Source: MRS 2020
MRS: 549 — Poultry (500s)

Crispy Chicken Tenders (Baked)

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1½ 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 Breast Tenders, Breaded, #1016
300  tenders
Pan Release Spray, Vegetable Oil, #2514
5  grams
DIRECTIONS

1.

Count out 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.

2.

Place 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 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.

4.

Remove from oven and place in steamtable pans. Cover with aluminum foil. Cut holes in aluminum foil and place in warmer until ready for service.

5.

Portion 3 tenders per serving . Each portion provides 2 oz. eq. meat/meat alternate and 1½ oz. eq. whole grain.

CCP: Hold and maintain the product at a minimum 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 within an additional 2 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.

Nutrients Per Serving
Calories
285
Carbohydrates
27.00 g
Dietary Fiber
4.50 g
Protein
28.50 g
Sodium
795.00 mg
Total Fat
7.50 g
Sat. Fat
1.50 g
Trans Fat
0.00 g