MEXICAN BAKED CHICKEN (8 PC)

Ingredients

Ingredient Weight Measure Issue
CHICKEN, 8 PC CUT, SKIN REMOVED 82 lbs
COOKING SPRAY,NONSTICK 2-1/8 oz 1/4 cup 2/3 tbsp
CHILI POWDER,DARK,GROUND 2-2/3 oz 1/2 cup 2 tbsp
SALT 2-1/2 oz 1/4 cup 1/3 tbsp
CUMIN,GROUND 2-1/8 oz 1/2 cup 2 tbsp
GARLIC POWDER 1-3/4 oz 1/4 cup 2-1/3 tbsp
OREGANO,CRUSHED 1-5/8 oz 1/2 cup 2 tbsp

Method

1 Wash chicken thoroughly under cold running water. Drain well. Remove excess fat.
2 Lightly spray sheet pans with non-stick cooking spray. Place chicken meat side up on each sheet pan.
3 Combine chili powder, salt, ground cumin, garlic powder and crushed oregano; mix well.
4 Sprinkle 4-2/3 tbsp seasoning mixture evenly over chicken in each pan. Lightly spray chicken with cooking spray.
5 Using a convection oven, bake 40 minutes at 325 F. on high fan, closed vent. CCP: Internal temperature must reach 165 F. or
higher for 15 seconds.
6 Transfer chicken to steam table pans. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
267 cal 1 g 39 g 11 g 119 mg 403 mg 35 mg

Portion

2 Pieces

Yield

100


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