Supermarket Perimeter - July 2022 - 26

Deli
Fried
chicken
BY JENNIFER BARNETT FOX
Although more expensive than last year, fried chicken when done
FRIED CHICKEN PROGRAMS offer the instore deli an appetizing way
to combine convenience and value.
The origin root of fried chicken may be hotly debated but no one
doubts its global dominance as annual consumption continues to
trend upward, past 90 pounds per capita. Ways to consume the
crispy, delicious version of the most consumed protein are many.
In the U.S., choices might consist of Southern fried, Nashville hot or
buffalo chicken. Global fried chicken influences include Ayam Goreng
(Indonesia), Yangnyeom chicken (Korea), Karaage (Japan), Chicken Yassa
(Africa) and Gai Tod (Thailand), just to name a few.
Continuing popularity
Rotisserie chicken retains the bulk of the category with fried chicken
only making up around one-third of retail chicken programs. But those
who do fried chicken do it well, said Jonna Parker, principal of IRI Fresh
Foods, Chicago.
Extending fry oil life
Eliminate excess heat.
Check the fryer's thermostats
often - 350° F is usually
ideal - and use a thermometer
to calibrate the fryer's set
point. Also, don't forget to
lower the fryer's temperature
to 200° F and cover during
low-volume times.
Minimize moisture.
Contact with moisture is
the biggest culprit in the
deterioration of cooking oils.
Loading fry baskets away
from the fry well as well as
not overloading the baskets
(never more than half full) can
help avoid adding unnecessary
liquids, ice crystals or particulate
matter to the cooking oil.
26 - JULY 2022
supermarketperimeter.com
Regular oil filtration.
Filter fry oil at least once
a day and change the oil
whenever it becomes too dark,
smokes or foams excessively,
or when food comes out
looking burnt or tasting off.
Skim excess particles.
Skim the oil frequently to
remove food particles that
can burn and affect flavor.
right is a high-loyalty product, one that is still cheaper than a restaurant
purchase outside the store. And as consumers gain mobility and gather
together in-person more, fried chicken offers consumers a convenient
option that can be easily paired with a range of deli sides to make a
complete meal. The traditional eight- or nine-piece bone-in chicken is
perfect for carryout or off-premises dining, a behavior many consumers
adopted during the pandemic.
" You don't have to change prices; all prices have gone up, " Parker
continued. " Instead, drive foot traffic and emphasize how many ways
consumers can feed their family every day by meeting their needs in
the deli - a win-win strategy. This is better than discounting individual
items and it's a great opportunity for delis anchored around the meat
counter. "
Seek to differentiate
Additional flavor options, such as spicy, have helped keep sales of
bone-in fried chicken afloat, observed Broaster Company, Beloit, Wis.
Wings also continue to be extremely popular, although high pricing has
somewhat temporarily depressed consumption. For some operators,
bone-in thighs are proving to be a satisfactory substitute for the moreexpensive
wings.
IMAGESMY, TRIFONENKO IVAN - STOCK.ADOBE.COM; BRAKEBUSH BROTHERS
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Supermarket Perimeter - July 2022

Table of Contents for the Digital Edition of Supermarket Perimeter - July 2022

Supermarket Perimeter - July 2022 - Intro
Supermarket Perimeter - July 2022 - 1
Supermarket Perimeter - July 2022 - 2
Supermarket Perimeter - July 2022 - 3
Supermarket Perimeter - July 2022 - 4
Supermarket Perimeter - July 2022 - 5
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