Fried Chicken: Difference between revisions

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=== 2 & 3 Piece & Biscuit (Take-Out) ===
=== 2 & 3 Piece & Biscuit (Take-Out) ===


* Place a deli liner in a 9 inch box
* Place a deli liner in a 3-pound food tray
* Place chicken pieces into box
* Place chicken pieces into food tray
* Place a biscuit on top of the chicken
* Place a biscuit on top of chicken
* Close the lid
* Slide into a 6 LB. bag
* Place the 9 inch box in a plastic carry out bag
* Place 1 napkin per piece of chicken and a fork in the 6 lb. bag
* Place 1 napkin per piece of chicken and a fork on top of the 9 inch box in the carry out bag


=== 2 & 3 Piece & Biscuit Combos (Dine-In) ===
=== 2 & 3 Piece & Biscuit Combos (Dine-In) ===
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=== 2 & 3 Piece & Biscuit Combos (Take-Out) ===
=== 2 & 3 Piece & Biscuit Combos (Take-Out) ===


* Place a deli liner in a 9 inch box
* Place a deli liner in a 3-pound food tray
* Place chicken pieces into box
* Place chicken pieces into food tray
* Place a biscuit on top of the chicken
* Place a biscuit on top of chicken
* Place fry in the 9 inch box
* Place fry in an additional 6-pound bag
* Close the lid
* Place 1 napkin per piece of chicken and a fork in the 6 lb. bag
* Place the 9 inch box in a plastic carry out bag
* Place 1 napkin per piece of chicken and a fork on top of the 9 inch box in the carry out bag


=== 2 and 3 Piece Dinners (2 Sides & Biscuit) ===
=== 2 and 3 Piece Dinners (2 Sides & Biscuit) ===
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=== Take Out    ===
=== Take Out    ===


* Place a deli liner in a 9 inch box
* Place two pieces of chicken (one large and one small) in the large compartment of a 3-compartment tray.
* Place two pieces of chicken (one large and one small) or three pieces (one breast, one thigh, and one small piece) in the 9 inch box
* If preparing a 3-piece dinner, place the chicken breast in a lined 3-pound food tray and place the food tray in a 6 pound bag.
* Stack the squat bowls containing the side items or the fry (in the carton) in the 9 inch box
* Place side item choices in the 2 smaller compartments of the 3- compartment tray.
* Place a biscuit on top of the chicken
* Place a deli-liner on top of food.
* Close the lid
* Place a biscuit, 1 napkin per piece of chicken, and a fork on deli-liner and close lid.
* Place the 9 inch box in a plastic carry out bag
* Place hinged container (''and 6-pound bag with chicken breast if 3-piece'') in a plastic carry out bag.
* Place 1 napkin per piece of chicken, a fork, and a knife on top of the 9 inch box in the plastic carry out bag


=== 8 & 12 PIECE WITH BISCUITS (SIDE OPTIONAL) ===
=== 8 & 12 PIECE WITH BISCUITS (SIDE OPTIONAL) ===
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|Shortening not pre-heated to proper temperature
|Shortening not pre-heated to proper temperature
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| rowspan="5" |
|Temperature of fryer should be 335°F
|Temperature of fryer should be 335°F
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|Check calibration of fryer
|Check calibration of fryer
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|Lowering and raising basket of chicken before cooking is complete
|Lowering and raising basket of chicken before cooking is complete
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|Chicken left draining over shortening for longer than 30 seconds
|Chicken left draining over shortening for longer than 30 seconds
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|Chicken held past the maximum hold time
|Chicken held past the maximum hold time
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|Shortening needs changing
|Shortening needs changing
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| rowspan="3" |
|Chicken cooked too long
|Chicken cooked too long
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|Incorrect fryer temperature
|Incorrect fryer temperature
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|Breading not sifted properly
|Breading not sifted properly
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|Chicken not double breaded
|Chicken not double breaded
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| rowspan="4" |
|Pieces not coated evenly when breading
|Pieces not coated evenly when breading
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|Overloading basket/pieces sticking together
|Overloading basket/pieces sticking together
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|Raw chicken is not cold enough. Should be 34°F - 41°F.
|Raw chicken is not cold enough. Should be 34°F - 41°F.
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|Chicken tapped together when breading (tap your wrists - not the chicken)
|Chicken tapped together when breading (tap your wrists - not the chicken)
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