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.
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
| INGREDIENTS | QUANTITY |
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
| INGREDIENTS | QUANTITY |
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
| INGREDIENTS | QUANTITY |
| Salad oil | 1 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
| INGREDIENTS | QUANTITY |
Cream sauce (recipe is given below) | 1 gal |
Method
4. Prepare cream sauce
Step Five To Prepare Fried Chicken
Ingredients
| INGREDIENTS | QUANTITY |
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
