Buttermilk Fried Chicken — 20 Portions

Production identity

Target finished yield

7.2 kg · approximately 20 portions at 360 g

Reference ratio

Finished mass ÷ declared primary-input basis (batch reference ratio): 80.0% (9 kg declared primary input → 7.2 kg finished target)

Total formula input

13.755 kg before trim, evaporation, absorption or transfer loss

Time

60 min active · 240 min total

Equipment

fryer · breading station · sheet racks

U.S. major allergens intentionally present

Milk, Wheat

Additional sensitivity note

None listed.

Holding / service

Fry close to service; hold on racks in dry heat only briefly if absolutely necessary.

Raw-animal-food control: where this formula includes raw animal food, use the current authority-approved cooking time/temperature and the venue’s approved procedure. Sensory doneness never substitutes for a required food-safety endpoint.

Formula — 1× target batch

Scaling table

Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.

Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.

Method

1. Season chicken and marinate in buttermilk under refrigeration according to the house window.

2. Drain excess marinade before dredging; coat thoroughly and press flour into crevices, then shake excess to avoid fryer sediment.

3. Rest breaded pieces briefly so coating hydrates and adheres while fryer recovers.

4. Fry in load sizes that maintain temperature; larger bone-in pieces may require staged finishing while still meeting poultry safety endpoint.

5. Drain on racks, season immediately and sell without covering/steaming the crust.

Working numbers

• Raw chicken basis: 9 kg
• Target cooked chicken yield: 80% before breading pickup variance
• Fryer recovery determines batch load
• Poultry must meet current safe endpoint

Production verification

• Record actual finished batch weight before portioning; compare with target and investigate material variance.
• Record actual portion count and portion mass during service rather than inferring count from target yield.
• Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
• Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
• Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.

Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.

Sensory standard

Craggy crisp crust, fully cooked juicy meat at bone, seasoned through, no raw flour seams or greasy coating.

Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.

Failure laboratory

Version control

KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.