Caribbean Buffalo Tenders

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
4

At Not Your Average Joe’s, a regional New England chain, creative casual cuisine is the draw. These chicken tenders, which feature a tropical flavor twist, star on the appetizer menu.

Ingredients

Buffalo BBQ Sauce:
3 3/4 fl. oz barbeque sauce
1/2 cup Franks Red Hot Sauce
1/2 cup mango juice
2 tbsp. butter, melted

Tenders:
1 1/2 cups Japanese-style bread crumbs (panko)
3/4 cup plain bread crumbs
3 tsp. garlic powder
3 tsp. crushed red pepper
1 tsp. ground cumin
1 tsp. salt
1/4 cup milk
1 egg
3/4 cup flour
24 (1-oz.) chicken tenders
Blue cheese dressing
Mango salsa

Steps

BBQ Sauce:

  1. In bowl, combine barbeque sauce, Red Hot and mango juice. Whip in butter and mix well.

Tenders:

  1. Combine panko, bread crumbs, garlic powder, red pepper, cumin and salt. Whisk together milk and egg. Coat tenders well with flour and evenly coat with breading mixture. Bake in 350°F oven until golden brown and well cooked.
  2. For service, toss tenders with BBQ sauce; serve with blue cheese dressing and mango salsa.
Source: Not Your Average Joe’s, Dartmouth, MA

More From FoodService Director

Industry News & Opinion

The School Nutrition Foundation has named its five School Nutrition Heroes for 2018.

The honorees were nominated by their peers and then selected by the SNF for helping end hunger for homeless and low-income students and their families.

Those chosen are:

Paula Angelucci, child nutrition director, Colonial School District; New Castle, Del. Anthony Terrell, culinary specialist, Shelby County Schools; Memphis, Tenn. April Laskey, director of school nutrition, Billerica Public Schools; Billerica, Mass. Lynne Shore, food service director, Willamina School District;...
Sponsored Content
spring desserts

From Bistro Collection® Gourmet Desserts.

Consumers and operators alike often associate seasonal desserts with pumpkin pie, gingerbread and candy canes—after all, winter is a season closely associated with indulgence.

But after the winter holidays, when people are hitting the gym and holding themselves to New Year’s Resolution diets, desserts don’t get as much attention. For operators, this can mean a lag in sales of sweets—but it’s not a lost cause. Updating springtime dessert menus to reflect the change in what diners are looking for can generate excitement and boost...

Industry News & Opinion

Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

Read the full story via...

Industry News & Opinion

Denver Public Schools has begun posting cooking videos on its Facebook page in an effort to promote the scratch-made meals served in its cafeterias, Denverite reports.

The video tutorials are set up in a similar way to Buzzfeed’s Tasty videos, showing a pair of hands from above as they prepare a meal to background music. The Colorado district promotes the videos with the hashtag #DPSDelicious.

Read the full story via denverite.com .

FSD Resources