| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 65 | lb | CHICKEN FILLET; CHKD, BRD |
INSTRUCTIONS
1. USE 65 LB PRECOOKED, BREADED CHICKEN, FROZEN. FRY CHICKEN IN 350F. DEEP FAT 5-6 MINUTES OR UNTIL BROWNED AND HEATED THROUGH. 2. DRAIN IN BASKET OR ON ABSORBENT PAPER. 3. EACH PORTION: 2 PIECES ( 1 PIECE BREAST AND THIGH OR LEG OR 1 PIECE EACH LEG AND THIGH). Recipe Number: L17401 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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