Oven Fried Chicken L.Meat, Fish, and Poultry No.156
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|Yield: 100 Portions Each Portion: 2 Pieces|
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|Pan Size: 18 by 26 inch Sheet Pan Temp.: 350 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Poultry, Chicken, Br| 50LB | | 1. Wash chicken thoroughly under |
|oiler, Quartered | | | cold running water. Drain |
| | | | well. |
|--------------------|----------|----------|-----------------------------------|
|Salad Oil | 4LB | 2.00 Qrt | 2. Dip chicken pieces in salad |
| | | | oil or melted shortening; |
| | | | drain. |
|--------------------|----------|----------|-----------------------------------|
|Bread Crumbs | 5LB | 1.25 Gal | 3. Dredge chicken in mixture of |
|Salt | 8OZ| 0.75 Cup | bread crumbs, salt, pepper, & |
|Pepper, Black, Groun| | 3.00 Tbsp| paprika; shake off excess. |
|d | | | Place on well greased pans. |
|Paprika, Ground | | 1.00 Tbsp| Bake 1 hour or until tender. |
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NOTE: 1. In Step 1, 72 lb chicken, broiler-fryer, whole (cut into
quarters or eighths) or 72 lb chicken, broiler-fryer,
quartered may be used.
VARIATION
1. OVEN FRIED CHICKEN (CORN FLAKE CRUMBS): Follow Steps 1 and
2. In Step 3, substitute 5 lb (1 1/4 gal) corn flake crumbs
for the bread crumbs.