Saucy Nuggets

QUICK REFERENCE

SAUCY NUGGETS

Product	Cook Time	Cook More Time	Hold Time	Fryer Temp	Minimum Internal Cooking Temp	Quality Serving Temp
Cooked Chicken	3½ minutes	26 1/2 minutes	30 minutes	335°F	165°F	150°F-160°F
Nuggets			MPHC-Slotted Lid

Q.A. 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
• 1/3 size 6″ deep pan
• Scissors
• Yellow tongs
• Mesh Glove
• Wire whisk
• MPHC pans
• Slotted lid for MPHC

WORKSAFE

• GLOVES
• COOK TEMP 165°F 17 SECONDS
• HOLD TEMP 135°F
• WASH HANDS BEFORE STARTING WORK AND AFTER HANDLING ANYTHING NOT FOOD RELATED
• IF LEAVING WORKSTATION OR CHANGING TASKS, WASH HANDS & CHANGE GLOVES
• ITEM: NUGGETS
• MINIMUM ALL COOKED FOODS
• EVERY 4 HOURS WASH, RINSE, SANITIZE ALL UTENSILS & SURFACES

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.

Raw Chicken Nugget Receiving & Storage Example Chart

Delivery Date	Delivery Day	Cooler Temp (28°F-32 F)	Package Expiration Date	Days Remaining at Delivery	Accept or Reject
March 2, 2026	Monday	30°F	March 10, 2026	8 Days	Accept
March 5, 2026	Thursday	31°F	March 9, 2026	4 Days	X Reject
March 9, 2026	Monday	29°F	March 15, 2026	6 Days	Accept
March 12, 2026	Thursday	32°F	March 16, 2026	4 Days	X Reject
March 16, 2026	Monday	28°F	March 24, 2026	8 Days	Accept

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 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 (3½ 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.

SIFTING

• Wash: Soapy water, 110°F
• Rinse: Room temperature water
• Sanitize: Room temperature water for 60 seconds
• 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 it 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.

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 30 minutes; timer sounds at 26 ½ minutes.
• Discard nuggets remain after 30 minutes.

PREPARING & SERVING

SET UP

Prior to using the squeeze bottles the tips will need to be cut to the second line on the tip

• Each squeeze bottle should have a dissolvable label with: Flavor name & 4-day discard date
• When squeeze bottles are emptied, they must be washed, rinsed, sanitized and air dried before using again
• Ensure the make-up table steam well is turned off prior to set up
• Place a full-size 2-inch-deep pan into the steam well on the make-up table
• Place each squeeze bottle into the full-size 2-inch-deep pan
• Each sauce flavor will have its own Cambro container with lid
• Each Cambro container lid must have: Sauce flavor and 4-hour hold time
  • Cambro container & lid must be washed, rinsed & sanitized every 4 hours
• Place the Cambro containers on the make-up table in front of the squeeze bottle that goes with it (by flavor)

PREPARING Saucy Nuggets (Squeeze Bottle)

• Ensure you use the correct Cambro container for the flavored sauce ordered by customer
• Each line on the squeeze bottle represents 2 ounces of sauce
• 8- or 12-piece order: Using yellow tongs, place 8 or 12 nuggets into the appropriate 2-quart Cambro container
• Using the side measurement marks on the squeeze bottle, squeeze approximately 2 ounces of sauce onto the wings
• Note: This is an average amount that will be needed for a regular order. The nuggets will vary slightly in size, and some orders may need a little more or a little less. The end result is the most important: have well-coated nuggets to serve the guest.
• Place the lid on Cambro. “Swirl” the nuggets in the Cambro in a circular motion for approximately 5 seconds.
• DO NOT shake up and down as this will cause the breading to break off the nuggets
• If you notice any significant areas of the nuggets without sauce, use the squeeze bottle to add sauce to that nugget

SERVING

• Sweet Chili, BBQ & Lemon Pepper-flavored nuggets, the customer will be offered the choice of dipping sauce.
• Guests may select one flavor for their entire order or choose two sauces by splitting the order in half.

SERVING DINE IN SAUCY NUGGETS 8 or 12 pieces

• Place a deli liner in a 3-pound food tray. Take the lid off the Cambro, pour nuggets and sauce onto one end of the 3-pound food tray.
• If you notice any significant areas of the nuggets without sauce, use the squeeze bottle to add sauce to that nugget
• 8 or 12 count orders of nuggets are served with 1 souffle cup of dipping sauce

SERVING DINE OUT SAUCY NUGGETS 8 or 12 pieces

• Place a deli liner in a plain hinged container. Take the lid off the Cambro, pour nuggets and sauce onto one side of the plain hinged container.
• If you notice any significant areas of the nuggets without sauce, use the squeeze bottle to add sauce to that nugget
• Place in T-shirt bag (Ensure the plain hinged container is sitting flat in the bag)
• Place 2 napkins & dipping sauce on top of the plain hinged container
• 8 or 12 count orders of nuggets are served with 1 souffle cup of dipping

SERVING DINE IN SAUCY NUGGETS 8- or 12-pieces fry & pie

• Place a deli liner in a 3-pound food tray. Take the lid off the Cambro, pour nuggets and sauce onto one end of the 3-pound food tray
• If you notice any significant areas of the nuggets without sauce, use the squeeze bottle to add sauce to that nugget
• Portion one regular order of fries in the 3-pound food tray next to the saucy nuggets
• Place pie of choice on the serving tray
• 8 or 12 count orders of nuggets are served with 1 souffle cup of dipping sauce

SERVING DINE OUT SAUCY NUGGETS 8 or 12 pieces

• Place a deli liner in a plain hinged container. Take the lid off the Cambro, pour nuggets and sauce onto one side of the plain hinged container.
• If you notice any significant areas of the nuggets without sauce, use the squeeze bottle to add sauce to that nugget
• Lift one side of deli liner and portion fries directly into plain hinge container
• Place in T-shirt bag (Ensure the plain hinged container is sitting flat in the bag)
• Place pie, 2 napkins & one dipping sauce into 6lb bag and place in t-shirt bag
• 8 or 12 count orders of nuggets are served with 1 souffle cup of dipping

50-Piece Big Box with fries:

• 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.

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
• 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.