Fried Chicken (fast Food)

INGREDIENTS

INSTRUCTIONS

TEMPERATURE:  350 F. DEEP FAT  WASH CHICKEN THOROUGHLY UNDER COLD
RUNNING WATER. DRAIN WELL. STIR  SOUP AND GRAVY BASE INTO BOILING WATER
IN STEAM-JACKETED KETTLE OR  STOCK POT. ADD CHICKEN; RETURN TO A BOIL;
REDUCE HEAT; SIMMER 20  MINUTES OR UNTIL THERMOMETER INSERTED INTO
THIGH REGISTERS 170 F.  REMOVE CHICKEN; DRAIN. COOL TO ABOUT 80 F. TO
FACILITATE HANDLING.  COMBINE FLOUR, SOUP AND GRAVY BASE, PEPPER,
GINGER, GARLIC AND  POULTRY SEASONING; MIX THOROUGHLY. DREDGE CHICKEN
IN FLOUR MIXTURE;  SHAKE OFF EXCESS. COMBINE EGG MIX AND MILK. ADD 1 QT
WATER. MIX  THOROUGHLY. DIP FLOURED CHICKEN IN EGG-MILK MIXTURE; DRAIN.
ROLL  CHICKEN IN BREAD CRUMBS; SHAKE OFF EXCESS. FRY IN DEEP FAT 1 1/2
MINUTES OR UNTIL GOLDEN BROWN. DRAIN IN BASKET OR ON ABSORBENT PAPER.
NOTE:  1.  IN STEP 1, 82 LB CHICKEN, BROILER-FRY, WHOLE (CUT INTO
QUARTERS OR EIGHTHS) OR 82 LB CHICKEN, BROI8LER-FRYER, QUARTERED MAY
BE USED.  NOTE:  2.  IN STEP 2, BOILING WATER MUST COMPLETELY COVER
CHICKEN.  FOR EACH ADDITIONAL QUART OF WATER USED, ADD 1 OZ (3 TBSP)
SOUP AND  GRAVY BASE, CHICKEN.  NOTE:  3.  IN STEP 2, CHICKEN MUST BE
THOROUGHLY COOKED AS FURTHER  HEATING IS ONLY FOR BROWNING AND
REHEATING OF THE BREADED CHICKEN.  NOTE:  4.  IN STEP 4, IF CHICKEN IS
TO BE HELD, IT SHOULD BE COOLED  QUICKLY TO 40 F. IN SHALLOW PANS AND
HELD UNDER REFRIGERATION UNTIL  NEEDED.  NOTE:  5.  IN STEP 6, IF USING
A BREADING MACHINE, A MINIMUM OF 20 LB  BREAD CRUMBS AND 1 GAL MILK AND
EGG MIXTURE IS NEEDED FOR OPERATION  OF THE EQUIPMENT.  NOTE:  6.  IN
STEP 7, 2 LB (1 QT) (20 EGGS, WHOLE, BEATEN) MAY BE  USED. WHEN USING
WHOLE EGGS, REDUCE AMOUNT OF WATER TO 5 1/2 CUPS.  Recipe Number:
L17400  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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