Newport Fried Chicken L.Meat, Fish, and Poultry No.159
--------------------------------------------------------------------------------
|Yield: 100 Portions Each Portion: 2 Pieces|
|------------------------------------------------------------------------------|
|Pan Size: 18 by 24 inch Roasting Pan Temp.: 325 'F. Oven 350 'F. Deep Fat |
|------------------------------------------------------------------------------|
| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Poultry, Chicken, Br| 50LB | | 1. Wash chicken thoroughly under |
|oiler, Quartered | | | cold running water. Drain |
| | | | well. |
|--------------------|----------|----------|-----------------------------------|
|Salad Oil | 6LB | 3.00 Qrt | 2. Dip chicken pieces in salad |
| | | | oil or melted shortening; |
| | | | drain. |
| | | | 3. Place an equal quantity of |
| | | | chicken in each roasting pan. |
| | | | 4. Bake approximately 1 hour. |
| | | | 5. Remove from oven; cool. |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 4LB | 1.00 Gal | 6. Dredge chicken pieces in |
|Salt | 8OZ| 0.75 Cup | mixture of flour, salt, and |
|Pepper, Black, Groun| | 3.00 Tbsp| pepper; shake off excess. |
|d | | | |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 10OZ| 2.25 Cup | 7. Reconstitute milk; add eggs; |
|Milk Powder | | | mix thoroughly. |
|Warm Water | | 2.75 Qrt | 8. Dip chicken in egg and milk |
|Eggs, Large, Brown, | 2LB | 1.00 Qrt | mixture; drain. |
|Fresh | | | |
|--------------------|----------|----------|-----------------------------------|
|Bread Crumbs | 6LB | 1.50 Gal | 9. Roll in bread crumbs; shake |
| | | | off excess. |
| | | |10. Fry in deep fat 3 minutes or |
| | | | until golden brown. |
| | | |11. Drain well in basket or on |
| | | | absorbent paper. |
--------------------------------------------------------------------------------
NOTE: 1. In Step 1, 72 lb chicken, broiler-fryer, whole (cut into
quarters or eighths) or 72 lb chicken, broiler-fry,
quartered may be used.
2. In Step 7, 10 oz (2 1/2 cups packed) canned dehydrated egg
mix combined with 3 cups warm water may be used. See
Recipe A-8.
3. Frying should be scheduled to allow freid chicken to be
served immediately. If necessary, fried chicken may be held
in an open pan at 200`F until serving time.
4. Test fried chicken with thermometer. Chicken should be
160`F before breading.
5. Other sizes and types of pans may be used. See Recipe A-25.