Source: MRS 2015
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  piece(s)
DIRECTIONS

1.

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

2.

Fry according to package and/or case directions.

CCP:  Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.

3.

Place fried nuggets in steamable pans and cover pans with aluminum foil. Cut holes in aluminum foil and place in warmer until ready for service.

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 6 hours to 41 degrees F or lower.

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
263
Carbohydrates
12.50 g
Dietary Fiber
1.25 g
Protein
16.25 g
Sodium
450.00 mg
Total Fat
16.35 g
Sat. Fat
2.89 g
Trans Fat
0.00 g