LS PAN FRIED CHICKEN (340)    RECIPE (114)

• FLOUR, GENERAL PURPOSE
  QUANTITY:   .5
  ASSOCIATED NUTRIENT:   FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR
  NUTRIENT AMOUNT IN LBS.:   .5
• PAPRIKA, GROUND, SPANISH
  QUANTITY:   .00781
  ASSOCIATED NUTRIENT:   PAPRIKA
  NUTRIENT AMOUNT IN LBS.:   .00781
• CHICKEN, FROZEN, QUARTERED, READY-TO-COOK
  QUANTITY:   12.5
  ASSOCIATED NUTRIENT:   CHICKEN, MEAT&SKIN, ROASTED
  NUTRIENT AMOUNT IN LBS.:   8.375
• SHORTENING COMPOUND, GENERAL PURPOSE, SOLID
  QUANTITY:   .0625
  ASSOCIATED NUTRIENT:   SHORTENING, HOUSEHOLD, SYBN(HYDR)-CTTNSD(HYDR)
  NUTRIENT AMOUNT IN LBS.:   .0625
• MARGARINE, CORN OIL, UNSALTED, STICK
  QUANTITY:   .5
  ASSOCIATED NUTRIENT:   MARGARINE, REGULAR, HARD, CORN&SYBN&CTTNSD, WO/SALT
  NUTRIENT AMOUNT IN LBS.:   .5
• SOUP AND GRAVY BASE, CHICKEN, DIET
  QUANTITY:   .01563
  ASSOCIATED NUTRIENT:   SOUP BASE, CHICKEN,LS DRY
  NUTRIENT AMOUNT IN LBS.:   .01563
• WATER, TAP
  QUANTITY:   .03125
  ASSOCIATED NUTRIENT:   WATER

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