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We Develop & Manufacture Custom Breadings & Seasonings Solutions for Restaurant Systems

We are experts in the fried chicken, breading and helping multi-unit franchise businesses with fried chicken product development and manufacturing. Our products improve the adhesion of the breading, increase post-frying hold times, and achieve flavor profiles for which you are looking. All of our products are manufactured in our SQF Level II certified facility.

We commonly solve problems related to color, texture, flavor and cost by consulting with clients to find out the problems they have and then we engage with clients to come up with custom solutions to their fried chicken problems.

Case Studies

Problem: Color

Sometimes the color of fried chicken can be too dark and blotchy causing inconsistent coloring. This can make some parts of the product looked uncooked while other parts looked cooked. Sometimes all the color is too dark and needs to be lighter.

Solution: Better Ingredients, Even Distribution, Reduce Your Temperature

There are many possible solutions to color problems with Fried Chickeen. One of the problems can be with certain ingredients from your breading/batter system. Some ingredients have properties that will cause a Maillard reaction to occur at different times causing too much darkening. One of the challenges is getting the Maillard reaction to occur at the right time without undercooking the underlying substrate. Sometimes those ingredients are not distributed properly in the batter resulting in blotchy coloring and other associated problems. One might try reducing the temperature of one’s oil or filtering the oil more frequently.

Problem: Texture

For some clients, the texture of their fried chicken is oily, not crispy enough, or too dense with too much coat in spots or in general.

Solution: Need Solution Summary Here

Using ingredients not optimal for fc breading. Missing ingredients to assist in elevating texture. Oil not hot enough. Allowing oil to come back to proper frying temperature before continually frying will allow.

Problem: Adhesion

Some clients have problems with the breading keeps falling off while the fried chicken is sitting in warmer. Another problem can be the chicken is missing breading in spots after the frying process because there is not getting enough breading sticking to the chicken.

Solution: Need Solution Summary Here

Change ingredients in batter system. Oil not hot enough. Too much or not enough moisture in breading system.

Problem: Flavor

Sometimes your customers might be finding your product average, where it needs to stand out more. Your product needs to be unique to your brand.

Solution: Need Solution Summary Here

Generic breaders on the market use higher levels of preservatives and fillers to reduce cost. We listen to our customers and develop the breader/batter system using premium spices, flours, and starches.

Problem: Cost

Lastly, you need want to see a lower cost and higher profit, but you want to yield the same product.

Solution: Need Solution Summary Here

Developing and blending breadings is our core business so we are equipped to seasmlessley incorporate your custom blends into our high volume production line reducing overall costs.

We Help Franchises Fix Fried Chicken

With over 30 years of experience of helping multi-unit franchise businesses with fried chicken product development and manufacturing, Idan has the capabilities to help your with your fried chicken problems. We have expert knowledge in food product development and manufacturing allowing us to create the perfect blend for you

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