RECIPE DETAILS
Item ID: 1941635
Serving Description: 2 Pieces
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Chicken, K-5
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 1941635
Serving Description: 2 Pieces
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Chicken, K-5
Allergens: Milk, Wheat
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
-
Chicken: 73%
Pre-Preparation
-
If frozen, thaw chicken tenders under refrigeration at or below 41°F according to HACCP procedures.
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Cut larger chicken tenders in half lengthwise; leave smaller tenders whole.
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Prepare three (3) bins:
Bin 1: half of the flour and half of the salt.
Bin 2: buttermilk.
Bin 3: remaining flour and remaining salt, pepper, paprika, and chili powder. -
Line sheet pans with parchment.
-
Preheat oven to 350°F.
Preparation
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Dip chicken in the first flour bin, then shake off excess.
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Dip chicken in second bin of buttermilk.
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Dip chicken in third bin of seasoned flour until evenly coated.
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Place 60 pieces of chicken on each parchment-lined sheet pan.
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Drizzle with oil.
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Bake at 350°F for 10–12 minutes or until internal temperature reaches 165°F.
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Hold hot at 135°F until service.
If preparing ahead of time or sending to site kitchens:
Stop after step 4, placing tenders on lined sheet pans then follow the steps below:
- Place another piece of parchment over the chicken, then wrap in plastic.
- Do not cook—freeze and pack out frozen.
- When ready to serve, bake following from step 5 above.
Serving
Serving size: 2 pieces
Serving suggestion: Serve with sweet and sour sauce.
Yield: 1 sheet pan (60 pieces) = 30 servings.
Recipe Source: Boulder Valley School District Food Services
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 2.25 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 396.05 kcal |
| Total Fat | 4.66 gm |
| Saturated Fat | 0.57* gm |
| Trans Fat | 0.00* gm |
| Sodium | 429.73 mg |
| Carbohydrates | 57.24* gm |
| Fiber | 4.33* gm |
| Sugars | 3.03* gm |
| Added Sugars | 0.00* gm |
