Henny Penny 500 Service Manual page 68

Follow the "Cut-up Fried Chicken" procedure above, _
allowing an additional 2 to 3 minutes for frying. The
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portions are larger and will need the additional frying
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time.
1. Whole halves (2 to 2% lbs. less giblets): Prepare the
birds by washing and draining thoroughly.
2. Place them into the fryer whole or cut into halves.
3. The frying temperature is 310°F for 12 minutes for
halves. The whole birds should be fried at 310°F for
15 minutes.
4. After the frying has been completed, place the
halves or whole birds into a pan of warm barbecue
sauce. For best results, allow a minimum of 30
minutes in barbecue sauce before serving.
1. Wash and drain the chops thoroughly.
2. Bread the pork chops (4 oz. portion, % to % inch
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thick) with the Fryer Mix.
3. Fry at 315°F for 5 minutes. If the chops are larger,
allow an additional minute for each 2 ounce in-
crease per portion.
1. Fry the chops (4 oz. portion) for 5 minutes at 305°F.
2. After frying has been completed, place the chops in
warm barbecue sauce.
3. The chops should remain in the barbecue sauce for
30 minutes prior to serving at 150°F minimum.
I. Prepare racks of ribs (racks of 2% pounds and
under) by trimming excessive fat.
2. Cut the ribs into proper portions for serving before
ibs lightly breaded with Fryer
before frying gives additional flavor.)
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