Tyson Chicken Chips are Packed with Protein, Flavor, and Possibility

Customers are increasingly asking restaurant operators for the same thing: a creative, tasteful meal that is rich in protein and flexible enough to enjoy regardless of whether it is ordered in a restaurant or at home for delivery.

Tyson Foods has a solution: Tyson chicken chips. Dippable, scoopable, shareable, and loadable, these chips are simply fun. Suitable for salads and appetizers as well as full entrees, Tyson chicken chips have that homey, familiar look that many customers love while still providing them with the nutrition they need.

Tyson chicken chips include ranch and smoky barbecue flavoring options. Recipe possibilities are truly endless, though check out the video above for a few recipes currently popular with customers, including a southwest-style entree, a buffalo-inspired appetizer, and a delicious caesar salad option. The chips can be as healthy or indulgent as you prefer.

Regardless of your selected recipe, Tyson chicken chips are easy to prepare. They are heated from frozen by either deep frying or baking the chips in an oven until they appear a crispy golden brown. The process typically takes no longer than five minutes, making the chicken chips a quick, flexible option for both your customers and your employees.

This post is brought to you by Tyson Foods. To see more content like this, visit The Modern Chef Network.

Produced by:

Darisha Beresford

Darisha Beresford

Production Manager / Sr. Producer

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Nashville Hot Chicken Made Easy with Tyson Foods

Deliciously authentic spicy foods can be hard to come by at restaurants. Spicy foods are typically more difficult to craft consistently and efficiently.

Nevertheless, hot chicken is trending, and has become a particular menu favorite for consumers and operators alike. According to Foodable Labs, there has been a 39.6% overall increase in hot chicken menu options. And about 61.5% of Instagram food influencers consistently engage with posts relating to hot chicken.

To meet the needs of this growing market, Tyson Foods has created its own hot chicken recipe: a powerful, economical, and highly efficient Nashville-style hot chicken. Cayenne pepper and chili powder are its two key ingredients, and every bite is filled with that authentic smoky taste.

Developed by a chef, the recipe can be used for three different cuts: hot boneless wings, hot breast filets, and hot thigh filets. And the recipe requires only two steps: heat the cooked chicken and Tyson’s signature sauce, and then simply toss the chicken with the sauce! To heat the sauce, run it under hot water or place it in a hot bath.

Tyson has found that the recipe allows operators to prepare dishes more quickly and keep every order consistent. Taste and authenticity are not compromised, and operators can invest that extra time in more pressing prep tasks. And that makes for less food waste on the side of the operator, and a longer-lasting flavor for the consumer.

This post is brought to you by Tyson Foods. To find more content like this, visit The Modern Chef Network.

Research by:

Darisha Beresford

Darisha Beresford

Production Manager / Sr. Producer

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Tom Douglas' Corporate Executive Chef, Chris Schwartz, Shows Off His Skills with a Pan-Roasted Wild Alaska Pollock Dish

On this episode of On Foodable, Executive Chef Chris Schwartz from Tom Douglas Restaurants explains the newfound role of being a chef in today’s day and age and why it’s important to continue looking for new resources to cook with.

Chef Schwartz mentions, “When people come to Seattle, they automatically want Halibut, Salmon, or Dungeness Crab, which is great. But, as you know, those (resources) are limited to a certain extent, so we have to be on the forefront of figuring out what else is out there.”

During Foodable.io Seattle, Chef Schwartz prepares a unique dish using wild Alaska pollock, provided by Trident Seafoods. The wild Alaska pollock is paired with harissa, moroccan-like chili paste, used to glaze a newaukum delicata squash. Chef Schwartz tops his dish off with a drizzle of a charred jalapeno-basil vinaigrette, giving another kick of flavor and spice to the overall dish.

About Pan-Roasted Wild Alaska Pollock with Harissa and Honey-Roasted Newaukum Delicata Squash


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About the Dish

Ingredients:

Harissa Glaze

  • 6 oz. Harissa Paste

  • 1 oz. Red Wine Vinegar

  • ½ Red Onion, minced

  • Lemon Juice, ½ of lemon

  • 1 oz. Warm Water

  • ½ c. Olive Oil

  • ¼ c. Honey

  • 4T. Chopped Parsley

Preparation:

  1. Combine all ingredients and season with salt and pepper.

Charred Jalapeno-Basil Vinaigrette

  • ¾ c. Red Onion, diced

  • ¼ c. Red Wine Vinegar

  • ¼ c. Apple Cider Vinegar

  • 1 ½ T. Salt

  • 4ea. Jalapenos

  • 4ea. Red Fresco Chilis

  • ¼ c. Honey

  • 1 ½ T. Dijon Mustard

  • 1T. Garlic, finely chopped

Preparation

  1. Combine the first four listed ingredients and let sit for ten minutes

2. Begin preparing jalapenos and Fresco chilis by removing the ends and cores from each

3. Slightly char in a pan with olive oil (keep them firm)

4. Add to mixture when ready (season with salt, pepper and chopped basil as needed)

Harissa and Honey Roasted Newaukum Delicata Squash

  • 1 Newaukum Delicata Squash

Preparation

  1. Remove seeds from squash and slice into half-sized rings

  2. Toss in Harissa glaze and season with salt and pepper

  3. Preheat oven to 450°F and cook on sheet pan for 20 minutes

Pan-Roasted Wild Alaska Pollock

  • 4ea. 4-6 oz. Skin-on Pollock Fillets

  • 1 Tbsp. Unsalted Butter

  • Salt and Pepper

Preparation:

  1. Heat saute pan over medium-low heat

  2. Rub olive oil on fillets then place in saute pan (skin side down)

  3. Quick saute each side for 3-4 minutes, adding butter in between to baste fillets


Executive Chef Chris Schwartz has spent the last 30 years in the restaurant industry overseeing, leading and managing kitchens, along with a small army of chefs, sous chefs and cooks. He is an invaluable leader to Tom Douglas and his business-partner wife, Jackie Cross. The couple own and operate 14 restaurants, including Seatown Market Diner, another successful Seattle-based Douglas restaurant. Their variety of offerings can be enjoyed during any season, whether you’re staying warm with chowder during the winter or cooling off with a seafood cocktail during the summer!


Chef Nicholas Flores Gives Us The Know-How for a Perfect Pizza

On this episode of Foodable’s Smart Kitchen and Bar, Executive Chef and pizza-making professional of Sette Osteria, Nicholas Flores, shares his experience of opening up a new location in Wynwood and schools us on the must-dos of pizza with our host, Paul Barron.

Chef Nicholas learned from the best in Italian cuisine. Starting as a dishwasher at the tender age of 15, he honed his craft, moved up in the industry, and mastered the art of pizza. When the opportunity presented itself to open up another location in Miami, Fla., Chef Flores was open and excited to take on the challenge.

The vibe of Sette Osteria and the neighborhood of Wynwood correlate perfectly. Sette Osteria has a very modern look with loads of green plants scattered throughout the location. Similarly, Wynwood is a bright, contemporary neighborhood surrounded by the green palm trees of Miami. Osteria couldn’t have been placed in a better spot.

Chef Flores’ has many secrets to creating the perfect pizza. The technique has to have the same consistency to achieve the best results whether it be the ingredients, the dough, the method of cooking, etc. Chef Flores shared a few with us.  

“The key to making the best Margherita Classica pizza is the mozzarella always has to be wet, the tomato sauce should be very light, and there should be plenty of cheese on top,” says chef Flores.

Another fundamental to pizza is the dough. You can see the level of experience chef Flores has as you watch him pump out another pizza crust quickly and as perfectly as the last. He believes the pizza should be no bigger than 8-10 slices. If it’s too big, you lose quality in the crust.

“I always make my pizza about a medium crust. If it’s too big, the pizza doesn’t have any body,” says Chef Flores.

To learn more about how to make pizza, watch the video above of Smart Kitchen and Bar!

Pizza Dough

Ingredients:

  • 1.5 cup pizza flour

  • 3-4 teaspoons salt

  • 1 teaspoon extra virgin olive oil

  • 2 cups cold water


Prosciutto e Rucola Pizza

Ingredients:

  • 8 oz. ball of pizza dough

  • 10 oz. baby arugula

  • .5 oz. lemon dressing

  • 4 oz. fresh sliced prosciutto di parma

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Directions:

  1. Stretch the dough into the shape of a pizza.

  2. Drop diced mozzarella to cover dough leaving some gaps in between each piece of cheese.

  3. Leave about an inch without cheese to make a nice crust.

  4. Pop into oven for about 7 minutes (500-degree commercial gas oven) or until bottom of crust is no longer soft and has little dark spots underneath.

  5. Slice prosciutto into quarter-inch pieces.

  6. Pull out oven and put a handful of arugula over the melted cheese.

  7. Drizzle lemon oil dressing over arugula.

  8. Gently lay 4-6 slices of prosciutto over the bed of arugula.

  9. Slice and serve.

Margherita Classica Pizza

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Ingredients:

  • 8 oz. ball of pizza dough

  • 3 oz. tomato sauce

  • 4 oz. fresh mozzarella

  • 4 basil leaves

Directions:

  1. Stretch the dough into the shape of a pizza.

  2. Ladle tomato sauce onto dough and make circular motions to push the sauce toward the crust.

  3. Leave about an inch without sauce to make a nice crust.

  4. Drop diced mozzarella over tomato sauce.

  5. Pop into oven for about 7 minutes (500-degree commercial gas oven) or until bottom of crust is no longer soft and has little dark spots underneath. Cheese should bubble when the pizza is ready to be pulled out of the oven.

  6. Top with whole or sliced/torn basil.

  7. Slice and serve.

Rich's Versatile Product Can Help Caterers Extend Hold Times for Tasty Treats

On this episode of Foodable’s Smart Kitchen and Bar, our guest host Chef Dave Mack, Director of Culinary Operations & Development at Tastebuds Catering, will discuss the role of desserts in catering and the challenges caterers have when it comes to hold times and upkeeping visual appeal. He will be creating two sweet treats using Rich’s On Top® Whipped Topping.

“So what’s great about this product is that it takes on flavor so well,” says Chef Mack. “...But the best part about [it] is you can be able to pipe something ahead of time and it will still hold for when you need them.”

The two desserts he covers in this episode are a Tropical Trifle with fresh fruits and a Boston Creme Puff with a chocolate ganache.

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Tropical Trifle

Ingredients:

  • Rich's On Top® Whipped Topping

  • Strawberries

  • Mango

  • Kiwi

  • Blueberry

  • Blackberry

  • Balsamic glaze

  • Mint

Directions:

Cook down fruits with sugar to make individual compotes. Mix each fruit with the whipped topping to make colored fillings. Layer in rainbow order, top with plain topping.

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Boston Creme Puffs

Ingredients:

  • Rich's On Top® Whipped Topping

  • Rich's Premium Custard Base

  • Dark Chocolate Bars

  • Heavy Cream

  • Green and White Sprinkles

  • Cream Puff Shells

 

 

Directions:

Chocolate Ganache

  • Melt dark chocolate over a double boiler and combine with Rich's On Top® Whipped Topping.

Cream Puffs

  • Mix Rich's Premium Custard Base into the On Top® Whipped Topping mixture. Pipe into creampuff shell. Top with chocolate ganache.