When putting the chicken into the flour mixture, press or massage the chicken for a few times, then pat the back of both hands while holding the chicken so that the flour can stick evenly. After that, the chicken should be fried at a certain temperature for 12 minutes.
The cooking oil used must be changed regularly to keep it safe for consumption and not spoil the color of the fried chicken. After frying, the chicken will be drained and stored in a special warming cabinet for a maximum of 80 minutes. If it has passed 80 minutes, the chicken will not be served to consumers and replaced with freshly fried chicken.
“Fried chicken is best eaten before 80 minutes,” says Caroline.
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