Source: MRS 2020
MRS: 548 — Poultry (500s)

Chicken Tenders (Fried)

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 oz. eq. of 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)
Chicken Breast Tenders, Breaded, #1018
300  tenders
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.
Three tenders provide a 2 oz. eq. of meat/meat alternate and 1 oz. eq. whole grain.

2.

Fry the chicken tenders 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.  qIf manufacturer instructions on package or case have a higher temperature, follow those recommendations.

3.

Place the fried chicken tenders 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 product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.

4.

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

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers.

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.

Nutrients Per Serving
Calories
224
Carbohydrates
13.00 g
Dietary Fiber
1.00 g
Protein
19.00 g
Sodium
620.00 mg
Total Fat
10.44 g
Sat. Fat
1.95 g
Trans Fat
0.00 g