Name: Fried Chicken Tenders
Yield: 100 servings
Cuisine: American
Ingredients: 0.25 QT Water (for Syrup); 1 LB SUGAR - GRANULATED (for Syrup); 0.25 QT JUICE - LEMON (for Sauce); 0.5 QT OIL - VEGETABLE (for Sauce); 1 EA MUSTARD - DIJON (for Sauce); 4 OZ MUSTARD - STONE GROUND (for Sauce); 0.25 EA PARSLEY - ITALIAN (for Sauce); OZ SALT (for Nuts); 1 OZ PAPRIKA (for Nuts); 2 LB NUTS - PEANUTS SHELL OFF (for Nuts); 3 OZ CORNSTARCH (for Nuts); 2 EA EGGS - FRESH (for Nuts whites only); 8 Floz Lemon Vinaigrette (for Garnish); 2 LB ONIONS - GREEN SCALLION (for Garnish); 2 EA PARSLEY - ITALIAN (for Garnish); 32 OZ HONEY (for Sauce); 4 LB PEPPERS - GREEN MED; 4 LB ONIONS - RED; 20 LB CHICKEN FINGERS CRUNCHY; 5 EA LETTUCE - ICEBERG; 5 LB CUCUMBERS; 2 LB PEPPERS - RED MED

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Fried Chicken Tenders — Formulation & Method | CuliNect