Hand Breaded Chicken Tenders

Nutrition Facts

Serving Size 6 OZ

Calories 317

Calories from Fat 0

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 11.8g

18%

Sat. Fat 3.2g

- - -%

Trans Fat 0g

Cholesterol 113.1mg

- - -%

Sodium 607.9mg

26%

Amount/Serving

%DV*

Tot. Carb. 12.7g

Dietary Fiber 0.4g

Sugars 1.4g

Includes 0g Added Sugars

Protein 37.9g

Vitamin D - 0.4mcg - 0%

Calcium - 57mg - 6%

Iron - 2.1mg - 26%

Potassium - 366.2mg - 8%

INGREDIENTS: CHICKEN MEAT (Halal certified chicken, may contain up to 4% retained water ), Buttermilk Marinade (BUTTERMILK (cultured milk, modified corn starch, salt, carrageenan, pectin, vitamin d3), FRESH YELLOW ONIONS, RED HOT SAUCE (aged cayenne red peppers, distilled vinegar, water, salt and garlic powder), TARRAGON (whole tarragon leaves ), PAPRIKA (paprika and silicon dioxide (added to make free flowing) ), THYME LEAVES (whole thyme leaves. ), CAYENNE PEPPER (ground cayenne pepper. )), Seasoned Chicken Breader (SEASONED FLOUR (wheat flour, salt, pepper and other spices, dextrose, monosodium glutamate, disodium inosinate, disodium guanylate. contains wheat), FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), GARLIC POWDER (garlic powder.), ONION POWDER (onion powder. ), CAYENNE PEPPER (ground cayenne pepper. )), CANOLA FRYER OIL (canola oil with tbhq and citric acid to protect flavor and dimethylpolysiloxane added to reduce foaming)

ALLERGENS: Milk, 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.