OUR
STORY
Freshly prepared, perfectly seasoned, and made
for that bold signature crunch..
for that bold signature crunch..
THE BIG BROAST DIFFERENCE
Fresh chicken, overnight marination, and oil we actually watch. No shortcuts, no holding trays, nothing surface-deep, this is exactly what happens before your order reaches you.
AAQUIB JAWAID
AAQUIB JAWAID
We don’t surface-marinate. Every piece sits in seasoning long enough to actually take it in, so it tastes seasoned from the inside, not just on the crust.
AAQUIB JAWAID
HAND-BREADED COATING
Coated by hand, batch by batch, so the crunch holds together all the way through instead of sliding off after the first bite.
AAQUIB JAWAID
PRECISION FRYING AT 365°F
Our fryers run at a locked temperature, checked constantly. Hot enough to crisp fast, watched closely enough it never burns the outside before the inside’s done.
AAQUIB JAWAID
SERVED HOT & FRESH
Every batch is cooked to order. Nothing sits under a heat lamp waiting for you, your order hits the fryer when you order it, not before.
COOKED TO ORDER,
NEVER HELD
NEVER HELD
No warming trays, no reheats, no old oil. If it’s on your plate, it went into the fryer after you ordered it.
CLEAN OIL,
CLEAN KITCHEN
CLEAN KITCHEN
We use high-grade oil, monitored and rotated on a strict schedule, not when it starts looking tired.
THE BIG BROAST DIFFERENCE
Fresh chicken, overnight marination, and oil we actually watch. No shortcuts, no holding trays, nothing surface-deep, this is exactly what happens before your order reaches you.
BROASTING IS ON ITS WAY
Our name is a promise we’re still building toward. Broasting, pressure frying that seals in juice while using a fraction of the oil, is rolling into our kitchens next. Until it lands at your Big Broast, everything above is exactly how your order is made.