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Suggest a better descriptionTEMPERATURE: 350 F. DEEP FAT 1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL. 2. STIR SOUP AND GRAVY BASE INTO BOILING WATER IN STEAM-JACKETED KETTLE OR STOCK POT. 3. ADD CHICKEN; RETURN TO A BOIL; REDUCE HEAT; SIMMER 20 MINUTES OR UNTIL THERMOMETER INSERTED INTO THIGH REGISTERS 170 F. 4. REMOVE CHICKEN; DRAIN. COOL TO ABOUT 80 F. TO FACILITATE HANDLING. 5. COMBINE FLOUR, SOUP AND GRAVY BASE, PEPPER, GINGER, GARLIC AND POULTRY SEASONING; MIX THOROUGHLY. 6. DREDGE CHICKEN IN FLOUR MIXTURE; SHAKE OFF EXCESS. 7. COMBINE EGG MIX AND MILK. 8. ADD 1 QT WATER. MIX THOROUGHLY. 9. DIP FLOURED CHICKEN IN EGG-MILK MIXTURE; DRAIN. 10. ROLL CHICKEN IN BREAD CRUMBS; SHAKE OFF EXCESS. 11. FRY IN DEEP FAT 1 1/2 MINUTES OR UNTIL GOLDEN BROWN. 12. DRAIN IN BASKET OR ON ABSORBENT PAPER. NOTE: 1. IN STEP 1, 82 LB CHICKEN, BROILER-FRY, WHOLE (CUT INTO QUARTERS OR EIGHTHS) OR 82 LB CHICKEN, BROI8LER-FRYER, QUARTERED MAY BE USED. NOTE: 2. IN STEP 2, BOILING WATER MUST COMPLETELY COVER CHICKEN. FOR EACH ADDITIONAL QUART OF WATER USED, ADD 1 OZ (3 TBSP) SOUP AND GRAVY BASE, CHICKEN. NOTE: 3. IN STEP 2, CHICKEN MUST BE THOROUGHLY COOKED AS FURTHER HEATING IS ONLY FOR BROWNING AND REHEATING OF THE BREADED CHICKEN. NOTE: 4. IN STEP 4, IF CHICKEN IS TO BE HELD, IT SHOULD BE COOLED QUICKLY TO 40 F. IN SHALLOW PANS AND HELD UNDER REFRIGERATION UNTIL NEEDED. NOTE: 5. IN STEP 6, IF USING A BREADING MACHINE, A MINIMUM OF 20 LB BREAD CRUMBS AND 1 GAL MILK AND EGG MIXTURE IS NEEDED FOR OPERATION OF THE EQUIPMENT. NOTE: 6. IN STEP 7, 2 LB (1 QT) (20 EGGS, WHOLE, BEATEN) MAY BE USED. WHEN USING WHOLE EGGS, REDUCE AMOUNT OF WATER TO 5 1/2 CUPS. Recipe Number: L17400 SERVING SIZE: 2 PIECES From the
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Serving Size: 1 Serving (348g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 86 | ||
Calories from Fat: 5 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 1.6mg | 0 % | |
Sodium 77.8mg | 3 % | |
Potassium 154.3mg | 4 % | |
Total Carbohydrate 15.6g | 5 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 15.1g | ||
Protein 4.3g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 86
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