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

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

2. DIP CHICKEN PIECES IN SALAD OIL OR MELTED SHORTENING; DRAIN.

3. PLACE AND EQUAL QUANTITY OF CHICKEN IN EACH ROASTING PAN.

4. BAKE ABOUT 1 HOUR OR UNTIL DONE (180 F.).

5. REMOVE FROM OVEN; COOL.

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

7. RECONSTITUTE MILK; ADD EGGS; MIX THOROUGHLY.

8. DIP CHICKEN IN EGG AND MILK MIXTURE; DRAIN.

9. ROLL IN BREAD CRUMBS; SHAKE OFF EXCESS.

10. FRY IN DEEP FAT 3 MINUTES OR UNTIL GOLDEN BROWN.

11. 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. IN STEP 7, 10 OZ (2 1/2 CUPS PACKED) CANNED DEHYDRATED EGG MIX COMBINED WITH 3 CUPS WARM WATER MAY BE USED. SEE RECIPE NO. A00800. REFRIGERATE UNTIL READY TO USE.

NOTE:

3. FRYING SHOULD BE SCHEDULED TO ALLOW FRIED CHICKEN TO BE SERVED IMMEDIATELY. IF NECESSARY, FRIED CHICKEN MAY BE HELD IN AN OPEN PAN IN OVEN AT 200 F. UNTIL SERVING TIME. TEST CHICKEN WITH MEAT THERMOMETER. CHICKEN MUST BE 160 F. BEFORE BREADING.

NOTE:

4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

SERVING SIZE: 2 PIECES

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