PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 425 F. OVEN 1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL. 2. DIP CHICKEN PIECES IN SALAD OIL; DRAIN. 3. DREDGE CHICKEN IN MIXTURE OF BREAD CRUMBS, SALT, PEPPER AND PAPRIKA; SHAKE OFF EXCESS. PLACE ON WELL-GREASED PANS. BAKE 1 HOUR OR UNTIL DONE (180 F.). NOTE: 1. IN STEP 1, 65 LB CHICKEN, BROILER-FRYER, CUT-UP OR 82 LB CHICKEN, BROILER-FRYER, QUARTERED MAY BE USED. NOTE: 2. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 30 MINUTES OR UNTIL DONE (180 F.), ON HIGH FAN WITH OPEN VENT. NOTE: 3. IN STEP 3, 6 LB (2 GAL) CORN FLAKE CRUMBS MAY BE USED FOR BREAD CRUMBS. Recipe Number: L15600 SERVING SIZE: 2 PIECES ( From the <Army Master Recipe Index File> (actually used today!). Downloaded from G Internet, G Internet.
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