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.
-
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.
-
Hold hot at 135°F until service.
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 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 |
