boneless wings

[What]

famouspizza:

PizzaDiva & What,

Did you dedicate a fryer to the floured chicken as opposed to the rest of your menu…is it me or does it break down the oil much worse than the breaded items.

We currently bread our fresh cutlets but I am going to test out some floured tenders next week…it cannot be any worse that our calamari that we batter in flour with buttermilk to order (biggest pain of our entire menu, but nothing else comes close)

I use 2 fryers just for chicken, the other 2 for app & ff’s. When the oil in the 2 app. fryers starts to get dark I turn them into chicken fryers, then clean the 2 chicken fryer. We cycle the fryers so maybe we are cleaning 1 fryer every 2 days, so we don’t have to clean 4 fryers at once. I also get my oil in bulk from Oilmatic, once a month or so ,180 gallons. With that sysyem it removes the waste oil and stores it in a waste tank. Great system.What