Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Oven Baked Chicken (8 PC)
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 MEAT, FISH, AND POULTRY No.L 156 00
OVEN BAKED CHICKEN (8 PC)
Yield 100
Portion 2 Pieces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
341 cal
15 g
41 g
12 g
119 mg
487 mg
54 mg
Ingredient
Weight
Measure
Issue
CHICKEN, 8 PC CUT, SKIN REMOVED
82 lbs
BREADCRUMBS
6-2/3 lbs
1 gal 3 qts
SALT
1-7/8 oz
3 tbsp
7/8 oz
1/4 cup 1/3 tbsp
PEPPER,BLACK,GROUND
PAPRIKA,GROUND
1/2 oz
2 tbsp
2-1/8 oz
1/4 cup 2/3 tbsp
COOKING SPRAY,NONSTICK
Method
1
Wash chicken thoroughly under cold running water. Drain well. Remove excess fat.
2
Combine breadcrumbs, salt, pepper and paprika; mix well.
3
Dredge chicken pieces in breadcrumb mixture; shake off excess.
4
Place chicken, meat side up, on lightly sprayed sheet pans. Lightly spray chicken with cooking spray.
Using a convection oven, bake at 325 F. for 40 minutes on high fan, open vent. CCP: Internal temperature must reach 165 F. or
5
higher for 15 seconds.
6 Transfer chicken to steam table pans. CCP: Hold for service at 140 F. or higher.
Notes
1 In Step 2, 7 lb corn flake crumbs may be substituted for breadcrumbs.
 Please bookmark this page (add it to your favorites).
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/oven_baked_chicken_8_pc.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 2 Pieces |
| Calories: | 341 cal |
| Carbohydrates: | 15 g |
| Protein: | 41 g |
| Fat: | 12 g |
| Cholesterol: | 119 mg |
| Sodium: | 487 mg |
| Calcium: | 54 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CHICKEN, 8 PC CUT, SKIN REMOVED | 82 lbs | ||
| BREADCRUMBS | 6-2/3 lbs | 1 gal 3 qts | |
| SALT | 1-7/8 oz | 3 tbsp | |
| PEPPER,BLACK,GROUND | 7/8 oz | 1/4 cup 1/3 tbsp | |
| PAPRIKA,GROUND | 1/2 oz | 2 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 Combine breadcrumbs, salt, pepper and paprika; mix well. 3 Dredge chicken pieces in breadcrumb mixture; shake off excess. 4 Place chicken, meat side up, on lightly sprayed sheet pans. Lightly spray chicken with cooking spray. Using a convection oven, bake at 325 F. for 40 minutes on high fan, open vent. CCP: Internal temperature must reach 165 F. or 5 higher for 15 seconds. 6 Transfer chicken to steam table pans. CCP: Hold for service at 140 F. or higher. Notes 1 In Step 2, 7 lb corn flake crumbs may be substituted for breadcrumbs. |
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