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Chicken and Pizza

Your jojo potatoes sound great as do your party packs. What is a jo jo cutter? Are you dipping your potatoes in the ranch dressing before they are packaged or are you serving the dressing as a side??
 
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NicksPizza:
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pizzatime:
A lot of insight on this subject here. I might have to rethink this.

There is a pizzeria that offers the complete chicken package and has gone down hill ever since in the pizza department.
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One pizza place does not a trend or absolute prediction make. My pizzeria has a spectacular pie that has not fallen when wing sales increase. We do about 25% gross sales in wings, and we would be burned to the ground if we stopped 😃

Baked is a good product, but our clientelle prefer the fried. Since we already have to have a cook line/grease hood for other items in the store, and we prepare a wide menu of tiems, the hood is not an added expense for us. The strength of our menu is the variety we offer. Wings is part of that variety, and builds our per order income a good bit with upsells.

blaming pizza quality on existance of another menu item is a complete cop out. the pizza quality fell because either 1) The owner decided to change the price point and food costs of his pizza, or 2) the processes got lax or porrly planned to accomodate added volume and food product in the kitchen. (either intentional change, or not prepared handle the new item)
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I’m not talking about wings or chicken pizzas. I too sell a ton of wings and chicken pizza. I have a catagory just for chicken pizza - it blows away the competition- 7 chicken pizzas, 6 chicken hogies and 2 chicken dinners. I am talking about a Boston Market type pizza joint
 
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Rick would this pressure fryer also work for cooking raw chicken wings for refrying later to order? I’m must looking at options on how I might be able to improve my operation. I’m currently selling about 6 or 7 cases a week in wings. The savings on going to raw and frying my own on those would start to add up. Especially if chicken did well for my store.

-Scott
 
I have used my pressure fryer in the past to cook wings, but it does have a tendency to tear 'em up a bit…I prefer 2 marinate them & cook them for approx. 8 minutes, chill & finish in the oven, sauced, on silicone paper…
 
You could pre-cook your wings in it but you have got to drain off as much blood as you can otherwise it will tear them up. We go through about 20 cases of fresh wings and pre-cook them in our open fryers not our pressure fryers. You can’t pre-cook them with the lid down under pressure. They have to stay open to get crispy.

Sorry I took so long getting back to you, I was on the pizza cruise.
 
Ricky T:
You could pre-cook your wings in it but you have got to drain off as much blood as you can otherwise it will tear them up. We go through about 20 cases of fresh wings and pre-cook them in our open fryers not our pressure fryers. You can’t pre-cook them with the lid down under pressure. They have to stay open to get crispy.
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I always thought pressure fryer coocked much better chicken than open one. Bought 2 p fryers, cost lot more than open fryers. I guess I could still coock with lid open & try which product is coocked better(uner pressure or open). If someone have tried please post your experience. Also need to figure out precoock/freeze/refry method.
 
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You misunderstood me. You should cook chicken with the lid down under pressure but not for pre-cooking wings, then it should be left open to get them crispier.

The cruise was awesome!! Can’t wait until next year.
 
RickT:
You misunderstood me. You should cook chicken with the lid down under pressure but not for pre-cooking wings, then it should be left open to get them crispier.

The cruise was awesome!! Can’t wait until next year.
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Cool! Any suggestion on precoock/freeze/recoock method? such as temprature & coocking times.
 
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Ricky T:
We take a #1 90 ct. Idaho potato and cut it into 6 wedges with a “jo-jo cutter”. We fill up 5 gallon buckets with them and then add water to keep them wet. When we cook them they are breaded with the same breading we use on our chicken. They are pressure fried golden brown just like the chicken. Dipped in ranch dressing - o baby- they are awesome.
We go through 750 pounds per week.
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Rick, I do same exact thing at my gas station. except my jo jos are 4pc potatoes instead of 6 per potato. little bigger pieces than yours. I plan to get 6 potion wedger when for the pizza. We also bread the jo jos before frying them. do you bread’em? It will be much easier without breading the potatoes. breading ruins the frying oil.
 
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How do you guys flavor your chicken? Marinating, breading & frying is the only way I know(broaster concept). though I am trying to learn a recipe for sweet teriyaci chicken.
 
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SYSCO has a great system…you marinate bone-in products overnite & bonless 4 30 minutes…

then ya drop it into a powdered solution then into their flour mix…the solution I believe mimics the effects of buttermilk…deep-fry as normal…

I grew up cooking Chicken Delite (anyone remember that chain)…

I prefer this method, as it is quite tasty, I can’t duplicate it and it lasts a decent amount of time, if it must be held…
 
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