The Seminole County School's lunchroom

has caught the attention of foodies. Pictures show - Seminole County Schools serving handmade chicken tenders and fresh produce for lunch.

On Tuesday and Thursday mornings - "We pour the buttermilk then we stir it up and get the buttermilk all over them," said Janis Leonard, Cafeteria Worker.

Soaking for hours - "It makes them tender; it gives it a different taste"

Lightly battered - "Dust it off"

Then dropped in 165 degrees or hotter - "Kids love them they do, it's a lot of work but it's worth it"

Janis Leonard is part of a team of four who make chicken strips for hundreds of students a day.

"It makes me feel good when they coming in line because the days that we don't have them because they ask where's the chicken tenders," said Leonard.

School officials threw away frozen chicken on the menu and ordered a fresh batch in August.

"They put a lot into it. This isn't an easy job when you are doing 350 salads a day. Its stressful but I thank God that I have a good crew and we work good together," said lunchroom manager Betty Smith.

For students wanting a healthier option, they can go to the salad bar with fresh spinach and romaine and dozens of toppings.

"It feels good to have this option as a lunch because some people don't eat spaghetti. It feels good then you get to put some fruit and vegetables and ranch," said 10th grader Elizabeth Leal.

Homemade ranch and freshly grinded bacon.

"This summer we put up $5,000 worth of produce so that way kids can get those fresh cooked squash zucchini, blueberries that we put on our salad bars every day," said Nutrition Director Ivey McCleandon.

McClendon says the old school approach is cost efficient.

"We want them to enjoy it we don't' want them to throw it in the trash," said McClendon.

Seminole County School District has introduced the chicken tender recipe at the elementary school on Wednesdays.