The Rise and Rise of Fried Chicken in Australia
Fried chicken contues to have it's moment in Australia! This crispy, golden delight has become one of the fastest-growing categories in the food service industry. Quick-service restaurants (QSRs), casual eateries, and even upscale venues are embracing fried chicken as a crowd-pleasing menu item.
The growth isn’t surprising—fried chicken satisfies a universal craving for indulgent, flavourful comfort food. Paired with the rise of delivery services and innovative menu options, it’s no wonder fried chicken is capturing the hearts (and appetites) of Australians.
According to market research*, the Australian fast food market has experienced sustained growth, with fried chicken emerging as a key driver. Major brands and independent operators alike are innovating their menus to tap into this demand.
Meeting Demand with the Right Tools.
At J.L.Lennard, we specialize in helping food businesses capitalize on trends like these. As the one-stop shop for fried chicken solutions, we offer state-of-the-art equipment to streamline every step of your cooking process:
- AryKing Breading Tables: Precision breading and marinating for perfectly coated chicken every time.
- Henny Penny Fryers: Designed for high performance, they deliver consistently golden, crispy results.
- Henny Penny Heated Holding Solutions: Keep your fried chicken hot and crispy for longer without compromising quality.
By investing in the right tools, you can serve up fried chicken that stands out—whether in-store, through takeaway, or for delivery.
Partner with J.L.Lennard Today
Ready to ride the wave of Australia’s fried chicken boom? Let J.L.Lennard be your partner in success. Our premium equipment solutions from AryKing and Henny Penny are designed to help your kitchen run efficiently while delivering mouthwatering results your customers will keep coming back for. We offer full service to ensure your fried chicken line is purpose fit for your business from selection, to comminsioning, installation and training.
November 20, 2024 | By: Rosie Ranck