TitaN8Empire

Another past CFA worker here. It has to do with the oil it boiled in. My store one specified henny (brand name of the fryers) that spicy is fried and five others that fried all the regular items, and two grills for the grilled items. Spicy is kept separate from the regular chicken due to flavor. The basket we use to fry fillets/strips is different from the one we fry nuggets in. One is a tiered rack and the other is an actual basket. So a tiered basket stays in the spicy and you can't mix and match without transferring flavor. Each basket costs way more than people think so it's not justifiable to buy a basket solely for spicy nuggets.

Also former team leader, almost kitchen director, here. What was you favorite off menu item to make? Did you ever have any customers see you eating it and request it?

We used to have a grill press for tortillas that made the most perfect grilled cheese I will ever have. I miss the toastmaster.

One of my favorite things was the frosted cotton candy drink. It's like a frosted lemonade, but instead of adding lemonade add blue Powerade. If made right it takes just like cotton candy!

It's not really the same, but if your local CfA is as classy as mine was, you can order a spicy filet cut into little nuggets and some empty mini bread and create your own spicy minis! We even tried one time to cut the filet into nuggets before we fried them but it was just too much hassle to keep them to not fall off the basket.

Happy I could shed some light on the matter!

Also worked at a CFA, though I was there for almost exactly 4 years. My favorite special sandwich was two strips, a slice of Colby jack cheese on top and bottom of the strips, with an inside out and buttered bun. Put it in a bag while everything is still hot and stick in in a warming drawer if your store still has one. It turns it into a meaty grilled cheese. After four years there, I had to get creative even at the expense of being healthy.