Poultry Dry Heat Methods

Critical Control Points for Dry Heat Methods: Domestic poultry must always be cooked well done. Yet, due to chicken being low in fat, it can easily become dry and unpalatable when overcooked. The most accurate guide to doneness may be indicated by a thermometer inserted into the thickest muscle of the inner part of the thigh away from the bone. The recommended internal temperature is 165ºF, however most should aim for 180ºF as a precaution. Indications of proper cooking include clear juices rather than cloudy pink/red. Flesh separating from the bone, as well as firmness to touch are also good indicators. Other critical control points may include purchasing poultry from approved, reputable suppliers, and avoiding time and temperature abuse. 

•Pan-Fried Chicken Tenders: After being stripped of fat, all chicken tenders are placed in the prepared breading station (including flour, egg wash, and breadcrumbs) and placed presentation-side down in hot oil taking care to avoid splashing yourself with hot oil in the process. Chicken is fried until golden brown, and with tongs, turned to brown the opposite side. Following this procedure, the heat must be lowered to avoid over-browning, and chickens must be allowed to continually cook (turning occasionally) until thoroughly cooked. Chicken is then removed from the pan, and drained well. 

•Deep-Fried Chicken Drumsticks: Following the breading station procedure (i.e. flour, egg wash, and crumbs), drumsticks are simply placed in a deep fryer at the proper temperature (325º-350ºF), and cooked until golden browned until thoroughly cooked. Remove from the fat, and drain well. Many of our drumsticks were placed in the oven to continue cooking if the breading turned the desired color before chicken was cooked through. 

•Broiled Chicken Wings: Season all chicken wings with salt and pepper and/or additional desired seasonings. Place the chicken presentation-side down on a broiler rack, and broil at a high heat temperature until the chick is half cooked and well browned on one side. Flip the chicken over with the proper cooking utensil and repeat the process. Chicken should continue to brawl until done (no pink) and well browned on the second side. Remove from the broiler, and if being served, serve immediately. 

•Grilled Chicken Thighs: Season all chicken thighs with salt and pepper and/or additional desired seasonings. Lightly rub the chicken on both sides. Place the chicken thighs, skin side (presentation-side) down on a preheated grill. Cooked one-fourth of the way done, rotate on the grill to mark and continue to cook until half done. Flip the chicken thigh over using the proper cooking utensil, and grill until thoroughly cooked. Season additionally if necessary, and if being served, serve at once.