Step 1: remove raw odour
Mix 1 kg of Al Laith off-flavor neutralizer with 10–12 L of water for 50 kg of chicken. Soak for one hour, stirring twice, rinse with filtered water and then marinate. Boneless chicken needs 10 minutes at most.
Step 2: the right ratio
| Chicken | Broasted seasoning | Water |
|---|---|---|
| 50 kg | 1,447 g | 5 L |
| 25 kg | 900 g | 3 L |
| 10 kg | 450 g | 1.5 L |
The same ratios apply to spicy broasted seasoning.
Step 3: 24 hours, turned 3–4 times
Marinate in the fridge for 24 hours and turn the chicken three to four times so every piece gets the same taste.
Step 4: lock in the taste
Add chicken flavor stabilizer at 200 g per kg of chicken seasoning — it boosts chicken taste by about 15% (manufacturer data), tenderises breast and thigh and keeps taste stable during holding. Or use chicken taste enhancer at the same rate for a boost of about 30% (manufacturer data) and juicier chicken.
Step 5: batter and coating
Many kitchens make their dipping batter with whole egg powder for the same texture every day, without cracking eggs.
Common mistakes
- Too little water, so seasoning stays on the surface.
- Cutting the marinade short.
- Changing the ratio by eye on every shift.
- Skipping the odour-removal step.
Organising the daily routine
Because the marinade takes 24 hours, successful shops work in batches: today's batch is fried, tomorrow's is marinating and the next day's is being cleaned. Label every container with the date and time, use same-size containers so ratios stay fixed, and plan quantities from last week's sales.
Costing per piece
A 1,447 g pack covers 50 kg of chicken. Divide the pack price by 50 for the cost per kilo, then by the pieces per kilo for the cost per piece — a reliable basis for menu pricing.
Running crispy strips or zinger sandwiches too? Use dedicated crispy and zinger seasonings with the same discipline. All products come in 1 kg packs and 15 or 25 kg bags with delivery across Egypt — message us on WhatsApp for a quote or sample.
Frequently asked questions
How long should broasted chicken marinate?
24 hours in the fridge, turning the chicken 3–4 times.
How much broasted seasoning for 10 kg of chicken?
450 g dissolved in 1.5 L of water.
How do I remove raw chicken odour?
Soak 50 kg of chicken for one hour in 1 kg of off-flavor neutralizer mixed with 10–12 L of water, then rinse with filtered water.
More articles you may find useful
- Chicken Odour: Why It Happens and How to Fix It
- Off-Flavor Neutralizer: Remove Chicken and Fish Odour
- How to Keep the Same Taste Across Every Branch
- How to Reconstitute Egg Powder: Water Ratio Table
Broasted seasoning — see the product page and request a quote on WhatsApp.
