Southern Fried Chicken Sandwich

Quick Reference

Product	Receiving	Storing	Quality Serving Temp	Once Opened/Prepped	Hold Time
Mayonnaise (Deluxe)	Dry Storage	Cooler - Once Opened	34°F - 41°F	34°F - 41°F
Pickles	Dry Storage	Cooler - Once Opened	34°F - 41°F	34°F - 41°F
Lettuce (Deluxe)	Cooler	Cooler	34°F - 41°F	34°F - 41°F
Tomatoes (Deluxe)	Cooler	Cooler	34°F - 41°F	34°F - 41°F	End of Day
Chicken Filets	Cooler	Cooler	150°F - 160°F	CVP Opened - 48-72 hours	30 minutes
Bun	Dry Storage	Dry Storage			Toasted to Order


Product	Cook Time	Cook Temp	Cook More	Minimum Internal Cook Temp	Quality Serving Temp
Chicken Filet	7 ½ minutes	335°F	22 ½ minutes	165°F internal	150°F to 160°F

☆ Q.A. Standard: Raw chicken fillet breast should feel wet to the touch without feeling slick or slimy and free of yellow skin. Chicken fillet breast should not have a bad smell. Cooked chicken fillet breast should be golden brown with a crispy breading completely coating each piece. It should not appear greasy.

Tools Needed

Dip pot
Dip pot basket
Breading tubs and lids
Breading tub plugs
Chicken fryer basket
12x18x6” white lug
Two ½ size wire grate
Two ½ size 2” deep pan
Yellow tongs
Single use gloves
Ice scoop
Black Tongs

Work Safe

Wash hands before starting to work and after handling anything that is not food related. Wearing single use gloves is required whenever raw chicken fillet breast is being handled.
Raw chicken fillet breast must be time and temperature controlled for safety (TCS)
- Keep raw chicken fillet breast refrigerated and iced to maintain a temperature of 34°F - 41°F until ready to cook.
Raw chicken fillet breast must be stored on the dunnage racks in the walk-in cooler
Use black tongs anytime uncooked chicken fillets are being handled
Chicken must reach an internal temperature of 165°F when cooking and maintain it for 17 seconds
Cooked chicken must be time and temperature controlled for safety (TCS) and should maintain a minimum temperature of 135°F
Remove single use gloves and wash hands after handling raw chicken fillet breast
Clean and sanitize all surfaces that may come into contact with chicken
CAUTION:You must take every step necessary to avoid cross-contamination when handling chicken. Clean and sanitize the breading station after breading chicken fillet breast. Do not store any other food item around the chicken where any chicken liquid can splash on the food item. Never store chicken above any other food item. Never store other food items on top of chicken boxes. Keep a good distance between any other food item and chicken.
Wash, rinse, and sanitize all utensils and surfaces that touch any food every four hours or anytime they become contaminated

Receiving and Storing

Raw chicken fillet breast is received twice each week. The temperature of the chicken fillet breast at delivery must be between 28°F and 32°F. All cases of raw chicken fillet breast will have a “use by” (expiration) date marked on them. Never accept cases of raw chicken fillet breast that do not have at least 5 days remaining before it expires.
Raw chicken fillet breast must be time and temperature controlled for safety (TCS). Keep raw chicken fillet breast refrigerated and iced to maintain a temperature of 34°F - 41°F until ready to cook.
Upon receipt of the raw chicken fillet breast, 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 chicken fillet breast with an expiration date of the 22nd, you could not receive the case of chicken after the 18th. See chart below.


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

Breading

COMMUNICATE WITH BACKLINE COORDINATOR FOR AMOUNT OF PRODUCT TO COOK
PLEASE NOTE: We use bone chicken breading for breading Chicken fillet breast
Transfer Raw fillets into a 1/3 size 6-inch-deep pan for holding in the reach-in cooler designated for chicken only
Using a sharpie, transfer the expiration date from the raw fillet case in the walk-in cooler to a dissolvable label
Place the dissolvable label onto the lid of the 1/3 size 6-inch-deep pan
Place a 1/6 size 6” deep pan in the reach in cooler designated for raw chicken
Place the black tongs into the 1/6 size 6” deep pan
Set up breading station by filling dip pot ¾ full of cold water
Place one small scoop of ice in water and stir to melt ice
Empty the dip pot each time chicken fillet breast are breaded
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, rinse and sanitize the dip pot and basket
- Place the clean, empty, dip pot back at the breading station until ready to use again
Refill the dip pot with water and one small scoop of ice when ready to drop next batch of chicken fillet breast
Check to make sure breading is sifted and tub is 2/3 full (to the line on the tub). If tub is not 2/3 full, add more breading
Place a 12x18x6 white lug onto back of breading station
Remove amount of chicken fillet breast needed from the walk-in cooler
Place no more than 8 chicken fillet breasts into the breading at one time
Tumble the chicken fillet breast and press the breading into the chicken fillet breast. Tumble and press the chicken 15 – 20 times!
Tumbling and pressing will give the chicken fillet breast a good “blow-off” look and will make the chicken fillet breast crunchy
- This step is critical in giving our chicken fillet breast the appearance we want
Make sure all chicken fillet breast are evenly coated with breading
Pick up a piece of chicken breast fillet in each hand and gently tap the heels of your hands together to remove any excess breading
Ensure the dip pot basket is submerged in the water and ice prior to placing the chicken fillet breast into the basket
Place the chicken fillet breast into the dip basket
Allow the chicken fillet breasts to remain in the water for about 5 seconds
Do not turn basket or shake up and down. This will wash off the breading.
Slowly raise the dip basket out of the water. Let the water drain for 10 seconds and then shake the basket vigorously up and down to remove any excess water.
Try to keep as much water as possible out of the breading
- Moisture will cause the breading to become mealy
Empty the basket of chicken fillet breast back into the breading
Again, tumble the chicken fillet breast and press the breading into the chicken fillet breast. Tumble and press the chicken fillet breast 15 – 20 times!
Make sure all chicken fillet breast is evenly coated with breading
Pick up a chicken breast fillet in each hand and gently tap the heels of your hands together to remove any excess breading
- Do not tap the chicken fillet breast together
Place the chicken fillet breast into the 12x18x 6-inch white lug
- After all pieces have been breaded, carry the white lug to the chicken fryer

Cooking

Lower the full-size open basket into the shortening
Cook no more than 8 chicken fillet breasts at one time in the full-size basket
Cook no more than 4 chicken fillet breasts at one time in the ½ size baskets
Pick up a chicken breast fillet in each hand and lower the chicken fillet breast into the back of the chicken basket until they are just below the shortening level and let go. This will prevent splashing of the shortening which could cause burns.
Drop the chicken fillet breast 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 pieces are submerged.
Make sure all chicken fillet breast are fully submerged into the shortening
Once all chicken fillet breast is fully submerged, “float” the chicken fillet breast by gently lifting the basket up and down two times. This will prevent chicken fillet breast from sticking together and allow for more consistent cooking.
Press chicken breast fillet timer button that is set for 7 ½ minutes
While chicken Fillet breast are cooking, clean up breading station and sift breading after each batch
When timer goes off press the button to turn it off
Lift the basket from the shortening
Place chicken basket into bracket and let excess shortening drain for 5 seconds
Chicken must reach an internal temperature of 165°F when cooking and maintain it for 17 seconds
Do not allow chicken fillet breast to remain over shortening. It will absorb excess shortening and become greasy.
After the fillet has finished cooking and has drained, if the fillet appears to be thicker than normal (greater than 3/4” thick), use a biscuit splitter and pierce the thickest part of the fillet to ensure that there is no pink
If there is pink, cook the fillet for 60 additional seconds
Check the fillet again to ensure it cooked all the wat through and there is no pink

Sifting

Sift breading after every drop of chicken breast fillet
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
Place empty breading tub in bottom position
Make sure plug is in place in bottom tub
Every Tuesday afternoon, any chicken breading in tub(s) must be discarded and all breading tubs and plugs washed, rinsed, sanitized, and air dried

Holding – Biscuit Warmer

During Changeover Chicken Fillets will be held in the holding bin on frontline
During lunch & dinner chicken fillets will be held in the biscuit warmer on backline
During breakfast & changeover the dial will need to be set to 5 for holding biscuits
During lunch & dinner the dial will need to be set to 7 for holding chicken fillets
The air temperature for holding chicken fillets should be 195° F- 200°F
- Chicken fillet breast are held in the biscuit warmer in a 1/2-size pan with a wire grate
- Place no more than 8 chicken fillet breasts in the ½ size pan with grate
Chicken filet breasts can be held for up to 30 minutes in the biscuit/product warmer
Use a QA tag to signify the discard time
Any chicken fillet breast remaining after the hold time has expired must be discarded into the waste container
Never serve expired product

Digital Biscuit Warmer

During Breakfast, select daypart 1 on the biscuit warmer to hold biscuits during breakfast
During Changeover, select daypart 2 on the biscuit warmer to hold Biscuits & Chicken Fillets
- Timers closest to Frontline keep programmed for biscuits
- Timers closest to Backline, program to hold chicken fillets
During Lunch/Dinner, select daypart 3 on the biscuit warmer to hold Chicken Fillets (Both sides set to hold chicken fillets)
- Chicken fillet breast are held in the biscuit warmer in a 1/2-size pan with a wire grate
- Place no more than 8 chicken fillet breasts in the ½ size pan with grate
Chicken fillet breast can be held for up to 30 minutes in the biscuit/product warmer
Press the timer button the corresponds with the pan to signify the discard time
Any chicken fillet breast remaining after the hold time has expired must be discarded into the waste container
Never serve expired product

Assembly

Southern Fried Chicken Sandwich

Please Note: Do not microwave this sandwich
Always wear single use gloves when preparing sandwiches
When a sandwich is ordered, place a bun (crown and heel) cut-side up on the bun toaster chain
Pull down the foil wrap for a Southern Fried Chicken Sandwich. Ensure the word ‘” chicken” is facing away from you
Once toasted, remove the bun from the toaster
Use yellow tongs to place one chicken breast fillet on the heel of the bun
Pickles: Use fingers to place 4 pickles on the filet. Do not overlap.
Place crown on top of fillet
Wrap Southern Fried Chicken Sandwiches using the foil wrap and the square wrapping procedures
- Follow the sandwich wrapping procedures outlined in Sandwich Wrapping
Use a sharpie marker to check the box (fried) on the wrapper
Mark sandwiches prepared to special request with correct symbols using a Sharpie marker or use the printout from the grill printer if available

Deluxe Southern Fried Chicken Sandwich

Please Note: We will not be microwaving this sandwich
Always wear single use gloves when preparing sandwiches
When a sandwich is ordered, place a bun (crown and heel) cut-side up on the bun toaster chain
Pull down the foil wrap for a Deluxe Southern Fried Chicken Sandwich
Ensure the word “Special” on the foil wrap is facing away from you
Once toasted, remove the bun from the toaster
Use yellow tongs to place one chicken breast fillet on the heel of the bun
Carry the crown to each condiment as you are dressing sandwich
- This will keep the condiment you are applying from falling into other condiment pans.
Apply condiments to all sandwiches in the following manner:
- Mayonnaise: Use a condiment spatula to place ½ oz. of mayonnaise on the crown using a down and across motion
- Pickles: Use fingers to place 4 pickles on the mayonnaise. Do not overlap.
- Shredded lettuce: Use fingers to place ½ oz. of shredded lettuce on the sandwich
- Tomato: Use fingers to place 1 tomato slice on the sandwich
Place crown on top of fillet
Wrap Southern Fried Chicken Sandwiches using the foil wrap and the square wrapping procedures
- Follow the sandwich wrapping procedures outlined in Sandwich Wrapping
Using a sharpie, mark the foil wrap “D” for Deluxe
Mark sandwiches prepared to special request with correct symbols using a Sharpie marker or use the printout from the grill printer if available

Pre-Close

Filter chicken fryers (See “Fryer Filtering” section for detailed instructions)
Wipe down tops and sides of chicken fryers and other related equipment
Wash, rinse, sanitize and air-dry bottom breading tub and lug
Wipe down surrounding walls of breading machine

Closing

Serve all customers
Turn off power to fryers
Turn off display cabinet
Discard any remaining chicken fillet breast
Wash, rinse and sanitize yellow tongs, trays, and chicken baskets
- Allow to air dry.
Clean display cabinet with sanitized towel
Sift breading into clean tub
Cover breading and store in the walk-in cooler
Wash, rinse and sanitize dip pot, dip basket, sifter, top breading tub and lug
- Allow to air dry.
Wash breading machine with soapy water. Rinse and wipe down with a sanitized towel.
Reassemble the breading station