MEASURE (FOR 100 SERVINGS)
Buffalo Style Chicken Chunks, #1024
500 buffalo chicken chunks
Pan Release Spray, Vegetable Oil, #2514
20 second spray
Count out the number of frozen chicken chunks needed to provide 2 oz. eq. meat/meat alternate for the number of servings needed. Five chicken chunks provide a 2 ounce portion of meat/meat alternate.
Place the frozen chicken chunks in a single layer on sheet pans (18" x 26" x 1") coated with pan release spray or lined with parchment paper.
Bake according to package directions. (Prepare in batches to maintain quality.)
CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations.
Remove the Boneless Buffalo Hot Wings from the oven and place them in steamtable pans.
Serve them immediately, or cover them and place in a warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil.
CCP: Hold and maintain the product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.
Portion 5 chunks for each serving. Each portion provides 2 oz. eq. meat/meat alternate and 1¼ oz. eq. whole grain.
CCP: Hold and maintain the product at a minimum 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 within an additional 2 hours.
Batch cook: Prepare only what can be served in a 30 minute period to maintain maximum quality.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for poultry.
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