RECIPE DETAILS
Item ID: FS045
Serving Description: 1 Sandwich
Food Category: Sandwich recipes
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: FS045
Serving Description: 1 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 amounts in the recipe.
b. The second flour bin will contain all of the spices in the recipe 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 the 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 for 15-20 minutes or 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. Cool according to HACCP SOP.
8. Send on sheetpans - 20 servings per sheetpan.
9. Reheat onsite at 375 degrees to crisp breading and cook until internal temperature is 165 degrees on the day of service.
Serving
Serving = 1 piece of chicken (about 3oz.) on a hamburger bun
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
