Kitchen Popeyes Update 2024 Guide with complete solutions

Kitchen Popeyes Update 2024 Guide with complete solutions Creating a Thermal Barrier Cold Chicken (40F below) Cold Batter Properly Sifted Flour Proper Shortening Temp What to do before every drop Sift batter after every drop Skim fryer after every drop Batter Fry Station Place lids over product pan when not in use Internal temp of chicken does not exceed 40F Maintain batter temp 40F below Batter Prep - Fill batter w/ 8Qt ice, add water til 12Qt - Slowly add 1 bag of poultry batter mix, repeat step adding 2nd baag - Add pc slip, code date, cover and refrigerate for 2 hrs - Batter should be between 33 F - 40 F Batter Holding Time 3 days Bone in Chicken Battering - Put 2 pcs at a time in batter basket - Use wirewhip to submerge - Batter in order: Keel, Rib, Thigh, Legs, Wings (make sure cup side down) - Lift basket and tilt to drain for 3 seconds, - Dump pieces into flour, tumble 20 TIMES - Remove 2 pcs from flour and tap together TWICE - Wings: drege the open wings through the flour tap twice - Buspan: Keel, Rib, Thigh Leg Wing - Sift flour after every drop and add scoop of fresh flour Frying the Chicken Tap once over bus pan, skim into fryer from back to front Keel (Left) Rib, Thigh, Legs (right), Wings (scatter) Skim fryer every drop After 6 Mins of frying chicken Stir the chicken How long to drain - Drain for 10 seconds at timer using wire basket - Drain for 60 seconds with chicken wire rack Cooked Chicken Holding Time 30 minutes using quality control bar How to Chicken Fillet - Tumble fillets in insert to remoisten - Max. 4 fillet in batter basket