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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/3 | quarts | 2% milk or skim | 1 1/3 | tablespoons | black pepper | 6 | pounds, raw | Chicken, broilers or fryers, meat and skin, raw | 3 | cups | Bread crumbs dry toasted | 1/2 | tablespoon | black pepper | 2 1/4 | tablespoons | salt | 5 | tablespoons | onion powder | 5 | tablespoons | garlic powder | 5 | tablespoons | Poultry Ground seasoning |
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Steps
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Sequence
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Step
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| | 1 | combine milk and 1st listed black pepperfor marinade. mix well. | | 2 | pour marinade over chicken. hold refrigerated at internal temperature of 40 degress F. or below at least 2 hours to marinate. drain and discard excess marinade. | | 3 | combine bread crumbs, 2nd listed black pepper, salt, onion powder, garlic powder, poultry seasoning.mix well. | | 4 | drege chicken in seasoned bread crumbs to evenly coat. shake off excess bread crumbs. hold refrigerated at internal temperature of 40 degrees F. or below for use. | | 5 | for best quality, cook in batches throughout meal period. |
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