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Receta Fried Chicken (Fast Food)

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Raciónes: 12

Ingredientes

Direcciones

  1. TEMPERATURE: 350 F. DEEP FAT
  2. 1. WASH CHICKEN THOROUGHLY UNDER Cool RUNNING WATER. DRAIN WELL.
  3. 2. STIR SOUP AND GRAVY BASE INTO BOILING WATER IN STEAM-JACKETED KETTLE Or possibly STOCK POT.
  4. 3. Add in CHICKEN; RETURN TO A BOIL; REDUCE HEAT; SIMMER 20 Min Or possibly Till THERMOMETER INSERTED INTO THIGH REGISTERS 170 F.
  5. 4. REMOVE CHICKEN; DRAIN. Cold TO ABOUT 80 F. TO FACILITATE HANDLING.
  6. 5. COMBINE FLOUR, SOUP AND GRAVY BASE, PEPPER, GINGER, GARLIC AND POULTRY SEASONING; MIX THOROUGHLY.
  7. 6. DREDGE CHICKEN IN FLOUR Mix; SHAKE OFF EXCESS.
  8. 7. COMBINE EGG MIX AND Lowfat milk.
  9. 8. Add in 1 Quart WATER. MIX THOROUGHLY.
  10. 9. DIP FLOURED CHICKEN IN EGG-Lowfat milk Mix; DRAIN.
  11. 10. ROLL CHICKEN IN BREAD CRUMBS; SHAKE OFF EXCESS.
  12. 11. FRY IN DEEP FAT 1 1/2 Min Or possibly Till Golden.
  13. 12. DRAIN IN BASKET Or possibly ON ABSORBENT PAPER.
  14. NOTE:
  15. 1. IN STEP 1, 82 LB CHICKEN, BROILER-FRY, WHOLE (CUT INTO QUARTERS Or possibly EIGHTHS) Or possibly 82 LB CHICKEN, BROI8LER-FRYER, QUARTERED MAY BE USED.
  16. NOTE:
  17. 2. IN STEP 2, BOILING WATER MUST COMPLETELY COVER CHICKEN.
  18. FOR EACH ADDITIONAL Qt OF WATER USED, Add in 1 Ounce (3 TBSP) SOUP AND GRAVY BASE, CHICKEN.
  19. NOTE:
  20. 3. IN STEP 2, CHICKEN MUST BE THOROUGHLY COOKED AS FURTHER HEATING IS ONLY FOR BROWNING AND REHEATING OF THE BREADED CHICKEN.
  21. NOTE:
  22. 4. IN STEP 4, IF CHICKEN IS TO BE HELD, IT SHOULD BE COOLED QUICKLY TO 40 F. IN SHALLOW PANS AND HELD UNDER REFRIGERATION Till NEEDED.
  23. NOTE:
  24. 5. IN STEP 6, IF USING A BREADING MACHINE, A MINIMUM OF 20 LB BREAD CRUMBS AND 1 GAL Lowfat milk AND EGG Mix IS NEEDED FOR OPERATION OF THE EQUIPMENT.
  25. NOTE:
  26. 6. IN STEP 7, 2 LB (1 Quart) (20 Large eggs, WHOLE, BEATEN) MAY BE USED. WHEN USING WHOLE Large eggs, REDUCE AMOUNT OF WATER TO 5 1/2 C..
  27. SERVING SIZE: 2 Pcs
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