Recipe for Crispy Baked Chicken

Yields 50 Servings

This recipe yields 50–3.9 ounce cooked leg quarters.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

• 29 pounds chicken, leg quarter, raw, with bone, with skin, frozen as purchased or 50 leg quarters, 9.5 ounces each (U.S. Department of Agriculture food item)
• 1 gallon and 2 cups water
• 3¼ ounces or 2 tablespoons kosher salt
• ¼ teaspoon whole black peppercorns
• 4½ ounces or ¾ cup brown sugar
• ¼ ounce or 4 cloves fresh peeled garlic
• 1 whole bay leaf
• ¼ ounce or 6 sprigs fresh rosemary
• ¼ ounce or 11 sprigs fresh thyme
• 1½ tablespoons ground white pepper
• 1½ tablespoons dried oregano
• 1½ tablespoons granulated garlic
• 1½ tablespoons granulated onion
• 1¼ cups panko bread crumbs
• 1½ cups all-purpose, enriched flour
• ¾ cup yellow cornmeal (USDA food item)
• ½ cup chili powder
• ¼ cup paprika
  

Directions

1. Thaw chicken in refrigerator. Critical Control Point (CCP): Thaw in refrigerator at 41°F or lower.

To Prepare Brine

2. Prepare brine by bringing water to boil in 10 quart pot or tilt skillet.
3. Stir in salt, peppercorns, brown sugar, garlic, bay leaves, rosemary, and thyme.
4. Bring mixture back to boil and continue to boil for additional 5 minutes.
5. Turn heat off; let mixture sit for 30 minutes.
6. Use colander or strainer to drain the brine into 12 inch by 20 inch by 4 inch pan(s) and place in refrigerator to cool. CCP: Cool to 70°F or lower within 2 hours and from 70°F or lower to 41°F within 4 hours.
7. Place chicken in 18 inch by 20 inch by 9 inch food container. Pour chilled brine over the chicken and refrigerate overnight at 41°F or lower. CCP: Hold at 41°F or lower.
8. Combine white pepper, oregano, granulated garlic, granulated onion, Panko bread crumbs, flour, cornmeal, chili powder, and paprika in 20 quart mixing bowl. Gently mix until well combined. Transfer seasoning mixture to air-tight storage container for use the following day.
   

To Prepare and Cook

9. Drain brine from chicken.
10. Place half of chicken in large mixing bowl with half of seasoning mixture. Toss seasoning mixture and chicken until well combined.
11. Remove the chicken from mixing bowl.
12. Place chicken on two–18 inch by 26 inch by 2 inch parchment-paper lined sheet pans. Approximately 25 leg quarters fit onto each sheet pan.
13. Cover sheet pans and place in 41°F or lower refrigerator until ready to cook. CCP: Hold in refrigerator at 41°F or lower.
14. Repeat steps 11, 12, and 13 for remainder of chicken.
15. Preheat convection oven to 350°F or conventional oven to 375°F.
16. Place sheet pans of chicken into oven. Roast for approximately 45 minutes until internal temperature of 165°F for 15 seconds is reached. Note: Cooking time may take approximately 1 hour if using a conventional oven.
17. Hold for immediate service. CCP: Hold at minimum temperature of 135°F or higher for immediate service or if held for next day service, reduce temperature from 135°F to 70°F within two hours and from 70°F to 41°F or colder within an additional four hours. Reheat to at least 165°F for 15 seconds for next day service.
18. Serve one–3.9 ounce leg quarter with skin for each serving.
    

Nutritional Analysis

• Calories, in K calories: 314
• Carbohydrates, in grams: 9.8
• Protein, in grams: 31
• Saturated fat, in grams: 4.3
• Trans fat, in grams: 0
• Total fat, in grams: 15.9
• Sodium, in milligrams: 847.3
  

Yields 100 Servings

This recipe yields 100–3.9 ounce cooked leg quarters.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

• 58 pounds chicken, leg quarter, raw, with bone, with skin, frozen as purchased or 100 leg quarters, 9.5 ounces each (U.S. Department of Agriculture [USDA] food item)
• 2 gallons and 1 quart water
• 6½ ounces or ¼ cup kosher salt
• ½ teaspoon whole black peppercorns
• 9 ounces or 1½ cups brown sugar
• ½ ounce or 8 cloves fresh peeled garlic
• 2 whole bay leaves
• ½ ounce or 12 sprigs fresh rosemary
• ½ ounce or 22 sprigs fresh thyme
• 3 tablespoons ground white pepper
• 3 tablespoons dried oregano
• 3 tablespoons granulated garlic
• 3 tablespoons granulated onion
• 2½ cups panko bread crumbs
• 3 cups all-purpose, enriched flour
• 1½ cups yellow cornmeal (USDA food item)
• 1 cup chili powder
• ½ cup paprika
  

Directions

1. Thaw chicken in refrigerator. Critical Control Point (CCP): Thaw in refrigerator at 41°F or lower.

To Prepare Brine

2. Prepare brine by bringing water to boil in 10 quart pot or tilt skillet.
3. Stir in salt, peppercorns, brown sugar, garlic, bay leaves, rosemary, and thyme.
4. Bring mixture back to boil and continue to boil for additional 5 minutes.
5. Turn heat off; let mixture sit for 30 minutes.
6. Use colander or strainer to drain the brine into 12 inch by 20 inch by 4 inch pan(s) and place in refrigerator to cool. CCP: Cool to 75°F or lower within 2 hours and from 75°F or lower to 41°F within 4 hours.
7. Place chicken in 18 inch by 20 inch by 9 inch food container. Pour chilled brine over the chicken and refrigerate overnight at 41°F or lower. CCP: Hold at 41°F or lower.
8. Combine white pepper, oregano, granulated garlic, granulated onion, Panko bread crumbs, flour, cornmeal, chili powder, and paprika in 20 quart mixing bowl. Gently mix until well combined. Transfer seasoning mixture to air-tight storage container for use the following day.
   

To Prepare and Cook

9. Drain brine from chicken.
10. Place half of chicken in large mixing bowl with half of seasoning mixture. Toss seasoning mixture and chicken until well combined.
11. Remove the chicken from mixing bowl.
12. Place chicken on four–18 inch by 26 inch by 2 inch parchment-paper lined sheet pans. Approximately 25 leg quarters fit onto each sheet pan.
13. Cover sheet pans and place in 41°F or lower refrigerator until ready to cook. CCP: Hold in refrigerator at 41°F or lower.
14. Repeat steps 11, 12, and 13 for remainder of chicken.
15. Preheat convection oven to 350°F or conventional oven to 375°F.
16. Place sheet pans of chicken into oven. Roast for approximately 45 minutes until internal temperature of 165°F is reached. Note: Cooking time may take approximately 1 hour if using a conventional oven.
17. Hold for immediate service. CCP: Hold at minimum temperature of 135°F or higher for immediate service or if held for next day service, reduce temperature from 135°F to 70°F within two hours and from 70°F to 41°F or colder within an additional four hours. Reheat to at least 165°F for 15 seconds for next day service.
18. Serve one–3.9 ounce leg quarter with skin for each serving.
    

Nutritional Analysis

• Calories, in K calories: 314
• Carbohydrates, in grams: 9.8
• Protein, in grams: 31
• Saturated fat, in grams: 4.3
• Trans fat, in grams: 0
• Total fat, in grams: 15.9
• Sodium, in milligrams: 847.3
  

General Recipe Information

Category

• Hot plate recipes
• Recipes with condiments

Serving Suggestion

• Yield 50 or yield 100–3.9 ounce cooked chicken leg quarters with skin.
  
• If you want a smaller meat contribution you may use a drumstick or a smaller leg quarter.

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

• 3.75 ounce equivalents meat/meat alternative

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

• Chicken, leg quarter, raw, with bone, with skin, frozen

Recipe Roots (Flavor Profile)

• American Classic
• Southeastern United States of America
• Panko is a Japanese style of bread crumb with a light, flaky, texture, typically used as a coating for fried or baked food

Preparation Time

• Preparation: 45 minutes for 50 or 100 servings
• Cook: 45 minutes for 50 or 100 servings

Critical Control Point (CCP)

• CCP: Thaw in refrigerator at 41°F or lower.
• CCP: Cool to 75°F or lower within 2 hours and from 75°F or lower to 41°F within 4 hours.
• CCP: Hold at minimum temperature of 135°F or higher for immediate service.
• CCP: If held for next day service, reduce temperature from 135°F to 70°F within two hours and from 70°F to 41°F or colder within an additional four hours.
• CCP: If reheating the next day, cook in 350°F convection oven or 375°F for conventional oven approximately 25 minutes until an internal temperature of 165°F for 15 seconds is reached.

Kid Rating

Culinary Center

Centralia Elementary School District