|YIELD: 100 Portions - Approx. 1 Pound Each|
|Chickens, frying, dressed||125 Pounds|
|Fat, melted||2 1/2 Quarts|
|Chicken Stock||To cover bottom of pan||Prepare chicken for frying by cutting in half through length of the body, or into quarters, depending on the size of the chicken.
Mix together flour, salt and pepper.
Dredge or roll chicken in flour mixture.
Cover completely. Shake off excess flour.
Cook chicken in fat until browned on both sides.