Chicken Fingers

Quick Reference

Raw storage prior to cooking	34°F - 41°F	Cooler
Holding time	CVP Opened	48 - 72 hours
	Cooked	30 minutes
Cooking time:	3 ½ minutes	335°F chicken fryer
Cook more time:	26 ½ minutes
Minimum internal cooking temp.	165°F
Minimum internal serving temp.	150°F to 160°F	Display timer

Q.A. Standard: Uncooked chicken fingers should feel wet to the touch without feeling slick or slimy.

They should not have a bad smell. Cooked chicken fingers should be golden brown with a crispy breading completely coating each piece. They should not appear greasy. Always ensure if a chicken finger is smaller than average that the order is “balanced” by ensuring the other pieces are larger.

Tools Needed

Two “marked” breading tubs
Two breading tub plugs
Dip pot basket
Dip pot
Solid dip pot lid
Transfer pan
Wire whisk
Two full size 2” deep pans
Two wire grates
Fry basket
Yellow tongs
China markers
#1 QA tag

Work Safe

Wash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards
Wear single use gloves anytime uncooked chicken fingers are being handled
Uncooked chicken fingers must be temperature controlled for safety (TCS). Keep uncooked chicken fingers refrigerated to maintain a temperature of 41°F or lower.
Chicken fingers must reach an internal temperature of 165°F when cooking and maintain it for 15 seconds
Cooked chicken fingers must be temperature controlled for safety (TCS). Once cooked, they must maintain a minimum internal temperature of 135°F.
Dispose of gloves and thoroughly wash hands after handling uncooked meat of any kind
Clean and sanitize all surfaces that may have come into contact with uncooked chicken fingers
CAUTION: You must take every step necessary to avoid cross-contamination with uncooked chicken fingers. Do not store any other food item around the chicken fingers where any liquid from the fingers can splash on the food item. Never store uncooked chicken fingers above any other food item. Never store other food items on top of bags of chicken fingers. Keep a good distance between any other food items and uncooked chicken fingers.
Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated

Receiving and Storing

Raw bone-in chicken and raw chicken fingers are received twice each week. The temperature of the chicken fingers at delivery must be between 28°F and 32°F. All cases of raw bone-in chicken and raw chicken fingers will have a “use by” (expiration) date marked on them. Never accept cases of raw bone-in or raw chicken fingers that do not have at least 5 days remaining before it expires.
Raw chicken fingers must be time and temperature controlled for safety (TCS). Keep raw chicken fingers refrigerated and iced to maintain a temperature of 34°F - 41°F until ready to cook.
Upon receipt of raw chicken fingers, scoop ice into an ice bag. Tie the ice bag in a knot. Place the bag on top of the CVP seal. Ensure the ice spreads out over the CVP seal. When the ice melts, take the bag to the mop sink and pour the water down the mop sink drain.
For example: If you have received a case of raw bone-in chicken or raw chicken fingers with an expiration date of the 22nd, you could not receive the case of chicken after the 18th. See chart below.

Date	11th	12th	13th	14th	15th	16th	17th	18th	19th	20th	21st	22nd
Days Remaining	12	11	10	9	8	7	6	5	4	3	2	1
	SFM Can Deliver								SFM Cannot Deliver

When you receive a delivery of chicken fingers and there are five or more days remaining on the hold time, accept the case of chicken fingers
Dipping sauces are received and stored at 34°F – 41°F

Station Setup

Fill the dip pot to the line with cold water (approximately 2 gallon)
Add 1 packet (16 ounces) of batter mix to the cold water and stir well using a wire whisk
Write the 4-hour discard time on the lid that will be used to cover the mixture
If not using immediately, cover the mixture in the dip pot with the solid dip pot lid and place in the cooler to maintain a temperature of 34°F - 41°F
After breading fingers, remove the dip basket and cover any remaining mixture that is still within QA
and place in the walk-in cooler (Make sure the discard time in noted on the lid)
Prepared dipping mix will hold for up to 4 hours, covered, at a temperature of 34°F - 41°F in the walk-in cooler
When using previously prepared dipping mixture that is still within QA, always stir the mix again prior to use
Discard any prepared mixture that has reached the discard time or will reach/exceed it prior to the
next use. Pour the contents of the dip pot directly down the drain of the mop sink.

Breading and Cooking

Using a red permanent marker write the word “Fingers” on the side and rim of the 2 breading tubs
used for chicken fingers
Ensure you are using the breading tub and breading (orange color) designated for breading chicken fingers
Check to make sure the breading is sifted and the tub is 1/2 full. If tub is not 1/2 full, add more breading.
Place a transfer pan on the breading table to one side of the breading tub
Place the dip pot and dip basket with prepared batter mix on breading station
Communicate with backline coordinator for amount of chicken fingers to cook
Place the chicken fingers to be cooked in a full size, 2 inch deep pan
Separate and visibly look at raw chicken fingers to ensure you see no bone pieces
Carry the pan to the breading station
Lift the dip pot basket out of the batter and tilt it at an angle so the basket remains out of the batter
Take chicken fingers to be cooked and place into dip basket
Slowly lower the dip basket into the batter
Move the basket up and down for about 5 seconds to ensure all chicken pieces are saturated with the mix
Slowly raise the dip basket out of the mixture. Let the mixture drain for 10 seconds.
Empty the basket of chicken fingers into the breading
Tumble and “Fluff” the chicken fingers by raising the pieces out of the breading with opened fingers.
Move fingers up and down letting the pieces separate and fall back into the breading.
Tumble and fluff the chicken fingers 10 times
Make sure all chicken fingers are evenly coated with breading
Pick up a chicken finger in each hand and gently tap the heels of your hands together to remove any excess breading
Place the chicken fingers on the transfer pan
After all pieces are breaded, carry the transfer pan to the chicken fryer (Vat #3)
In stores with three fryer vats, if the chicken fryer is in use, you can use a fry basket in Vat #2 only
after programming the timers to 335 degrees. When the set point is changed to 335 degrees, you cannot use another timer set for 350 degrees while cooking chicken fingers.
In stores with four fryer vats, chicken fingers can be cooked in fryer Vats #3 or #4. Timer button #5 on Vats #3 or #4 should be programmed for cooking chicken fingers.
Lower the open basket into the shortening
Pick up a chicken finger in each hand. Starting in the back, hold the pieces above the shortening and let go.
To prevent potential burns, hold the chicken fingers close enough to the shortening to prevent splashing when dropping into the shortening
Drop the chicken fingers quickly from the back of the basket to the front of the basket. When you reach the front, start over again at the back until all fingers are submerged.
Drop chicken fingers as quickly as possible to ensure the pieces placed in the shortening first do not overcook
Cook no more than 40 chicken fingers in a full size basket at one time (20 in a half size basket)
Press chicken finger button that is set for 3 ½ minutes
If using Vat #2, select the chicken finger button before breading to change the temperature set point to 335 degrees
After 10-15 seconds, “float” the chicken by gently lifting the basket up and down two times. This will prevent chicken pieces from sticking together and allow for more consistent cooking. (NOTE: THERE IS NOT A “SHAKE” time when cooking hand breaded chicken fingers.)
While fingers are cooking, clean up breading station and sift breading after each drop
When the timer sounds to indicate the chicken fingers are done, press the button to turn the timer off
Lift the basket from the shortening
Hook basket into bracket and let excess shortening drain for 5 seconds
Do not allow chicken fingers to remain over shortening. They will absorb excess shortening and become greasy.
Always store the chicken baskets on the fryer bracket when not in use
Use a transfer pan to carry the chicken fingers to the display

Holding

(See “Backline Coordinator” section for detailed information on the layout of the display cabinet)
Chicken fingers are held in the display in a full size pan with a wire grate
When new fingers are placed in the display cabinet, set the timer
Display timers 3 and 4 are used for chicken fingers (See “Store Timers” section)
Use a number “1” QA tag to indicate the oldest product if two pans are being held in the display
Never rotate pans of chicken fingers. Always rotate the number “1” QA tag to indicate the pan
holding the oldest product (use first).
Never place new chicken fingers in the same pan as those already in the display cabinet
Chicken fingers may be held for up to 30 minutes in the display cabinet
The display timer will sound after 26 ½ minutes to indicate it is time to cook more fingers
Any chicken fingers remaining in a pan after the 30-minute hold time has expired must be discarded into the waste container

Sifting

Check bottom of sifter to ensure breading tub and plug are in place
Remove plug from breading tub on top of breading station
Turn sifter on
Use plug to scrape breading through hole into sifter
Continue sifting until all breading is sifted
Remove top breading tub
Discard breading crumbs from sifter basket
Remove bottom breading tub and place in top position. Cover with a full size sheet pan when not in use.
Place empty breading tub in bottom position
Make sure plug is in place in bottom tub
Remove dip basket and cover any remaining mixture that is still within QA and place in the walk-in cooler
Prepared dipping mix will hold for up to 4 hours, covered, at a temperature of 34°F - 41°F
Ensure the discard time for the prepared mixture is marked on the dip pot lid
Discard any prepared mixture that has reached the discard time or will reach/exceed it prior to the next use
Pour the contents of the dip pot directly down the drain of the mop sink
Ensure that no tools come in contact with the contents of the dip pot
Rinse any leftover materials in the mop sink down the drain
Wash and place the clean, empty, dip pot back at the breading station until ready to use again
When breading bone-in chicken at the breading station, cover the tub containing the chicken finger breading with a full size sheet pan and place on the shelf under the biscuit table
Every Tuesday afternoon, any chicken finger breading in tub(s) must be discarded and all breading tubs and plugs washed, rinsed, sanitized, and air dried

Serving

Kid’s Chicken Finger Meal

Place a deli liner in a 3-pound food tray
Place two chicken fingers into one end of the food tray using yellow tongs
Empty a regular size order of fries (or alternate side item placed in a squat bowl) into the food tray beside fingers
Dine in – Place on lined serving tray with any requested dipping sauce
Dine out – Place into a 6 lb. bag with logo facing up. Place a fork, 2 napkins & dipping sauce on top of the 6 lb. bag
Serve with a 16-ounce drink

Chicken Finger Snack/Combo

Place a deli liner in a 3-pound food tray
Place three fingers for a 3-piece order or four fingers for a 4-piece order into one end of the food tray using yellow tongs
Empty a regular size order of fries (or alternate side item placed in a squat bowl with a lid) in the food tray beside fingers
Dine in – Place on lined serving tray with any requested dipping sauce
Dine out – Place into a 6 lb. bag with logo facing up. Place a fork, 2 napkins & dipping sauce on top of the 6 lb. bag Place on a lined tray with any requested dipping sauce

Dinner

Place three fingers for a 3-piece order or four fingers for a 4-piece order into the large section of a
3-compartment plate or 3-compartment hinged container
Place side items ordered in other two compartments
Dine in – Place biscuit beside chicken fingers. Place on tray with a fork, knife, and any requested
dipping sauce.
Dine out – Cover food with a deli-liner. Place biscuit, a fork, knife, 2 napkins, and any requested
dipping sauce on top of deli-liner. Close the lid.

12 Piece Finger Box

Place a deli liner in the bottom of a 9 inch box
Use yellow tongs to place twelve chicken fingers inside the container
Close the lid
Dine in – Place on tray with number of forks and knives needed and any requested dipping sauce
Dine out –Place the number of forks and knives needed and any requested dipping sauce in a 6- pound bag

20 Piece Finger Box

Place a deli liner in the bottom of a family box
Use yellow tongs to place twenty chicken fingers inside the box
Close the lid
Dine in – Place on tray with number of forks and knives needed and any requested dipping sauce
Dine out –Place the number of forks needed and any requested dipping sauce in a 6- pound bag

30 Piece Finger Box

Place a deli liner in the bottom of a family box
Use yellow tongs to place thirty chicken fingers inside the box
Close the lid
Dine in – Place on tray with number of forks and knives needed and any requested dipping sauce
Dine out –Place the number of forks needed and any requested dipping sauce in a 6- pound bag

Feeds 5 Family Size Chicken Box

The Feed 5 Family Size Chicken Finger Dinner consists of 15 chicken fingers and 5 dipping sauces
Place a deli liner in a family box
Use yellow tongs to place 15 chicken fingers in the family box
Place a deli liner on top of the chicken fingers
Use yellow tongs to place the 5 biscuits on top of the chicken fingers
Automatically place the 5 dipping sauces the guest selected in a 6-pound bag. Guests may receive additional sauces at no additional charge.
Place the family box of chicken fingers and biscuits in a t-shirt bag
Place the 6-pound bag of sauces beside the box of chicken fingers and biscuits in the t-shirt bag

GREEN BEANS

Portion green beans into a 16-ounce (pint) container. Fill to ½ inch from the top of the container.

MASHED POTATOES & GRAVY

Portion mashed potatoes into a 16-ounce (pint) container. Fill to ½ inch from the top of the container.
Portion gravy into a squat bowl. Fill to ½ inch from the top of the container.

COLE SLAW

Portion cole slaw into a 16-ounce (pint) container. Fill to ½ inch from the top of the container.

FRENCH FRIES

Place a deli liner in a 3-pound food tray. Empty two (2) large sized fries into the food tray.

Packaging

Place the requested side items in a drink carrier.
If a customer requests fries as a side item, place the boat of fries into a 6-pound bag.

Dipping Sauces

Dipping sauces for chicken fingers are received and stored at a temperature of 34°F - 41°F

If a customer requests dipping sauce, ask, “what flavor?”

Follow these procedures for amount of sauces to give:

Kid’s Meal – Automatically give one if requested. Customers may receive additional sauces with no additional charge.
3 Piece Finger Snack or Dinner – Automatically give one if requested. Customers may receive additional sauces with no additional charge.
4 Piece Finger Snack or Dinner – Automatically give one if requested. Customers may receive additional sauces with no additional charge.
12 Piece Finger Box – Automatically give four if requested. Customers may receive additional sauces with no additional charge.
20 Piece Finger Snack – Automatically give six if requested. Customers may receive additional sauces with no additional charge.
30 Piece Finger Snack – Automatically give ten if requested. Customers may receive additional sauces with no additional charge.

Close

Serve all customers
Turn off power to fryers
Skim particles from shortening
Wipe down tops and sides of fryers and other related equipment
Wash, rinse and sanitize pan(s) and wire grate. Allow to air dry.