Chicken Fried Chicken Dinner
Quick Reference
| Chicken Fried Chicken Dinner | 1 Hand Breaded Chicken Fillet |
|---|---|
| 2 ounces white pepper gravy | |
| Choice of 2 side items | |
| 1 biscuit |
Q A Standard: All food items should have a fresh appearance and be neatly placed in their appropriate compartment No drippings should be around the edge of the plate
Tools Needed
- Full-size chicken basket
- Yellow tongs
- 1/2 size pan with grate
- QA tag
- 1 ounce ladle
Work Safe
- Wash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards
- Always wear single use gloves when preparing or handling ready to eat food There should be no bare hand contact with ready to eat food
- Chicken fillets must reach an internal temperature of 165°F when cooking and maintain it for 17 seconds
- Chicken fillets must be temperature controlled for safety (TCS) Once cooked, they should maintain a minimum temperature of at least 135°F
- Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated
Serving
- Using yellow tongs, place one cooked, hand breaded chicken fillet in the large section of a 3-compartment plate or clamshell container
- Using a 1oz. ladle portion 2oz. of white pepper gravy over the hand breaded chicken fillet
- Portion the customer’s choices of side items in the two smaller compartments
- Dine-in – Serve on a 3-compartment plate. Place biscuit to the side of the chicken fillet. Place on service tray with a fork and knife.
- Dine-out – Serve in a 3-compartment clamshell container. Place deli liner over food. Place biscuit, napkins, and utensils (fork and knife) on top of deli liner, close the lid.