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Chicken Tenders (Fried)
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
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. |
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.