Chicken Fried Chicken Dinner

Quick Reference

Chicken Fried Chicken Dinner	1 Hand Breaded Chicken Fillet
	2 ounces white pepper gravy
	Choice of 2 side items
	1 biscuit

Q A Standard: All food items should have a fresh appearance and be neatly placed in their appropriate compartment  No drippings should be around the edge of the plate

Tools Needed

• Full-size chicken basket
• Yellow tongs
• 1/2 size pan with grate
• QA tag
• 1 ounce ladle

Work Safe

• Wash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards
• Always wear single use gloves when preparing or handling ready to eat food There should be no bare hand contact with ready to eat food
• Chicken fillets must reach an internal temperature of 165°F when cooking and maintain it for 17 seconds  
• Chicken fillets must be temperature controlled for safety (TCS) Once cooked, they should maintain a minimum temperature of at least 135°F
• Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated

Serving

• Using yellow tongs, place one cooked, hand breaded chicken fillet in the large section of a 3-compartment plate or clamshell container
• Using a 1oz. ladle portion 2oz. of white pepper gravy over the hand breaded chicken fillet
• Portion the customer’s choices of side items in the two smaller compartments
• Dine-in – Serve on a 3-compartment plate. Place biscuit to the side of the chicken fillet. Place on service tray with a fork and knife.
• Dine-out – Serve in a 3-compartment clamshell container. Place deli liner over food. Place biscuit, napkins, and utensils (fork and knife) on top of deli liner, close the lid.