Chicken Nuggets

Quick Reference

• Product: Cooked Chicken Nuggets
• Cook Time: 3 1/2 minutes
• Cook More Time: 56 1/2 minutes
• Hold Time: 60 minutes (MPHC – Slotted Lid)
• Fryer Temp: 335°F
• Minimum Internal Cooking Temp: 165°F
• Quality Serving Temp: 150°F – 160°F

QA Standard: Uncooked chicken nuggets should feel wet to touch but should not be slick or slimy and must have no unpleasant odor. Cooked chicken nuggets should be golden brown with crispy breading fully covering each piece and should not appear greasy. When serving, ensure portion consistency, if any nugget is smaller than average, balance the order by including larger pieces so the overall portion is correct.

Tools Needed

• Two “marked” breading tubs
• Chicken basket
• Two breading tub plugs
• Dip pot basket
• Dip pot with a solid lid
• Transfer pan
• Coating basket
• Wire whisk
• MPHC pans
• Slotted lid for MPHC
• 1/3 size 6” deep pan
• Scissors
• Yellow tongs
• Mesh Glove

Work Safe

Raw Chicken Nugget Safety

• Temperature Control: Keep raw nuggets refrigerated at 41°F
• Sanitation: Clean and sanitize all surfaces that contact raw nuggets.
• Cross-Contamination Prevention:
  • Never store raw nuggets near other foods where liquid could splash.
  • Do not place uncooked nuggets above or below other food items.
  • Maintain a safe distance between raw nuggets and all other foods.

RECEIVING & STORING

• Delivery Schedule: Raw chicken nuggets are received twice weekly.
• Temperature Requirements:
• Cooler: 28°F – 32°F
• Expiration Requirements:
• Never accept cases with fewer than 5 days remaining before the package expiration date.

Delivery Date	Package Expiration Date	Last Day to Accept	Storage Location
Mon. 10/14	10/19	10/18	Cooler
Thu. 10/17	10/22	10/21	Cooler

STATION SET-UP

• Fill dip pot to the line with 2 gallons cold water.
• Add 1 packet (16 oz) batter mix and whisk well.
• Mark 2-hour discard time on lid.
• Cover and store in cooler at 34°F–41°F if not used immediately
• Place a biscuit pan, top corner of station to use as transfer pan.
• After breading, cover any remaining mix still within QA and return to cooler (ensure discard time is visible).
• Stir before using any previously prepared mixture within QA.

BREADING & COOKING

Preparation

• Using a red permanent marker, label the side and rim of the two breading tubs “Fingers” for chicken fingers and nuggets.
• Ensure breading tub is sifted and ½ full; add more if needed.
• Place a biscuit pan, dip pot, and dip basket with prepared batter mix at the breading station.
• Confirm the number of nuggets to cook with the backline coordinator.

Breading Nuggets

• Place the coating basket at least ¾ submerged into the breading.
• Lift dip basket from batter and tilt to drain; place no more than ½ bag of nuggets into the dip pot.
• Slowly lower basket into batter, move up and down for 5 seconds, then drain 10 seconds.
• Empty nuggets into coating basket, tumble 10 times with open fingers to separate and coat evenly.
• Lift basket, shake off excess breading, and place on biscuit pan to transport to fryer.

Cooking Nuggets

• Cook at 335°F.
• To prevent potential burns, raise the basket out of the oil
• Pour nuggets into fryer basket, lower into oil, press button (3 ½ minutes).
• After 30 seconds, gently lift and shake basket twice to prevent sticking.
• When timer sounds, lift basket from oil, hook onto bracket, drain 5 seconds.
• Do not leave nuggets over shortening, store baskets on fryer bracket when not in use.
• Transfer cooked nuggets to MPHC cabinet or serving area.

Cutting Tenders into Nuggets

• Please ensure when cutting nuggets this procedure is completed at the chicken station. This helps prevent cross-contamination.
• Perform at the breading station using a 1/3 size, 6-inch-deep pan.
• Wear the designated mesh glove (black) on the hand holding the tender for safety. This glove is only for raw chicken.
• Use scissors to cut each tender into evenly sized nuggets — 3 nuggets per average tender.
• Inspect each nugget to ensure they are quality pieces; discard any small pieces, torn.
• Mark the pan with a 24-hour hold time label and place in cooler on bottom shelf away from liquid eggs.
• Wash, rinse, and sanitize (WRS) scissors and black glove after each use.
  • Wash: Soapy water, 110°F
  • Rinse: Room temperature water
  • Sanitize: Room temperature water for 60 seconds

HOLDING

• Hold chicken nuggets in MPHC cabinet with slotted lid (HS2, no cover).
• Press corresponding pan button when placing new nuggets.
• Max 30 nuggets per pan.
• Hold up to 60 minutes; timer sounds at 56 ½ minutes.
• Discard nuggets remaining after 60 minutes.

SIFTING

• Ensure sifter bottom, breading tub, and plug are in place.
• Remove top tub plug and turn on sifter.
• Scrape breading through hole using plug.
• Sift all breading, remove top tub, discard crumbs from basket.
• Move bottom tub to top, cover with sheet pan; place empty tub in bottom and insert plug.
• Every Tuesday: discard breading, wash, rinse, sanitize, and air-dry tubs and plugs.

DIP POT

• Cover remaining mixture within QA and place in walk-in cooler.
• Hold up to 2 hours, covered, at 34°F–41°F.
• Mark discard time on lid; discard mix after QA expires.
• Pour contents down mop sink; avoid tool contact.
• Rinse sink; wash and store dip pot at breading station.

SERVING

• Snack/Combo (8 or 12 pieces):
  • Place a deli liner in a 3-lb tray.
  • Add the correct number of nuggets using yellow tongs.
  • Add fries or another side beside the nuggets.
  • Dine-in: Serve on a lined tray with requested dipping sauce.
  • Dine-out: Place tray in a 6-lb bag with 2 napkins and requested sauce.
• 50-Piece Big Box:
  • Place a deli liner in a 9” chicken box.
  • Add 50 nuggets with yellow tongs and close the lid.
  • Pack 5 fries into two separate 6-lb bags.
  • Place the nuggets box and fries’ bags into the big box.
  • Include 10 napkins and requested sauces.
• 80-Piece Box:
  • Place a deli liner in a 9” chicken box.
  • Add 80 nuggets and close the lid.
  • Dine-in: Serve on a tray with requested sauces.
  • Dine-out: Place in a T-shirt bag with 15 napkins and sauces.
• 160- or 200-Piece Box:
  • 160 pieces: Place a liner in two 9” chicken box.
  • 200 pieces: Place liners in three 9” chicken box and split nuggets evenly.
  • Close all lids.
  • Dine-in: Serve on a tray with requested sauces.
  • Dine-out: Place in a T-shirt bag with napkins and sauces.
• General Notes:
  • Always ensure portions are accurate.
  • Trays and boxes must be properly lined.
  • Include the correct number of sauces and napkins based on order size.

DIPPING SAUCES

• Sauce servings:
  • 8 or 12 pcs: 1
  • 50 pcs: 5
  • 80 pcs: 15
  • 160 pcs: 20
  • 200 pcs: 25
• Additional sauces free upon request.

CLOSE

• Serve remaining customers. Turn off fryers; skim particles from shortening.
• Wipe fryers; wash, rinse, sanitize pan(s) and wire grate; air dry.