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Seasoned Baked Chicken-USDA Foods
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
INGREDIENT | MEASURE (FOR 80 SERVINGS) |
|---|---|
Chicken, 8 Cut, Frozen, USDA, #100098 | 80 servings , (Cooked Average) |
Pan Release Spray, Vegetable Oil, #2514 | 20 second spray |
Spice Blend MS, Creole, No Salt, #2736 | 1/4 cup |
Pepper, Red or Cayenne, Ground, #2719 | 1 tablespoon |
Garlic Powder, #2709 | 1 tablespoon |
Pepper, Black, Ground, #2718 | 1 tablespoon |
DIRECTIONS
1. | Thaw chicken in the refrigerator. CCP: Hold under refrigeration (41 degrees F or lower). |
2. | Drain the chicken well. |
3. | Place the chicken on sheet pans sprayed with food release spray or lined with pan liners. (The chicken should be panned in single layers, with like pieces on one sheet pan, such as all of the drumsticks together, all of the wings together, etc. Larger pieces of chicken take longer cooking time than smaller pieces). |
4. | Combine the Creole Spice Blend, red pepper, garlic powder, and black pepper in a large bowl, then it set aside. |
5. | Sprinkle the seasoning mixture over the chicken. |
6. | To bake:
Bake until golden brown and the chicken reaches the desired temperature. Check the temperature of different sized pieces after 20 minutes of cooking, as different pieces may take longer to bake. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
7. | Transfer the chicken to steamtable pans for serving or cover with a pan liner instead of foil or plastic wrap to ensure that the chicken remains crisp. Place the Seasoned Baked Chicken in a warmer until ready to serve it. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
8. | Portion 1 breast, OR 1 thigh, OR 1 drumstick, OR 2 wings for serving. Each portion provides 2 oz. eq 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. |
9. | MENU SUGGESTIONS: Crediting on purchased 8 -cut chicken drumsticks and wings differs from USDA 8 -cut chicken pieces. Two-ounce meat/meat alternate servings of purchased 8 -cut chicken pieces are a drumstick and 2 wings OR 3 wings. Two-ounce meat/meat alternate servings of USDA Foods 8-cut chicken are a drumstick OR 2 wings. |
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.
See pictures on MRS 506, Ranch Baked Chicken, or MRS 510, Crispy Chicken for illustrations of how to place pieces of chicken on the sheet pan and steamtable pan.
"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.
See pictures on MRS 506, Ranch Baked Chicken, or MRS 510, Crispy Chicken for illustrations of how to place pieces of chicken on the sheet pan and steamtable pan.