Newsletters
2023 Egg Replacer Chicken Wing Solutions AFS Instant Sauces Flavors from Around the World Flavorful & Functional Blends Moisture & Emulsions Increase Flavor Lose the Sodium Clean Label Options Predust Systems Dairy Costs Seafood Skin on Chicken Manage Rising Food Costs Guar Gum Replacers Freeze-Thaw Retort and IQF Rice Precoats and Batters Buffalo Flavor Cheese Sauce Solutions RCW Wings Systems Ingredient Solutions Home-Cooked Wings Steak Marinade Solutions Chicken Wing Solutions Non-Dairy Dairy Replacer Sous-vide Solutions Clean-Label Fajita Solutions Dairy Replacers Fresher Tasting Fish Extend Ground Beef Quality Steak Solutions Fruit Pie Solutions Authentic Latin American Flavors Easy-Brown Actobind Stabilizers Reduced Phosphate Chef-Ready Bases SeasonRite Liquid SaucyGlaze Chef-Ready Custom Blends BakeRite Seal 'N Saucy Actobind PCI Salt Replacers Fresh ‘O Fish MicroSeal Clean Label Sealtite Dairy Replacers SeasonRite "Better For You" Foods Microwave Meals SaucyGlaze™ BBQ Season's Greetings Soups On AFS Flavor Boosters Pizza Emulsion Stability Actogel Functional Seasoning Systems Hand Held Foods Dips and Dressings Fresh 'O Systems Freeze/Thaw Stability Kosher TenderBiteWhat's New!
Create Perfectly Breaded Chicken with Seal ‘N Crisp Systems from AFS!
Perfectly breaded chicken is moist and juicy inside, crisp and crunchy outside. Unfortunately, keeping breading on skin-on chicken without fully frying has been a challenge. Poor adhesion causes breading to fall off during re-heating or eating. Coatings that do stay on are often hard and form a shell around the product rather than adhering to the chicken, creating an undesirable gap between the chicken and the coating.
New products in the AFS Seal ‘N Crisp ® product line can help improve batter adhesion for perfectly breaded skin-on chicken! Seal ‘N Crisp® Precoat SOC and Seal ‘N Crisp® Batter SOC are specially developed pre-dust and breading systems designed for skin-on chicken pieces, such as wings, breasts, thighs and drumsticks that are par-fried and fully- cooked then frozen.
Seal ‘N Crisp® Precoat SOC is designed to prepare the chicken for batter by providing uniform coverage of skin and areas of exposed muscle protein. The pre-coat absorbs free surface water from the chicken as well as water that is released during cooking. This creates a tacky interface that helps the batter adhere to the skin during reheating. The final product has the perfect balance of juiciness inside and crunchiness outside.
Seal ‘N Crisp® Batter SOC provides excellent adhesion to skin that has been treated with Seal ‘N Crisp® Precoat SOC during the batter / breading process as well as throughout the cooking process. Improved adhesion reduces gapping between the coating and chicken and shelling that often occurs during cooking. The final product has a very crispy yet flexible texture.
Seal ‘N Crisp® Precoat SOC and Seal ‘N Crisp® Batter SOC systems are dry bases that are easy to store and use. They are excellent choices to improve adhesion to chicken skin during the batter and breading process, the cooking process and the re-heating process.
For additional information on our products, please contact Technical Service at (800) 787-3067 or lab@afsnj.com.
Advanced Food Systems, Inc. : developers and manufacturers of custom ingredient systems for the perfect balance of flavor and texture!
View as PDF
