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system
Guest
The thread that was on here about par-frying the chicken wings has been a lifesaver for my Pizzeria. We par-fry 4 minutes then keep in the walk-in (up to 2 days) and when ordered we fry 2 additional minutes and toss in sauce.
A great time saver and also helps control inventory loss.
Is anyone using the same method for chicken legs?
I know the times will be more because of the thickness, but wondering if the legs were not coated or breaded if the same premise would hold. If your establishment does this, what are the times you use.
Again Thank all of you for your answers and suggestions.
A great time saver and also helps control inventory loss.
Is anyone using the same method for chicken legs?
I know the times will be more because of the thickness, but wondering if the legs were not coated or breaded if the same premise would hold. If your establishment does this, what are the times you use.
Again Thank all of you for your answers and suggestions.