A ready-made breading system makes it quick and easy to prepare crispy chicken. In professional foodservice, the best results come from combining a ready-made marinade and breading powder with a standardised preparation method. This is how the Holly Powder system works – a solution developed specifically for fast-food restaurants, food trucks and fried chicken outlets.
Holly Powder breading system – what you need to know
- The breading system combines two products – a marinade and breading – with a standardised preparation method.
- Holly Powder offers a versatile breading as well as two types of marinade: mild and spicy.
- Cartel Foods has been supplying solutions to the foodservice sector for over 30 years.
- The same breading can be used for both chicken and fish.
- The standardised preparation method ensures a consistent process, making it easier to train staff and maintain the required quality at all times
The Holly Powder breading system delivers consistent results in foodservice
The Holly Powder breading method simplifies chicken preparation and helps achieve the same result with every batch.
In professional foodservice, flavour is important, but so is consistency. Customers expect every portion to look and taste the same. Achieving this standard becomes much easier when the kitchen follows one standardised preparation method.
The Holly Powder breading system consists of two products: chicken marinade and breading. Both are essential for creating the distinctive crispy, craggy coating. The preparation method developed by the manufacturer requires the use of the ready-made marinade and breading, together with strict adherence to the preparation instructions. There is no need to prepare your own seasoning blends or use any additional ingredients. Eggs, breadcrumbs, cornflakes and additional seasonings are unnecessary. This keeps the process simple and easy to implement.
The Holly Powder brand, owned by Cartel Foods, has been operating in the foodservice market for over 30 years. In addition to its products, the company provides training, instructions and materials to support the implementation of the system in restaurants. Fast deliveries, available in as little as 24 hours, help outlets maintain continuity of service.
How to bread chicken step by step using a ready-made breading system
The Holly Powder breading method consists of three stages: marinating, breading and frying.
The first stage is applying the chicken marinade.
The marinade adds flavour to the meat, helps keep it succulent and improves breading adhesion. This makes the next stage quicker and helps deliver consistent results.
- Preparing succulent, flavourful chicken strips starts with properly chilled meat. Chicken breasts or other boneless cuts should be kept at a temperature no higher than +4°C. Once the chicken has been washed and dried, cut the fillet into even strips weighing approximately 25–30 g each.
- Next, choose either the mild or spicy Holly Powder marinade and carefully measure the required quantity according to the dosage table. Add cold water and crushed ice to the mix in a ratio of 50% water to 50% ice. This helps the meat maintain the correct temperature throughout the process.
- Mix the marinade thoroughly with the water and ice, then pour it into a bowl or tumbler containing the prepared chicken. Massage the meat until all the liquid has been absorbed – by hand for at least 5 minutes or in a tumbler for approximately 20 minutes. There should be no free water left at the bottom of the container. Refrigerate the prepared chicken strips overnight or, if this is not possible, for at least 4 hours.
- A pack of mild marinade contains 130 g, while the spicy version contains 170 g. At the recommended dosage, one pack of mild marinade is sufficient for approximately 5 kg of meat. The mild version works particularly well for nuggets and chicken strips, while the spicy marinade is a good choice for wings, where a more pronounced flavour is desirable
The second stage is coating the meat in Holly Powder breading powder.
The breading has been developed to create a distinctive craggy surface and an attractive golden colour after frying. There is no need to add eggs, flour or your own seasoning blends.
Holly Powder chicken strips are double-breaded. The first coating ensures that the meat is thoroughly covered, while the second creates the characteristic light, craggy and crispy texture.
Before you start breading
The chicken should already be cut into even pieces, thoroughly marinated and chilled. Chicken strips are best prepared from fillets cut into pieces weighing approximately
25 -30 g. The marinade should be completely absorbed by the meat, with no free water remaining in the bowl.
Organising the breading station
Good workstation organisation is essential. The container of water should be positioned next to the container of breading so that the meat can be transferred quickly between the individual stages.
- Prepare:
- a container of breading powder,
- a container of cold water,
- a dipping basket,
- tongs,
- a sieve for the breading.
- Do not handle wet meat with your fingers during breading..
Use tongs and the dipping basket to keep your hands dry. This is important because wet hands cause the breading to clump together. Instead of a light, even texture, heavy lumps form, making the process more difficult and compromising the appearance of the finished product. Separate the pieces from underneath through the layer of breading – never pick them up directly with wet fingers.
- First breading: the GPP method (gather, press, pitch)
Place the marinated chicken pieces briefly in cold water. Remove them using the dipping basket, allow the excess water to drain, then transfer the meat to the container of breading.
Spread the chicken strips out evenly. They should not overlap or touch one another.
Now follow the GPP method:
| Step | Description |
| G – Gather | Gather the breading from the sides of the container and use it to cover all the chicken pieces thoroughly. The meat should be completely covered. |
| P -Press | Press the breading gently but firmly onto the meat. This helps the first layer adhere properly to the moist surface of the chicken strips. |
| P – Pitch | Lift the pieces together with the breading and gently toss them. The movement helps the breading reach every side of the meat. |
Repeat the Gather – Press – Pitch sequence six times. Then gently separate the pieces, handling them through the layer of breading. Finally, take two chicken strips at a time by the ends and shake off the excess breading by tapping your wrists together three times.
- Second breading: building the crispy texture
Once the first breading stage is complete, place the chicken strips in the water again. The immersion should be brief – its only purpose is to moisten the first layer of breading.
Remove the meat using the basket, allow the excess water to drain and transfer the pieces back to the breading container. Spread them out evenly and gently separate them.
For the second coating, use the GP method – Gather and Pitch, omitting the pressing stage:
| Step | Description | |
| Gather | Cover the meat thoroughly with breading. | |
| Pitch | Gently toss the chicken strips together with the breading to create irregular, light and craggy flakes. |
Repeat the GP sequence six times. At this stage, do not press the breading firmly onto the meat. The aim is to create a light, airy structure that becomes golden and crispy during frying.
Finally, take two chicken strips at a time by the ends and shake off the excess breading by tapping your wrists together three times. Place the prepared pieces in the frying basket, making sure they do not touch one another.
Deep-frying
Breaded chicken should not be left for long before frying. Once breading is complete, transfer the strips to the hot frying oil as quickly as possible. Leaving them for too long can cause the breading to absorb moisture, fall away from the meat or lose its light, craggy structure.
Chicken strips should be deep-fried at approximately 170°C for around 3.5 minutes. After approximately 30 seconds, shake the basket or turn the pieces to ensure even frying. The exact frying time should be adjusted according to portion size and the type of equipment used.
The result: American-style breaded chicken
When the breading process is carried out correctly, it delivers a consistent result every time: succulent chicken beneath a distinctly crispy, golden and appetisingly craggy coating. The simplicity and consistency of the process are among the key advantages of the Holly Powder system – a solution designed specifically for the everyday realities of professional foodservice.
What are the benefits of a ready-made breading system in foodservice?
A professionally developed, ready-made breading system improves kitchen organisation, reduces ingredient waste and helps maintain consistent quality in the finished product.
The benefits of using a ready-made system can be seen both in day-to-day kitchen operations and in the overall cost of running a foodservice business.
| Area | Traditional preparation | Holly Powder breading system |
| Number of preparation stages | Multiple in-house recipes | Standardised method: marinade + breading |
| Product quality | Dependent on the cook’s experience | Consistent quality in every portion |
| Ingredient usage | More difficult to control | Reduced waste through better control of breading quantities |
| Kitchen organisation | Longer staff training | Faster onboarding of new employees |
Ready-made breading systems reduce preparation time by eliminating the need to mix numerous ingredients. The right breading system also improves adhesion to the meat, reducing coating loss during frying.
The quality of the breading helps ensure that the finished product remains consistently crispy. A standardised breading system also reduces ingredient waste by providing better control over the amount of breading used.
A solution for any professional kitchen
In food production facilities, automated breading systems increase production capacity and efficiency by automating the process. In restaurants, standardising the preparation method can deliver similar operational benefits. Every employee follows the same steps in the same order, making it easier to maintain quality and organise kitchen operations.
Why do restaurants choose the Holly Powder breading system
The Holly Powder breading system combines ready-made products with a proven preparation method to provide a reliable solution and practical support for professional foodservice.
Holly Powder provides much more than breading alone. Restaurants receive a complete preparation method, working instructions and implementation support. This approach makes it easier to expand the menu with chicken strips, wings, nuggets and other chicken dishes.
The same breading can be used for both chicken and fish. This reduces the number of products that need to be kept in stock while simplifying ordering and staff training. The range also includes marinades, seasonings, packaging and marketing materials to support sales.
Choose a proven breading system
Adding American-style breaded chicken to the menu does not require developing your own recipe. The Holly Powder breading system combines marinade, breading and a proven preparation method. This allows restaurants to introduce new dishes more quickly, simplify kitchen operations and maintain consistent quality across every portion.
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FAQ
What is the best breading method?
In professional foodservice, one of the most practical solutions is to use ready-made breading. Outlets serving American-style chicken often choose this approach because it reduces preparation time, simplifies staff operations and delivers consistent results – regardless of who prepares the dish. Ready-made breading also makes it easier to maintain the same flavour, golden colour and crispiness in every portion.
What makes the best breading?
The best breading is one that is suited to the preparation method. It should adhere well to the meat, create a crispy texture and maintain a consistent appearance after frying. Professional foodservice businesses often use ready-made mixes developed for a specific preparation process.
Which breading is suitable for people with diabetes?
There is no universal breading specifically intended for people with diabetes. The choice of product depends on the overall composition of the meal and individual dietary recommendations. Foodservice businesses should provide customers with information about ingredients and allergens.
What can you add to breading to make it crispy?
Crispiness depends primarily on the preparation method. The right marinade, appropriate breading and correct frying temperature are more important than adding extra ingredients. The Holly Powder system has been specifically developed to deliver consistent crispiness.
What does the Holly Powder starter breading kit include?
Holly Powder offers a starter pack with free delivery. The breading kit contains all the essential components needed to prepare American-style chicken. It includes chicken breading powder, marinades (mild and spicy), preparation instructions and access to training materials. By ordering the kit directly from the manufacturer, foodservice businesses can also benefit from technological support, marketing materials and fast delivery. This makes it easier to introduce breaded chicken to the menu while ensuring that the restaurant works with high-quality products from the outset. Order your starter kit today!
