Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 325 F. DEEP FAT 350 F. OVEN

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. BROWN CHICKEN IN BATCHES IN DEEP FAT. FOR EACH TYPE OF PIECE, FRY ACCORDING TO MINIMUM TIMES IN NOTE

4.

4. PLACE CHICKEN ON SHEET PANS; BAKE UNCOVERED ABOUT 45 MINUTES OR IN 350F. CONVECTION OVEN, 15 MINUTES OR UNTIL DONE (180F.) ON HIGH FAN, OPEN VENT.

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. FRIE 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

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.