Sessions

- Skin-on fries
- Cajun fries
- SoBe fries (sauced)
- Garlic/truffle fries
- Chicken tenders
- Wings (Buffalo, Hot Honey, Cajun BBQ)

Fry until golden and crispy (target internal temp: 75°C for tenders/wings).

For sauced wings: toss with sauce while hot, garnish, serve.

1. Drop correct portion into fryer basket.
2. Fry until golden and crispy (target internal temp: 75°C for tenders/wings).
3. Shake off oil and season immediately.
4. For sauced wings: toss with sauce while hot, garnish, serve.

Hold in hot zone &lt;2 minutes max for fries

Wings/tenders can be hot held up to 2 hours at ≥63°C (must be reheated to 75°C before holding)

- During peak: fry in 2–3 basket batches
- Hold in hot zone &lt;2 minutes max for fries
- Wings/tenders can be hot held up to 2 hours at ≥63°C (must be reheated to 75°C before holding)

Never cross-contaminate chicken with fries

- Use designated tongs per item
- Clean baskets and area frequently
- Never cross-contaminate chicken with fries

Sample Training Schedule – Fry Station

10 min – Fryer safety, oil handling, tools

10 min – Demo: fries vs tenders/wings (timing, doneness)

25 min – Live fry rounds with seasoning and saucing

10 min – Batch frying scenario + hot hold rules

5 min – Recap, cleanup and trainer check

- 10 min – Fryer safety, oil handling, tools
- 10 min – Demo: fries vs tenders/wings (timing, doneness)
- 25 min – Live fry rounds with seasoning and saucing
- 10 min – Batch frying scenario + hot hold rules
- 5 min – Recap, cleanup and trainer check

Objective:

Deliver crispy, hot fries and sides every time. Use proper batch frying and portioning to meet demand without waste.

Fry Station Training

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Fry Station Training

Key Items:

Frying Procedure:

Batch Frying:

Hygiene & Safety:

Sample Training Schedule – Fry Station

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