Not sure if what I had was "Broasted" or not but I've had fried chicken made in a prssure cooker, deep fryer many times. I think Broasted is a brand name and method. Other companies have copied their cookers and now there are several brands. A lot of the K of C, VFW, Moose, Elks and other such halls do it that way and it is usually pretty good. But it is just like deep frying, with regard to seasoning, proper temps, etc... If you know what your doing and get it all right, it's some damn good stuff... We have an ol' boy at our K of C Hall that has it wired. In fact I ate a few pieces Saturday, while BBQ'ing for an event... 
Of all my talents, skills, intellect, etc. (this list could go on and on  ), Frying great chicken is not one of them... I can to an adequate job with my iron skillet on the stovetop but nothing is better than chowing down on some goooood fried chicken made by the folks that do it best!!
It is now 10:30 AM and all this is making me hungry. I brought a lousy tuna salad sammich for lunch. It may have to stay in the frigde and a trip to get some fried chicken may be in order today... 
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"Hunts are best measured by the endurance of the memories they produce..."
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