Temperature: 350 F. Deep Fat

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

2. Stir Soup And Gravy Base Into Boiling Water In Steam-Jacketed Kettle Or Stock Pot.

3. Add Chicken; Return To A Boil; Reduce Heat; Simmer 20 Minutes Or Until Thermometer Inserted Into Thigh Registers 170 F.

4. Remove Chicken; Drain. Cool To About 80 F. To Facilitate Handling.

5. Combine Flour, Soup And Gravy Base, Pepper, Ginger, Garlic And Poultry Seasoning; Mix Thoroughly.

6. Dredge Chicken In Flour Mixture; Shake Off Excess.

7. Combine Egg Mix And Milk.

8. Add 1 Qt Water. Mix Thoroughly.

9. Dip Floured Chicken In Egg-Milk Mixture; Drain.

10. Roll Chicken In Bread Crumbs; Shake Off Excess.

11. Fry In Deep Fat 1 1/2 Minutes Or Until Golden Brown.

12. Drain In Basket Or On Absorbent Paper.

Or Eighths) Or 82 Lb Chicken, BROI8LER-Fryer, Quartered May Be Used.

Additional Quart Of Water Used, Add 1 Oz (3 Tbsp) Soup And Gravy Base, Chicken.

Is Only For Browning And Reheating Of The Breaded Chicken.

To 40 F. In Shallow Pans And Held Under Refrigeration Until Needed.

Crumbs And 1 Gal Milk And Egg Mixture Is Needed For Operation Of The Equipment.

When

Using Whole Eggs, Reduce Amount Of Water To 5 1/2 Cups.