Source: U.S. Department of Defence
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Fried Chicken (8 PC)
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 MEAT, FISH, AND POULTRY No.L 155 00
FRIED CHICKEN (8 PC)
Yield 100
Portion 8 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
496 cal
14 g
46 g
27 g
144 mg
553 mg
29 mg
Ingredient
Weight
Measure
Issue
CHICKEN, 8 PIECE CUT
82 lbs
FLOUR,WHEAT,GENERAL PURPOSE
3-7/8 lbs
3 qts 2 cup
SALT
3-3/4 oz
1/4 cup 2-1/3 tbsp
PEPPER,BLACK,GROUND
7/8 oz
1/4 cup 1/3 tbsp
PAPRIKA,GROUND
1/2 oz
2 tbsp
Method
1
Wash chicken thoroughly under cold running water. Drain well
2
Dredge chicken pieces in mixture of flour, salt, pepper and paprika; shake off excess.
3
Fry until golden brown or until done in 325 F. deep fat. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
4
Drain well in basket or on absorbent paper. CCP: Hold for service at 140 F. or higher.
Notes
1 Approximate frying time for cut-up 8 piece chicken is: Wings, 5 to 7 minutes; Legs, 10 to 13 minutes; Thighs, 10 to 15 minutes;
Breasts, 10 to 15 minutes.
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| Yield: 100 | Portion: 8 Ounces |
| Calories: | 496 cal |
| Carbohydrates: | 14 g |
| Protein: | 46 g |
| Fat: | 27 g |
| Cholesterol: | 144 mg |
| Sodium: | 553 mg |
| Calcium: | 29 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CHICKEN, 8 PIECE CUT | 82 lbs | ||
| FLOUR,WHEAT,GENERAL PURPOSE | 3-7/8 lbs | 3 qts 2 cup | |
| SALT | 3-3/4 oz | 1/4 cup 2-1/3 tbsp | |
| PEPPER,BLACK,GROUND | 7/8 oz | 1/4 cup 1/3 tbsp | |
| PAPRIKA,GROUND | 1/2 oz | 2 tbsp |
| Method: | |
|
1 Wash chicken thoroughly under cold running water. Drain well 2 Dredge chicken pieces in mixture of flour, salt, pepper and paprika; shake off excess. 3 Fry until golden brown or until done in 325 F. deep fat. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 4 Drain well in basket or on absorbent paper. CCP: Hold for service at 140 F. or higher. Notes 1 Approximate frying time for cut-up 8 piece chicken is: Wings, 5 to 7 minutes; Legs, 10 to 13 minutes; Thighs, 10 to 15 minutes; Breasts, 10 to 15 minutes. |
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