1. Wash Chicken Thoroughly Under Cold Running Water. Drain Well.

2. Combine 13 Oz (3 Cups) Nonfat Dry Milk And 3 1/2 Qt Warm Water. Set Aside. Combine 7 Lb ( 1 3/4 Gal) Sifted General Purpose Flour; 4 Oz (6 Tbsp) Salt; 4 1/2 Oz (3/4 Cup) Dehydrated Garlic; 2 3/4 Oz (3/4 Cup) Onion Powder; 3 Oz (3/4 Cup) Black Pepper; 1 Oz (1/2 Cup) Ground Red Pepper; 1 Oz ( 6 2/3 Tbsp) Ground Thyme; 1 Oz (1/4 Cup) Ground Paprika; And 3/4 Oz ( 6 Tbsp) Ground Marjoram; Mix Thoroughly. Dredge Chicken In Flour Mixture; Shake Off Excess. Dip Chicken In Milk ; Drain; Dredge Chicken In Flour Mixture; Shake Off Excess.Place On 7 Lightly Greased Sheet Pans. Bake 45 Minutes; Turn Chicken; Bake 15 Minutes Or Until Done (180F). Noteif Convection Oven Is Used, Bake At 350F, 20 Minutes; Turn Chicken; . Bake 10 Minutes Or Until Done 180F, On High Fan, Closed Vent.

Broiler-Fryer, Quartered May Be Used.