The 3 Things You Need to Start a Fried Chicken Program

We’ve already detailed the popularity of chicken. We know everyone loves it and sees it as America’s most popular protein. We know about our infatuation with the chicken wing. We even know why our kids look forward to chicken nugget day in school so much. Frankly, we’re kind of shocked anyone would NOT serve chicken — especially if it’s fried — but for those who don’t, Pitco is here to help.

Not everyone gets on the fried chicken train at the first stop, and for those restaurants and foodservice operations who are just now considering the popularity and profitability of fried chicken, we can heat it up in three simples steps.

Start with a vision.

Like anything worthwhile, it always begins with inspiration and a vision. Perhaps you had a drumstick that burned your mouth open when you were in Nashville, or maybe you finally found your great uncle’s original batter recipe. No matter what, it always helps to start with an overarching idea to set a restaurant’s chicken program in place. Develop the story. Use that story for marketing. Consider how your fried chicken program will be different from the guy’s down the street. And then start developing a plan to make it happen.

Develop a plan.

From sourcing to recipes to staff training, the next step to implementing a successful fried chicken program is to plan out all the steps and tools needed to make it happen. This includes turnaround times and expectations in terms of volume. It also includes staff training and safety measures, especially in today’s landscape of labor shortages. You have the vision. You want to recreate your grandmother’s classic Sunday suppers on the porch, but now you have to put the steps in place that are required to make it happen.


The doors are open and customers are streaming in because you’ve done such a great job of marketing your version of Nashville Hot Chicken. The last thing you want is to run out of food or not be able to prepare it quickly enough. You also have to consider filtration and challenges after the rush, too. This is when a restaurant needs the right type of fryer to deliver the right amount of volume. It’s also the time for a unit that’s easy for staff, making oil management easier and even connecting with oil management systems that keep frying oil clean as safely as possible for staff.

Get advice from your local expert to get your fried chicken program started today.

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Topics: Chicken, Labor