Castle UA Cookbook v8

LARGE FRIED CHICKEN TENDERS & FRIES

YIELD

Chicken Thighs INGREDIENTS

QUANTITY NOTES

20 Each

10 Portions

Bread and Butter Pickles Buttermilk & Jalapeno Ranch

600 g 400 g

Lemons

5 Each 400 ml 1,200 g

Franks Red Hot Buff Wings Sauce Hot Chicken Double Breader Kerry Gluten Free Batter Mix

EQUIPMENT

600 g 400 g

Roquito Hot Honey

FRIES (VE)

10 Each

CRITICAL CONTROLS

PREPARATION METHOD

• Defrost the chicken. • Cut the thighs into 4 lengthways. • Mix the batter with cold water to form a double cream consistency. • Prepare the garnish as per basic. • Cover the cold chicken in the breader ensuring completely covered. • Chicken can either be used straight away or stored for the session in the batter, cover, day dot and refrigerate. • Top and tail the lemon then cut in half. • Drain the pickles. • Ensure that all ingredients are stored in the correct location.

Recipe.4217122

LARGE FRIED CHICKEN TENDERS & FRIES

Chicken Thighs INGREDIENTS

NOTES QUANTITY

2 Each

Bread and Butter Pickles Buttermilk & Jalapeno Ranch

60 g 40 g

Lemons

0.5 Each

Franks Red Hot Buff Wings Sauce Hot Chicken Double Breader Kerry Gluten Free Batter Mix

40 ml 120 g

60 g 40 g

Roquito Hot Honey

FRIES (VE)

1 Each

CRITICAL CONTROLS

CROCKERY

COOK EQUIPMENT

SERVICE METHOD & PRESENTATION

• Second coat the chicken thighs in breader. • Place coated strips into the fryer and cook for 2-3 minutes ensuring core temperature in reached. • Remove from the fryer. • Place the fries in the fryer and cook until crisp and golden, once cooked drain and season. • Place onto the plate and drizzle over the honey. • Place the lemon flesh side down on the chargrill, ensuring bar marks are achieved. • Serve as illustrated with a serving of Frank’s hot sauce and jalapeno ranch sauce and pickles.

TAKEAWAY NOTES •

PACKAGING

77 Mains & Salads

Recipe.4217122