Broasted and Fried Chicken Seasonings for Restaurants
A fried chicken restaurant wins guests with two things: taste right to the bone and the same crunch every time. Al Laith supplies broasted, crispy and zinger restaurants with ready marinades dosed for 50, 25 and 10 kg of chicken, plus the products that complete the job: odour neutralizer, flavour stabilizer and egg powder for the batter.
Proper marinating takes 24 hours with turning, and every pack states the water needed, so the taste stays the same across branches and shifts.
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Broasted seasoning
One 1.447 kg pack + 5 L water = 50 kg broasted chicken, same taste every batch
Spicy broasted seasoning
Hot broasted — one 1.447 kg pack + 5 L water for 50 kg chicken
Crispy seasoning
For crispy chicken, strips and nuggets — 1 kg per 50 kg chicken
Zinger seasoning
Zinger-style heat for sandwiches, strips and wings
Chicken flavor stabilizer
Holds marinade taste and tenderises breast and thigh
Chicken taste enhancer
Boosts chicken taste, spreads seasoning, keeps it juicy
Off-flavor neutralizer
Removes raw odour from chicken, liver and fish
Whole Egg Powder
Dried whole egg that reconstitutes to ready beaten egg
Far East seasoning
Golden finishing seasoning for fries, wedges, chips and popcorn — pre-salted
Ranch sauce powder
Creamy ranch for wings, salads and fries
Regular and spicy broasted
A 1.447 kg pack of broasted seasoning with 5 L water seasons 50 kg of chicken; 900 g with 3 L covers 25 kg, and 450 g with 1.5 L covers 10 kg. The same ratios apply to spicy broasted if you want a hot item on the menu.
Crispy and zinger for sandwiches and strips
1 kg of crispy or zinger seasoning with 5 L water and a sliced lemon seasons 50 kg of chicken, marinated 24 hours and turned 3–4 times. Ideal for strips, nuggets, wings and sandwiches.
Egg powder for batter and coating
Whole egg powder stores at room temperature with no breakage or shells; 1 kg with 3–3.5 kg water makes 4–4.5 kg of beaten egg for batter and breading.
Before and after marinating
The off-flavour neutralizer removes raw chicken odour in an hour (10 minutes for boneless), while chicken flavour stabilizer and taste enhancer boost taste and keep pieces juicy. Finish with Far East seasoning for fries and ranch powder for dips.
Chef's Journal
Chicken Odour: Why It Happens and How to Fix It
Why raw chicken smells and how restaurants remove the odour before broasted and shawarma marinades — the professional method with an off-flavor neutralizer.
Read article →Powder Sauces for Restaurants: Cheddar, Demi-Glace, BBQ
How restaurants prepare powder sauces: cheddar, demi-glace, BBQ and ranch ratios, plus storage benefits and less waste. Request a quote from Al Laith.
Read article →Off-Flavor Neutralizer: Remove Chicken and Fish Odour
How restaurants use an off-flavor neutralizer to remove raw odour from chicken, liver, fish and meat before marinating: 1 kg + 10–12 L water for 50 kg, 1-hour soak.
Read article →Frequently asked questions
How much broasted seasoning for 10 kg of chicken?
450 g seasoning with 1.5 L water, marinated for 24 hours and turned 3–4 times.
What's the difference between crispy and zinger?
Both season fried chicken with similar usage; zinger is spicier and suits sandwiches and hot wings.
Can egg powder be used in batter?
Yes, reconstituted whole egg powder is used in batters and coatings.
Want a consistent marinade and a known plate cost?
Send us your menu on WhatsApp — the Al Laith team suggests products and dosages and sends a quote and a sample. Delivery across all of Egypt.