Just a few details:

The term "broasted" is trademarked by the Broaster Company of Beloit, Wisconsin (as at least one person mentioned above). A restaurant or food-service business that uses that or related terms to describe the equipment or process they use must be licensed to to so.

As this article on Broasting explains, "Colonel" Harlan Sanders, the founder of KFC, pioneered the use of pressure cookers for frying chicken. As the article also says, KFC chicken is still pressure fried (as uk1 said), although various types of pressure-frying equipment are used.

As it happens, there are at least three places that serve "broasted" chicken with equipment from that company within 5 miles of my house.

KFC and Chik-Fil-A, among other fast-food restaurant chains, serve pressure-fried chicken, but they do not advertise it as broasted chicken because they do not use equipment from the Broaster Company.

How broasted chicken differs from otherwise-pressure-fried chicken, I don't know, but I do know there's a lot more to fried chicken than the oil temperature and cooking pressure.