Store chicken in lowest part of cooler to prevent dripping onto other nearby foods
For best results, allow frozen products to thaw slightly in cool water
Batter / Moisten Chicken
Moisten chicken in batter before coating. (Batters can vary from milk, egg, beer or even just water.Heavier or lighter coating of chicken depends on the thickness or type of batter)
Drain the wet or battered chicken well before adding to the breading, this prevents excessivedough balls from forming
Breading the Chicken
Toss chicken in breading using both hands. Coat thoroughly. If breading fresh chicken, tuck wings by bending wing tip around and behind end wing segment.
Remove excess breading by holding two pieces with fingers and bump wrists together. This removes excess breading without disturbing the coating.
For a flakier breading, re-dip the coated chicken in the batter making sure all the dry coating has been covered. Then tumble again in the breading
Alwayshake off excess breading after tumbling the chicken. This prevents waste of breading from blowing off into the fryer
Sift breading in order to remove lumps to extend the life of the breading
For crispier coating and less blow-off of breading in the fryer, allow pieces to set for 2-3 minutes prior to dropping in hot
A good rule of thumb 1 pound of breading will coat about 10 pounds of chicken.
Breaded textures will be softer when pressure fried and crispier when fried in an open fryer
Place finished breaded chicken skin side up on sheet pan with grid
When frying chicken, make sure oil temperature is set between 325-350º F
Cook times vary depending on size and type of chicken used. Always check the temperature of the chicken5 minutes after cooking using a meat thermometer. Without touching the bone, the chicken should reach 180º F
Remove chicken slowly from fryer oil as to not disturb, tear, or knock off any of the cooked breading
Allow at least 5 minutes between frying and serving.
Holding cabinets or heat lamps are the recommended ways to keep chicken warm.
Avoid frying chicken and fish in the same oil to prevent flavor transfer
Make sure to filter oil often to extend the life of the oil and prevent cracklings from accumulating on the product.