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

Menu Development
induction cooking nuts

Thanks to prolific fast casuals such as Chipotle, guests have come to expect a certain level of customization in their dining options. For almost 50% of Generation Zers, customization is a deciding factor when purchasing food, according Technomic’s 2016 Generational Consumer Trend Report . Taking customization even further, operations are handing over even more control to customers with both build-your-own and cook-your-own stations.

Elder Hall’s My Kitchen station at Northwestern University in Evanston, Ill., offers a daily rotating ingredient bar with items such as stir-fry,...

Managing Your Business
business marketing concepts drawing

Sharp, smart marketing materials can make all the difference when it comes to drawing a big crowd for a menu launch or upcoming event. With more avenues to cover than ever and fewer resources to go around, operators offer their tips on making marketing work from start to finish.

Start with communication

Whether it’s an in-house marketing department, an outside agency or someone on staff wearing the marketing hat part-time, the right people need to be involved early and often. “Marketing doesn’t always have a seat at the table [like] it should in order to be truly effective,” says...

Menu Development
health food medicine stethoscope

For the last two years, Chris Studtmann has jockeyed between Northwestern University’s residential dining halls and athletic training tables in his role of executive chef, trying to meet the health and food preferences of both sides. Now, his team is taking best practices developed for the sports teams to the 20,000-plus student population, working with dietitians from the school’s contract company to better sync healthy menu choices with lifestyle needs.

Technomic’s 2016 Healthy Eating Consumer Trend Report shows younger consumers are especially tuned in to functional foods that...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

FSD Resources