You said that Original Recipe was ‘broasted’ .
I remember some local chicken chain using that particular portmanteau, but it definitely was NOT KFC.
Maybe Kenny Roger’s?
Oh, please. One of my local supermarkets offers broasted chicken in “regular” and “extra crispy”, the former being highly similar to the Colonel’s. I agree with you that this style is very good, but KFC’s version is hardly incomparable, IMO.
Do you have any data about what % of KFC’s sales in N. America are regular vs. XC?
Personally, I will not buy KFC because of Yum’s refusal to cease KFC operations in Russia after its invasion of Ukraine.
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Pressure frying is broasting. At some point the latter term was trademarked, but the process is functionally the same.
Wiki has some interesting info on the frying equipment used.
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Anybody tried Royal Farms fried chicken? It too is pressure fried. I’m personally not a fried chicken lover and rarely eat it but spouse and spawn like RF when on the road. Royal Farms is a mid-Atlantic area chain of gas stations that emphasizes its fried chicken.
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We used to have Church’s chicken available in Canada at a fast food chain (Harvey’s). I loved it and seem to remember a spicy sprinkle you could get. Now I like spicy Popeye’s. Have only tried Mary Brown’s buffalo chicken sandwiches and it was okay. Never liked KFC, even as a child.
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Wait…. “broasting” is PRESSURE FRYING?!?
That’s some bullshit. I mean, I believe you that someone has indeed tradmarked the term for a pressure frying process, but it’s a bullshit name.
Broast, to me, seems to be a portmanteau of ‘bake’ and ‘roast’. Which are two dry-heat, lower fat methods of cooking meat, as opposed to frying which is neither a dry heat or low(er) fat.
I know, ‘broast(ing)’ is a made up word (well, ALL words are made up) but to apply THAT made up word to pressure frying feels sneaky and deliberately deceptive.
Sort of the same way they changed the official company name from Kentucky Fried Chicken to KFC, as if not saying the word ‘fried’ made things better.
My jimmies have officially been rustled.
IIRC, if you want to keep kosher with trademark law and call your chicken “broasted”, you not only have to use this company’s equipment, but also buy their chicken in 5-gallon buckets of brine.
A local roadhouse subscribed to this, but when it changed hands, the new owner saw the light and stopped. They got a different appliance, but the chicken is indistinguishable.
Until a court of competent jurisdiction orders me to stop calling pressure-fried chicken broasted… Sorta like calling a Foley a food mill, or Hobart a mixer.
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Yeah. I think that’s right. To call it “Broasted” you ‘need to use their equipment.’ That and their steam release program are their distinguishing characteristics.
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And their $$$ chicken.
Edited to say: looks like the topic of broasting / pressure frying has more or less been fully covered already.
Without getting too pedantic, “broasting” is pressure frying… so that’s why I called it that, just less typing than “pressure fry”. I guess there may be technical differences between how the official broasting equipment works vs KFC. Anyway I see where you’re coming from.
I did find this article, but I don’t have the mental bandwidth to read through it right now 
I am talking about big chicken chains, didn’t mean to suggest no one is pressure frying chicken out there, but out of the national/regional level chains I am not aware of anyone else doing it. AFAIK there is no other big chain pressure frying their chicken, I could be wrong though!
According to this reddit thread original is more popular: https://www.reddit.com/r/NoStupidQuestions/comments/at8eyu/does_original_recipe_or_extra_crispy_sell_better/
For me if I wanted crispy chicken I’ll go to any other chicken shop, if I go to KFC it’s either the chicken sandwich (which is amazing, the best I’ve had out of the chains) or original recipe.
Ah no way! I’ve tried it on occasion but never knew it was pressure fried. Lots of people swear by that chicken, I used to always pick some up when I drove by one. They’ve gotten kind of expensive now and I usually pass these days. My experience has been that if you’re in a RoFo region there are probably more interesting local fried chicken joints to check out.
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I posted that earlier and deleted it. Not much info in there other than saying the process is essentially the same and promoting their fryers.
IME, the KFC regular is crisp enough, and the XC is a cariacature.
RoFo region?
I’m confused.
On another note, a blurb from our local chain I mentioned above somewhere.
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http://misterperiperisgrill.com/
There’s only one of these but sounds intriguing.
Worth a trip to Redding sometime.
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