Search the recipe database
Crispy Chicken (Purchased)
2 oz. eq. meat/meat alternate
Number of Portions: 80 Size of Portion: 1 serving
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
INGREDIENT | MEASURE (FOR 80 SERVINGS) |
|---|---|
Chicken, 8 Piece Cut, IQF, #1022 | 80 servings , (Cooked Average) |
Flour, All Purpose, Enriched, #2011 | 1 pound + 10 ounces |
Milk, Dry, Nonfat Powder, #2019 | 3 cups |
Poultry Seasoning, #2721 | 1/4 cup |
Pepper, Black, Ground, #2718 | 1 tablespoon + 1 teaspoon |
Parsley, Dried, Chopped, #2717 | 1 teaspoon |
Garlic Powder, #2709 | 3 tablespoons + 1 teaspoon |
Pan Release Spray, Vegetable Oil, #2514 | 20 second spray |
DIRECTIONS
1. | If the chicken is frozen, thaw it in the refrigerator. Drain the chicken thoroughly on the day of assembly. CCP: Hold under refrigeration (41 degrees F or lower). |
2. | Combine the flour, dry milk, poultry seasoning, pepper, parsley, and garlic powder. Thoroughly combine this mixture. |
3. | Place the chicken pieces in a large bowl. Toss the chicken pieces in the seasoned flour to coat them. |
4. | Place the chicken on aluminum foil lined pans sprayed with pan release spray. (The chicken should be panned in single layers, with like pieces on one sheet pan, such as all of the drumsticks together, all of the wings together, etc. Larger pieces of chicken take longer cooking time than smaller pieces). |
5. | Prepare the chicken for just in time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
Check the temperature of the different pieces after 20 minutes of cooking time, as the different pieces of chicken may take different amounts of time to bake. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
6. | Transfer the chicken to steamtable pans for serving, or cover and store it in warmer until ready to serve. If holding for service, cover pans with pan-liner INSTEAD of aluminum foil or plastic wrap to maintain crispness. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
7. | Portion 1 (one) breast, OR 1 (one) thigh, OR 1 (one) drumstick and 2 (two) wings, OR 2 (two) drumsticks, OR 3 (three) wings per serving. Each portion provides 2 oz. eq of meat/meat alternate. CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F within an additional 4 hours. |
8. | MENU SUGGESTION: Crediting on purchased 8-cut chicken drumsticks and wings differs from USDA 8-cut chicken pieces:
To ensure that the correct portion sizes of chicken are served, remind your staff of the different serving sizes when the source of chicken changes. |
Production Notes
- Prepare the chicken for just in time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
- Use USDA Foods or Department of Defense (DoD) products when available.
- Refer to USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
- If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.
- See additional pictures on BBQ Chicken (MRS #3000) or Ranch Baked Chicken (MRS #3030) for illustrations of the preparation for 8-cut chicken.
Nutrients Per Serving
Illustrated Steps for Preparation of Crispy Chicken (Purchased)
| 1. | _300_200_int_c1.jpg) Coat chicken with seasoned flour. | 2. | _300_200_int_c1.jpg) 16 pieces of prepared chicken thighs on a sheet pan. |
| 3. | _300_200_int_c1.jpg) Bake until golden brown. | 4. | _300_200_int_c1.jpg) 1 serving of Crispy Chicken (thigh) |
| 5. | _300_200_int_c1.jpg) 1 serving of Crispy Chicken (drumsticks) |