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(Created page with "== Quick Reference == {| class="wikitable" |'''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 we...")
 
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* 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
* 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
* Dipping sauces are received and stored at 34°F – 41°F
== Station Setup ==
* Fill the dip pot to the line with cold water (approximately 2 gallon)
* Add 1 packet (16 ounces) of batter mix to the cold water and stir well using a wire whisk
* Write the 4-hour discard time on the lid that will be used to cover the mixture
* If not using immediately, cover the mixture in the dip pot with the solid dip pot lid and place in the cooler to maintain a temperature of 34°F - 41°F
* After breading fingers, remove the dip basket and cover any remaining mixture that is still within QA
* and place in the walk-in cooler (Make sure the discard time in noted on the lid)
* Prepared dipping mix will hold for up to 4 hours, covered, at a temperature of 34°F - 41°F in the walk-in cooler
* When using previously prepared dipping mixture that is still within QA, always stir the mix again prior to use
* Discard any prepared mixture that has reached the discard time or will reach/exceed it prior to the
* next use. Pour the contents of the dip pot directly down the drain of the mop sink.
== Breading and Cooking ==
* Using a red permanent marker write the word “Fingers” on the side and rim of the 2 breading tubs
* used for chicken fingers
* Ensure you are using the breading tub and breading (orange color) designated for breading chicken fingers
* Check to make sure the breading is sifted and the tub is 1/2 full.  If tub is not 1/2 full, add more breading.
* Place a transfer pan on the breading table to one side of the breading tub
* Place the dip pot and dip basket with prepared batter mix on breading station
* Communicate with backline coordinator for amount of chicken fingers to cook
* Place the chicken fingers to be cooked in a full size, 2 inch deep pan
* Separate and visibly look at raw chicken fingers to ensure you see no bone pieces
* Carry the pan to the breading station
* Lift the dip pot basket out of the batter and tilt it at an angle so the basket remains out of the batter
* Take chicken fingers to be cooked and place into dip basket
* Slowly lower the dip basket into the batter
* Move the basket up and down for about 5 seconds to ensure all chicken pieces are saturated with the mix
* Slowly raise the dip basket out of the mixture. Let the mixture drain for 10 seconds.
* Empty the basket of chicken fingers into the breading
* Tumble and “Fluff” the chicken fingers by raising the pieces out of the breading with opened fingers.
* Move fingers up and down letting the pieces separate and fall back into the breading.
* Tumble and fluff the chicken fingers 10 times
* Make sure all chicken fingers are evenly coated with breading
* Pick up a chicken finger in each hand and gently tap the heels of your hands together to remove any excess breading
* Place the chicken fingers on the transfer pan
* After all pieces are breaded, carry the transfer pan to the chicken fryer (Vat #3)
* In stores with three fryer vats, if the chicken fryer is in use, you can use a fry basket in Vat #2 only
* after programming the timers to 335 degrees. When the set point is changed to 335 degrees, you cannot use another timer set for 350 degrees while cooking chicken fingers.
* In stores with four fryer vats, chicken fingers can be cooked in fryer Vats #3 or #4. Timer button #5 on Vats #3 or #4 should be programmed for cooking chicken fingers.
* Lower the open basket into the shortening
* Pick up a chicken finger in each hand. Starting in the back, hold the pieces above the shortening and let go.
* To prevent potential burns, hold the chicken fingers close enough to the shortening to prevent splashing when dropping into the shortening
* Drop the chicken fingers quickly 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 fingers are submerged.
* Drop chicken fingers as quickly as possible to ensure the pieces placed in the shortening first do not overcook
* Cook no more than 40 chicken fingers in a full size basket at one time (20 in a half size basket)
* Press chicken finger button that is set for 3 ½ minutes
* If using Vat #2, select the chicken finger button before breading to change the temperature set point to 335 degrees
* After 10-15 seconds, “float” the chicken by gently lifting the basket up and down two times. This will prevent chicken pieces from sticking together and allow for more consistent cooking. (NOTE: THERE IS NOT A “SHAKE” time when cooking hand breaded chicken fingers.)
* While fingers are cooking, clean up breading station and sift breading after each drop
* When the timer sounds to indicate the chicken fingers are done, press the button to turn the timer off
* Lift the basket from the shortening
* Hook basket into bracket and let excess shortening drain for 5 seconds
* Do not allow chicken fingers to remain over shortening.   They will absorb excess shortening and become greasy.
* Always store the chicken baskets on the fryer bracket when not in use
* Use a transfer pan to carry the chicken fingers to the display
== Holding ==
* (See “Backline Coordinator” section for detailed information on the layout of the display cabinet)
* Chicken fingers are held in the display in a full size pan with a wire grate
* When new fingers are placed in the display cabinet, set the timer
* Display timers 3 and 4 are used for chicken fingers (See “Store Timers” section)
* Use a number “1” QA tag to indicate the oldest product if two pans are being held in the display
* Never rotate pans of chicken fingers. Always rotate the number “1” QA tag to indicate the pan
* holding the oldest product (use first).
* Never place new chicken fingers in the same pan as those already in the display cabinet
* Chicken fingers may be held for up to 30 minutes in the display cabinet
* The display timer will sound after 26 ½ minutes to indicate it is time to cook more fingers
* Any chicken fingers remaining in a pan after the 30-minute hold time has expired must be discarded into the waste container
== Sifting ==
* 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. Cover with a full size sheet pan when not in use.
* Place empty breading tub in bottom position
* Make sure plug is in place in bottom tub
* Remove dip basket and cover any remaining mixture that is still within QA and place in the walk-in cooler
* Prepared dipping mix will hold for up to 4 hours, covered, at a temperature of 34°F - 41°F
* Ensure the discard time for the prepared mixture is marked on the dip pot lid
* Discard any prepared mixture that has reached the discard time or will reach/exceed it prior to the next use
* 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 and place the clean, empty, dip pot back at the breading station until ready to use again
* When breading bone-in chicken at the breading station, cover the tub containing the chicken finger breading with a full size sheet pan and place on the shelf under the biscuit table
* Every Tuesday afternoon, any chicken finger breading in tub(s) must be discarded and all breading tubs and plugs washed, rinsed, sanitized, and air dried
== Serving ==
=== Kid’s Chicken Finger Meal ===
* Place a deli liner in a 3-pound food tray
* Place two chicken fingers into one end of the food tray using yellow tongs
* Empty a regular size order of fries (or alternate side item placed in a squat bowl) into the food tray beside fingers
* Dine in – Place on lined serving tray with any requested dipping sauce
* Dine out – Place into a 6 lb. bag with logo facing up. Place a fork, 2 napkins & dipping sauce on top of the 6 lb. bag
* Serve with a 16-ounce drink
=== Chicken Finger Snack/Combo ===
* Place a deli liner in a 3-pound food tray
* Place three fingers for a 3-piece order or four fingers for a 4-piece order into one end of the food tray using yellow tongs
* Empty a regular size order of fries (or alternate side item placed in a squat bowl with a lid) in the food tray beside fingers
* '''Dine in''' – Place on lined serving tray with any requested dipping sauce
* '''Dine out''' – Place into a 6 lb. bag with logo facing up. Place a fork, 2 napkins & dipping sauce on top of the 6 lb. bag Place on a lined tray with any requested dipping sauce
=== Dinner ===
* Place three fingers for a 3-piece order or four fingers for a 4-piece order into the large section of a
* 3-compartment plate or 3-compartment hinged container
* Place side items ordered in other two compartments
* Dine in – Place biscuit beside chicken fingers. Place on tray with a fork, knife, and any requested
* dipping sauce.
* Dine out – Cover food with a deli-liner. Place biscuit, a fork, knife, 2 napkins, and any requested
* dipping sauce on top of deli-liner. Close the lid.
=== 12 Piece Finger Box ===
* Place a deli liner in the bottom of a 9 inch box
* Use yellow tongs to place twelve chicken fingers inside the container
* Close the lid
* Dine in – Place on tray with number of forks and knives needed and any requested dipping sauce
* Dine out –Place the number of forks and knives needed and any requested dipping sauce in a 6- pound bag
=== 20 Piece Finger Box ===
* Place a deli liner in the bottom of a family box
* Use yellow tongs to place twenty chicken fingers inside the box
* Close the lid
* Dine in – Place on tray with number of forks and knives needed and any requested dipping sauce
* Dine out –Place the number of forks needed and any requested dipping sauce in a 6- pound bag
=== 30 Piece Finger Box ===
* Place a deli liner in the bottom of a family box
* Use yellow tongs to place thirty chicken fingers inside the box
* Close the lid
* Dine in – Place on tray with number of forks and knives needed and any requested dipping sauce
* Dine out –Place the number of forks needed and any requested dipping sauce in a 6- pound bag
=== Feeds 5 Family Size Chicken Box ===
* The Feed 5 Family Size Chicken Finger Dinner consists of 15 chicken fingers and 5 dipping sauces
* Place a deli liner in a family box
* Use yellow tongs to place 15 chicken fingers in the family box
* Place a deli liner on top of the chicken fingers
* Use yellow tongs to place the 5 biscuits on top of the chicken fingers
* Automatically place the 5 dipping sauces the guest selected in a 6-pound bag. Guests may receive additional sauces at no additional charge.
* Place the family box of chicken fingers and biscuits in a t-shirt bag
* Place the 6-pound bag of sauces beside the box of chicken fingers and biscuits in the t-shirt bag
=== GREEN BEANS ===
* Portion green beans into a 16-ounce (pint) container. Fill to ½ inch from the top of the container.
=== MASHED POTATOES & GRAVY ===
* Portion mashed potatoes into a 16-ounce (pint) container. Fill to ½ inch from the top of the container.
* Portion gravy into a squat bowl. Fill to ½ inch from the top of the container.
=== COLE SLAW ===
* Portion cole slaw into a 16-ounce (pint) container. Fill to ½ inch from the top of the container.
=== FRENCH FRIES ===
* Place a deli liner in a 3-pound food tray. Empty two (2) large sized fries into the food tray.
== Packaging ==
* Place the requested side items in a drink carrier.
* If a customer requests fries as a side item, place the boat of fries into a 6-pound bag.
== Dipping Sauces ==
Dipping sauces for chicken fingers are received and stored at a temperature of 34°F - 41°F
If a customer requests dipping sauce, ask, “what flavor?”
Follow these procedures for amount of sauces to give:
* Kid’s Meal – Automatically give one if requested. Customers may receive additional sauces with no additional charge.
* 3 Piece Finger Snack or Dinner – Automatically give one if requested. Customers may receive additional sauces with no additional charge.
* 4 Piece Finger Snack or Dinner – Automatically give one if requested. Customers may receive additional sauces with no additional charge.
* 12 Piece Finger Box – Automatically give four if requested. Customers may receive additional sauces with no additional charge.
* 20 Piece Finger Snack – Automatically give six if requested.  Customers may receive additional sauces with no additional charge.
* 30 Piece Finger Snack – Automatically give ten if requested. Customers may receive additional sauces with no additional charge.
== Close ==
* Serve all customers
* Turn off power to fryers
* Skim particles from shortening
* Wipe down tops and sides of fryers and other related equipment
* Wash, rinse and sanitize pan(s) and wire grate. Allow to air dry.
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