Servings: 100 Portions (2 Pans)
Portions: 2 Pieces Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 325 degrees F. Oven; 350 degrees F. Deep Fat
50 lb. chicken, broiler-fryer, cut-up
3 quart (6 lb) shortening, melted
4-1/2 quart (4 lb) flour, wheat, pastry, sifted
3/4 cup (8 oz) salt
3 tablespoon pepper, black
2-1/4 cups (10 oz) milk, nonfat, dry
2-3/4 quart water, warm
1 quart (20 eggs) eggs, whole, beaten
1-1/2 gallon bread crumbs, dry
Wash chicken thoroughly under cold running water. Drain well. Dip chicken in shortening; drain. Arrange chicken pieces equally in roasting pans. Bake approximately 1 hour.
Remove from oven; cool. Dredge chicken in seasoned flour; shake off excess. Reconstitute milk and warm water; add eggs and mix thoroughly. Dip chicken in egg and milk mixture; drain. Roll in bread crumbs; shake off excess. Fry in deep fat 3 minutes or until golden brown. Drain in basket or in absorbent paper.
NOTE:
65 lb chicken, broiler-fryer, whole, may be used in recipe. Cut into quarters or eighths.
3 quart other types of milk may be substituted for nonfat dry milk and water.
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.