Source: MRS 2023
MRS: 3190 — Poultry (3000s)

Chicken Tenders (Baked)

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain
Number of Portions: 100  Size of Portion: 3 tenders
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Crispy Chicken Tenders, Breaded, #1016
300  tenders
Pan Release Spray, Vegetable Oil, #2514
20  second spray
DIRECTIONS

1.

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

2.

Place the frozen chicken tenders in a single layer on sheet pans (18" x  26" x  1") coated with pan release spray or lined with parchment paper.

3.

Bake according to the 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 packages or cases that have a higher temperature, follow those recommendations.

4.

Remove the chicken tenders from the oven and place them in steamtable pans. Serve them immediately, or cover them and place them 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 of 135 degrees F or higher. Check temperature every 30 minutes.

5.

Portion 3 tenders per serving. Each portion provides 2 oz. eq. meat/meat alternate and 1 oz. eq. whole grain.

CCP: Hold and maintain the 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

Use USDA Foods products when available.
"Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for poultry.

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

Serving Notes

It is recommended to batch cook the Chicken Breats Tenders. Prepare only what can be served in a 30 minute period to maintain maximum quality.

Nutrients Per Serving
Calories
250
Carbohydrates
15.00 g
Dietary Fiber
2.00 g
Protein
19.00 g
Sodium
360.00 mg
Total Fat
12.00 g
Sat. Fat
2.50 g
Trans Fat
0.00 g