New Orleans Chicken
Our New Orleans Chicken features tender chicken strips marinated in a sweet, savory sauce that offers flexible menu applications. This entrée is great for all channels of food service from K-12, colleges, universities and beyond. Our two pack is great for smaller operations and quick service restaurants. Our chicken is zero trans-fat per serving and free of MSG.
Chicken leg meat, New Orleans sauce [sugar, water, brown sugar, salt, (salt, sea salt), contains less than 2% of molasses, soybeans, wheat flour, modified corn starch, potassium chloride, yeast extract, sesame paste, garlic, xanthan gum, chili peppers, spices, cultured dextrose, maltodextrin], water, isolated soy protein (with less than 2% lecithin), seasoning [water, soy sauce (water, soybeans, salt, sugar, corn starch), sugar, molasses, salt, contains less than 2% of yeast extract, maltodextrin, natural flavor, lactic acid, and xanthan gum], seasoning (sugar, black pepper, ground mustard seeds, ground celery seeds, garlic powder, fructose, xanthan gum, thyme, basil, maltodextrin, autolyzed yeast extract, soybean oil, salt), sodium phosphates, yeast extract. BASIC HEATING INSTRUCTIONS: Convection/Conventional oven (best) Skillet/Pan Fry (good) Equipment and times may vary. Use thermometer to ensure food temperature is 165ºF or above. Place hot chicken in a serving pan. Pour hot sauce over chicken. Gently combine chicken with sauce and serve. #12 scoop is recommended. Portioning size may vary by individual practice.New Orleans Chicken
Per (1) 7.15 lb bag of chicken with sauce.
Pre-heat oven to 350ºF/400º F. Place chicken with sauce on a sheet pan. Bake in oven for 20-25 minutes until product reaches 165ºF and sauce is caramelized. Reduce time by 6 – 8 minutes if product is thawed.
(Product must be thawed)
Place thawed chicken with sauce in a skillet or frying pan. Heat contents to a minimum of 165º F for at least 15 seconds and until sauce is caramelized.