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

Sponsored Content
coffee senior living

From Keurig Green Mountain.

Healthcare foodservice represents the perfect environment for serving coffee. For the time-crunched staff, family and friends visiting patients, and seniors craving a treat, snack, or pick-me-up, coffee is considered a valuable amenity.

What’s more, purchasing beverages away from home is a popular habit. According to Technomic’s 2016 Beverage report, consumers average 3.6 drink purchases per week from foodservice outlets. And coffee is one of the most popular beverage options— Technomic’s 2016 Snacking Occasion report found 61% of consumers say...

Industry News & Opinion

South Valley Preparatory School in Albuquerque, N.M., has launched a range of healthy eating initiatives to combat obesity, the Albuquerque Journal reports.

The initiatives are in response to a State of Obesity report that stated that nearly a quarter of 10- to 17-year-olds in New Mexico were overweight or obese in 2016. The school banned junk food on campus during school hours for both students and staff, and offers healthy seasonal meals in its cafeteria. Students also take weekly trips to local farms to get an inside look at where their food comes from.

While the school...

Industry News & Opinion

Food delivery company Good Uncle is expanding to 15 college campuses this fall, The Daily Orange reports.

The company plans to grow along the East Coast and is looking at opening at schools such as George Washington University, Pennsylvania State University, Villanova University and American University. Good Uncle hopes to open at 50 to 100 campuses by 2019.

Starting as a delivery-only kitchen in 2016, Good Uncle partners with local restaurants to recreate their popular dishes and then deliver them to college students. The company offers free delivery, no delivery minimum...

Ideas and Innovation
wahoo tacos

School lunch is heating up. As expectations rise in the noncommercial sector, the old-fashioned cafeteria has become a hot topic. Political pressure on schools has seesawed over the past eight years, and nutritional regulations on items like sodium and whole grains have been overhauled (and back again). Meanwhile, students, parents, teachers, administrators and policymakers are demanding more healthfulness and better taste from school meals, often for the same cost.

Yet the industry’s best are dedicated to getting better, even while looking to the future with caution. “There’s not...

FSD Resources