Fried food rarely goes out of style. From chicken tenders to onion rings, it’s usually one of the best-selling categories on any menu. But the path from raw product to plate isn’t as simple as dropping something in hot oil. The fried food coating (batter, breading, or a mix of both) decides whether a dish arrives at the table light and crispy or heavy and soggy. That coating also has a bigger impact than many operators realize: it shapes fryer performance, oil life, and ultimately custome...
