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Southern Fried 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 + 8 ounces |
Salt, Table, #2723 | 3 tablespoons |
Pepper, Black, Ground, #2718 | 1 tablespoon |
Paprika, Ground, Domestic, #2716 | 1 tablespoon + 1 teaspoon |
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, salt, pepper, and paprika. |
3. | Heat vegetable oil in deep-fat fryer to 325 degrees F. |
4. | Dredge the chicken pieces in the seasoned flour. Shake off the excess flour. Discard any excess flour after all of the chicken pieces have been covered. |
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. Cook similar cuts of chicken at the same time. Prepare in batches to maintain quality. 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 service or cover with a pan liner INSTEAD of foil or plastic wrap to ensure that the chicken remains crisp. Place the chicken in a warmer until ready to serve. 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 for 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.