Chicken Biscuit

Nutrition Facts

Serving Size 1 EACH
Calories 716
Calories from Fat 1
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 45.1g
69%
Sat. Fat 24.1g
- - -%
Trans Fat 0.9g
Cholesterol 131.6mg
- - -%
Sodium 1622.5mg
71%
Tot. Carb. 55.3g
17%
Dietary Fiber 2g
6%
Sugars 3g
   Includes 1g Added Sugars
0%
Protein 23.5g
Vitamin D - 0.4mcg - 0%
Calcium - 106.9mg - 11%
Iron - 1.6mg - 20%
Potassium - 360.3mg - 8%
INGREDIENTS: HOME STYLE BREADED CHICKEN FILLET (boneless skinless chicken breast with rib meat, water, modified food starch, sodium phosphates, seasoning (salt, yeast extract, chicken broth, garlic powder, onion powder, sugar, natural flavors, not more than 2% silicon dioxide added to prevent caking). breaded and coated with: bleached wheat flour, modified wheat starch, salt, leavening (sodium acid pyrophosphate, sodium bicarbonate), spices (including celery seed), yeast extract, yellow corn flour, soybean oil (as a processing aid), yeast, extractives of turmeric and paprika, natural flavor, sugar, battered with: water, wheat flour, modified corn starch, sugar, salt, leavening (sodium acid pyrophosphate, sodium bicarbonate), yeast extract, spices (including celery seed), yellow corn flour, soybean oil (as a processing aid), extractives of turmeric and paprika, natural flavor, predusted with: wheat flour, wheat gluten, salt, soybean oil, processing aid), breading set in vegetable oil. Contains: wheat), BISCUIT (unbleached wheat flour, cultured buttermilk (skim milk, nonfat dry milk, cultures added), water, butter (sweet cream, natural flavor), palm oil, contains less than 2%, baking soda, salt, sugar, sodium acid pyrophosphate, sodium aluminum phosphate, monocalcium phosphate, soybean oil, wheat/corn starch, natural flavor contains wheat, milk processed in a facility that processes egg & soy products), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk)
ALLERGENS: Milk, Eggs, 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.