Fried Chicken: Difference between revisions

|Shortening not pre-heated to proper temperature

|-

|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

|-

|Shortening needs changing

|-

|Chicken cooked too long

|-

|Incorrect fryer temperature

|-

|Breading not sifted properly

|-

|Chicken not double breaded

|-

|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)

|}