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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, #13 | 100 tender(s) |
DIRECTIONS
1. | Count out number of frozen chicken tenders needed to provide 2 ounce equivalents of meat/meat alternate for number of servings needed. |
2. | Fry according to package directions. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
3. | Place fried chicken tenders in steamtable pans and cover pans with aluminum foil. Cut holes in aluminum foil and place in warmer until ready for service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
4. | Portion 3 tenders per 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. |