Source: MRS 2021
MRS: 576 — Poultry (500s)

Chicken Tenders and Waffles

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 3 oz. eq. whole grains
Number of Portions: 100  Size of Portion: 2 waffles and 3 chicken tenders
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains
  •  Meat/Meat Alternate
  •  Whole Grains

Chicken Breast Tenders, Breaded, #1018
300  pieces
Pan Release Spray, Vegetable Oil, #2514
10  second spray
Waffle, Round, WGR, #1206
200  waffles


Preheat oven for chicken and for waffles.


Count out the number of frozen chicken tenders needed to provide 2 oz. eq. meat/meat alternate for the number of servings needed.


Place frozen chicken tenders on sheet pans (18" x 26" x 1" ) coated with food release spray or lined with parchment paper.


Bake according to package directions.
(Prepare in batches to maintain quality.)

CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer instructions on package or case have a higher temperature, follow those recommendations.


Remove the chicken tenders from the oven and place them in steamtable pans. Cover with aluminum foil. Cut holes in foil and place in warmer until ready for service.

CCP: Cover and hold for service at 135 degrees F or higher.


Heat the waffles according to the package directions.

CCP: Heat to 135 degrees F or higher for at least 15 seconds at the co mpletion of cooking process.


Serve the Chicken and Waffels immediatey, or cover and hold for service until time for assembly

CCP: Cover and hold for service at 135 degrees F or higher.


Portion 2 waffles per tray, then place three tenders on the waffles.


Portion two waffles with three chicken tenders per serving. Each portion provides 2 oz. eq. meat/meat alternate and 3 oz. eq. whole grain.

CCP: Hold and maintain product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours.

Production Notes

Prepare in batches to maintain quality.

Serving Notes

Schools may choose to serve this recipe with syrup. If syrup is used, the nutrient analysis should be re-calculated to include new ingredient.

Nutrients Per Serving
41.00 g
Dietary Fiber
4.00 g
24.00 g
660.00 mg
Total Fat
8.50 g
Sat. Fat
1.00 g
Trans Fat
0.00 g