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