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