Recipe - Fried Chicken Cut-Up

65 pound CHICKEN;WHOLE FZ
3 One half pound FLOUR GEN PURPOSE 10LB
One fourth cup PEPPER BLACK 1 LB CN
2 tablespoon PAPRIKA GROUND
6 tablespoon SALT TABLE 5LB

1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATTER. DRAIN WELL.

2. DREDGE CHICKEN PIECES IN MIXTURE OF FLOUR, SALT PEPPER AND PAPRIKA.
SHAKE OFF EXCESS.

3. FRY UNTILL GOLDEN BROWN OR UNTIL DONE (180F)

4. DRAIN WELL IN BASKET OR ON ABSORBENT PAPPER.

Recipe Number: L15502

SERVING SIZE: 2 PIECES

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.