Troubleshooting fresh chicken

Problem: 

Cooked Product is too light.

Cause:

Heavy drop-off of coating will increase filtering and shorten oil life.

Solution:

Before cooking, refrigerate coated chicken for a minimum 45 minutes (until coating becomes tacky)

Problem:

Thighs not cooked thoroughly, poor appearance.

Cause:

Thigh joints not snapped so that the bone is exposed in order to allow even cooking.

Solution:

Before marinating, snap thigh joints when trimming chicken.

Problem:

Product dark and greasy.

Cause:

Chicken not drained thoroughly before coating. Wet product will produce a heavier coating during coating process increasing oil absorption and producing a higher
calorie product - will also increase oil and coating usage.

Solution:

After marinating, drain chicken for a minimum of 45 minutes under refrigeration,
then lightly dust chicken and tap off excess coating. Allow to set up under
refrigeration for 45 minutes.

Problem:

Product too dark.

Cause:

Coated, uncooked chicken held longer than
recommended maximum 12-hour hold time.

Solution:

Discard coated, uncooked chicken when 12-hour hold time has been exceeded.

Problem:

Product too dark.

Cause:

Improperly filtered or
overused oil.

Solution:

Filter oil and replace if needed

Problem:

Inconsistent product.

Cause:

Broaster Foods® coatings and marinades were not used, resulting in inconsistent color, oil absorption, or moisture retention.

Solution:

Follow procedures by Broaster® Company.

Problem:

Product has dark spots.

Cause:

Unauthorized addition of other spices added
to product - in addition to producing a darker
coating, also shortens oil life as spices break
down in oil more quickly.

Solution:

Follow procedures by Broaster® Company.

Problem:

Product has dark
spots.

Cause:

Improperly filtered
oil.

Solution:

Filter oil.

Problem:

Chicken has dried out appearance and/or flavor.

Cause:

Recommended holding time of finished product exceeded.

Solution:

For optimal quality, serve chicken within first hour after cooking.

Problem:

Product has off flavor, rancid smell, poor appearance, and/or poor quality.

Cause:

Oil is past useful life and has broken down.

Solution:

Replace oil.