Title: Fried Chicken
Categories:
Yield: 100 Servings

82 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

TEMPERATURE: 325 F. DEEP FAT

1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL.

2. DREDGE CHICKEN PIECES IN MIXTURE OF FLOUR, SALT, PEPPER AND PAPRIKA;
SHAKE OFF EXCESS.

3. FRY UNTIL GOLDEN BROWN OR UNTIL DONE (180F.)

4. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.

NOTE: 1. IN STEP 1, 65 LB CHICKEN, BROILER-FRYER, CUT-UP OR 82 LB
CHICKEN,
BROILER-FRYER, QUARTERED MAY BE USED.

NOTE: 2. FRYING SHOULD BE SCHEDULED TO ALLOW FRIED CHICKEN TO BE SERVED
IMMEDIATELY. IF NECESSARY, FRIED CHICKEN MAY BE HELD IN A ROASTING PAN
UNCOVERED IN OVEN AT 200 F. UNTIL SERVING TIME.

NOTE: 3. MEATIER PIECES MAY REQUIRE LONGER COOKING. TEST FOR DONENESS.
FRIED CHICKEN SHOULD BE FORK-TENDER; THE FORK WILL PIERCE THE THICKEST
PIECE EASILY.

NOTE: 4. APPROXIMATE FRYING TIME FOR CUT-UP 9 PIECE CHICKEN IS:
WINGS - 5 TO 7 MINUTES
LEGS - 10 TO 13 MINUTES
THIGHS - 10 TO 15 MINUTES
BREASTS - 10 TO 15 MINUTES
KEEL BREASTS - 7 TO 10 MINUTES

Recipe Number: L15500

SERVING SIZE: 2 PIECES (

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.