RECIPE DETAILS
Item ID: 1951822
Serving Description: 1 Sandwich
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Chicken, Sandwich, Wraps
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 1951822
Serving Description: 1 Sandwich
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Chicken, Sandwich, Wraps
Allergens: Milk, Wheat
MAINTENANCE: The export function to download the recipes is currently unavailable. Please use print screen in the meantime. Recipes and crediting may be incomplete. Please verify using your own process before implementing. We’re working to resolve this quickly; we apologize for the inconvenience and appreciate your patience. Questions? Contact us at tlb@chefannfoundation.org.
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
-
Chicken Breast: 73%
Pre-Preparation
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If frozen, thaw chicken breasts under refrigeration at or below 41°F according to HACCP procedures.
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Trim fat from chicken breasts and cut into quarters or thirds, depending on size.
Note: Aim for each raw chicken piece to weigh approximately 4.5 oz. -
Prepare three (3) bins:
Bin 1: half of the flour and half of the salt mixed together
Bin 2: buttermilk
Bin 3: remaining flour and remaining salt, pepper, paprika, and chili powder mixed together -
Line sheet pans with parchment.
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Preheat oven to 400°F.
Preparation
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In batches, 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 chicken pieces on parchment-lined sheet pans.
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Spray or drizzle with oil to coat all raw flour.
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Bake in 400°F oven for 15 to 20 minutes, or until the internal temperature reaches 165°F.
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Hold hot until service at 140°F or higher.
Note: Discard flour and buttermilk bins after dredging all the raw chicken, do not save or reuse flour and buttermilk for other recipes.
If preparing for cook/chill/ship
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Bake at 400°F for 8 minutes, until the internal temperature is 145°F.
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Cool according to HACCP SOP.
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Wrap and send out on sheet pans (20 servings per sheet pan).
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Reheat onsite in 375°F oven to crisp breading and cook until the internal temperature is 165°F on the day of service.
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Hold hot until service at 140°F or higher.
Serving
Serving size: 1 piece of chicken (about 3 oz) on a hamburger bun
Serving suggestions: add lettuce, tomato, and a Chipotle Ranch sauce
*Note on Allergens: some Burger Buns have Egg, Soy, and/or Sesame seeds, please be sure to check labels and note accordingly.
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 |
| Vegetables, Additional | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 3 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 497.92 kcal |
| Total Fat | 12.02 gm |
| Saturated Fat | 1.81 gm |
| Trans Fat | 0.01* gm |
| Sodium | 443.81 mg |
| Carbohydrates | 56.82 gm |
| Fiber | 4.74 gm |
| Sugars | 3.98* gm |
| Added Sugars | 1.03* gm |
