Fried Chicken Patty

Nutrition Facts

Serving Size 1 EACH
Calories 214
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 3g
5%
Sat. Fat 0g
- - -%
Trans Fat 0g
Cholesterol 50mg
- - -%
Sodium 840mg
37%
Tot. Carb. 28g
8%
Dietary Fiber 1g
3%
Sugars 0g
   Includes 0g Added Sugars
0%
Protein 19g
Vitamin D - 0mcg - 0%
Calcium - 20mg - 2%
Iron - 0.8mg - 10%
Potassium - 0mg - 0%
INGREDIENTS: BREADED CHICKEN PATTY (chicken breast with rib meat (containing up to 10% solutions of water, sodium phosphate, salt). breaded with: enriched wheat flour (niacin reduced iron, thiamine mono nitrate, riboflavin, folic acid), wheat flour, salt, soy flour, yellow corn flour, leavening (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), spices, dried garlic, methylcellulose, dried onion, soybean oil, paprika (for color), spice extractive's, battered with: water, enriched wheat flour (niacin, reduced iron, thiamine mono nitrate, riboflavin, folic acid), yellow corn flour, soy flour, salt, leavening (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), spiced wheat gluten, dried onion, dried garlic, paprika, spice extractive, paprika extract (for color). set in vegetable oil. ), CANOLA FRYER OIL (canola oil with tbhq and citric acid to protect flavor and dimethylpolysiloxane added to reduce foaming)
ALLERGENS: 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.