JOE Brand Book
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CHICKEN<br />
Brined in sweet tea for 24 hours, Joe’s birds boast a sugary background note<br />
with chicken that promises to be moist and flavoursome.<br />
Each bird is lovingly coated in Joe’s secret flour recipe before being<br />
pressure fried. Under pressure, less steam is generated so more moisture<br />
remains in the chicken being fried resulting in a very hot and juicy bird<br />
with a deliciously crispy skin.<br />
To put pucker in your pout and cut through the grease, each bird is finished<br />
with Joe’s homemade lemon dust, a snappy blend of lemon, lime and grapefruit,<br />
blended with sugar and rock salt. Fresh lemon with chopped dill and parsley<br />
on top adds a little kiss of freshness.<br />
Key Points:<br />
Marinated in Sweet Tea Brine for moist and flavoursome chicken.<br />
Cooked in Pressure Fryer for hot and juicy birds with crispy skin.<br />
Finished with lemon dust to add a little sweetness to cut through the fat.
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