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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

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Ingredients
Amt.	Measure	Ingredient



82	pounds, raw	whole chicken
14	cups	all-purpose flour
2	tablespoons	Paprika
6	tablespoons	salt
4	tablespoons	black pepper

Steps

Sequence	Step

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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