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CATEGORY CUISINE TAG YIELD
Meats 100 Servings

INGREDIENTS

82 lb CHICKEN;WHOLE FZ
6 lb BREAD SNDWICH 22OZ #51
3 3/8 lb SALAD OIL; 1 GAL
1/4 c PEPPER BLACK 1 LB CN
2 tb PAPRIKA GROUND
3 tb SALT TABLE 5LB

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN                TEMPERATURE:  425 F. OVEN
1.  WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL.
2.  DIP CHICKEN PIECES IN SALAD OIL; DRAIN.
3.  DREDGE CHICKEN IN MIXTURE OF BREAD CRUMBS, SALT, PEPPER AND PAPRIKA;
SHAKE OFF EXCESS. PLACE ON WELL-GREASED PANS. BAKE 1 HOUR OR UNTIL DONE
(180 F.).
NOTE:  1.  IN STEP 1, 65 LB CHICKEN, BROILER-FRYER, CUT-UP OR 82 LB
CHICKEN,
BROILER-FRYER, QUARTERED MAY BE USED.
NOTE:  2.  IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 30 MINUTES
OR UNTIL DONE (180 F.), ON HIGH FAN WITH OPEN VENT.
NOTE:  3.  IN STEP 3, 6 LB (2 GAL) CORN FLAKE CRUMBS MAY BE USED FOR BREAD
CRUMBS.
Recipe Number: L15600
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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