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Hot and Spicy Chicken (8 PC)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 187 00
HOT AND SPICY CHICKEN (8 PC)
Yield 100
Portion 8 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
430 cal
35 g
45 g
11 g
120 mg
627 mg
85 mg
Ingredient
Weight
Measure
Issue
CHICKEN, 8 PC CUT, SKIN REMOVED
82 lbs
WATER,WARM
7-1/3 lbs
3 qts 2 cup
MILK,NONFAT,DRY
13 oz
1 qts 1-3/8 cup
FLOUR,WHEAT,GENERAL PURPOSE
8-7/8 lbs
2 gal
SALT
4-1/2 oz
1/4 cup 3-1/3 tbsp
GARLIC POWDER
4-1/8 oz
3/4 cup 2 tbsp
ONION POWDER
3-1/4 oz
3/4 cup 2 tbsp
PEPPER,BLACK,GROUND
2-3/8 oz
1/2 cup 2-2/3 tbsp
THYME,FRESH
2/3 oz
1/2 cup
PAPRIKA
1-1/4 oz
1/4 cup 1-1/3 tbsp
PEPPER,RED,GROUND
1-1/8 oz
1/4 cup 2-1/3 tbsp
MARJORAM,SWEET,GROUND
1/2 oz
1/2 cup
PEPPER,WHITE,GROUND
1 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
2-1/8 oz
1/4 cup 2/3 tbsp
Method
1 Wash chicken thoroughly under cold running water. Drain well. Remove excess fat.
2 Reconstitute milk in warm water.
3 Combine flour, salt, garlic powder, onion powder, black pepper, thyme, paprika, red pepper, marjoram, and white pepper; mix
thoroughly.
4 Dip chicken in milk; drain; Dredge chicken in flour mixture. Shake off excess.
5 Place chicken, meat side up, on lightly sprayed sheet pans. Lightly spray chicken with cooking spray.
6 Using a convection oven, bake 20 minutes at 325 F. on high fan, open vent. Turn chicken pieces over. Bake an additional 20
minutes, for a total of 40 minutes. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
7 Transfer chicken to steam table pans. CCP: Hold for service at 140 F. or higher.



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Hot and Spicy Chicken (8 PC)

Yield: 100 Portion: 8 Ounces
Calories: 430 cal
Carbohydrates: 35 g
Protein: 45 g
Fat: 11 g
Cholesterol: 120 mg
Sodium: 627 mg
Calcium: 85 mg

Ingredient Weight Measure Issue
CHICKEN, 8 PC CUT, SKIN REMOVED 82 lbs
WATER,WARM 7-1/3 lbs 3 qts 2 cup
MILK,NONFAT,DRY 13 oz 1 qts 1-3/8 cup
FLOUR,WHEAT,GENERAL PURPOSE 8-7/8 lbs 2 gal
SALT 4-1/2 oz 1/4 cup 3-1/3 tbsp
GARLIC POWDER 4-1/8 oz 3/4 cup 2 tbsp
ONION POWDER 3-1/4 oz 3/4 cup 2 tbsp
PEPPER,BLACK,GROUND 2-3/8 oz 1/2 cup 2-2/3 tbsp
THYME,FRESH 2/3 oz 1/2 cup
PAPRIKA 1-1/4 oz 1/4 cup 1-1/3 tbsp
PEPPER,RED,GROUND 1-1/8 oz 1/4 cup 2-1/3 tbsp
MARJORAM,SWEET,GROUND 1/2 oz 1/2 cup
PEPPER,WHITE,GROUND 1 oz 1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK 2-1/8 oz 1/4 cup 2/3 tbsp

Method:
1 Wash chicken thoroughly under cold running water. Drain well. Remove excess fat.
2 Reconstitute milk in warm water.
3 Combine flour, salt, garlic powder, onion powder, black pepper, thyme, paprika, red pepper, marjoram, and white pepper; mix
thoroughly.
4 Dip chicken in milk; drain; Dredge chicken in flour mixture. Shake off excess.
5 Place chicken, meat side up, on lightly sprayed sheet pans. Lightly spray chicken with cooking spray.
6 Using a convection oven, bake 20 minutes at 325 F. on high fan, open vent. Turn chicken pieces over. Bake an additional 20
minutes, for a total of 40 minutes. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
7 Transfer chicken to steam table pans. CCP: Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/hot_and_spicy_chicken_8_pc.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence