Understanding the Long Chain Behind Crispy and Consistent Fried Chicken
To produce consistent food across a restaurant network with many outlets, quality control must begin long before the food reaches the customer’s table. Raw materials, distribution, storage temperature, processing techniques, and crew competence all form part of the chain that determines the final result.
An illustration of this process can be seen in the management of Ayam Krispy McD, which was introduced in Indonesia in 1999. Behind the crispy texture and juicy chicken meat lies a standard of oversight spanning from farms, slaughterhouses, distribution, to processing in restaurants.
McDonald’s Indonesia uses 100% fresh chicken, not frozen chicken, supplied daily from local farmers. The raw materials must meet biosecurity standards, animal health and welfare requirements, as well as Halalan Thoyyiban principles.
After processing at the slaughterhouse, the chicken is distributed using refrigerated and sealed vehicles. Upon arrival at the restaurant, crew members check the quality, temperature, and condition of the product before storage to ensure the cold chain is maintained and the risk of contamination is minimised.
“For us, quality is not the result of a single process but rather the accumulation of every stage carried out with discipline and consistency. Therefore, we have built an integrated quality assurance system so that every Ayam Krispy McD meets the same standards of quality, food safety, and halal compliance, from the moment raw materials are received until the product is served to customers,” said Imam Gazali, Quality Assurance Manager of PT Rekso Nasional Food.
Consistency is also maintained through processing parameters. The chicken undergoes marination and soaking in cold water at 1–4 degrees Celsius, then is coated twice with a special technique to produce an evenly crispy layer. The frying stage has specific temperature and duration parameters using RSPO-certified oil. The entire process forms part of the McD Gold Standard.
Oversight is strengthened by the Digital Food Safety system to monitor storage temperatures, operational records, and compliance with food safety standards in real time. Meanwhile, the traceability system allows raw materials to be tracked throughout the supply chain to support quality and halal oversight.
These technologies and procedures are reinforced by specially certified crew members tasked with ensuring the quality of Ayam Krispy McD before it is served. They are called Ciken Ekspert Ofiser (CEO).
To become a CEO, crew members must undergo selection, intensive training, two stages of competency verification, and periodic evaluation. The role serves as a link between the upstream quality assurance system and the processing in restaurants.
“Becoming a Ciken Ekspert Ofiser is not merely about completing training or obtaining certification. This role is a form of trust as well as responsibility to maintain the quality standards of Ayam Krispy McD in every restaurant,” said Olia M Sidik, Associate Director of Learning & Development and Restaurant Solution Group at PT Rekso Nasional Food.
One crew member who carries out this role is Narman, a Ciken Ekspert Ofiser at McDonald’s Duren Sawit.
“I am very proud to be trusted as a CEO because not all crew members get this opportunity. This is an achievement as well as a responsibility that must be carried out as well as possible,” said Narman.
Associate Director of Marketing at McDonald’s Indonesia, Caroline Kurniadjaja, said this consistency is part of the company’s 35-year journey in Indonesia.
“In line with the ‘Sepenuhnya Indonesia’ spirit that has been part of McDonald’s Indonesia’s 35-year journey, maintaining consistent operational standards, the presence of supporting technology, and the development of crew competence are all carried out to ensure every piece of Ayam Krispy McD is served with the same quality every time customers enjoy it,” said Caroline.
To introduce this process to customers, McDonald’s Indonesia is holding the CEO Menyapa programme from 7 August to 6 September 2026, from 12.00–14.00 and 19.00–21.00 local time. Customers can meet the CEO directly and hear explanations about the process of maintaining the quality of Ayam Krispy McD.
Ultimately, product consistency in a large-scale restaurant network is not merely a matter of recipe. In the case of Ayam Krispy McD, the process encompasses raw materials, cold chain, distribution, processing parameters, food safety, raw material traceability, and crew competence.
This series of control points demonstrates that a product that appears simple on the customer’s table actually goes through a long process before it is served.