Source: MRS 2020
MRS: 506 — Poultry (500s)

Ranch Baked Chicken

Meal Component Contribution:
2½ oz. eq. meat/meat alternate
Number of Portions: 80  Size of Portion: 1 serving
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate
  •  Meat/Meat Alternate

INGREDIENT
MEASURE (FOR 80 SERVINGS)
Chicken, 8 Piece Cut, IQF, #1022
80  servings , ready to cook
Pan Release Spray, Vegetable Oil, #2514
20  second spray
Dressing, Ranch, Dry Mix, #2244
3 1/4 ounces
DIRECTIONS

1.

Thaw the chicken in the refrigerator. 

CCP: Hold under refrigeration (41 degrees F or lower).

2.

Drain the chicken well.

3.

Place chicken on sheet pans sprayed with food release spray or lined with pan liners.  (Chicken should be panned in single layers with like pieces on one sheet pan, such as all drumsticks together, all wings, etc.  Larger pieces of chicken take longer baking time than smaller pieces).   

4.

Sprinkle the ranch dressing mix over the chicken.

5.

Bake the chicken covered for 30 minutes, then remove the cover.

Return to the oven and bake until golden brown:

  • Conventional oven:  400 degrees F, 1 hour and 15 minutes (total time).
  • Convection oven:     375 degrees F, 1 hour (total time).

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

6.

Transfer the chicken to steamtable pans for serving, or cover and store in warmer until ready to serve.

CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes.

7.

Portion 1 breast, or 1 drumstick and 1 wing, or 1 thigh, 2 drumsticks, or 3 wings for each serving. Each portion provides 2½ oz. eq. serving of meat/meat alternate.

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.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different ingredients are used.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Meats, Poultry and Fish" provides seasoning and serving ideas for poultry.

Miscellaneous Notes

Ounce equivalence information is based on data from the USDA FNS Food Buying Guide for School Meal Programs.

Nutrients Per Serving
Calories
125
Carbohydrates
0.00 g
Dietary Fiber
0.00 g
Protein
9.50 g
Sodium
249.00 mg
Total Fat
9.50 g
Sat. Fat
3.00 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Ranch Baked Chicken
1.

Place chicken on lined sheet pans and season with ranch dressing mix.

2.

Bake until golden brown.

3.

Pan of chicken ready for the serving line

4.

1 serving of Ranch Baked Chicken (breast)

5.

1 serving of Ranch Baked Chicken (drumsticks)

6.

1 serving of Ranch Baked Chicken (thigh)