Three Takes On: Fried chicken

Three Takes On offers several different versions of the same classic dish. This month: Fried chicken.

Published in FSD Update

Crispy Chili Chicken "Drummies"

Union Public Schools, Salt Food Group Consulting LLC (Tulsa, Okla.)

“What makes this dish unique is that we bake the chicken instead of frying it in oil,” explains Eli Huff, owner and executive chef at Salt Food Group, the company developing menus for Union Public Schools. A take on traditional restaurant-style chicken wings, these drummies are served within the sports-themed concept at the Collegiate Academy high school as part of a reimbursable meal, as well as à la carte. “It has been very popular in all of the schools we work with,” Huff says. “We put this item on both regular lunch menus we design and à la carte menus for a quick grab-and-go snack served with fries.”

See full recipe

Panko-Crusted Chicken

Top Tier Catering, Texas Tech University (Lubbock)

“Every year here at Top Tier Catering by Texas Tech University we try to unveil a new menu item,” explains Sous Chef Marc Silvas. “Our goal is to develop an item that could be our signature dish for the year. Since its inception, [Panko-crusted Chicken] has been quite a popular menu item. The sauce adds an unexpected kick of flavor—lemony and buttery with just a hint of heat on the back of your palate. And panko is such a versatile product; we had been playing around with it in the kitchen for quite some time. It gives a unique appearance, flavor and mouthfeel to the finished product and can also hold very well for service.” 

See full recipe

Chipotle Fried Chicken with Cilantro Lime BBQ Sauce

Verizon Innovation Center, Café Services (Waltham, Mass.)

Cilantro Lime BBQ Sauce rounds out the kick a chipotle brine gives this spin on traditional fried chicken. When plated alongside Yukon gold potatoes and fresh red and gold beets, “people really like [this dish] a lot,” says Stephen Rice, food service director for Café Services at the Verizon Innovation Center. “The trends seem to be that people are into hot sauces and healthier sides. So they still get the best of both worlds: that traditional fried chicken with a little twist and nice steamed beans, potatoes and fresh boiled beets.”

See full recipe

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources