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Crispy Chicken
2 oz. eq. meat/meat alternate
Number of Portions: 100 Size of Portion: 1 serving
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Chicken, 8 Cut, Frozen, Commodity | 40 pound(s), ready to cook |
Flour, All Purpose, Enriched, #358 | 1 5/8 pound(s) |
Milk, Dry, Nonfat Powder, #376 | 3 cup(s) |
Poultry Seasoning, #339 | 4 tablespoon(s) |
Pepper, Black, Ground, #336 | 1 1/2 tablespoon(s) |
Parsley, Dried, Chopped, #316 | 1 teaspoon(s) |
Garlic Powder, #331 | 2 1/2 tablespoon(s) |
Pan Release Spray, Vegetable Oil, #395 | 5 gram(s) |
DIRECTIONS
1. | Thaw chicken in refrigerator. Drain well. |
2. | Combine flour, dry milk, poultry seasoning, pepper, parsley, and garlic powder. Mix well. |
3. | Place chicken pieces in large bowl. Then coat chicken with seasoned flour. |
4. | Spray sheet pans with pan release spray or line with parchment paper or aluminum foil. Place approximately 25 pieces of chicken on each prepared sheet pan. |
5. | Bake until golden brown: CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
6. | Transfer chicken in steamtable pans. Serve immediately or place in warmer until ready for service. If holding for service, cover pans with pan-liner instead of aluminum foil or saran wrap to maintain crispness. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
7. | Portion 1 breast, 1 wing and 1 drumstick, or 1 thigh with back for each serving. Each portion provides 2 oz. eq. serving of meat/meat alternate. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower. |
Production Notes
Use commodity products when available.
If using purchased products, refer to the USDA Food and Nutrition Services Food Buying Guide for School Meal Programs, or check for CN labels. Adjustments may need to be made to the nutritional analysis.
Miscellaneous Notes
Ounce equivalence information is based on data from the USDA Food and Nutrition Services Food Buying Guide for School Meal Programs.