Andre Royal Chicko

Andre Royal Chicko relies on quick individual deep-freezing (IQF) reaching an internal core of -18°C. Transportation is conducted strictly via refrigerated logistics equipped with live telematics temperature loggers to ensure zero thaw-refreeze cycles prior to warehouse intake.

The baseline MOQ for wholesale regional distribution is 30 master cartons. Each export-grade five-ply corrugated master carton holds hermetically sealed sub-packs designed to endure humidity and stacking pressure in cold storage.

The breading and batter matrix utilizes calibrated granulation designed to seal instantly at 175°C. This minimizes fat absorption, prevents batter detachment during vigorous frying, and retains holding crispness for over 30 minutes under heat lamps.

The core comprises approximately 15% to 20% processed functional melting cheese with engineered viscosity. It prevents leakage or burst-out during high-heat cooking while rendering an authentic stretchy texture upon slicing.

All operations run under Veterinary Organization surveillance in facilities verified by ISO 22000 and HACCP. Export batches include official veterinary health clearances, microbiological laboratory reports, and accredited Halal compliance documentation.

Without prior thawing, deep-fry frozen units directly at 170-175°C for 5 to 7 minutes until core temperature reaches 74°C. Alternatively, bake in a commercial convection oven at 190°C for 12 to 15 minutes for a lower-fat serving option.

Uniform grammage per patty eliminates portion variance and kitchen trimming shrinkage. By replacing raw meat butchering, seasoning, and in-house breading, it substantially cuts operational labor hours and removes cross-contamination risks.