Servings: 100 Portions
Portions: 2 Pieces Each
Temperature: 365 degrees F. Deep Fat
50 lb. chicken, broiler-fryer, cut-up
3 3/4 quart (4 lb) flour, wheat, hard
3/4 cup (8 oz) salt
3 tablespoon pepper, black
1 tablespoon paprika, ground
Wash chicken thoroughly under running water. Drain well. Dredge chicken in seasoned flour; shake oil excess. Fry until golden brown or until done. Drain in basket or on absorbent paper.
NOTE:
65 lb chicken, broiler-fryer, whole, may be used. Cut into quarters or eighths.
Frying should be scheduled to allow fried chicken to be served immediately. If necessary, fried chicken may be held in an open pan in oven at 200 degrees F. until serving time.
Meatier pieces may require longer cooking. Test for doneness. Fried chicken should be fork-tender – the fork will pierce the thickest piece easily.
Approximate frying time for cut-up chicken is:
(Wings-5 to 7 minutes) (Thighs-l0 to 15 minutes) (Legs-8 to 10 minutes)(Breasts-l0 to 15) minutes