Source: MRS 2020
MRS: 534 — Poultry (500s)

Chicken Nuggets (Fried)

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain
Number of Portions: 100  Size of Portion: 5 nuggets
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Chicken Nuggets, Breaded, #1025
500  pieces
DIRECTIONS

1.

Count out the number of frozen chicken nuggets needed to provide 5 nuggets per portion.

2.

Fry the nuggets according to package and/or case directions.

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

3.

Place the fried nuggets in steamable pans. Serve the 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 product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.

4.

Portion 5 chicken nuggets per serving. Each portion provides 2 oz. eq. of meat/meat alternate and 1 oz. eq. of whole grain.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F.  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.

Production Notes

Batch cook:  Prepare only what can be served in a 30 minute period to maintain maximum quality.

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
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.

Nutrients Per Serving
Calories
276
Carbohydrates
15.84 g
Dietary Fiber
1.98 g
Protein
15.84 g
Sodium
426.00 mg
Total Fat
15.76 g
Sat. Fat
2.87 g
Trans Fat
0.00 g