Project Main Details
Up to two retakes.
"Lugger" is pronounced Lug+err, like lug nut.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX 2015-05-14 19:40:47 GMT 2015-05-19 14:00:00 (GMT -06:00) Central Time (US & Canada) Yes (click here to learn more about ) Closed 16 14 0 direct invitation(s) have been sent by the voice seeker resulting in 0 audition(s) and/or proposal(s) so far. Voice123 SmartCast is seeking 20 auditions and/or proposals for this project (approx.) Invitations sent by SmartCast have resulted in 16 audition(s) and/or proposal(s) so far.
It provides simple step instructions on safe and proper preparation and cooking techniques so you can deliver the best fried chicken experience to your customers…everytime.
Let’s start with proper handling…
You’ll need a sanitized work space, sink and plastic lugger.
Remember to wear food-handling gloves. Empty 3 large scoops of chicken breader into a clean and sanitized plastic lugger.
That amount will single bread at least 2 cases of chicken.
For food safety purposes…
Do not bring out more than 2 cases of chicken from the cooler to bread at one time. This will help minimize the effect room temperature has on uncooked chicken.
Open up one case of chicken and place contents into the sanitized sink. Make sure all excess liquid is removed from the sink and let the chicken drain thoroughly. Discard any excess liquid from the plastic liner inside the case.
Save the box including lid and plastic liner. You will use it later to store the chicken pieces after they are breaded.
Next, you will need to Pop all the Thighs & Tuck all the Wings. This step is very important. It ensures thighs and wings will cook more evenly.
Popping a thigh means you are separating the thigh-bone from the joint.
Tucking a wing means you are folding the 3rd section of the wing under its first section.
The chicken is now ready to be breaded.
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