Fried chicken is the most revered menu item in campus dining halls. If we took it off the menu, we would have issues with our guests…we are the South, after all!
25 lbs. all-purpose flour
1 lb. salt
4 oz. black pepper
4 oz. garlic powder
1 lb. poultry seasoning
40 whole chickens, cut into 8 pieces
- For breading: Thoroughly mix all ingredients.
- For chicken: Dredge chicken in breading and knock off excess flour mixture. Deep-fry at 350 F 12-15 minutes until golden brown, to an internal temperature of 165 F. Let cool before serving.
Yield: 320 servings