Fried Chicken

History of Fried Chicken

Scottish people were the first to make fried chicken by  deep frying the chicken in fat and it was without seasoning.There were in traditions in west African people to deep fry chicken in palm oil long ago.In American south the enslaved Africans and African Americans   combined the Scottish frying and west African seasoning techniques 

fried chicken maryland
fried chicken maryland

Recipe

Yield : 50 Portions   EACH PORTION : ½ chicken on 2 oz ,sauce with 2 strips bacon and fritter

scale : oz= 1 ounce     pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

Step One To Prepare Fried Chicken

Ingredients

INGREDIENTSQUANTITY

Chickens , whole

seasoned flour:
Bread flour

Salt

Pepper

25 (2 ¼ to 2 ½ lb ea)


2 lb

to taste

to taste

Method

1.  Disjoint and clean chicken.Season flour with salt and pepper and use to dredge chicken.

Step Two To Prepare Fried Chicken

Ingredients

INGREDIENTSQUANTITY

Eggs whole

milk

bread crumbs

6

1 qt

2 lb

Method

2.  Prepare egg wash by beating eggs in bowl and adding milk.Dip floured chicken in egg wash,then in bread crumbs, following standard breading procedures.

Step Three To Prepare Fried Chicken

Ingredients 

INGREDIENTSQUANTITY
Salad oil1 qt

Method

3.  Place chicken in ¼ in hot oil in heavy skillets.Fry until golden brown on both sides
.Remove and complete cooking in sheet pans or roast pans in 350° F oven.

Step Four To Prepare Fried Chicken

Ingredients 

INGREDIENTSQUANTITY

Cream sauce
(recipe is
given below)


1 gal 



Method

4. Prepare cream sauce

Step Five To Prepare Fried Chicken

Ingredients 

INGREDIENTSQUANTITY

Bacon slices 
cooked crisp


Corn fritters

Powdered sugar

100



50

for fritters

Method

5. To serve ladle 2 oz .Cream sauce on plate or platter and make ring of tomato sauce outside around cream sauce..Place half disjointed chicken on sauce and top with two strips of crisp bacon ,placed cross ways .Sprinkle corn fritter with powdered sugar and place on plate with chicken.

VARIATIONS: Serve fried chicken on chicken gravy.Garnish with rice fritter sweet potato croquettes and bacon.

FRIED CHICKEN VIRGINIA: Serve on tomato sauce garnished with grilled ham and mushroom caps.Use Virginia ham, if available.

NEW ENGLAND STYLE: Serve on light chicken gravy ; do not color gravy.Garnish with slices of fried salt pork and glazed tiny onions.

WITH SOUR CREAM GRAVY: 2 parts chicken gravy , 2 parts sour cream ,season with vinegar to taste

VERMONT STYLE: Serve on chicken gravy. Garnish with baked tomato and Canadian Bacon

CREAM SAUCE NO 1 (LIGHT)

Recipe

INGRE
DIENTS
for
1 gal+3 gal+5 gal+

Butter 
Or 
marg
arine

Bread
flour

Milk

Salt

6 oz




6 oz


1 gal

1 tbsp

1 lb




1 lb


3 gal

3 tbsp

1 lb 12 oz




1 lb 12 oz


5 gal

2 oz

METHOD

1. Melt butter in thick bottomed sauce pot.Stir in flour to make roux.Cook over low heat, stirring constantly for 8 to 10 minutes.Do not allow roux to brown.

2.  Heat milk to boiling. Stir into roux gradually, beating briskly until sauce is thickened and smooth.

3. Simmer for 5 minutes stirring occasionally. Bring to a boil.

4. Strain through china cap

CREAM SAUCE NO 2 (MEDIUM)

Recipe

INGRED
IENTS
for
1 gal+3 gal+5 gal+

Butter 
Or 
marg
arine

Bread
flour

Milk

Salt

8 oz




8 oz


1 gal

1 tbsp

1 lb.8oz




1 lb.8oz


3 gal

3 tbsp

2 lb.10 oz




2 lb.10 oz


5 gal

2 oz

METHOD

1. Melt butter in thick bottomed sauce pot.Stir in flour to make roux.Cook over low heat, stirring constantly for 8 to 10 minutes.Do not allow roux to brown.

2. Heat milk to boiling. Stir into roux gradually, beating briskly until sauce is thickened and smooth.

3. Simmer for 5 minutes stirring occasionally. Bring to a boil.

4. Strain through china cap

CREAM SAUCE NO 3 (HEAVY)

Recipe

INGRE
DIENTS
for
1 gal+3 gal+5 gal+

Butter 
Or 
marg
arine

Bread 
flour

Milk

Salt

12 oz




12 oz


1 gal

1 tbsp

2 lb




2 lb


3 gal

3 tbsp

3 lb 6 oz




3 lb.6 oz


5 gal

2 oz

METHOD

1. Melt butter in thick bottomed sauce pot.Stir in flour to make roux.Cook over low heat, stirring constantly for 8 to 10 minutes.Do not allow roux to brown.

2. Heat milk to boiling. Stir into roux gradually, beating briskly until sauce is thickened and smooth.

3. Simmer for 5 minutes stirring occasionally. Bring to a boil.

4. Strain through china cap

Summary
Fried Chicken
Article Name
Fried Chicken
Description
A fried chicken dish should be juicy and tasty.All the ingredients should be healthy and the combination of all the ingredients should give a delightful taste.
Author
Publisher Name
Cooking Plus HomeDecor
Publisher Logo

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