I don't think your health department would be ok with letting your holding cabinet bring it up the rest of the way in temp, I know mine would not. It also sounds like it is a lot of work to try and save a bit of time, and the quality of the product suffers too much in the process. Have you though about making it a point of pride in your shop that it just takes a while for fresh fried chicken and really make it clear to the customer that this is cooked up fresh just for them. I know I would really like the idea that my chicken didn't sit under a heat lamp for a half hour before it wound up on my plate, even if the end result was the same. I guess it is just my mindset for fresh home made vs. fast food, local indie vs. national chain. I will be opening in about 4-5 weeks and I am going the fresh cooked route, I guess I will see what happens. I hope you find a solution that works for you, I will keep thinking about some way of getting a jump on it and if I come up with something I will post back.
I agree, fresh fried product is the best. that, only if you do it right everytime. doing from scrach requires some skills,effort & consistency and has a lot of room for error specialy when you partially depend on employees.
we suppose to marinate overnite. bread it, let it set for 4 min., shake the dry/loose remaining breading off then put in the fryer. the output no doubt is excellent. but the moment I leave the shop, employees start slackin off. just bread & throw’em in. sometimes they find breading the meat hassle, slack off & let it run out.
I want to par fry for consistency & convenience. I personaly will marinate, bread, par fry and freeze twice a week. therefore eliminate some of the error & all the unconsistency. Quality is not the same but at least it is consistent product. and hopefully employees will keep up with cooking since they don hafta bread everytime.
I am assuming that broasting is pressure frying, so correct me if I am wrong. Par-frying still requires food to come up to safe cooking temp for the chicken. If you are getting bleeding, then you have a health problem waiting to happen. Follow the Safe food handling requirements of your state and guidelines for HACCP when handling your chicken.
I cannot see pre-cooking breaded chicken product without a commercial setup designed to do this and flash freeze very well. Then you could cook just to set the breading/batter and finish for service. It can be done so that you simply cannot tell the difference . . . just not by me
Cook the chicken wings just through to barley hit your temp mark with carry over. Then, cool to 35F as safely/quickly as you have the equipment to do. Finish to order, and they can be great. They are different from cooking 15 minutes from raw and serving . . . but they are great.