Sesame Chicken


Photo: flickr user stevendepolo
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Ingredients

65 pounds CHICKEN,WHOLE FZ
5 tablespoons LEMON FRESH
14 teaspoons PARSLEY DEHY #2 ½
cup ONIONS DRY
3 pounds BREAD SNDWICH 22OZ #51
cup MUSTARD FLOUR
quart SALAD DRESSING #2 ½
3 tablespoons BASIL SWEET GROUND
1 teaspoon THYME GROUND

Preparation

1
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN
2
WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL. SET ASIDE FOR USE IN STEP 3.
3
COMBINE SALAD DRESSING, MUSTARD FLOUR, ONIONS AND LEMON JUICE; MIX WELL.
4
COAT CHICKEN EVENLY WITH SALAD DRESSING MIXTURE.
5
COMBINE BREAD CRUMBS, SESAME SEED, PARSLEY, THYME AND BASIL; MIX WELL.
6
DREDGE CHICKEN IN BREAD CRUMB MIXTURE.
7
ARRANGE CHICKEN, SKIN SIDE UP, ON GREASED SHEET PANS (ABOUT 40 PIECES PER PAN).
8
BAKE 1 TO 1 1/4 HOURS OR UNTIL DONE (180 F.) AND GOLDEN BROWN.
9
NOTE:
10
IN STEP 1, 82 LB CHICKEN, BROILER-FRYER, WHOLE (CUT INTO QUARTERS OR EIGHTHS) OR 82 LB CHICKEN, BROILER-FRYER, QUARTERED MAY BE USED.
11
NOTE:
12
IN STEP 2, 8 OZ (2 LEMONS) A.P. WILL YIELD 5 TBSP JUICE.
13
NOTE:
14
IN STEP 7, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 30 MINUTES ON LOW FAN WITH OPEN VENT.
15
NOTE:
16
OTHER SIZES AND PANS MAY BE USED. SEE RECIPE NO. A02500.
17
SERVING SIZE: 2 PIECES (

Tools

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Tags:

poultry

Yield:

8.0 servings

Added:

Saturday, February 13, 2010 - 2:56pm

Creator:

Anonymous

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