Crispy Chili Chicken "Drummies"

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
Eight student servings

“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.”

Ingredients

Marinade
2 cups buttermilk
Juice of 1/2 lemon
1 tbsp. hot sauce
1/2 yellow onion, sliced
5 sprigs fresh thyme (or dried)
3 cloves garlic, smashed
1 tbsp. kosher salt
1 tbsp. black pepper

Chicken Flour Mix
3 pounds chicken drummies, rinsed, patted dry
2 cups all-purpose flour
2 tbsp. kosher salt
2 tbsp. white pepper
2 tbsp. paprika
2 tbsp. granulated garlic
2 tbsp. chili powder
2 tbsp. dried thyme

Steps

  1. Preheat oven to 400°F. Fit sheet tray with wire rack and spray with nonstick cooking spray.
  2. In large bowl, mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt and pepper. Add chicken and coat with buttermilk mixture. Cover with plastic wrap and refrigerate for 3 to 12 hours. (Note: Marinating chicken in buttermilk makes it incredibly moist with delicious flavor. Substitute 3 pounds of any cut of chicken for drummies.)
  3. Mix flour and seasonings together. (Note: Hold any excess seasoning to sprinkle over chicken when it finishes cooking.)
  4. Remove chicken from marinade, letting excess drip off. Dredge through seasoned flour mixture, pressing to help it adhere.
  5. Place chicken on wire rack-fitted sheet tray. Bake 40 to 45 minutes, until golden and crisp. Serve with your favorite sides. (Note: When served with whole-grain biscuit, fresh fruit and milk, three to four drummies can count as reimbursable meal.)
Source: Union Public Schools, Salt Food Group Consulting LLC (Tulsa, Okla.)

More From FoodService Director

Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

Menu Development
blueberry pancakes

Breakfast is booming—and not just in the morning. The growing popularity of all-day breakfast helped fuel a 5.4% increase in McDonald’s first-quarter sales, management reported in April. And a survey by the NPD Group found one-third of “All Day Breakfast” buyers hadn’t visited the restaurant in the month prior to the extended breakfast hours.

While only 14% of operators surveyed for FSD’s 2016 FoodService Handbook said they expected breakfast sales to surge this year, jumping on the pancakes-and-bacon bandwagon looks increasingly profitable. With the erratic schedules of college...

FSD Resources