Fried Chicken with Henny Penny Equipment is a Golden Opportunity
Choosing Your Market Segment
Corporate Chef and Outside Sales Specialist Kevin Jackson emphasizes carefully selecting your target market segment. “To have a quality fried chicken program, you have to choose what segment of the sector you want to service, whether that be a sit-down restaurant or a grab-and-go concept like a convenience store,” says Jackson. “This decision will fundamentally guide the required equipment and setup.”
The Right Equipment for the Job
Henny Penny offers solutions tailored to both sit-down and quick-service scenarios. The two most common types of fryers used in these setups are open fryers or pressure fryers.
An open fryer is ideal for more straightforward items like chicken tenders due to its quick execution and consistent results. On the other hand, a pressure fryer is recommended for a more traditional sit-down experience or when cooking more significant cuts of meat. Pressure frying, a technique refined over recent decades, involves cooking the chicken under pressure, which speeds up the cooking process and helps the chicken retain its juiciness and flavor. “Henny Penny’s engineering has led them to create what I consider to be the perfect fryer in all of its forms,” Jackson said.
Oil Management is Key
Oil management is a crucial component of any frying system. Oil is the medium by which you cook the food, so it is one of the most valuable parts of the whole process. The cost of cooking oil has increased significantly, so maintaining oil quality is more important than ever. Every Henny Penny fryer integrates a sophisticated filtration system, making it not just a fryer but a complete oil management system. This system helps extend the life of the oil, ensuring both cost efficiency and optimal food quality.
Check out this simple calculator to uncover how much you could be saving in annual oil costs!
Keeping It Fresh with Holding Equipment
The final piece of the puzzle is the holding equipment. “In commercial foodservice, because of the time it takes to make fried chicken, you have to have some kind of a holding vessel for it. Otherwise, you’ll always be behind,” Jackson points out. Henny Penny has holding cabinets that can be either humidified or provide still heat. These units allow you to adjust the humidity level to suit the needs of the food, thereby maintaining its quality over time. This feature is crucial for ensuring the chicken remains delicious, crispy, and fresh until it reaches the customer.
With Johnson Pike and Henny Penny, foodservice operators are equipped to establish a fried chicken program that is efficient, profitable, and popular among customers. We would be happy to share customer testimonials and case studies from business owners who are highly satisfied with their Henny Penny equipment.
Whether you are starting a new venture or looking to improve an existing one, consider our expertise and Henny Penny’s innovative technology for exceptional results. Book a demo today!