Henny Penny 500 Operator's Manual page 40

3-5. FRYING PROCEDURE
(Continued)
3-12
1. Take the chicken parts, either 4 or 5 cut-up chickens, 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.
Step 1
2. Remove any excess fat from the thigh.
3. Remove the chicken from the water and drain slightly, but allow
the parts to remain moist.
Step 2
4. If a breading machine is used, fill the breading drum with
approximately 8 to 10 pounds of PHT Breading Mix. Feed the
moist but drained pieces into the chute at one end of the breader.
Step 4
5. Allow the breaded pieces to fall onto a tray as they come out of
the breader drum.
Step 5
Model 500/561/600
703