Instructions: TEMPERATURE: 325 F. DEEP FAT

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

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

3. FRY UNTIL GOLDEN BROWN OR UNTIL DONE (180F.)

4. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.

NOTE:

1. IN STEP 1, 65 LB CHICKEN, BROILER-FRYER, CUT-UP OR 82 LB CHICKEN, BROILER-FRYER, QUARTERED MAY BE USED.

NOTE:

2. FRYING SHOULD BE SCHEDULED TO ALLOW FRIED CHICKEN TO BE SERVED IMMEDIATELY. IF NECESSARY, FRIED CHICKEN MAY BE HELD IN A ROASTING PAN UNCOVERED IN OVEN AT 200 F. UNTIL SERVING TIME.

NOTE:

3. MEATIER PIECES MAY REQUIRE LONGER COOKING. TEST FOR DONENESS. FRIED CHICKEN SHOULD BE FORK-TENDER; THE FORK WILL PIERCE THE THICKEST PIECE EASILY.

NOTE:

4. APPROXIMATE FRYING TIME FOR CUT-UP 9 PIECE CHICKEN IS: WINGS - 5 TO 7 MINUTES LEGS - 10 TO 13 MINUTES THIGHS - 10 TO 15 MINUTES BREASTS - 10 TO 15 MINUTES KEEL BREASTS - 7 TO 10 MINUTES

SERVING SIZE: 2 PIECES (

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