Recipe Name Fried Chicken Submitted by jgouker Recipe Description L15500 Quantity 100 Quantity Unit Servings (2 pieces) Prep Time (minutes) 15 Cook Time (minutes) 35 Ready In (minutes) 50

Ingredients Amount 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