PREPARING 'BONE IN' SOUTHERN FRIED CHICKEN
THE PROCESS EXPLAINED
Make sure to wash your hands and have all the required equipment and ingredients at your disposal before you begin this process.
Place up to 72 portions of thawed pre cut chicken into a yellow chicken bin and cover with 6ltrs of iced water at 1° to 4°C.
Add 5g of Chickite per litre of water, using the
measuring scoop supplied. For SFC chicken bins, use
6ltrs of water to 30g of Chickite.
Use the Day Dot stickers, which correspond with the day and date, stated on the fresh chicken supplied
i.e. the “USE BY”. Transfer this date from the chicken packaging to the Day Dot label.
With the Day Dot sticker on the chicken bin; marinate for 6 hours in the fridge at 1°C to 4°C.
Drain off and transfer chicken to a chicken drain box, with a chicken bin underneath to catch any remaining marinade. Replace lid, retain date code or complete a new date label. Do not alter the date code. Return to fridge until required.
NB: Allowing the chicken to remain in the marinating solution will cause the chicken to become pink in colour when cooked.
Switch ON both the power switch and humidity
switches on the Pass-Through. Now the machine
will automatic fill the trays with water (unless
water reservoir is fitted then please fill up manually
with distilled water). The machine will reach its
temperature of 65°C within 20 minutes.
Check oil level. Cold oil should be 1cm below hot
oil level on the basket. Fill if necessary with LIQUID
Switch Broaster Pressure fryer ON and allow 15
minutes to heat up. Stir the oil using the Teflon brush prior to use.
Prepare breading table.
Prepare But-Mil Dip. Use 1 part But-Mil Dip to 2½.
parts of cold water. 1ltr water to 400ml of But Mil