Learning Goals: To read a recipe; to convert a recipe; to prepare a meal A3.1|A3.3|B1.1|B1.2|B1.3|B2.1|B2.2|B2.3|B2.4|B2.8|B2.9|B3.1|D1.2|D1.3|D1.4|D2.2
While fried chicken may be very tasty, it’s typically saturated in oil. This baked version of “fried” chicken is far healthier and with all of the herbs and spices used, it will surprise you at how good it tastes.
Mr. Ferguson will outline for you how many servings will be required. You will need to calculate the new quantities for all of the ingredients and explain any procedure changes required to compensate for the new quantities.
Yield: 8
Calories: 200/thigh | 290/breast Fat: 9g | 10g
Ingredients - 8 small pieces of chicken: breast, thigh, and drumsticks, with skin removed
Brine - 8 cups water
- 1/3 cup salt
- 2 tbsp premium, MSG-free fish sauce
Dusting - 1 cup all-purpose flour
- 2 tsp salt
- ½ tsp white pepper
- 2 tsp finely ground tellicherry pepper
Breading - 1-1/4 cups plain bread crumbs
- 2 tsp granulated sugar
- ½ tsp paprika
- ½ tsp ground savory
- ½ tsp ground sage
- ¼ tsp ginger
- ¼ tsp marjoram
- ¼ tsp onion powder
- 1/8 tsp garlic poweder
- 1/8 tsp cayenne
Dredge - 2 eggs
- 1 cups skim milk
- Vegetable oil or cooking spray
Preparation Procedure - Dissolve 1/3 cup salt in 8 cups water. Stir in fish sauce. Add chicken and marinate for 2 hours. Remove chicken and rinse with water. Blot dry.
- Preheat oven to 375°F
- Combine all dusting ingredients in a large bowl.
- Combine all breading ingredients in a large bowl.
- In a separate bowl, beat eggs and stir in milk.
- Dredge each piece of chicken in the dusting mix until well coated.
- Dip each piece of chicken in the dredge mixture and then press into the breading. Toss until well coated. Let chicken sit in breading for 5 minutes.
- Shake off excess and place chicken on a baking sheet that has been well sprayed with vegetable oil or cooking spray.
- When all chicken has been breaded, spray well each piece with the oil spray until the breading is completely moistened.
- Bake for 40 to 45 minutes or until it’s nicely browned.
Conversion Practice- If an existing recipe yield is 35 portions, but the yield you need is 140 portions, what is the conversion factor? _____
- A recipe requires 60 pounds of chicken and 3 gallons of teriyaki sauce and has a yield of 200 portions. You need to increase the yield by 5 for tonight’s dinner. What are the new quantities for chicken ______ and the teriyaki sauce _____ ?
- A potato skin recipe yields 16 portions and requires 24 potatoes, 20 strips of bacon, and 16 ounces of cheddar cheese. Using the total yield conversion method, change the recipe to yield 36 portions:
______ potatoes
______ bacon
______ cheddar cheese
Conversion Table
Measurement | Equivalent | 3 tsp | = 1 Tbsp. = ½ fluid oz. = 15 mL | 16 Tbsp. | = 1 c. = 8 oz. = 237 mL | 2 c. | = 1 pt. = 16 oz. = 473 mL | 2 pt. | = 1 qt. = 32 oz. = 946 mL | 4 qts. | = 1 gal. = 129 oz. = 3.8 L | 1 lb. | = 16 oz. = 454 g
|
|
|
