Fried chicken cut-up

100 Servings

Ingredients

Quantity Ingredient
65 pounds CHICKEN;WHOLE FZ
3½ pounds FLOUR GEN PURPOSE 10LB
¼ cup PEPPER BLACK 1 LB CN
2 tablespoons PAPRIKA GROUND
6 tablespoons SALT TABLE 5LB

Directions

1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATTER. DRAIN WELL.

2. DREDGE CHICKEN PIECES IN MIXTURE OF FLOUR, SALT PEPPER AND PAPRIKA.

SHAKE OFF EXCESS.

3. FRY UNTILL GOLDEN BROWN OR UNTIL DONE (180F) 4. DRAIN WELL IN BASKET OR ON ABSORBENT PAPPER.

Recipe Number: L15502

SERVING SIZE: 2 PIECES

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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