Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. DEEP FAT 325 F. OVEN

1. PREPARE DOUBLE RECIPE FOR CREOLE SAUCE RECIPE NO. O00500. SET ASIDE FOR USE IN STEP 7.

2. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL.

3. DREDGE CHICKEN PIECES IN MIXTURE OF FLOUR, SALT, AND PEPPER; SHAKE OFF EXCESS.

4. BROWN CHICKEN IN DEEP FAT 5 MINUTES.

5. PLACE CHICKEN IN PANS.

6. SAUTE ONIONS AND PEPPERS IN BUTTER OR MARGARINE UNTIL TENDER; SPRINKLE AN EQUAL QUANTITY OVER CHICKEN IN EACH PAN.

7. POUR EQUAL QUANTITY CREOLE SAUCE OVER CHICKEN IN EACH PAN.

8. BAKE 1 HOUR OR UNTIL TENDER.

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, CHICKEN MAY BE BROWNED IN 400 F. OVEN ABOUT 20 MINUTES.

NOTE:

3. IN STEP 5, 2 OZ (2/3 CUP) DEHYDRATED ONIONS AND 2 1/2 OZ (2 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 1 LB (3 CUPS) FROZEN, DICED, GREEN PEPPERS MAY BE USED.

NOTE:

4. IN STEP 5, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONION AND 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB CHOPPED PEPPERS.

NOTE:

5. ONE-NO. 16 SCOOP MAY BE USED FOR SAUCE. SEE RECIPE NO.

SERVING SIZE: 2 PIECES P

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