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Mass Production Cooking/Chicken
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Question
I would like to make fried chicken for a group of 55. I would use drum sticks, thighs and boneless breats (cut in half if too large). How much would you recommend and how long do you think it would take to fry all of it?
Dear Nancy,
Unfortunately I am unable to answer your question. In order to answer accurately, I'll need more information. I will need to know what else you are preparing for your guests as well as the size and type of equipment you are cooking with. If you can provide this information, I would be more than happy to answer your question!
Sincerely,
Kate Metzger
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Kate Metzger
Expertise
I can answer any questions you may have about catering a party. From 10 people to 250 people, I've done it all. I can help with menus, timetables, and recipes. I am currently the executive chef of a restaurant in Sun Valley Idaho.
Experience
I've been cooking professionally for 11 years and am fully knowledgeable about all aspects of large and small scale catering and full service dining
Education/Credentials
I attended the school of experience. I've been working in the industry as a cook since the age of 14. I have had the opportunity to work for some amazing chefs who have taught me a lot.
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