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Receta Fried Chicken (Fast Food)
by Global Cookbook

Fried Chicken (Fast Food)
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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

  1. TEMPERATURE: 350 F. DEEP FAT
  2. WASH CHICKEN THOROUGHLY UNDER Cool RUNNING WATER. DRAIN WELL.
  3. STIR SOUP AND GRAVY BASE INTO BOILING WATER IN STEAM-JACKETED KETTLE Or possibly STOCK POT.
  4. Add in CHICKEN; RETURN TO A BOIL; REDUCE HEAT; SIMMER 20 Min Or possibly Till THERMOMETER INSERTED INTO THIGH REGISTERS 170 F.
  5. REMOVE CHICKEN; DRAIN. Cold TO ABOUT 80 F. TO FACILITATE HANDLING.
  6. COMBINE FLOUR, SOUP AND GRAVY BASE, PEPPER, GINGER, GARLIC AND POULTRY SEASONING; MIX THOROUGHLY.
  7. DREDGE CHICKEN IN FLOUR Mix; SHAKE OFF EXCESS.
  8. COMBINE EGG MIX AND Lowfat milk.
  9. Add in 1 Quart WATER. MIX THOROUGHLY.
  10. DIP FLOURED CHICKEN IN EGG-Lowfat milk Mix; DRAIN.
  11. ROLL CHICKEN IN BREAD CRUMBS; SHAKE OFF EXCESS.
  12. FRY IN DEEP FAT 1 1/2 Min Or possibly Till Golden.
  13. DRAIN IN BASKET Or possibly ON ABSORBENT PAPER.
  14. NOTE:
  15. 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. 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. IN STEP 2, CHICKEN MUST BE THOROUGHLY COOKED AS FURTHER HEATING IS ONLY FOR BROWNING AND REHEATING OF THE BREADED CHICKEN.
  21. NOTE:
  22. 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. 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. 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