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
sam kass peter romeo

We’ve heard it time and again—millennials are extremely conscious about what they eat. They want to know what is in their food, where it is from, how it was made and more. And, as we’re learning, Gen Zers are even more aware and information-demanding about the food they eat than their older counterparts.

Hitting those higher-quality food standards is no easy feat. But it’s becoming a must, said chef Sam Kass—known for being the White House chef for the Obamas, a senior White House policy advisor on nutrition policy while he cooked, and currently the senior food analyst for NBC News...

Sponsored Content
chicken veggies recipes

From Tyson Food Service.

With operators becoming increasingly strapped for time and labor, it’s a strain to prepare every aspect of a menu item back-of-house or keep the menu populated with a variety of options. While it doesn’t mean they have to cut corners when developing new items, operators can use more versatile items that are simple enough to apply across the menu to save on labor and cost as well as be more efficient.

With versatile proteins, operators can increase menu opportunities without kitchen complexity, and drive new customer traffic or increase the number...

Industry News & Opinion

An audit into Kennesaw State University’s dining services revealed the university accrued roughly $2 million from off-campus students paying for meal plans as part of their semester fees, according to a report by Fox 5 Atlanta .

Meal plans at the Kennesaw, Ga., university are automatically assessed to students whether they live on campus or not. The university does not refund unused meals, draining the pockets of commuter students each semester.

“I think it’s ridiculous that we pay all this tuition and then we’re here paying another big fee,” commuter student Emmanuel...

Industry News & Opinion

As part of a 10-year contract to run Eastern Michigan University’s foodservice, Chartwells will invest $5 million in the Ypsilanti, Mich., university, as well as provide it with $18 million in capital improvements, according to a report by the Detroit Free Press .

The university’s board of regents approved the contract on Tuesday, citing the new revenue as an opportunity to expand and improve campus foodservice. EMU’s website indicates the partnership will allow for more student input as well as the introduction of food trucks and improved technology.

“The primary reason...

FSD Resources