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Recipes - Fried Chicken

Recipe Name

Fried Chicken

 Submitted by jgouker
Recipe Description L15500
Quantity 100 Quantity Unit Servings (2 pieces) Servings  
Prep Time (minutes) 15 Cook Time (minutes) 35 Ready In (minutes) 50
Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
1/4
chickens, bone removedwhole chicken
2/3
cupall-purpose flour
1/3
teaspoonPaprika
1/3
tablespoonsalt
2/3
teaspoonblack pepper
Steps
Sequence Step
1TEMPERATURE: 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.
2DREDGE CHICKEN PIECES IN MIXTURE OF FLOUR, SALT, PEPPER AND PAPRIKA; SHAKE OFF EXCESS.
3FRY UNTIL GOLDEN BROWN OR UNTIL DONE (165F.)
4DRAIN 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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