Yes, that is right. Though I usually don’t refrigerate as I am close enough to the oven time to throw it in. I just foil and hold after frying.

So…are you saying that I should have everything “cut up, pounded and fried” one hour before hand….then refrigerate the chicken until about 30 minutes before we will serve…put the chicken in the oven with the thermometer so we stop cooking at 165….then…if it cooks in 20 minutes…take the lid off the roaster, turn the roaster off and tent it with a hole in the aluminum foil? Seriously….I never cooked for THIS many people before. You’ve calmed my nerves SOOOoo much! Thank you!

On Tue, 21
Feb 2017 18:53:38 -0000, “Disqus” wrote: “It really depends on how long you fried the chicken and how thin you cut the pieces. 80 people will be as easy as 20. Just make sure you start early and have every thing done up to the baking part an hour ahead of schedule. The chicken will hold before and after baking nicely. I tent my chicken after baking with a hole in the foil to allow the steam to escape. I don’t keep it under heat after baking.”
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It really depends on
how long you fried the chicken and how thin you cut the pieces. 80 people will be as easy as 20. Just make sure you start early and have every thing done up to the baking part an hour ahead of schedule. The chicken will hold before and after baking nicely. I tent my chicken after baking with a hole in the foil to allow the steam to escape. I don’t keep it under heat after baking.

1:53 p.m., Tuesday Feb. 21 [5] | Other comments by Gary House
[6]

REPLY TO GARY HOUSE [7]

Gary House’s comment is in reply
to ANNEMARIE WENNER [8]:

I am cooking for 80 people. Plan on using a
Roaster at 350 rather than an oven. TIMING wise..approx how long would you assume …

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It really depends on how long you fried the chicken and how thin you cut the pieces. 80 people will be as easy as 20. Just make sure you start early and have every thing done up to the baking part an hour ahead of schedule. The chicken will hold before and after baking nicely. I tent my chicken after baking with a hole in the foil to allow the steam to escape. I don’t keep it under heat after baking.

Debra, I figure 4 pieces from each chicken breast. With 8 oz about the avg size of each breast, if it’s larger, you can get 6 pieces. I figure 3 cut pieces per person.

Debra, your right, I managed to leave out the lemon juice – sorry. Add it when you add the chicken stock to the reduction.