“Broasting” is a registered term for deep frying in a pressure-cooker called a Broaster, made by the Broaster company of Beloit, Wisconsin, founded in 1954.
Broasting can only be done commercially, because the company does not sell the equipment to consumers.
The Broasting process, in which users of the equipment are trained, also includes a special marinade treatment for chicken before cooking.
A Broaster machine has a built-in filter that filters the oil in between cooking runs.
For home-use pressure fryers, see the entry on Pressure Frying.
Hillibish, Jim. Boiling Point: Broasting is grease under pressure. GateHouse News Service. 16 April 2009.