Nashville Hot Fried Chicken Thighs

Nutrition Facts 1 servings per container Serving size 4 oz Calories per serving 220	Amount/serving	% Daily Value*	Amount/serving	% Daily Value*
	Total Fat 6g		Total Carbohydrate. 20.3g	16%
	Saturated Fat 2.2g		Dietary Fiber 0.5g	1%
	Trans Fat 0g		Total Sugars 3g
	Cholesterol 99.6mg		Includes 0g Added Sugars	0%
	Sodium 478.5mg	32%	Protein 20.3g
	- Iron 0.7mg 4% - Vitamin C 0.2mg 0% - Vitamin A - RE 2931.9mcg 326% - Fat 6g - Calcium 36mg 3% - Trans Fatty Acid 0g - Calories 219.9kcal 37% - Carbohydrates 20.3g 16% - Insoluble Fiber 0g - Protein 20.3g 36% - Sodium 478.5mg 32% - Potassium 1337.5mg 33% - Soluble Fiber 0g
	The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

INGREDIENTS: Chicken Thigh Boneless Skinless (Chicken Thigh Boneless Skinless), Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid. Contains: Wheat), Buttermilk 1/2 GAL (Cultured Milk, Salt, Modified Corn Starch, Vitamin D3, Carrageenan, Pectin Food Starch 2% Of Total Solids Contains Milk), Kosher Dill Pickle (Fresh Cucumber, Water, Vinegar, Salt, Calcium Chloride, Sodium Benzoate (preservative), Spices, Turmeric, Natural Flavors, Polysorbate 80), Cornstarch (Corn Starch), Frank's Buffalo Wing Sauce (Aged Cayenne Red Peppers, Distilled Vinegar, Water, Salt & Garlic Powder), Butter (Pasteurized Cream, Salt . contains: Milk), Liquid Eggs 2/20 lb (Whole Egg, Citric Acid, 0.15% Water Added As Carrier For Citric Acid. Citric Acid Added To Preserve Color. contains: Eggs.), Light Brown Sugar (Brown Sugar, sugar, Molasses ), Kosher Salt (Salt), Paprika (Paprika, And Silicon Dioxide), Crushed Red Pepper (Red Chili Pepper), Garlic Powder (Garlic), Ground Cayenne (Red Pepper), Black Pepper (Black Pepper)

ALLERGENS: Dairy, Eggs, Gluten

The nutrient composition of food may vary due to: genetic, environmental and processing variables; changes in the manufacturer's product formulation; and cooking and preparation techniques. The information UMD Dining provides should be considered as approximations of the nutritional analysis menu items.