Food that treats you well.
Chicken cooked slow, in its own moisture. No added oil. Spices ground fresh, from ingredients we source ourselves. Here's how the Infus'd approach shows up on the plate -- and what it means for what you're eating.
The Infus'd technique settles the fight between taste and health.
Most kitchens pick a side. Deep-fry it and you get flavor at the cost of grease. Skinless and dry, you get lean at the cost of eating something you actually want. Infus'd finds the third way -- 24 hours of marinade, then a slow cook in the bird's own moisture. Juicy, full-flavored, no added oil.
Cooked in its own moisture. No added oil.
Once a bird has spent its 24 hours in the marinade, we don't drop it into an oil bath and we don't blast it with aggressive char. It cooks slow, in the moisture and fat already in the meat, until it finishes itself.
That's what holds 95%+ of the juice in the bird at the end. Most cooked chicken loses a third of its weight to the pan. Ours doesn't. What stays in stays flavor, and it stays without a splash of oil going on top.
What the technique earns you.
Fresh in. Fresh out.
The spice blends aren't sitting in a jar waiting. Chillies come from the local market. Whole spices get roasted in-house. Everything is ground and mixed fresh for each marinade profile.
Chipotle and smoke for the Smokey. Garlic and honey for the Honey Garlic. Cumin and chili for the Mexican Fiesta. Saffron and cream for the Truffle. Cayenne and Nashville heat for the Fiery. Real ingredients, matched to the plate, made new.
Four things we hold to.
Not a claim, not a trend. Just the rules we cook by.
Zero added oil
The bird cooks in its own moisture and fat. No oil bath, no butter finish -- the fat you're eating is the fat that was already in the chicken.
Whole, fresh spice
No premade powders sitting on a shelf. Chillies picked, spices roasted, blends ground in-house and mixed to match each plate.
Full moisture
The slow cook holds 95%+ of the bird's juice inside. Nothing gets rendered off, nothing gets replaced with added fat.
Made to order
Wings sauced when they leave the fryer. Burgers built when you ask. Nothing sits under a heat lamp waiting to be reheated for you.
Every plate at Den 10 gets built from ingredients we can point to and a technique we can explain. If we can't say where it came from or how it was made, it doesn't go on the plate.
A menu with range.
Different tables want different things. The menu is built so a full group can eat well together without anyone having to pick around their plate.
Six Infus'd plates
The full range -- Smokey Chipotle, Honey Garlic, Mexican Fiesta, Saffron Truffle Cream, Gravilicious and Nashville Fiery. Mild to fiery, sweet to savory.
Veg smash & katsu
American Blast Burger comes as a double veg smash on brioche. Dynamite Katsu Fries have a veg version with a katsu-crumbed patty and sesame finish.
Kids & low-heat plates
The kids lineup is mild by design. Honey Garlic and Saffron Truffle Cream stay rich and mild for guests who want the flavor without the heat.
Nutrition, answered.
How is Infus'd Chicken healthier than fried chicken?
Two ways. First, there's no added oil -- the chicken cooks in its own moisture and fat, so no oil bath goes into the meat. Second, the technique holds 95%+ of the bird's natural juice inside instead of letting it render off. You get juicy, full-flavored chicken without the grease that a fryer adds.
What does "no added oil" actually mean?
Exactly what it sounds like. During the cook, we don't add cooking oil, butter, or extra fat to the bird. The fat you taste in the meat is the fat that was already there -- pulled through by 24 hours in the marinade and then held in by the slow-cook technique.
Are the spices fresh, or premade?
Fresh. Chillies come from the local market. Whole spices are roasted in-house. Blends are ground and mixed fresh for each marinade profile -- chipotle for the Smokey, saffron for the Truffle, cumin and chili for the Fiesta, and so on. No premade powders sitting on a shelf.
Are there vegetarian options on the menu?
Yes. The American Blast Burger comes as a double veg smash on brioche at $9.99, and the Dynamite Katsu Fries have a veg version with a katsu-crumbed patty over fries with dynamite sauce and sesame at $6.99. Both are built with the same care as the non-veg plates -- not an afterthought.
Can you accommodate dietary needs?
Tell your server. The kitchen builds plates to order, so most dishes can be adjusted -- sauces on the side, dips swapped, heat dialed down. For specific allergies or restrictions, ask when you order so the team can walk you through what fits.
Is Infus'd Chicken always spicy?
Not at all. Infusion is the technique, not the heat level. Nashville Fiery leans traditionally hot. Honey Garlic and Saffron Truffle Cream stay mild and rich. Smokey Chipotle sits in the middle. The kids lineup is all mild-spice by design.