Southern Crispy Chicken Biscuit
A recipe from Georgia Department of Education School Nutrition
This recipe provides all the details necessary for baking light and fluffy biscuits filled with a crispy breakfast chicken filet.
Ingredients:
- 54 each Biscuit, 2oz. grain, dough, frozen
- 54 each Chicken, breakfast filet, whole muscle breast, breaded, precooked, ready to eat, frozen
- 54 sprays Pan spray, butter flavored
Steps:
BAKING BISCUITS:
- Place frozen biscuit dough, with sides touching on sheet pans lined with parchment paper and sprayed with pan spray.
- Bake biscuits until golden brown at 350°F for 15 -20 minutes.
Each full sheet pan will hold 54 biscuits (6x9).
Keep biscuits frozen until baked.
Biscuits must be cooked the day of service to ensure texture, flavor, and appearance.
CHICKEN INSTRUCTIONS:
- Spray perforated sheet pans with pan spray and place frozen breaded chicken filets in a single layer.
- Cook chicken at 350°F for 10-12 minutes.
The perforations allow for greater air flow which results in crisper crusts on the breaded chicken.
Cook to 135°F or higher.
ASSEMBLY AND SERVICE:
- Assemble chicken biscuits by placing one breakfast chicken filet in each biscuit.
- Spray the tops of the buns with pan spray. This creates a nice shine.
- Wrap biscuits in foil, place in wax bag or place in foil bag for service.
- Hot hold until service.
No bare hand contact with ready to eat food.
It is important to assemble the chicken biscuit for service to meet customer expectations.
Hold at 135°F or above.
Recipe Details
Meal Components:
Grain (G)
Meat/Meat Alternate (M/MA)
Crediting Information
- 2 oz. eq Grain (G)
- 1 oz. eq Meat/Meat Alternate (M/MA)
HACCP Category:
Process #2 (Same Day)
Yield:
54
Portion Size:
1 chicken biscuit
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 300 | cal |
| Saturated Fat: | 7 | g |
| Total Fat: | 15 | g |
| Sodium: | 570 | mg |
Additional Recipe Photographs
