Fried Chicken Recipe

Submitted by administrator, 550 days 10 hours ago.

yield : 100 Servings

ingridients :

82	lb	CHICKEN;WHOLE FZ
3 1/2	lb	FLOUR GEN PURPOSE 10LB
1/4	c	PEPPER BLACK 1 LB CN
2	tb	PAPRIKA GROUND
6	tb	SALT TABLE 5LB

directions :

TEMPERATURE: 325 F. DEEP FAT

1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL.

2. DREDGE CHICKEN PIECES IN MIXTURE OF FLOUR, SALT, PEPPER AND PAPRIKA; SHAKE OFF EXCESS.

3. FRY UNTIL GOLDEN BROWN OR UNTIL DONE (180F.)

4. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.

NOTE: 1. IN STEP 1, 65 LB CHICKEN, BROILER-FRYER, CUT-UP OR 82 LB CHICKEN, BROILER-FRYER, QUARTERED MAY BE USED.

NOTE: 2. FRYING SHOULD BE SCHEDULED TO ALLOW FRIED CHICKEN TO BE SERVED IMMEDIATELY. IF NECESSARY, FRIED CHICKEN MAY BE HELD IN A ROASTING PAN UNCOVERED IN OVEN AT 200 F. UNTIL SERVING TIME.

NOTE: 3. MEATIER PIECES MAY REQUIRE LONGER COOKING. TEST FOR DONENESS. FRIED CHICKEN SHOULD BE FORK-TENDER; THE FORK WILL PIERCE THE THICKEST PIECE EASILY.

NOTE: 4. APPROXIMATE FRYING TIME FOR CUT-UP 9 PIECE CHICKEN IS: WINGS - 5 TO 7 MINUTES LEGS - 10 TO 13 MINUTES THIGHS - 10 TO 15 MINUTES BREASTS - 10 TO 15 MINUTES KEEL BREASTS - 7 TO 10 MINUTES

Recipe Number: L15500

SERVING SIZE: 2 PIECES (

From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.