Crispy Fry® Batter Mix


Crispy Fry® Battermix, an all-in-one product containing a batter and a breading pack made while special blend of flour, starch, spices, and seasonings providing delicious fried chicken with fuller extra crunch.

Allergen: Contains Wheat, Sulphite, Soy
Ingredient List: Starch, Wheat Flour, Iodized Salt, Monosodium Glutamate (Flavor Enhancer), Onion, Garlic, Spices, Xanthan Gum (Thickener), Sodium Bicarbonate (Leavening Agent), Artificial Meat Flavor, Garlic Flavor
Halal Information: Crispy Fry® Battermix, product of Ajinomoto Philippines Corporation is not Halal-certified. Although not Halal certified, the manufacturing, packaging and storage of product are in accordance with the current Good Manufacturing Practices (FDA A.O 153 s. 2004).
Shelf Life: The product has shelf life of 1 year if stored in a clean, cool and dry area.
SKU’s Available: 160g x 36 Packs/ Box
Product Usage/Dosage: Crispy Fry® Batter Mix is good for 1kg chicken meat and equivalent to 8 servings.

Cooking Directions:

1. Wash.
Wash chicken and drain well.

2. Prepare.
Batter Pack: Mix with ½ cup of water and stir well.
Breading Pack: Transfer to a bowl or plate

3. Coat
Coat each chicken in the batter mix and then roll evenly one by one on the breading.

Tip: Use one hand to dip chicken into the batter and use other hand to coat chicken with breading.

4. Fry. Deep fry until golden brown
Frying Tip: Limit cooking oil to 1/3 of frying pan and re-use cooking oil up to 2 times only.

Manufactured for: AJINOMOTO PHILIPPINES CORPORATION Unit 1100, 11th Floor, V Corporate Centre, 125 L.P. Leviste St., Salcedo Village, Makati City



Nutrition Facts 

Serving Size: 20g 

No. of Servings Per Pack: 8 

Amount per serving  %DV*  %RENI** 
Calories 70    3% 
Total Fat 0g  0%   
Saturated Fat 0g  0%   
Trans Fat 0g     
Cholesterol 0mg  0%   
Sodium 630mg  26%   
Total Carbohydrate 15g  5%   
Dietary Fiber “less than 1g”  3%   
Sugars “less than 1g”     
Protein 1g  3%  <2% 
*Percent Daily Values are based on a 2,000 calorie diet. 

**Percent RENI values are based on FNRI reference male adult requirement of 19-29 years old (RENI 2002).