Source: MRS 2020
MRS: 510 — Poultry (500s)

Crispy Chicken

Meal Component Contribution:
2½ oz. eq. meat/meat alternate
Number of Portions: 80  Size of Portion: 1 serving
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate
  •  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 1/2 tablespoons + 1  teaspoon
Pan Release Spray, Vegetable Oil, #2514
20  second spray
DIRECTIONS

1.

Thaw the chicken in the refrigerator.

CCP: Hold under refrigeration (41 degrees F or lower).

2.

Drain the chicken well.

3.

Combine the flour, dry milk, poultry seasoning, pepper, parsley, and garlic powder. Thoroughly combine the flour mixture.

4.

Place the chicken pieces in large bowl.

5.

Toss the chicken pieces in the seasoned flour to coat them.

6.

Place the chicken on sheet pans sprayed with food release spray or lined with pan liners.  (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). 

7.

Bake until golden brown:
Conventional Oven: 400 degrees F for 45 - 55 minutes.
Convection Oven: 350 degrees F for 30 - 35 minutes.

 

Check the temperature of different sized pieces after 25 minutes of cooking, as different pieces may take longer to bake.

CCP:  Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.

8.

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.

9.

Portion 1 breast, or 1 drumstick and 1 wing, or 1 thigh, or 2 drumsticks, or 3 wings for serving. Each portion provides 2½ oz. eq. serving 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 2 hours.

Production Notes

Use USDA Foods when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
“Culinary Techniques for Healthy School Meals” provides seasoning and serving ideas for poultry.

Miscellaneous Notes

Ounce equivalence information is based on data from the USDA FNS Food Buying Guide for School Meal Programs.

Nutrients Per Serving
Calories
177
Carbohydrates
9.68 g
Dietary Fiber
0.34 g
Protein
12.18 g
Sodium
60.00 mg
Total Fat
9.65 g
Sat. Fat
3.05 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Crispy Chicken
1.

Coat chicken with seasoned flour.

2.

16 pieces of prepared chicken thighs on a sheet pan.

3.

Bake until golden brown.

4.

1 serving of Crispy Chicken (thigh)

5.

1 serving of Crispy Chicken (drumsticks)