| Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. | |
Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | chicken, bone removed | whole chicken | 2 1/4 | tablespoons | all-purpose flour | 1/8 | teaspoon | Paprika | 2 2/3 | dash | salt | 2 1/2 | dash | black pepper |
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Steps
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Sequence
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Step
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| 1 | TEMPERATURE: 325 F. DEEP FAT
THAW CHICKEN UNDER REFRIGERATION.
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.
MEATIER PIECES MAY REQUIRE LONGER COOKING. TEST FOR DONENESS. FRIED
CHICKEN SHOULD BE FORK-TENDER; THE FORK PIERCES THE THICKEST PIECE EASILY.
OTHER TYPES OF CHICKEN MAY BE USED IN EQUAL WEIGHTS. CUT ACCORDINGLY.
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 (165F.) | 4 | DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.
NOTE: APPROXIMATE FRYING TIME FOR CUT-UP CHICKEN IS:
WINGS - 5 TO 7 MINUTES
LEGS - 10 TO 15 MINUTES
THIGHS - 20 TO 25 MINUTES
BREASTS - 30 TO 35 MINUTES |
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