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Yes the trial run did go very well the food turned out to be exactly how we expected it would be. It was very tasty.

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http://indianhealthyrecipes.com/how-to-make-kfc-fried-chicken-at-home/

This resource talks about the recipes. It talks about how to make chicken. It also talks about how to make a recipe.

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Grilled chicken:
1. Take a bowl of chicken
2. Mix with curd and any sauce you would like.
3. let it rest for 2-3 hours
4. Pour oil on saucepan and let it heat for
sometime .
5.  press the marinated chicken against the pan repeatedly and keep flipping it till its cooked
Ingredients :
1. chicken
2.. curd
3.. xtra xtra hot peri-peri sauce from nando's
4. oil
Tools :
1. Stove
2. sauce pan
3. plate
4.  Fork

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1. Mix yogurt, salt and pepper with ½ to ¾ cup water. Beat well and set aside.

2. Wash chicken and soak it in the above prepared butter milk for 2 hours to overnight in the refrigerator. ...

3. Blend and Make a paste of the ingredients mentioned for chili garlic sauce.

4. Drain up the buttermilk and add the prepared sauce.

This is a change of chemical as there is odour and there is a taste change.

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Wash chicken
Add ginger garlic, lemon juice, red chill powder, turmeric, rosemary ,salt, pepper powder, flour, garam masala and egg. Marinate well
Freeze for 45 minutes
Pour the bread crumbs over chicken
Heat oil at mid high temp and put chicken.

This is a chemical change and physical as there is colour change and shape or size change.

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Wash chicken
Marinate
put bread crumbs
hen fry it

In this there is chemical and physical change

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http://idahomilkproducts.com/content/what-exactly-causes-maillard-browning

This resource talks about changes in mallard reaction. It talks about why it becomes brown while the mallard reaction. It talks about how it becomes brown.

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http://www.scienceofcooking.com/maillard_reaction.htm

This resource talks about the mallard reaction. It talks about how food turns brown. It also talks about the process

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Lactose, Maltose, Glucose are the common reducing sugars found in breads. Flour contains most of the free amino acids such as lysine, alanine, cystine and proline. The reducing sugars and amino acids react together in three distinct stages to complete the Maillard reaction. The initial stage is undetectably colourless on crust and enables the sugars as well as the amino acids to condensate. Moving into the intermediate stage which ranges from colourless to light yellow crust, the sugars dehydrate and become fragments, at the meantime the amino acids begin to degrade as well. The final stage is where the most color is produced and exhibited as golden brown on the crust of the baked item. Polymerization of Aldehyde-amine compounds and formation of heterocyclic nitrogen compounds occur in the last stage