RECIPE DETAILS
Item ID: 1951822
Serving Size: 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 Size: 1 Sandwich
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Chicken, Sandwich, Wraps
Allergens: Milk, Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Chicken Breast: 73%
Pre-Preparation
- If frozen, thaw chicken breasts under refrigeration at or below 41°F according to HACCP procedures.
- 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.
- Preheat oven to 400°F.
Preparation
- In batches, dip chicken in the first flour bin, then shake off excess.
- Dip chicken in second bin of buttermilk.
- Dip chicken in third bin of seasoned flour until evenly coated.
- Place chicken pieces on parchment-lined sheet pans.
- Spray or drizzle with oil to coat all raw flour.
- Bake in 400°F oven for 15 to 20 minutes, or until the internal temperature reaches 165°F.
- 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
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 We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Serving
Food Groups/Meal Patterns
Based on default serving size and measure.
| 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 |
