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So heres what i did two days ago,after i seasoned my chicken breasts i stuffed them with smoked turkey slices (not a fan of ham) and some mozzarella cheese (dont have swiss) i battered them with flour,seasoned egg, and bread crumbs. I also did another batch with panko. I baked them in the oven for 35 minutes. Then, i put them in the freezer after i left them to cool. Today i wanted to fry them. The batter was almost gonna burn,i even tried to start frying with less heat but the chicken and filling was still very cold in the center.this recipe was successful when i fried the chicken right away without freezing before. What can i do to defrost fast without having to leave it in the fridge over night? Is there a way to cook the chicken thoroughly in the fryer?

And i have the same question for home made burger patties. How can i thaw big batches fast? Putting them in water seems inconvenient for me as i like to season my meat when forming it rather than on the fryer. I sometimes also fill with cheese in the middle (the kids like the surprise!).

I appreciate all answers and help

Thankyou!
 

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Well, if you didn't freeze it, it would be better. Personally I would fry from raw & finish in the oven. I assume you have a meat thermometer? If you don't, you can get one at the grocery store.
As for the burgers, how big of batches of beef are you buying? A regular pound from the supermarket you should be able to pull out the night before.
 

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Why are you freezing the meats?

If it's for convenience, as in, these are your top sellers, then it would behoove you to look at these items' past performance, take an average of how much you sell daily, add a couple extra, and take them from the freezer and put them in the fridge 2 days beforehand. Now, on to more important things...

Why are you freezing the meats?

If you're going to freeze, then skip the breading. When breading sits on the protein for a long time, it loses its more preferable characteristics. So, for the chicken, defrost, THEN batter. If you're precooking for efficiency, then, still, skip the breading until it's cooking time.

As for the patties, take down your anticipated daily use units as with the chicken, so they're ready to go when it's fire time. Also,

Why are you freezing the meats?

RedBeerd
 

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One line i worked on we used breaded, pre cooked, then frozen chicken
parts. We pulled from the freezer per order, dropped em in the
fryer for 6 minutes. The outside was perfect (relatively speaking) but
the inside was 80 degrees. So they went in the microwave for an
additional 2 minutes, bringing internal temp up. Only way i know.
Sure we dont wanna microwave, and wanna be able to SAY we dont,
but in this case IMO, the process youre using has already degraded
the quality of the product by the time it hits the ticket anyway. If no ones
complaining and your pride is in tact, so be it. In my experience,
people rarely complained. While personally, i couldnt stomach it-- it
was tough, dry and bland.
 

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What temperature are you frying at?  Most times frying calls for temperatures of 350-375°F but in this case I would drop my frying temperature down to 325 or a little lower.

Secondly, I wouldn't precook the chicken.  Just stuff, bread and freeze.

Finally, when it comes to burgers, I wouldn't bother making ahead and freezing.  Making burger patties isn't that time consuming and it seems to me that it takes more forethought and planning to make burger patties, freeze them, then pull them out a day or 2 ahead to thaw (no water bath to speed thawing please), than to just buy fresh burger meat and make them up when needed.-
 
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