This strip-mall take-out spot is the latest and most out-loud outpost for the Wisconsin-based Broaster Company, which trademarked and began marketing its pressure-frying system in the early 50s. Today there are more than 80 licensees in the Chicago area, including hospitals, gas stations, groceries, and buffets. The idea that broasting renders the premarinated and breaded poultry juicier, crispier, less greasy, and less damaging to the human form than typical deep-frying is the key selling point of the method, but though Annettes chicken might indeed leave a smaller stain behind, its minimally seasoned recipe is no juicier or tastier than dozens of well-fried birds available at places from Harolds Chicken Shack to Laschets Inn. Wings, fried seafood, and an array of corporate-approved sides are available, but the crispy broasted items have no more of a half-life than their deep-fried analogs and, like them, should be removed from their cardboard containers and consumed as quickly as possible.
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