B.A Chicken Finger

Pieces are mechanically portioned to approximately 8 to 10 cm in length with uniform thickness, ensuring synchronized thermal transfer during deep-frying and perfect fitting inside standard sandwich breads.

The primary preparation is deep-frying at 175°C for 3.5 to 5 minutes straight from frozen. For healthy or institutional catering, convection baking at 200°C for approximately 10 minutes delivers excellent crunch.

Marination is executed in industrial vacuum tumblers with natural extracts and balanced brines. The negative pressure opens muscle fibers, allowing uniform flavor penetration and preventing moisture loss upon reheating.

Applying an engineered pre-dust adhesive layer followed by specialized battering forms a molecular bond between the poultry protein and breadcrumbs, eliminating coating detachment and crumb fallout in fryers.

Core product temperature is depressed below -18°C prior to loading into IoT-monitored refrigerated reefers. Master packaging incorporates GS1-compliant batch coding for complete origin-to-destination traceability.

Yes, for contracted high-volume distribution or export partnerships, a spicy variant utilizing natural chili oleoresin and cayenne seasonings can be manufactured on demand.

Each 100g serving delivers approximately 14g to 16g of crude protein, 11g to 13g of total fats, and roughly 220 kcal, representing an excellent nutritional density for breaded finger foods.