Source: U.S. Department of Defence
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Buffalo Chicken (8 PC)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 183 00
BUFFALO CHICKEN (8 PC)
Yield 100
Portion 8 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
421 cal
7g
45 g
23 g
144 mg
363 mg
32 mg
Ingredient
Weight
Measure
Issue
CHICKEN, 8 PIECE CUT
82 lbs
COOKING SPRAY,NONSTICK
1 oz
2 tbsp
CATSUP
4-1/4 lbs
2 qts
4-1/8 lbs
2 qts
VINEGAR,DISTILLED
PEPPER,RED,GROUND
6 oz
2 cup
Method
1 Wash chicken thoroughly under cold running water; drain well. Remove excess fat.
2 Place chicken, skin side up, on lightly sprayed sheet pans. Using a convection oven, bake at 350 F. for 20 minutes on high fan,
closed vent.
3 Combine catsup, vinegar, and red pepper; mix well.
4 Dip chicken in buffalo sauce to coat well; place chicken, skin side up, on sheet pans. Discard remaining buffalo sauce. Bake an
additional 20 minutes, for a total of 40 minutes. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
5 Transfer chicken to steam table pans. CCP: Hold for service at 140 F. or higher.
Notes
1 In Step 3, 2 gallons of prepared buffalo sauce can be used per 100 portions.
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|
| Yield: 100 | Portion: 8 Ounces |
| Calories: | 421 cal |
| Carbohydrates: | 7g |
| Protein: | 45 g |
| Fat: | 23 g |
| Cholesterol: | 144 mg |
| Sodium: | 363 mg |
| Calcium: | 32 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CHICKEN, 8 PIECE CUT | 82 lbs | ||
| COOKING SPRAY,NONSTICK | 1 oz | 2 tbsp | |
| CATSUP | 4-1/4 lbs | 2 qts | |
| VINEGAR,DISTILLED | 4-1/8 lbs | 2 qts | |
| PEPPER,RED,GROUND | 6 oz | 2 cup |
| Method: | |
|
1 Wash chicken thoroughly under cold running water; drain well. Remove excess fat. 2 Place chicken, skin side up, on lightly sprayed sheet pans. Using a convection oven, bake at 350 F. for 20 minutes on high fan, closed vent. 3 Combine catsup, vinegar, and red pepper; mix well. 4 Dip chicken in buffalo sauce to coat well; place chicken, skin side up, on sheet pans. Discard remaining buffalo sauce. Bake an additional 20 minutes, for a total of 40 minutes. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 5 Transfer chicken to steam table pans. CCP: Hold for service at 140 F. or higher. Notes 1 In Step 3, 2 gallons of prepared buffalo sauce can be used per 100 portions. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence