safety valve, and the chicken is lifted out and drained.
The result is chicken that is cooked through in a shorter time than open frying, with juicy meat and a crisp, relatively thin crust.
Broasting vs deep frying vs karahi frying
| Broasting (pressure frying) | Open deep frying | Karahi / pan frying | |
|---|---|---|---|
| Equipment | Sealed commercial pressure fryer | Deep fryer or pot | Karahi or deep pan |
| Cooking time | Shorter | Medium | Varies |
| Texture | Very juicy inside, thin crisp outside | Crunchier crust, can dry out if overcooked | Depends on skill and oil depth |
| Oil absorption | Often lower | Often higher | Often higher |
| Consistency | Very consistent | Good with a thermometer | Variable |
| Safe at home? | No | Yes, with care | Yes, with care |
Why broast tastes juicier
Juiciness is mainly about how much water stays in the meat. In an open fryer, water in the chicken boils off as steam the whole time it cooks. Under pressure, that happens more slowly, and because cooking is faster overall, the meat has less time to dry out. The coating still crisps because it is in direct contact with hot oil. That is why good broast is juicy even in the breast, the piece that most easily dries out in ordinary frying.
Safety warning
Never fry in oil inside a normal household pressure cooker. Pressure cookers are designed for water-based cooking. Hot oil under pressure can spray, catch fire or cause the cooker to fail, leading to severe burns. Commercial broasters have special valves, locks, oil levels and temperature controls designed for this job.
How to get a similar result at home
- Brine the chicken in salted water for 4 to 8 hours so it holds on to more moisture while cooking.
- Use a light coating of flour, cornflour and a mild spice mix rather than a thick batter.
- Fry at a steady temperature of about 160 to 165°C in an open pot, then finish at 180°C for crispness.
- Finish large pieces in the oven so they cook through without over-browning.
- Rest on a rack, not paper, so the bottom stays crisp.
Full method: AlBaik-style broast chicken recipe. For less oil, try our air fryer broast.
Why broast is so popular in Pakistan
Broast arrived in Pakistan decades ago and quickly became a favourite, from small roadside shops to family restaurants. It suits Pakistani tastes: filling, affordable, great for sharing, and easy to pair with chutneys, garlic mayo and fries. Many Pakistanis who worked in or visited Saudi Arabia also grew to love AlBaik’s version, which is one reason its arrival is so eagerly awaited. Read the AlBaik Pakistan launch news.
What makes a good broast
- Juicy meat all the way through, including the breast.
- A thin, crisp coating that doesn’t fall off.
- Mild, balanced seasoning that lets the chicken taste like chicken.
- Served fresh and hot, not kept for hours under a heat lamp.
- Clean oil: dark, burnt-smelling oil gives a bitter taste.
Which chicken pieces are best for broast?
Thighs and drumsticks are the most forgiving, because dark meat has more fat and stays juicy even if slightly overcooked. Breast pieces benefit most from pressure frying or brining, because they dry out quickly in open frying. Wings cook fastest and are great for snacks. For even cooking, cut large breasts in half so all pieces are roughly the same size.
How to eat broast the Pakistani way
- With a soft bun to mop up sauce.
- With garlic sauce or garlic mayo.
- With fries and a sprinkle of chaat masala.
- With coleslaw or a fresh salad to balance the richness.
- With a cold drink, or a mint lemonade in summer.
Reheating broast without making it soggy
Microwaving turns the coating soft. For the best result, reheat broast in an oven or air fryer at about 180°C for 6 to 10 minutes until it is piping hot all the way through. Only reheat chicken once, and refrigerate leftovers within two hours of cooking.
Frequently asked questions
Is broasted chicken healthier than fried chicken?
It can absorb less oil, but it is still fried food. See our fried chicken and health guide.
Can I make broast in a pressure cooker?
No. Frying in oil in a household pressure cooker is dangerous.
Is AlBaik chicken broasted?
Yes, AlBaik is known for broasted chicken.
Is KFC chicken broasted?
KFC is also known for pressure frying its Original Recipe chicken, though the brand doesn’t use the word “broasted”.
Independent guide: AlbaikMenu.pk is not affiliated with ALBAIK or any brand mentioned. How we verify information.