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You have questions? We have answers.

FAQ-Fresh Chicken
FAQ-Processed Chicken
FAQ-Processed Turkey
FAQ-Avian Influenza

What causes a breaded tender/filet to cook up dark?
Dark breading is most often caused by temperature abuse during transportation or storage. If a breaded product thaws and refreezes, the breading will turn dark.
  
What causes breading to fall off in the fryer?
Temperature abuse will cause moisture to accumulate in the breading. When the moisture freezes it forms ice crystals. These ice crystals expand during cooking and cause the breading to come off the product.
 
What is a fritter?
A fritter is a breaded product that contains greater than 30% or more breading. We offer Tenderloins and Filets with Fritter Breading Profiles.
  
What is a 9 piece cut chicken?
9 piece cut chicken is a whole chicken cut into 2 drumsticks, 2 thighs, 2 wings, and the breast is cut into 3 pieces – a keel piece and 2 rib pieces.
   
What is the recommended cooking time for breaded chicken tenderloins?
3-4 minutes in a deep fryer set at 350ºF. (Cooking time varies with equipment)
  
What is the recommended cooking time for a breaded chicken breast filet?
4-5 minutes in a deep fryer set at 350ºF. (Cooking time varies with equipment)
 
What is the best way to prepare a RTC Marinated Filet?
Our RTC Marinated Filet Products are designed to be cooked frozen. The "Freezer-to-Grill" capability of these items yields a better quality finished product. It also promotes Food Safety with a reduced chance of cross-contamination.
 
Is it possible to bake a RTC Breaded Product?
All of our RTC Breaded Filets and Tenderloin Products can be baked. During production, the breading is blanched or set in hot oil. This process sets the final color of the product as well as allows for oven preparation.
 
Does Perdue offer a Fully Cooked Wing that can be prepared in a fryer?
Our entire line up of Fully Cooked Roasted Wings can be prepared in a fryer. The recommended cooking time is 4-6 minutes in a fryer set at 350°F. (Cooking time varies with equipment.) We also offer fully cooked breading wings that are designed to be prepared in a fryer.
  
  

 


 Abbreviation Key
  CN = Child Nutrition Labeled
  CVP = Cryovac® Packaging
  DWE = Dried Whole Egg
  FC = Fully Cooked
  HOS = Hot Oil Set
  IF = Individually Frozen
  IQF = Individually Quick Frozen
  ISP = Isolated Soy Protein
  RPC = Refrigerated Portion Control
  RTC = Ready to Cook
  SPC = Soy Protein Concentrate


 BUSINESS LINKS
Our business partnerships and connections keep us all in the know.

www.eatturkey.com
www.eatchicken.com
www.restaurant.org

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