Fried Chicken
Quick Reference
| Storage: | 34°F - 41°F | Walk-in cooler | |
| Cooking time: | Breast | 16 minutes | 335°F Fryer |
| Thigh, Wing, Leg | 14 minutes | 335°F Fryer | |
| Cook more time: | 74 minutes | ||
| Holding time: | Cooked | 3 hours total | |
| Holding Cabinet | Up to 3 Hours | ||
| 4 Shelf Holding Unit | Up to 3 Hours | ||
| Display Cabinet | 1 ½ hours (Maximum) | ||
| Minimum internal cooking temp: | 165°F internal | ||
| Minimum quality serving temp: | 150°F to 160°F |
Q.A. Standard: Raw chicken should feel wet to the touch without feeling slick or slimy and free of yellow skin. Chicken should not have a bad smell. Cooked chicken 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
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 is being handled.
- Raw chicken must be time and temperature controlled for safety (TCS). Keep raw chicken refrigerated and iced to maintain a temperature of 34°F - 41°F until ready to cook.
- Raw chicken should be stored on the bottom shelves in the walk-in cooler
- 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
- 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. 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 Storage
- Raw bone-in chicken and raw chicken fingers are received twice each week. The temperature of the chicken 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 bone-in chicken t must be time and temperature controlled for safety (TCS). Keep raw bone-in chicken refrigerated and iced to maintain a temperature of 34°F - 41°F until ready to cook.
- Upon receipt of the raw bone-in chicken, 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.