Chicken 101 basics

• Restaurant #

• Chicken Basics

• Popeyes

• Conducted on

  Date

• Prepared by

• Location
  Address

• Manager in Charge

Chicken staging

• Is the chicken staged properly in order of leg thigh wing breast(cup side down)

  Yes

  No

  N/A

• Are there hold times on all chicken

  Yes

  No

  N/A

• Does the staged chicken meet the business demand (i.e. Using drop charts)

  Yes

  No

  N/A

Chicken cooking procedures

• Is the team properly battering the chicken

  Yes

  No

  N/A

• Are they tumbling chicken 20 times in the flour

  Yes

  No

  N/A

• Is the flour being sifted after each batch and an scoop of flour added each time

  Yes

  No

  N/A

• Is the chicken at the batter station under 40 degrees

  Yes

  No

  N/A

Chicken Marinating

• Is the team draining and cleaning the chicken properly

  Yes

  No

  N/A

• Are they prepping only one box at a time<br><br><br><br>

  Yes

  No

  N/A

• Is each pan properly marked and stored at 40 F or below

  Yes

  No

  N/A