How to Make Spicy Broasted Chicken in a Restaurant

توابل بروستد سبايسي - Spicy broasted seasoning

What is spicy broasted chicken?

Broasting means frying marinated chicken in a pressure fryer, which keeps the meat juicy inside and crisp outside. Spicy broasted is the same method with a hot taste. The difference between good hot broasted and plain chicken with chili on top is that the heat sits inside the meat. Spicy broasted seasoning does that during marinating.

Ratios

50 kg chicken: one 1.447 kg pack + 5 L water.
25 kg chicken: 725 g + 2.5 L water.
10 kg chicken: 290 g + 1 L water.

The 1.447 kg ready-dose pack is made for a 50 kg batch; 1 kg and 5 kg packs and 15 and 25 kg bags are also available.

Step by step

Clean, wash and drain the chicken pieces.
Weigh the chicken and pick the ratio.
Dissolve the seasoning fully in the water.
Cover the chicken with the mix in closed trays or tubs.
Leave it 24 hours in the fridge and turn it 3–4 times.
Bread and fry the way your shop always does.

Regular and spicy side by side

The ratios are exactly the same as our regular broasted seasoning, so the chef prepares both with one schedule. Mark the trays in different colours in the fridge, and offer a "mixed regular and spicy" meal so guests can try both. See also our page for broasted and fried chicken shops.