4 Ways to Prepare Chicken Carcasses for Fried Chicken

Fried chicken is chicken coated in flour and fried until crispy. It is so crisp that it crunches when you bite into it. Fried chicken is one of the most popular ways to cook chicken. From upscale restaurants to street vendors, plenty of people sell it. Seeing this opportunity, the chicken carcass and slaughtering business looks very attractive because demand is high. The target market is wide, and one part of it is the vendors who sell fried chicken. If fried chicken sellers are among your customers, here is how to prepare a chicken carcass for fried chicken the right way:

Choose the Maximum Weight

Fried chicken sellers will not accept lightweight carcasses. Most of them look for carcasses with the maximum weight so that the fried chicken they make is maximized too. A carcass does weigh less than a live chicken, because some parts are removed.

Cut by Part

For fried chicken, the carcass is cut by part. Each part, such as the wing, thigh and breast, is cut separately. Why? Because fried chicken is also sold by part. The price differs as well, following the purchase price of the carcass meat.

Also read 3 Ways to Raise Organic Free-Range Chickens the Right Way

Number of Pieces

Another thing to watch when preparing a chicken carcass for fried chicken is the number of pieces. You can adjust it to what customers ask for. It must still follow the standard for cutting carcasses, though, which says no more than 12 pieces. With more than 12, the fried chicken pieces become too small, and customers may complain.

Avoid Fillet Chicken

Never offer a carcass that has already been filleted to fried chicken sellers or businesses. Fried chicken tastes richer and more delicious when it keeps its skin. A filleted carcass also keeps the flour coating from sticking properly to the chicken when it is fried. Carcass meat with thick skin and fat is the best choice for fried chicken.

Why Are Broilers Good for Fried Chicken?

Free-range village chickens (ayam kampung, also called ayam buras) are not suited to fried chicken. Only meat chickens, or broilers, are. So why are broilers a good choice for fried chicken? Here are the details:

1. Easy to cook

Why not village chicken? Because broilers are easy to cook. Village chicken takes a long time to cook, while a broiler does not take long to cook through to the inner meat.

2. Thick skin and fat

What makes broilers suitable for fried chicken is their thick skin and fat content, which make fried chicken taste richer. Village chicken does not have thick skin and fat, so it does not taste quite right as fried chicken.

3. Low price

Although broiler prices are soaring at the moment, broiler chicken is still cheaper than other types of chicken meat. If you are a poultry dealer and can offer competitive prices, you are sure to draw many customers to your business.

Also read 3 Things to Avoid When Raising Broiler DOC (Day-Old Chicks)

Those are some of the key points about preparing a chicken carcass for fried chicken. We hope this information is useful.