Cook and Chill Chicken Tenders

Nutrition Facts

Serving Size 1 OZ
Calories 66
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 3.9g
6%
Sat. Fat 0.6g
- - -%
Trans Fat 0g
Cholesterol 6mg
- - -%
Sodium 210.4mg
9%
Tot. Carb. 4.2g
1%
Dietary Fiber 0.2g
1%
Sugars 0g
   Includes 0g Added Sugars
0%
Protein 3.6g
Vitamin D - 0mcg - 0%
Calcium - 0mg - 0%
Iron - 0mg - 0%
Potassium - 0mg - 0%
INGREDIENTS: BREADED CHICKEN TENDERS (uncooked, prebrowned chicken breast tenderloin fritters containing: up to 22% of a solution of water, modified food starch, sodium phosphates, and salt. battered with: water, wheat flour, modified corn starch, salt, leavening (sodium acid pyrophosphate, sodium bicarbonate, monocalcium phosphate), onion powder, garlic powder. breaded with: bleached wheat flour, salt, yellow corn flour, leavening (monocalcium phosphate, sodium bicarbonate), sodium alginate, natural flavors. predusted with: wheat flour, wheat gluten, and salt. breading set in vegetable oil. contains: wheat ), CANOLA FRYER OIL (canola oil with tbhq and citric acid to protect flavor and dimethylpolysiloxane added to reduce foaming)
ALLERGENS: Wheat, Gluten
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.