Cook Time: 40 Min.

Serving Size: 3 Oz Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F

Nutritional Content

Allergens: Chicken; Corn; AllergenMilk; AllergenWheat; AllergenEggs; Garlic; Onion; AllergenSulphites

Calories: 250 Kcal

Carbohydrates: 5 g

Protein: 19 g

Total Fat: 17 g

Calcium: 20 mg

Sodium: 400 mg

Ingredients

10 Servings

• 2 lb Chicken, Thigh Bnls Sknls

• 15 Oz Chicken, Drumstick Bnls Raw

• 1 1/3 Cup Dressing, Ranch Bulk

• 1 1/3 Cup Cereal, Corn Flakes Bulk

25 Servings

• 5 lb 1 Oz Chicken, Thigh Bnls Sknls

• 2 lb 5 Oz Chicken, Drumstick Bnls Raw

• 3 1/4 Cup Dressing, Ranch Bulk

• 3 1/3 Cup Cereal, Corn Flakes Bulk

50 Servings

• 10 lb 2 Oz Chicken, Thigh Bnls Sknls

• 4 lb 11 Oz Chicken, Drumstick Bnls Raw

• 1 3/4 Qt Dressing, Ranch Bulk

• 1 3/4 Qt Cereal, Corn Flakes Bulk

100 Servings

• 20 lb 4 Oz Chicken, Thigh Bnls Sknls

• 9 lb 5 Oz Chicken, Drumstick Bnls Raw

• 3 1/4 Qt Dressing, Ranch Bulk

• 3 1/4 Qt Cereal, Corn Flakes Bulk

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Bake chicken until tender, for about 10 min. Remove chicken from oven. Drain off any drippings and

   discard.

3. Coat chicken with dressing. Sprinkle corn flake crumbs over chicken.

4. Place back into oven and bake until lightly brown and internal temp is reached.

5. For Whole, Cut, or Ground Poultry (e.g., Chicken, Turkey, Duck): Cook to internal temp of 165F/74C held for 15 sec.

6. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality

7. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

8. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

9. Discard unused product.

   
   
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