RECIPE DETAILS
Item ID: FS016
Serving Description: 3 Pieces
Food Category: Entrees
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: FS016
Serving Description: 3 Pieces
Food Category: Entrees
HACCP Process Category: SameDay
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe Source: Boulder Valley School District Food Services
Raw chicken tenders yield 73%
1. Prepare the Sweet n Sour Sauce:
Ingredients:
KETCHUP NO HFCS
HONEY
SAUCE SOY
VINEGAR RED WINE
GINGER ROOT
a. Using a burr mixer, mix all ingredients together and set aside.
2. Cut larger chicken tenders in half length wise - If smaller, don’t cut.
3. Prepare 2 bins of flour:
a. The first bin has half the flour and salt needed in the recipe.
b. The second bin has the other half of the flour and salt as well as the other spices (pepper, paprika, and chili powder).
4. Preheat the oven to 350 degrees.
Preparation
1. Dip chicken in the first flour bin, dust off excess flour mixture.
2. Dip in buttermilk.
3. Coat in second bin of pre-mixed flour.
4. Place 60 pieces on lined sheetpans.
5. Drizzle with oil and cook chicken tenders for 10-12 minutes until it reaches 165 degrees.
If preparing ahead of time or sending to site kitchens for service:
5. Place another piece of parchment over chicken, then wrap in plastic.
6. Do not cook - Freeze and pack out frozen.
7. Follow cooking instructions from step #5 when ready to serve.
Serving
Serving = 3 pieces
Serve with 1 oz sweet n sour sauce.
1 sheetpan = 20 servings
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0 | Meat/Meat Alternative: 3.5 | Calories: 646.94 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 1.91% | |
| Red Orange: 0 | Grains: 0 | Sodium: 834.5 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
