| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 65 | 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
1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATTER. DRAIN WELL. 2. DREDGE CHICKEN PIECES IN MIXTURE OF FLOUR, SALT PEPPER AND PAPRIKA. SHAKE OFF EXCESS. 3. FRY UNTILL GOLDEN BROWN OR UNTIL DONE (180F) 4. DRAIN WELL IN BASKET OR ON ABSORBENT PAPPER. Recipe Number: L15502 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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