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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 | * Place a deli liner in a 3-pound food tray | ||
* Place chicken pieces into | * Place chicken pieces into food tray | ||
* Place a biscuit on top of | * Place a biscuit on top of chicken | ||
* | * Slide into a 6 LB. 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 | |||
=== 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 | * Place a deli liner in a 3-pound food tray | ||
* Place chicken pieces into | * Place chicken pieces into food tray | ||
* Place a biscuit on top of | * Place a biscuit on top of chicken | ||
* Place fry in | * Place fry in an additional 6-pound 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 | |||
=== 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 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 | * 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. | ||
* | * Place side item choices in the 2 smaller compartments of the 3- compartment tray. | ||
* Place a | * Place a deli-liner on top of food. | ||
* Place a biscuit, 1 napkin per piece of chicken, and a fork on deli-liner and close lid. | |||
* Place | * Place hinged container (''and 6-pound bag with chicken breast if 3-piece'') in a plastic carry out bag. | ||
=== 8 & 12 PIECE WITH BISCUITS (SIDE OPTIONAL) === | === 8 & 12 PIECE WITH BISCUITS (SIDE OPTIONAL) === | ||
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* Wash breading machine with soapy water. Rinse and wipe down with a sanitized towel. | * Wash breading machine with soapy water. Rinse and wipe down with a sanitized towel. | ||
* Reassemble the breading station | * Reassemble the breading station | ||
== Trouble Shooting == | |||
{| class="wikitable" | |||
!PROBLEM | |||
!POSSIBLE CAUSE | |||
|- | |||
|'''Raw chicken has foul odor''' | |||
|Chicken has spoiled – DO NOT USE! | |||
|- | |||
|'''Raw chicken feels slimy''' | |||
|Chicken has spoiled – DO NOT USE! | |||
|- | |||
|'''Cooked chicken is greasy ''' | |||
|Shortening not pre-heated to proper temperature | |||
|- | |||
| rowspan="5" | | |||
|Temperature of fryer should be 335°F | |||
|- | |||
|Check calibration of fryer | |||
|- | |||
|Lowering and raising basket of chicken before cooking is complete | |||
|- | |||
|Chicken left draining over shortening for longer than 30 seconds | |||
|- | |||
|Chicken held past the maximum hold time | |||
|- | |||
|'''Chicken is too dark in color''' | |||
|Shortening needs changing | |||
|- | |||
| rowspan="3" | | |||
|Chicken cooked too long | |||
|- | |||
|Incorrect fryer temperature | |||
|- | |||
|Breading not sifted properly | |||
|- | |||
|'''Chicken is too light in color''' | |||
|Chicken not cooked long enough | |||
|- | |||
| | |||
|Incorrect fryer temperature | |||
|- | |||
|'''Breading is missing on chicken pieces.''' | |||
|Chicken not double breaded | |||
|- | |||
| rowspan="4" | | |||
|Pieces not coated evenly when breading | |||
|- | |||
|Overloading basket/pieces sticking together | |||
|- | |||
|Raw chicken is not cold enough. Should be 34°F - 41°F. | |||
|- | |||
|Chicken tapped together when breading (tap your wrists - not the chicken) | |||
|} | |||