Henny Penny 600 EN - Manual (Page 13)

Model 500/561/600
8. 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.
9. Remove any excess fat from the thigh.
10. Remove the chicken from the water and drain slightly, but allow
the parts to remain moist.
11. 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.
12. Allow the breaded pieces to fall onto a tray as they come out of
the breader drum.
608 3-13
Step 9
Step 11
Step 12
Step 8
3-5. CHICKEN FRYING
PROCEDURES (Continued)