Singapore residents adore chicken and the many branches of Kentucky Fried Chicken (otherwise known as the acronym KFC) are just not enough to satisfy their growing appetite.
That explains the popularity of new entrants like Popeyes, Texas Chicken, 4Fingers and the topic of today's post; Broaster Chicken.
Broaster Chicken - an interesting name for a company if you ask me. It sounds a bit like roast chicken and yet it does not fully explain the letter B in front.
Shall spare you the agony of thinking; Broaster Chicken invented a trademark cooking method known as broasting which is essentially pressure frying and includes a special marinating process.
The eventual result of this patented cooking method is fried chicken that is crunchy yet less oily than fried chicken that uses conventional frying! Not that it matters much to me since it's the taste that is really more important.
My family had no idea what to order and we took the easiest way out; Mega Family Pack at S$29.90 that has 8 pieces of Broaster chicken, 6 pieces of Chicken Tenders, typical sides and soft drinks.
To ensure that the whole chicken is used, it was specifically mentioned on the menu you would receive 2 wings, 2 breasts, 2 thighs and 2 drums. It seems like negotiation for other bird parts would be a difficult chore.
We managed to top up some of the sides to include steamed corn kernels and tater tots (which are actually addictive bite size potato hash brown).
Fresh from broasting, these piping hot Chicken Tenders were as tender as they proclaim to be despite the unappealing look. Frankly, i have never expected fast food lean chicken meat to have such soft texture.
Now on the golden delights.
The first thing that went straight into my mouth was the layer of fried chicken skin; the crispy crunchiness was terribly memorable although i still prefer the more seasoning taste from Arnolds Chicken or even KFC.
Broasting did manage to lock in the moisture of the chicken meat without turning it into a sponge filled with mouth smudging cooking oil (definitely healthier). As with the skin, i thought the marination was way too normal and skewed more towards saltiness.
Truthfully, they were not too bad.
However, are they the world's finest?
Hm.. Maybe back in 1954.
23 Serangoon Central,
#B2-02/04, Nex Mall