RECIPE DETAILS
Item ID: FS092
Serving Description: 1/2 Sandwich
Food Category: Sandwich recipes
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: FS092
Serving Description: 1/2 Sandwich
Food Category: Sandwich recipes
HACCP Process Category: SameDay
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe source: Boulder Valley School District Food Services
Raw boneless chicken breasts yield 70%
1. Prepare 2 bins of flour:
a. The first flour bin will contain half of the flour and salt amount.
b. The second flour bin will contain all of the spices in the recipes in addition to the remaining flour and salt.
2. Trim the fat off the chicken and cut into quarters or thirds depending on the size of the breasts.
Note: Try to have each raw chicken piece weight approximately 4.5oz
3. Preheat the oven to 400 degrees
Preparation
1. Toss chicken in the first flour bin.
2. Dip in buttermilk.
3. Toss in the second flour bin. Dust off any excess.
4. Place on sheetpans with parchment.
5. Spray with oil to coat all the raw flour.
6. Bake at 400 degrees until internal temperature is 165 degrees.
If preparing for cook/chill/ship:
6. Bake at 400 degrees for 8 minutes until internal temperature is 145 degrees.
7. Send on sheetpans - 20 servings per sheetpan.
8. Reheat at 375 degrees to crisp breading and cook until internal temperature is 165 degrees.
Serving
1 sandwich = 1 piece of chicken (about 3oz) on a hamburger bun
Serving = 1/2 sandwich
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
Fruits: 0 | Vegetables Total: 0 | Meat/Meat Alternative: 1.5 | Calories: 311.6 |
Dark Green: 0 | Milk: 0 | Sat. Fat: 6.18% | |
Red Orange: 0 | Grains: 1 | Sodium: 345.31 | |
Legumes: 0 | |||
Starchy: 0 | |||
Other: 0 | |||
Additional: 0 |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.