Henny Penny 500 Service Manual page 49

Step 1
Step 2
1. Take the chicken parts, either 4 or 5 cut-up chick-
ens, from the cooler and place in a scullery sink.
Wash the chicken and at this point break the thigh
from the joint of the backbone.
2. Remove any excess fat from thigh.
3. Remove the chicken from the water and drain
slightly, but allow the parts to remain moist. (If an
eggwash dip is used, place the chicken in the dip
before breading.)
4.
ump the chicken parts into the seasoned flour mix
and hand tumble them so that each piece is com-
pletely covered. Remove the parts from the bread-
ing. Do not knock off the excess flour.
the holding tray. The chicken should be fried im-
mediately after breading.