RECIPE DETAILS
Item ID: 1941629
Serving Size: 3 Pieces
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: 6-12, Chicken
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 1941629
Serving Size: 3 Pieces
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: 6-12, Chicken
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: 73%
Pre-Preparation
- If frozen, thaw chicken tenders under refrigeration at or below 41°F according to HACCP procedures.
- 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
- 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 60 pieces of chicken on each parchment-lined sheet pan.
- Drizzle with oil.
- 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: Serving size: 3 pieces Serving suggestion: Serve with sweet and sour sauce. Yield: 1 sheet pan (60 pieces) = 20 servings. 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 | 0 oz eq |
| Meat/Meat Alternatives | 3.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 593.73 kcal |
| Total Fat | 6.97 gm |
| Saturated Fat | 0.85* gm |
| Trans Fat | 0.00* gm |
| Sodium | 626.43 mg |
| Carbohydrates | 85.82* gm |
| Fiber | 6.48* gm |
| Sugars | 4.54* gm |
| Added Sugars | 0.00* gm |
