About Broaster Egypt
This is truly one-of-a-kind chicken. And the only one that delivers memorable meal experiences for customers. It’s Genuine Broaster Chicken®, and it’s been a trusted iconic brand for more than 65 years.
We may never find out which came first (the chicken or the egg?), but we do know who invented and patented the first commercial pressure fryer back in 1954: our founder, L.A.M. Phalen.
BROASTER PRESSURE FRYERS CHANGED THE GAME
You see…Phalen was both a brilliant inventor and an innovative visionary. Drawing heavily upon his vast knowledge of both pressure cooking and deep frying, he combined the two processes into a single, commercial cooking appliance.
The result? A combination of quality, flavor, and cooking speed the world had never seen. A process so revolutionary and so special, it required its own distinct name: Broasting®.
Along with patenting his unique invention, Phelan wisely trademarked the words “broaster™” and “broasted food™” to ensure his cooking method would always remain proprietary, as it does to this day.
With all the legalities wrapped up, L.A.M Phelan began manufacturing the first Broaster Pressure Fryers under the moniker of Flavor Fast Foods, Inc.
CHICKEN IS BETTER BROASTED®
This is truly one-of-a-kind chicken. And the only one that delivers memorable meal experiencesfor customers. It’s Genuine Broaster Chicken®, and it’s been a trusted iconic brand for more than 65 years.
Genuine Broaster Chicken is prepared with the freshest available chicken, proprietary ingredients and our own unique cooking process. It’s pressure fried in a patented Broaster Pressure Fryer. The end result is an amazing aroma and incomparable taste that chicken lovers crave. A taste beyond expectation.
It’s the taste of chicken perfected and the only one that can truly be called Genuine Broaster Chicken.
DIFFERENCE BETWEEN BROASTED AND FRIED CHICKEN!
Broasted chicken is battered and cooked in oil as well, but deep fried in a pressure cooker. It instantly locks in all the juices by immersion process cooking all sides of meat and once. One of the main differences between baking and frying is the heat source used to cook the food.
Broasted chicken is a trademark of the Broaster Company because we were the first to the bring pressure-fried, proprietary marinated chicken to the market and trademark the result! If it sounds familiar, KFC claims a secret recipe for pressure-fried chicken as well, but cannot call it Broasted chicken because they don’t own the trademark. The Broaster Company does partner with operators to serve Broasted chicken by following our program, using Broaster pressure fryers, and Broaster proprietary ingredients.
Cooking under pressure in a sealed environment prevents food from losing its moisture. When moisture evaporates from food during frying, it is replaced by the oil it is fried in. Oil absorption during open frying has been found to be as much as 20%. Pressure frying seals the food’s moisture and natural juices within the product, preventing the penetration of cooking oil.