Charleston Chicken

Nutrition Facts

Serving Size 1 EA

Calories 491

Calories from Fat 1.6

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

Amount/Serving

%DV*

Total Fat 20.4g

31%

Sat. Fat 10.1g

- - -%

Trans Fat 0.3g

Cholesterol 161.5mg

- - -%

Sodium 912.6mg

40%

Amount/Serving

%DV*

Tot. Carb. 28.2g

Dietary Fiber 0.9g

Sugars 6.7g

Includes 1.6g Added Sugars

Protein 46.5g

Vitamin D - 1.3mcg - 0%

Calcium - 163.5mg - 16%

Iron - 2.5mg - 31%

Potassium - 602.3mg - 13%

INGREDIENTS: Fried Chicken Breast (CHICKEN BREAST (Halal Certified Chicken), 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) ), DRIED THYME (whole thyme leaves.), CAYENNE PEPPER (ground cayenne pepper. )), 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), FRYING OIL (soybean oil with tbhq and citric acid added as preservatives and dimethylpolysiloxane added as an anti-foaming agent), CAYENNE PEPPER (ground cayenne pepper. ), KOSHER SALT (salt, yellow prussiate of soda), ONION POWDER (onion powder. ), GARLIC POWDER (garlic powder.), WHITE PEPPER (White pepper. )), Charleston Sauce (WHOLE MILK (milk, vitamin D3 ), CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), FRESH TOMATOES, FRESH MUSHROOMS, FRESH RED PEPPER, FRESH ONIONS, CORNSTARCH (corn starch), COUNTRY HAM (pork, salt, sugar, brown sugar, sodium nitrate, sodium nitrite), SPINACH, WATER, GARLIC PEELED, ROSEMARY, RED PEPPER (crushed red pepper))

ALLERGENS: Milk, Wheat, Soybeans, 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.