PAN FRIED CHICKEN (336)    RECIPE (114)

• FLOUR, GENERAL PURPOSE
  QUANTITY:   2
  ASSOCIATED NUTRIENT:   FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR
  NUTRIENT AMOUNT IN LBS.:   2
• SALT
  QUANTITY:   .1875
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .1875
• PAPRIKA, GROUND, SPANISH
  QUANTITY:   .03125
  ASSOCIATED NUTRIENT:   PAPRIKA
  NUTRIENT AMOUNT IN LBS.:   .03125
• CHICKEN, FROZEN, QUARTERED, READY-TO-COOK
  QUANTITY:   50
  ASSOCIATED NUTRIENT:   CHICKEN, MEAT&SKIN, ROASTED
  NUTRIENT AMOUNT IN LBS.:   33.5
• SHORTENING COMPOUND, GENERAL PURPOSE, SOLID
  QUANTITY:   .25
  ASSOCIATED NUTRIENT:   SHORTENING, HOUSEHOLD, SYBN(HYDR)-CTTNSD(HYDR)
  NUTRIENT AMOUNT IN LBS.:   .25
• MARGARINE, SALTED, BULK
  QUANTITY:   2
  ASSOCIATED NUTRIENT:   MARGARINE, REGULAR, HARD, SYBN
  NUTRIENT AMOUNT IN LBS.:   2
• SOUP AND GRAVY BASE, CHICKEN
  QUANTITY:   .03125
  ASSOCIATED NUTRIENT:   GRAVY, CHICKEN, DEHYDRATED, DRY
  NUTRIENT AMOUNT IN LBS.:   .03125
• WATER, TAP
  QUANTITY:   .125
  ASSOCIATED NUTRIENT:   WATER

1) COMBINE AND SIFT FLOUR, SALT, AND PAPRIKA. DREDGE CHICKEN IN SEASONED
   FLOUR. PAN IN WELL-GREASED PAN (LAY CLOSE TOGETHER).
2) BRUSH PANNED CHICKEN, GENEROUSLY, WITH MELTED MARGARINE. BAKE UNTIL
   CHICKEN IS BROWNED AND COOKED.
3) COMBINE TO FORM STOCK. BASTE CHICKEN WITH STOCK FREQUENTLY DURING 
   COOKING.