FS016 - CHICKEN STRIPS 6-12

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Recipe Source: BVSD
  • 100
  • 3
  • Serving Measure: PIECES
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1 serving=3 pieces
  • Nutrition Link: 80149
  • Food Category: Chicken
  • HACCP: POULT
  • HACCP Process Category: SameDay

Ingredients

Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Recipe Source: Boulder Valley School District Food Services

    Raw chicken tenders yield 73%

    Cut larger chicken tenders in half length wise. If smaller, don't cut.
    Mix flour, salt, pepper. Dip chicken in mixture, dust off excess flour. Dip in buttermilk and coat in second bin of flour.

  • Preparation Instructions:

    Place 60 pieces on lined sheetpans. Drizzle with oil and place another piece of parchment over chicken, wrap in plastic. Do not cook, freeze and pack out frozen. 1 sheetpan = 60 pieces or 20 servings.

  • Serving Instructions:

    Preheat oven to 350 degrees. Cook chicken tenders for 10-12 minutes until 165 degrees. Serve with 1 oz sweet n sour sauce.
    Secondary serving = 3 pieces
    Spec = 9-10 tenders per lb.

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 3.5 Calories: 604.51
Dark Green: 0 Milk: 0 Sat. Fat: 2.2%
Red Orange: 0 Grains: 0 Sodium: 634.27
Legumes: 0
Starchy: 0
Other: 0
Additional: 0
FS016 - CHICKEN STRIPS 6-12

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