Broasting

Broasting is a proprietary method that cooks marinated, breaded chicken by combining pressure cooking with deep frying in a single machine, the broaster, which seals in moisture under pressure while still producing a fried exterior. It was invented in 1954 by the American businessman L.A.M. Phelan, who built the first broaster by combining components of a deep fryer and a pressure cooker to cook chicken faster; he trademarked the terms broaster and broasted food and founded the Broaster Company in 1956 to sell the equipment and, later, ingredients. The technique and its branded name remain widely used today, with particular popularity in restaurants across the Middle East, South Asia and Latin America.