MP321 - CHICKEN OVEN FRY THIGH

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Recipe Source: COOKB
  • 91
  • 1
  • Serving Measure: THIGH
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1 THIGH
  • Nutrition Link: 80541
  • Food Category: Chicken
  • HACCP: POULT
  • HACCP Process Category: Complex

Ingredients

Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Note - Avg wt of Thigh 4.66 OZ. Cooking weight loss on dark pieces 31%.

    1. Thaw chicken.

  • Preparation Instructions:

    2. In large lexan, combine buttermilk, salt, and pepper.
    3. In another large lexan, combine flour, cornmeal, panko, chili powder and paprika.
    4. Dip chicken in buttermilk, then into flour. Place well coated chicken on sheet pan (approx. 40 pieces per pan)
    5. Cook in 350 degree oven to 145 degrees.
    *If coating looks floury, then use spray bottle with water during cooking process.
    6. Cool, label, for pack out.

  • Serving Instructions:

    7. Reheat chicken in 350 degree oven until temp of 165 has been reached.

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 2 Calories: 253.94
Dark Green: 0 Milk: 0 Sat. Fat: 12.44%
Red Orange: 0 Grains: 0 Sodium: 793.75
Legumes: 0
Starchy: 0
Other: 0
Additional: 0
MP321 - CHICKEN OVEN FRY THIGH

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