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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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