Traditional fried chicken is the epitome of comfort food, but its appeal and history go far beyond the way we know it today. We typically associate fried chicken with the American South. What is universally true about it is that it is deeply satisfying.

We will show you how to prepare 2 versions of Fried Chicken

Version 2 – SPICY MARINADE

For this spicy marinade we will need:  

• 1 Kg of Chicken.  
• 35 to 40 grams of Hot Chili Marinade
• 100 ml of Water

– Spicy Marinade:

1. Start the marinade by mixing Corn Oil and Water along with Hot Chili Marinade 
2. Drain excess marinade and Pack using plastic Bags 
3. Store in chilled temperature <5°C/<41°F

Now that our chicken is marinated let’s see how we bread it and fry it:

– Breading the Chicken:

1. For that step, we will need 50 grams of Spicy Breeder concentrate and 1 Kg of Floor. 
2. Drop chicken pieces into a dipping basket 
3. Roll basket 3 times to remove excess juice 
4. Scatter well in the breading log from left to right 
5. Scoop left, scoop fold for 7 times 
6. Gather pieces near and collect using a seesaw basket 
7. Remove excess flour by moving the basket in seesaw motion from slow to fast 
8. Dip into water jiggle it from left to right in slow motion 
9. Drain water for 5 seconds at 45° angle 
10. Roll basket 10 times to remove excess juices 
11. Scatter well in the breading log from left to right 
12. Scoop left, scoop fold for 7 times 
13. Gather pieces near and collect using a seesaw basket 
14. Move basket in seesaw motion from slow to fast to create flakes 
15. Take pieces one by one and rack in the frying basket

– Frying the Chicken: 340 F

1. Stir oil from the machine twice to stabilize the temperature 
2. Drop the frying basket into the open fryer machine 
3. Set frying time according to the type of product to be fried 
4. Lift the basket after cooking time is finished and Hang the basket to drain oil from the chicken 
5. Rack to Upright Holding Cabinet 
6. Put holding timer to products