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Receta Fried Chicken (Fast Food)

Name: Fried Chicken (Fast Food)
Ingredients: 4 1/2 gal WATER, BOILING; 8 1/2 c. WATER; 65 lb CHICKEN,WHOLE FZ; 2 1/2 c. EGG MIX #3 CYL; 5 ounce Lowfat milk, DRY NON-FAT L HEAT; 2 Tbsp. GARLIC DEHY GRA; 3 1/4 lb BREAD SNDWICH 22OZ #51; 3 1/4 lb FLOUR GEN PURPOSE 10LB; 1 1/8 c. SOUP GRAVY BASE CHICKEN; 14 ounce SOUP GRAVY BASE CHICKEN; 1/2 c. PEPPER BLACK 1 LB CN; 1/4 c. POULTRY SEASONING GR.; 2 Tbsp. GINGER Grnd

de Global Cookbook

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Raciónes: 12

Ingredientes

4 1/2 gal WATER, BOILING
8 1/2 c. WATER
65 lb CHICKEN,WHOLE FZ
2 1/2 c. EGG MIX #3 CYL
5 ounce Lowfat milk, DRY NON-FAT L HEAT
2 Tbsp. GARLIC DEHY GRA
3 1/4 lb BREAD SNDWICH 22OZ #51
3 1/4 lb FLOUR GEN PURPOSE 10LB
1 1/8 c. SOUP GRAVY BASE CHICKEN
14 ounce SOUP GRAVY BASE CHICKEN
1/2 c. PEPPER BLACK 1 LB CN
1/4 c. POULTRY SEASONING GR.
2 Tbsp. GINGER Grnd

Direcciones

TEMPERATURE: 350 F. DEEP FAT
1. WASH CHICKEN THOROUGHLY UNDER Cool RUNNING WATER. DRAIN WELL.
2. STIR SOUP AND GRAVY BASE INTO BOILING WATER IN STEAM-JACKETED KETTLE Or possibly STOCK POT.
3. Add in CHICKEN; RETURN TO A BOIL; REDUCE HEAT; SIMMER 20 Min Or possibly Till THERMOMETER INSERTED INTO THIGH REGISTERS 170 F.
4. REMOVE CHICKEN; DRAIN. Cold TO ABOUT 80 F. TO FACILITATE HANDLING.
5. COMBINE FLOUR, SOUP AND GRAVY BASE, PEPPER, GINGER, GARLIC AND POULTRY SEASONING; MIX THOROUGHLY.
6. DREDGE CHICKEN IN FLOUR Mix; SHAKE OFF EXCESS.
7. COMBINE EGG MIX AND Lowfat milk.
8. Add in 1 Quart WATER. MIX THOROUGHLY.
9. DIP FLOURED CHICKEN IN EGG-Lowfat milk Mix; DRAIN.
10. ROLL CHICKEN IN BREAD CRUMBS; SHAKE OFF EXCESS.
11. FRY IN DEEP FAT 1 1/2 Min Or possibly Till Golden.
12. DRAIN IN BASKET Or possibly ON ABSORBENT PAPER.
NOTE:
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.
NOTE:
2. IN STEP 2, BOILING WATER MUST COMPLETELY COVER CHICKEN.
FOR EACH ADDITIONAL Qt OF WATER USED, Add in 1 Ounce (3 TBSP) SOUP AND GRAVY BASE, CHICKEN.
NOTE:
3. IN STEP 2, CHICKEN MUST BE THOROUGHLY COOKED AS FURTHER HEATING IS ONLY FOR BROWNING AND REHEATING OF THE BREADED CHICKEN.
NOTE:
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.
NOTE:
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.
NOTE:
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..
SERVING SIZE: 2 Pcs