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Southern Fried 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 pound(s) + 8 ounce(s) |
Salt, Table, #343 | 3 tablespoon(s) |
Pepper, Black, Ground, #336 | 1 tablespoon(s) |
Paprika, Ground, Domestic, #335 | 1 tablespoon(s) + 1 teaspoon(s) |
DIRECTIONS
1. | Thaw chicken in refrigerator. |
2. | Combine flour, salt, pepper, and paprika. |
3. | Heat vegetable oil in deep-fat fryer to 325 degrees F. |
4. | Dredge chicken in seasoned flour. Shake off excess flour. Discard any excess flour. |
5. | Place chicken in deep-fat fryer, then place cover over fryer. Cook similar cuts of chicken at same time. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
6. | Transfer to steamtable pans for serving. If the chicken will be stored until time for service, cover with aluminum foil and cut holes in aluinum foil. Place the steamtable pans in warmer until ready for service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
7. | Portion 1 breast, or 1 drumstick and 1 wing, or 1 thigh with back per serving. Each portion provides 2 oz. eq. 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 chicken, use the USDA FNS Food Buying Guide for Child Nutrition Programs to calculate menu contribution information.