Tag: Pressure frying

According to the Broaster Company, broasted chicken has up to 40–70% less fat and fewer calories than traditional fried chicken. This surprising statistic highlights that while both are cooked in oil, the method of preparation significantly impacts the final nutritional value, making it crucial to know the difference between fried chicken and broasted chicken when making a healthy choice.

While many speculate about the unique flavor, the answer to the question "Is KFC baked or fried?" lies in a proprietary pressure-frying technique pioneered by Colonel Sanders himself. The fast-food chain does not bake its signature chicken, instead using this innovative method to create its famously crispy coating and moist, tender interior.

According to a 2012 study published in PubMed Central, pressure frying can result in significantly lower fat content and better moisture retention compared to conventional deep frying. But what exactly makes a sealed, pressurized cooking environment different, and is pressure frying healthier than deep frying in practice?

First made famous at a Kentucky roadside motel, Colonel Harland Sanders' dedication to quality led to the specific use of fresh, wholesome, on-the-bone chicken for his world-renowned recipe. His chicken was not just a product, but a result of a carefully honed process involving precise cuts, high-pressure frying, and a top-secret blend of 11 herbs and spices.

According to manufacturers like the Broaster Company, pressure-fried chicken can have 40-70% less fat and fewer calories than traditional deep-fried chicken. This statistic raises a critical question for many food lovers: is broasted chicken more healthy than fried chicken, and what exactly accounts for the difference?