Henny Penny 600 EN - Manual (Page 41)

Model 500/561/600
3-26. CHICKEN
QUARTERS
Follow the “Cut-up Fried Chicken” procedure above, allowing an
additional 2 to 3 minutes for frying. The portions are larger and will
need the additional frying time.
3-27. BARBECUED
CHICKEN
1. Whole halves (2 to 2-1/2 lbs. (.9-1.13 kg) less giblets): Prepare
the birds by washing and draining thoroughly.
2. Place them into the fryer whole or cut into halves.
3. The frying temperature is 310°F (154°C) for 12 minutes for
halves. The whole birds should be fried at 310°F (154°C) for
15 minutes.
4. After the frying has been completed, place the halves or whole
birds into a pan of warm barbecue sauce. For best results, allow
a minimum of 30 minutes in barbecue sauce before serving.
3-28. FRIED
PORK CHOPS/
VEAL CUTLETS
1. Wash and drain the chops thoroughly.
2. Bread the pork chops (4 oz. portion, 1/2-inch to 3/4-inch
(.11 kg, 12.7-19 mm) thick)with the Henny Penny Fryer Mix.
3. Fry at 315°F (157°C) for 5 minutes. If the chops are larger,
allow an additional minute for each 2 ounce (.06 kg) increase per
portion.
3-29. BARBECUED
PORK CHOPS
1. Fry the chops (4 oz. (.11 kg) portion) for 5 minutes at 305°F
(152°C).
2. After frying has been completed, place the chops in warm
barbecue sauce.
3. The chops should remain in the barbecue sauce for
30 minutes prior to serving at 150°F (66°C) minimum.
3-30. BARBECUED RIBS 1. Prepare racks of ribs (racks of 2-1/2 pounds (1.13 kg) and
under) by trimming excessive fat.
2. Cut the ribs into proper portions for serving before preparing.
(Ribs lightly breaded with Henny Penny Fryer Mix before frying
gives additional flavor.)
703 3-41