50 chicken quarters or chicken breasts and thighs
1 pound all-purpose flour
8 ounces nonfat dry milk
2 tablespoons salt
1 tablespoon paprika
1 teaspoon black pepper
1 pound margarine, melted
Servings: 50
1. Mix flour and seasonings. Dredge chicken with seasoned flour. Place in single layer on greased or parchment-lined baking sheets.
2. Brush chicken with melted margarine. Bake at 350°F for 1 hour or until chicken is browned and tender, and internal temperature reaches 170°F.
VARIATIONS:
Barbecued Chicken. Brown chicken at 425°F for 20-30 minutes. Reduce heat to 325°F. Pour 1 1/2 gal Cooked Barbecue Sauce over chicken. Bake 40-45 minutes.
Chicken Parmesan. Combine 1 lb flour, 1 oz salt, 1/2 tsp pepper, and 3/4 cup Parmesan cheese. Dredge chicken pieces in flour mixture, then dip in mixture of 12 (1 lb 5 oz) eggs and 1 qt milk, then back into flour mixture. Arrange chicken on greased or parchment-paper-lined baking sheets. Drizzle lemon butter (8 oz melted butter or margarine and 1/4 cup lemon or lime juice) over chicken. Bake at 325°F for 1 hour. Use drippings from baking sheets for gravy.
Chicken Teriyaki. Marinate chicken overnight in a marinade of 3 cups soy sauce, 10 oz brown sugar, 1 1/2 Tbsp garlic powder, and 1 1/2 Tbsp ground ginger. Arrange chicken pieces in single layer on greased or parchment-paper-lined baking sheets. Bake at 350°F for 30 minutes. Remove from oven. Brush chicken with remaining marinade and bake until tender, about 30 minutes. 1 cup orange juice or pineapple juice may be added to the marinade.
Herb Baked Chicken. Combine 1 lb 8 oz dry bread crumbs, 8 oz flour, 1 1/2 oz salt, 1 Tbsp paprika, 1 1/2 tsp onion salt, 1 tsp garlic salt, 1 Tbsp rosemary; and 3/4 cup vegetable oil. Dredge chicken with crumb mixture. Place on parchment-paper-lined 18x26x1-inch baking sheets. Bake at 350°F for 1 hour.
Italian Baked Chicken. Melt 3 lb butter. Dip chicken in melted margarine, then roll in coating mixture of 3 lb dry bread crumbs, 1 cup chopped parsley, 2 Tbsp paprika, 1 Tbsp salt, 3 Tbsp garlic salt, 2 Tbsp crumbled dried oregano, 1 1/2 tsp crumbled dried basil, 1 tsp black pepper, and 12 oz grated Parmesan cheese. Place in shallow baking pans with skin side up. Bake at 350°F for 1 hour.
1 pound all-purpose flour
8 ounces nonfat dry milk
2 tablespoons salt
1 tablespoon paprika
1 teaspoon black pepper
1 pound margarine, melted
Servings: 50
1. Mix flour and seasonings. Dredge chicken with seasoned flour. Place in single layer on greased or parchment-lined baking sheets.
2. Brush chicken with melted margarine. Bake at 350°F for 1 hour or until chicken is browned and tender, and internal temperature reaches 170°F.
VARIATIONS:
Barbecued Chicken. Brown chicken at 425°F for 20-30 minutes. Reduce heat to 325°F. Pour 1 1/2 gal Cooked Barbecue Sauce over chicken. Bake 40-45 minutes.
Chicken Parmesan. Combine 1 lb flour, 1 oz salt, 1/2 tsp pepper, and 3/4 cup Parmesan cheese. Dredge chicken pieces in flour mixture, then dip in mixture of 12 (1 lb 5 oz) eggs and 1 qt milk, then back into flour mixture. Arrange chicken on greased or parchment-paper-lined baking sheets. Drizzle lemon butter (8 oz melted butter or margarine and 1/4 cup lemon or lime juice) over chicken. Bake at 325°F for 1 hour. Use drippings from baking sheets for gravy.
Chicken Teriyaki. Marinate chicken overnight in a marinade of 3 cups soy sauce, 10 oz brown sugar, 1 1/2 Tbsp garlic powder, and 1 1/2 Tbsp ground ginger. Arrange chicken pieces in single layer on greased or parchment-paper-lined baking sheets. Bake at 350°F for 30 minutes. Remove from oven. Brush chicken with remaining marinade and bake until tender, about 30 minutes. 1 cup orange juice or pineapple juice may be added to the marinade.
Herb Baked Chicken. Combine 1 lb 8 oz dry bread crumbs, 8 oz flour, 1 1/2 oz salt, 1 Tbsp paprika, 1 1/2 tsp onion salt, 1 tsp garlic salt, 1 Tbsp rosemary; and 3/4 cup vegetable oil. Dredge chicken with crumb mixture. Place on parchment-paper-lined 18x26x1-inch baking sheets. Bake at 350°F for 1 hour.
Italian Baked Chicken. Melt 3 lb butter. Dip chicken in melted margarine, then roll in coating mixture of 3 lb dry bread crumbs, 1 cup chopped parsley, 2 Tbsp paprika, 1 Tbsp salt, 3 Tbsp garlic salt, 2 Tbsp crumbled dried oregano, 1 1/2 tsp crumbled dried basil, 1 tsp black pepper, and 12 oz grated Parmesan cheese. Place in shallow baking pans with skin side up. Bake at 350°F for 1 hour.
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