RECIPE DETAILS
Item ID: 1978305
Serving Description: 1 Drumstick
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Chicken
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 1978305
Serving Description: 1 Drumstick
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Chicken
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 Drumstick: 49% (with bone and skin, about 3.7 oz each)
Pre-Preparation
-
If frozen, thaw chicken under refrigeration at or below 41°F according to HACCP procedures.
- 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 375°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 32 pieces of chicken on each parchment-lined sheet pan.
-
Drizzle with oil.
-
Bake at 375°F for about 25 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.
Serving
Serving size: 1 drumstick
Note: crediting of the recipe is dependent on the size of the chicken drumstick, which can vary by vendor.
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 | 1.75 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 375.46 kcal |
| Total Fat | 17.56 gm |
| Saturated Fat | 4.06 gm |
| Trans Fat | 0.06* gm |
| Sodium | 903.83 mg |
| Carbohydrates | 24.25 gm |
| Fiber | 1.50 gm |
| Sugars | 1.71* gm |
| Added Sugars | 0.00* gm |
