Recipe Name: Chicken, Oven Fried
Category / Sub-Category:

Serving Guidelines
Type of Pan:2.5" Hotel Pan
Number of Pans Needed:6
Elementary Portions Per Pan:19
Secondary Portions Per Pan:12
Elementary Serving Utensil:tongs
Secondary Serving Utensil:tongs
Elementary Cost per Serving:$0.35
Secondary Cost per Serving:$0.55
Recipe Total Yield
Weight30.19 lb

ServingsBy WeightBy VolumeEachTotal
Elementary Servings4.2 oz1
Secondary Servings6.7 oz1

AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary200
Secondary400


IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Chicken, 8-Cut Rawthaw, see method40 lb40 lb
Buttermilk1 gal, 1 qt1 gal, 1 qt
Salt, Kosher4.7 oz4.7 oz8 Tbsp
Black Pepper, Ground1 oz1 oz2 Tbsp
Bread Crumbs, Japanese Panko2.5 lb2.5 lb3 qt, 1.25 pt
Flour, All Purpose7.5 lb7.5 lb1 gal, 1 qt
Corn Meal, Yellow2.5 lb2.5 lb1 qt, 1 pt
Chili Powder9 oz9 oz1 C
Paprika4 oz4 oz1 C

Method

  1. Defrost chicken under refrigeration for 2 days prior to cooking.
  2. Sort all chicken by parts.
  3. Soak in buttermilk, salt and pepper separated by part type overnight under refrigeration.
  4. Combine all remaining ingredients in a large hotel pan or tub.
  5. Remove chicken from buttermilk and roll in flour mixture, making sure to completely coat the chicken.
  6. Place each part type (example all legs) in one layer on parchment lined full sheet pans to ensure even cooking.
  7. Pieces per sheetpan: Wings - 42 Legs - 40 Thighs - 24 Breasts - 20
  8. Refrigerate for up to 3 hours prior to cooking.
  9. Roast chicken in a 350 degree oven until it reaches an internal temperature of 165 degrees (45-60 minutes).
  10. If while cooking, coating doesn't crisp or looks too floury use a spray bottle to moisten it with water and continue cooking.
  11. Using an instant read thermometer, test more than one piece per tray.
  12. Transfer to a 2.5- inch hotel pan. If cooking for next day service cool according to HACCP SOP.
  13. Otherwise, hold hot for service according to HACCP SOP.
  14. Pieces per 2 inch hotel pan (for service and reheat) Wings - 20 Legs - 24 Thighs - 15 Breasts - 12
  15. Reheat chicken to an internal temperature of 165 degrees, testing more than one piece per tray.
  16. Elementary serving = 1/2 breast or 1 thigh or 1 leg and 1 wing or 2 wings Secondary serving = 1 breast or 1 leg and 1 thigh or 1 leg and 2 wings

Shopping List

Stock NumberCase DescriptionLoc.CasesBroken UnitsUnit Description
9018CHICKEN 8-CUT 40# USDA10LB
1519BUTTERMILK 1/2 GA02.5FL OZ
1011SALT KOSHER00.1BOX (3 LB)
1020SPICE PEP BLK 18OZ01OZ
3553CRUMB, BREAD PANKO JAPANESE 25#02.5LB
3557FLOUR, ALL PURPOSE 50#07.5LB
3554CORN MEAL YELLOW COARSE02.5LB
1017CHILI POWDER MILD, 18 OZ09OZ
1019SPICE PAPRIKA 18OZ04OZ