Instructions: TEMPERATURE: 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.

SERVING SIZE: 2 PIECES

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