Handhelds · Fried
Fried Chicken Sandwich
A structured venue recipe with yield, service, allergen, safety, costing, and scaling guidance.
Fried Chicken Sandwich
Handhelds · Fried. Cost the full portion, verify allergens, and test the recipe under the room’s real service pressure.
Ingredients
- 12 chicken breast portions
- 2 qt buttermilk
- 5 cups seasoned flour
- 12 buns
- Pickles and house sauce
Method
- Marinate under refrigeration.
- Bread at a controlled raw-poultry station and fry to the current safe poultry temperature.
- Assemble with clean utensils and protected toppings.
Production and station plan
- Assign the recipe to one primary station and identify the backup station or stop-sell condition.
- Measure prep from forecast and finished yield; do not prep only from habit.
- Use a dated house specification with exact portion, equipment, plate or package, garnish, and target ticket time.
- Stage no more product than can remain safe and high quality through the intended service window.
- Define the cleanup and allergen-reset procedure before the item is offered.
Quality checkpoints
| Checkpoint | Manager standard |
|---|---|
| Receiving | Correct approved brand or specification, intact packaging, label/allergen review, and required temperature or condition. |
| Prep | Correct batch, weight, cut, label, date, sanitation, and raw/ready-to-eat separation. |
| Cook or assembly | House method followed; applicable critical limits confirmed with calibrated equipment. |
| Pickup | Correct portion, presentation, temperature, garnish, package, and no uncontrolled wait. |
| End of service | Food placed into approved hold, cooling, donation, or disposal process with batch identity intact. |
Costing and menu review
This recipe contains 5 listed ingredient lines. Price the full serving—not only the primary protein—including trim, cooking loss, sauce, oil, bread, garnish, condiments, packaging, waste, and vendor fees. Compare food-cost percentage with contribution dollars and station time.
- Record actual portions sold and sellout time.
- Measure remakes, waste, plate returns, and unused prep.
- Review vendor substitutions before service.
- Retest the price and portion whenever the recipe, supplier, or package changes.
Safety and allergen check
Safety: Verify the current safe poultry requirement with a calibrated thermometer in the thickest relevant area and prevent raw-poultry cross-contamination.
Allergens: Contains milk and wheat; sauce may contain egg and soy. Shared fryer cross-contact applies.
Holding and leftovers: Use current Texas/local requirements and the operation’s approved process. If time, temperature, labeling, or product history is uncertain, discard the food.
Costing and venue execution
- Enter current vendor prices in the Recipe Cost Calculator; this page does not provide a market price.
- Scale with the Batch Recipe Scaler.
- Test during realistic peak volume before menu launch.
- Document the approved portion, plate, packaging, garnish, ticket-time target, and version date.
Recipe-to-Service Engine
Scale it, cost it and prepare it for the room.
Scaled ingredients
Batch ingredient cost
Enter the actual cost used in this batch for each ingredient. This avoids pretending that unlike units can be converted automatically.
| Ingredient | Batch cost |
|---|---|
| 12 chicken breast portions | |
| 2 qt buttermilk | |
| 5 cups seasoned flour | |
| 12 buns | |
| Pickles and house sauce |
Generated service package
Private testing and house record
Document what the venue actually tested.
Notes save on this device and sync to the signed-in account when cloud saving is enabled.
Learn beyond the recipe