Broasted vs Fried Chicken (Equipment Guide)

Open frying cooks chicken in hot oil in an open vat or suitable heavy pot. Broasted®-style cooking uses a purpose-built, interlocked pressure fryer and its model-specific process. The equipment is not interchangeable: never pressure-fry in a home pressure cooker or improvised pot. Choose the method your equipment is designed for, then follow its instructions and verify chicken reaches 165°F (74°C).

Imagine you need to cook a batch of chicken for dinner. One option is an open fryer, where you can see the oil and manage the pieces as they cook. Another is a commercial pressure fryer, which locks shut and cooks under pressure. The food may look similar, but the equipment, risks, and operating steps are very different.

I teach cooks to start with the equipment, not a recipe’s cooking time. A time that works in one fryer may not work in another, especially when fryer size, chicken pieces, load, and temperature recovery differ. The guide below explains how to choose and use the right setup, and how to handle oil and cooked chicken safely.

What is the difference between open frying and Broasted®-style pressure frying?

Open frying cooks chicken in oil exposed to the air. Broasted® is a trademark associated with a specific pressure-frying process and equipment, not a general name for chicken cooked in a pressure cooker. The key difference is the fryer design: one remains open during cooking; the other is a pressure vessel.

Pressure frying is not simply a way to put a lid on an open fryer. The fryer, lid, lock, and pressure controls are designed to work together. A pot’s oven rating or a pressure cooker’s ability to seal does not show that it is safe for frying under pressure.

Open frying can suit a home cook with a suitable pot or a restaurant with an open fryer. Pressure frying requires the correct commercial unit and trained operation. Choose based on the equipment you have and can operate safely, not on an assumed difference in cook time or result.

Equipment, materials, and safe setup

Equipment choice affects heat control and safety. Open frying needs a stable vessel with room for oil and chicken, plus a way to monitor temperature. Pressure frying needs a purpose-built fryer with working safety features. In either setup, use the manufacturer’s instructions and keep raw chicken separate from ready-to-eat food.

For open frying, use a commercial deep fryer or a suitable heavy pot with adequate headspace. A pot must sit securely on the burner and must not be filled so high that adding chicken can make oil spill over. Match the pot or fryer to the burner: a very small burner may heat a wide vessel unevenly, while flames or heat extending beyond the vessel can create a hazard. Follow the appliance maker’s guidance.

For pressure frying, check the unit’s condition before every use. Confirm that the lid, basket, guards, seals, and interlocks are in place and appear undamaged. An interlock is a safety feature that helps prevent opening the unit while it is pressurized. Do not bypass it, and do not use the fryer if its safety parts seem faulty.

Stainless steel is generally non-reactive. Uncoated aluminum can react with acidic foods, but the main concerns here are fryer suitability and safe operation. For a stovetop pot, induction works only if the pot has a magnetic base. Neither material choice nor induction compatibility makes a vessel suitable for pressure frying.

Before cooking:

• Thaw chicken fully and keep it apart from ready-to-eat foods.
• Use a consistent coating and remove loose excess, which can fall into the oil.
• Check that the work area is clear and that ventilation is operating.
• Read the fryer manual for fill limits, load limits, and required procedures.
• Use a calibrated food thermometer to check doneness.

Open frying versus pressure-frying execution

The cooking sequence depends on the fryer. For open frying, control the oil temperature and batch size, then check the chicken with a thermometer. For pressure frying, follow the exact oil temperature, pressure, load, and cook time set by the unit’s manual and recipe. Those settings are not universal.

Open-frying steps

1. Preheat the oil. A practical starting range is 325–350°F (163–177°C), but use the recipe’s target when provided. Do not let the oil smoke. Use a thermometer or the fryer’s temperature control rather than guessing by sight.
2. Load a controlled batch. Lower chicken carefully to limit splashes. Do not crowd the fryer. Adding too much food at once can cause a prolonged oil-temperature drop and uneven cooking.
3. Monitor recovery. Recovery means how quickly the oil returns to its target temperature after food is added. Let the oil recover between batches, and turn pieces as needed for even browning.
4. Check the center. Chicken must reach 165°F (74°C) at the thickest part, away from bone. If it has not reached that temperature, continue cooking and check again.

Pressure-frying steps

1. Use the unit’s stated limits. Follow its instructions for oil fill, preheating, chicken load, and lid locking. Do not substitute settings from another fryer.
2. Run the prescribed cycle. Do not try to open, vent, or override the fryer during cooking. Wait until the unit completes its required depressurization process.
3. Verify doneness. After the safe release and opening procedure, check the thickest pieces for 165°F (74°C), avoiding bone. If a piece is below the endpoint, follow the fryer maker’s guidance for further cooking.

Opening a pressurized fryer too early, overfilling it, or using an unrated vessel can eject hot oil or cause equipment failure. Only trained operators should use commercial pressure fryers. Never try to recreate the process in a domestic pressure cooker, sealed pot, or improvised setup.

Installation case studies: choosing a workable setup

A useful equipment plan starts with the cooking volume, available space, power or fuel supply, ventilation, and the operator’s training. The examples below are planning scenarios, not reports from named kitchens. They show why an open fryer and pressure fryer call for different installation and operating checks.

Scenario 1: Home kitchen, occasional batches. A home cook chooses open frying in a stable, heavy pot sized for the burner. The cook leaves room for oil displacement, uses a thermometer, and fries in small batches. A pressure cooker is not a substitute, even if it has a locking lid.

Scenario 2: Restaurant comparing commercial equipment. A kitchen plans its station around either an open fryer or a purpose-built pressure fryer. Before purchase or installation, staff confirm that the unit fits the site and that its required utilities, ventilation, clearances, and service needs can be met. They also plan training for loading, cleaning, and shutdown. Requirements vary by unit and location, so the manufacturer and qualified local professionals should guide installation.

A good installation is not just a fryer that fits. It is equipment that can be operated, cleaned, and serviced as intended, with staff who know its limits.

Oil management, cleaning, and equipment care

Oil condition affects cooking and can signal when it is time to stop using it. Choose fresh, refined frying oil with a smoke point comfortably above the fryer’s set temperature. Smoke point varies with the oil, how it was refined, and its condition, so no single oil choice or reuse schedule fits every kitchen.

Keep an eye on the oil during cooking. Persistent smoking, unusual foaming, or a degraded odor are signs to stop and assess the oil. Follow the fryer and oil supplier’s instructions for filtering, storage, and replacement. Do not add water to hot oil; it can cause violent splattering and burns.

For an open fryer, let the equipment cool as directed before filtering or cleaning. For a pressure fryer, shut down and wait for the unit’s stated cooling and depressurization steps before cleaning. Do not quench hot cookware or fryer parts with cold water. Sudden temperature changes can damage equipment, and splashing can injure you.

Clean only as the manual allows. Do not assume that a household pot’s cleaning routine applies to a commercial fryer, or that a pressure fryer can be cleaned the same way as an open fryer. Use approved methods and check parts such as seals and interlocks as directed. If a safety feature is damaged or does not work as intended, stop using the unit until it is checked.

Draining, holding, and serving for best texture

After frying, drain chicken on a rack so oil can fall away and air can move around the pieces. Avoid stacking hot chicken, which can trap steam and soften the coating. If you are not serving it promptly, keep hot food at 135°F (57°C) or above, using a safe holding method.

Use a thermometer to verify the holding temperature where the food is held, and follow local food-safety rules. For the initial cook, check 165°F (74°C) at the thickest part of the chicken, away from bone. Color and crispness are not reliable substitutes for a temperature check.

Serve in batches when possible. That reduces the time cooked pieces wait and helps maintain their texture. Keep cooked food separate from raw chicken and utensils that touched it. Once the meal is done, let the fryer cool and follow its manual for oil handling and cleanup.

The practical choice is clear: use open frying for an open fryer or suitable pot, and pressure frying only in a purpose-built pressure fryer. In both cases, manage the load, follow the equipment instructions, and confirm the safe internal temperature.

Frequently asked questions

These answers cover common equipment and safety questions when comparing open-fried chicken with pressure-fried chicken. The exact operation of a commercial pressure fryer depends on its model, so its manual takes priority over general guidance. When instructions differ, stop and confirm the correct procedure with the manufacturer.

Is Broasted® chicken the same as pressure-fried chicken?
Broasted® refers to a trademarked pressure-frying process and associated equipment. It is not a generic term for chicken cooked in any pressure cooker.

Can I pressure-fry chicken in a home pressure cooker?
No. Do not fry under pressure in a domestic pressure cooker, sealed pot, or improvised vessel. Use only a purpose-built pressure fryer according to its manual.

What oil temperature should I use for open-fried chicken?
A practical starting range is 325–350°F (163–177°C). Follow the recipe’s target and the fryer maker’s instructions, and do not let the oil smoke.

What pressure and cook time should I use in a pressure fryer?
Use the exact settings for your fryer model and recipe. Pressure, temperature, load, and time are not universal.

How do I know chicken is safely cooked?
Check the thickest portion with a calibrated thermometer, avoiding bone. It must reach 165°F (74°C).

Can I open a pressure fryer to check the chicken?
Not until the fryer’s prescribed depressurization cycle is complete. Follow its instructions, and never bypass the interlock or force the lid.

Why does oil temperature drop after I add chicken?
The chicken cools the oil. A large load can make the drop last longer, so cook in controlled batches and allow the fryer to recover.

When should I stop using frying oil?
Persistent smoking, abnormal foaming, or a degraded odor are reasons to stop and assess it. Follow the oil supplier’s and fryer maker’s care guidance.

Can I pour water on a hot fryer to cool it?
No. Do not add water to hot oil or quench hot equipment with cold water. Let the unit cool as directed by its manual.

(This article was written by one of our staff writers, Daniel M. Whitaker. Visit our Meet the Team page.)