FRIED CHICKEN (333)    RECIPE (114)

• FLOUR, GENERAL PURPOSE
  QUANTITY:   5
  ASSOCIATED NUTRIENT:   FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR
  NUTRIENT AMOUNT IN LBS.:   5
• SALT
  QUANTITY:   .375
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .375
• PEPPER, BLACK, GROUND
  QUANTITY:   .0625
  ASSOCIATED NUTRIENT:   PEPPER, BLACK
  NUTRIENT AMOUNT IN LBS.:   .0625
• CHICKEN, FROZEN, BROILER OR FRYER, READY TO COOK
  QUANTITY:   50
  ASSOCIATED NUTRIENT:   CHICKEN, MEAT&SKIN, ROASTED
  NUTRIENT AMOUNT IN LBS.:   33.5

1) COMBINE FLOUR, SALT, AND PEPPER AND BLEND.
2) DREDGE CHICKEN IN FLOUR MIXTURE; SHAKE OFF EXCESS.
3) CUT CHICKEN INTO EIGHTHS. FRY CHICKEN UNTIL GOLDEN BROWN.