| 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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