Kitchen Popeyes Update 2024 Guide with complete
solutions.
Creating a Thermal Barrier
Cold Chicken (40F below)
Cold Batter
Properly Sifted Flour
Proper Shortening Temp
What to do before every drop
Sift batter after every drop
Skim fryer after every drop
Batter Fry Station
Place lids over product pan when not in use
Internal temp of chicken does not exceed 40F
Maintain batter temp 40F below
Batter Prep
- Fill batter w/ 8Qt ice, add water til 12Qt
- Slowly add 1 bag of poultry batter mix, repeat step adding 2nd baag
- Add pc slip, code date, cover and refrigerate for 2 hrs
- Batter should be between 33 F - 40 F
Batter Holding Time
3 days
Bone in Chicken Battering
- Put 2 pcs at a time in batter basket
- Use wirewhip to submerge
- Batter in order: Keel, Rib, Thigh, Legs, Wings (make sure cup side down)
- Lift basket and tilt to drain for 3 seconds,
- Dump pieces into flour, tumble 20 TIMES
- Remove 2 pcs from flour and tap together TWICE
- Wings: drege the open wings through the flour tap twice
- Buspan: Keel, Rib, Thigh Leg Wing
- Sift flour after every drop and add scoop of fresh flour
Frying the Chicken
Tap once over bus pan, skim into fryer from back to front
Keel (Left)
Rib, Thigh, Legs (right), Wings (scatter)
Skim fryer every drop
After 6 Mins of frying chicken
Stir the chicken
How long to drain
- Drain for 10 seconds at timer using wire basket
- Drain for 60 seconds with chicken wire rack
Cooked Chicken Holding Time
30 minutes using quality control bar
How to Chicken Fillet
, - Tumble fillets in insert to remoisten
- Max. 4 fillet in batter basket
- Gently roll filets into flour, tumble 20 times
- Lay 2 fillet in the flour 'knuckle roll' each fillet 3 times
- tap twice
- Timer 5 mins. Max of 12 fillet per fryer
- Drain for 10 seconds
- Holding time 20 mins under eat lamps, 30 mins in holding drawers
Fillet max
Max 4 in batter
Max 8 in drop
Tenders Max
Fryer = Max 20
Batter = Max 10
How to tenders
- Place tenders in FLOUR first, tumble 20 times.
- Place to batter, make sure to shake to remove excess flour, submerge.
- Drain for 3 seconds
- Back to flour, tumble 20 times, shake.
- Skim 2 tenders in each hand, press 3 mins timer.
- Drain for 10 seconds.
Tenders Holding Time
20 mins heat lamp, 40 mins holding drawer
Fish
- Place up to 6 pcs of fish into fry basket
- Set timer for 5 mins
- After 2 mins shake basket to separate fish
- drain for 10 seconds.
Fish Holding Time
15 mins heat lamp, 30 mins holding drawer
Popcorn Shrimp
Use measuring cup, fill basket no more than 1/2 full
Press the timer 3 mins
After 1 min, shake the basket, drain for 10 seconds
Popcorn Shrimp holding time
15 mins heat lamp 30 mins pcastle
Butterfly Shrimp
Place up to 32 butterfly shrimp, press 3 min timer,
After 1min, lift basket shake 3 times to avoid clumping
Drain 10 seconds
Butterfly Shrimp Holding Time
15 mins
How to Cajun Fries
Fill 1/2 full with fries
1 basket: 3 mins
2 basket: 3 mins 15 sec
solutions.
Creating a Thermal Barrier
Cold Chicken (40F below)
Cold Batter
Properly Sifted Flour
Proper Shortening Temp
What to do before every drop
Sift batter after every drop
Skim fryer after every drop
Batter Fry Station
Place lids over product pan when not in use
Internal temp of chicken does not exceed 40F
Maintain batter temp 40F below
Batter Prep
- Fill batter w/ 8Qt ice, add water til 12Qt
- Slowly add 1 bag of poultry batter mix, repeat step adding 2nd baag
- Add pc slip, code date, cover and refrigerate for 2 hrs
- Batter should be between 33 F - 40 F
Batter Holding Time
3 days
Bone in Chicken Battering
- Put 2 pcs at a time in batter basket
- Use wirewhip to submerge
- Batter in order: Keel, Rib, Thigh, Legs, Wings (make sure cup side down)
- Lift basket and tilt to drain for 3 seconds,
- Dump pieces into flour, tumble 20 TIMES
- Remove 2 pcs from flour and tap together TWICE
- Wings: drege the open wings through the flour tap twice
- Buspan: Keel, Rib, Thigh Leg Wing
- Sift flour after every drop and add scoop of fresh flour
Frying the Chicken
Tap once over bus pan, skim into fryer from back to front
Keel (Left)
Rib, Thigh, Legs (right), Wings (scatter)
Skim fryer every drop
After 6 Mins of frying chicken
Stir the chicken
How long to drain
- Drain for 10 seconds at timer using wire basket
- Drain for 60 seconds with chicken wire rack
Cooked Chicken Holding Time
30 minutes using quality control bar
How to Chicken Fillet
, - Tumble fillets in insert to remoisten
- Max. 4 fillet in batter basket
- Gently roll filets into flour, tumble 20 times
- Lay 2 fillet in the flour 'knuckle roll' each fillet 3 times
- tap twice
- Timer 5 mins. Max of 12 fillet per fryer
- Drain for 10 seconds
- Holding time 20 mins under eat lamps, 30 mins in holding drawers
Fillet max
Max 4 in batter
Max 8 in drop
Tenders Max
Fryer = Max 20
Batter = Max 10
How to tenders
- Place tenders in FLOUR first, tumble 20 times.
- Place to batter, make sure to shake to remove excess flour, submerge.
- Drain for 3 seconds
- Back to flour, tumble 20 times, shake.
- Skim 2 tenders in each hand, press 3 mins timer.
- Drain for 10 seconds.
Tenders Holding Time
20 mins heat lamp, 40 mins holding drawer
Fish
- Place up to 6 pcs of fish into fry basket
- Set timer for 5 mins
- After 2 mins shake basket to separate fish
- drain for 10 seconds.
Fish Holding Time
15 mins heat lamp, 30 mins holding drawer
Popcorn Shrimp
Use measuring cup, fill basket no more than 1/2 full
Press the timer 3 mins
After 1 min, shake the basket, drain for 10 seconds
Popcorn Shrimp holding time
15 mins heat lamp 30 mins pcastle
Butterfly Shrimp
Place up to 32 butterfly shrimp, press 3 min timer,
After 1min, lift basket shake 3 times to avoid clumping
Drain 10 seconds
Butterfly Shrimp Holding Time
15 mins
How to Cajun Fries
Fill 1/2 full with fries
1 basket: 3 mins
2 basket: 3 mins 15 sec
