CHKN SHACK crispy CHICKEN breast

- ingredients
Ingredients | Amount | Unit |
---|---|---|
Brined Chicken Breast | 1 | pc |
Pre-dip batter | .25 | bag |
Chicken Dredge | 1 | dusting |
Fryer oil | 1 | oz |
- Recipe Instructions:
- PLATE: Takeout container
- HOLD TIME: To order
- NOTE: Chicken + premade batter mix has a hold time of 3 days. Ensure new prepped chicken and chicken in use, is stored separetely
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. Submerge chicken in pre-made brining solution. Ratio is 1:1. 1kg brining solution to 1kg chicken. Chicken should be brined for 8-12 hours overnight.
- 2. Transfer chicken from brining solution into pre-made pre dip batter. Ensure chicken is completely submerged, but not drowning. Chicken submerged in pre-dip batter has a hold time of 3 days.
- 3. Transfer chicken breast to chicken dredge, and coat completely.
- 4. Transfer chicken to fryer, using the 'swim' method, put fryer basket in oil, and swim chicken in oil until coating is lifting the breast, cook for 5 minutes, until internal temperature is 165 with a maximum temperature of 175.
- 5. Let chicken drain excess oil, transfer to SS bowl, build sandwich and serve immediately.
- IMPORTANT NOTE:
- Ensure chicken is properly dated during the prep process.
- Chicken is RAW before cooking, it is extremely important to temp in the thickest part of the strip.
- Allergy Information
- TBD