| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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