Florida Chicken

by Chef Justin Timineri
Florida's Culinary Ambassador

Fresh Florida chicken is chicken of the highest quality that is processed in a state-of-the-art facility in Live Oak. Florida poultry producers and processors must comply with strict food-safety regulations.

North Florida poultry producers in also meet rigorous environmental standards. The Suwannee River Partnership is a coalition of state, federal, and regional agencies, local governments, and private industry representatives working together to reduce nitrate levels in the waters of the Suwannee River Basin.

Since 1999, when the partnership began, 99 percent of poultry farmers in the Suwannee watershed agreed to use “best management practices.” These farming techniques significantly reduce the amount of animal waste and other pollutants that enter water resources.

Agricultural best management practices help protect the environment and buying food that is produced closer to home. Estimates indicate the average fresh food item travels about 1,500 miles from farm to table, a costly trip in terms of air pollution and carbon dioxide emissions. Eating locally produced foods reduces “food miles” and carbon footprints.

Another benefit of eating food grown closer to home is it supports the local economy, an important consideration during these difficult times. Poultry production and processing are economic mainstays for rural North Florida, where over 80 percent of the state’s chicken production takes place. In Suwannee, Lafayette, and Madison counties, the poultry industry has an overall economic impact of $347 million annually. It supports nearly 100 farms and creates 3,700 jobs.

“Fresh from Florida” chicken is already available at Florida Sam’s Clubs, where it is being featured in in-store video promotions. Other retailers are expected to join the program in the upcoming months.

CRISPY OVEN BAKED FLORIDA CHICKEN

1 whole chicken, cut into 8 pieces, or pre cut bone in pieces (leg, thigh, breast, wing)
1 whole egg
2 cups bread crumbs (preferably panko or cracker meal)
1 cup unbleached all purpose flour
2 tablespoons of a favorite seasoning blend
Kosher salt and fresh ground pepper
Non stick pan spray

This recipe can be used with boneless chicken breast also.

* Make sure to wash hands thoroughly with soap and hot water and sanitize any surface raw chicken comes in contact with.

Pre-heat oven to 350 degrees. Rinse chicken pieces under cold running waterand pat dry with a paper towel. Season chicken pieces lightly with kosher salt and fresh ground pepper. Use three separate bowls, one with flour, one with bread crumbs, and one with one egg beaten with ¼ cup cold water. Season the flour and the bread crumbs each with one tablespoon of your favorite seasoning blend.

Lightly spray a cookie sheet or baking pan with non stick pan spray. First, lightly roll the seasoned chicken in the flour. Next, dip the floured chicken into the egg mixture until completely coated. Let the excess egg mixture drip off, then roll the chicken into the bread crumbs until completely coated. Arrange coated chicken pieces on pan and lightly spray chicken with the non stick spray. Bake chicken until golden brown. Insert a meat thermometer into a thick section of the chicken without touching the bone. The internal temperature should reach 180° F for whole chickens or leg meat parts; 170° F for bone-in breast; and 160° F for skinless, boneless breast.

Serve chicken with fresh sliced Florida tomatoes or your favorite Florida recipe side dish.

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