Crispy Baked Chicken, Large Family Recipe

29 pounds whole chicken cut up OR 50 leg quarters

1 gallon water

2 tablespoons kosher salt

¼ teaspoon whole black peppercorns

¾ cup brown sugar

4 cloves garlic
fresh peeled

1 whole bay leaf

6 sprigs fresh rosemary

11 sprigs fresh thyme

1 ½ tablespoons ground white pepper

1 ½ tablespoons dried oregano

1 ½ tablespoons granulated garlic

1 ½ tablespoons granulated onion

1 ¼ cups panko bread crumbs
1 ½ cups all-purpose enriched flour

¾ cup yellow cornmeal

½ cup chili powder

¼ cup paprika

Thaw chicken in refrigerator, and cut up as necessary.

Prepare brine by bringing water to boil in 10 quart pot

Stir in salt, peppercorns, brown sugar, garlic, bay leaves, rosemary, and thyme.

Bring mixture back to boil and continue to boil for additional 5 minutes.

Turn heat off; let mixture sit for 30 minutes.

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.

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.

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.

Drain brine from chicken.

Place half of chicken in large mixing bowl with half of seasoning mixture. Toss seasoning mixture and chicken until well combined.

Remove the chicken from mixing bowl.

Place chicken on two–18 inch by 26 inch by 2 inch parchment-paper lined sheet pans. Approximately 25 pieces/leg quarters fit onto each sheet pan.

Cover sheet pans and place in 41°F or lower refrigerator until ready to cook.

Repeat steps for remainder of chicken.

Preheat convection oven to 350°F or conventional oven to 375°F.

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.

Serve one–3.9 ounce piece of chicken/leg quarter with skin for each serving.