Source: MRS 2015
MRS: 506 — Poultry (500s)

Ranch Baked Chicken

Meal Component Contribution:
2 1/2 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  serving(s) , ready to cook
Dressing, Ranch, Dry Mix, #2244
3 1/4 ounce(s)
DIRECTIONS

1.

Thaw chicken in refrigerator.

2.

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

3.

Bake covered for 30 minutes, remove cover.

Return to 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.

4.

Place chicken in steamtable pans for service.

5.

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

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.

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
273
Carbohydrates
0.52 g
Dietary Fiber
0.02 g
Protein
31.13 g
Sodium
261.00 mg
Total Fat
15.00 g
Sat. Fat
4.50 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)