Crispy Chicken Tenders
A recipe from Georgia Department of Education School Nutrition
This recipe outlines the essential steps to serve perfect Chicken Tenders, incorporating all the key elements students crave: crispiness, juiciness, rich flavor, served hot.
Ingredients:
- 150 each Chicken, whole muscle tenders, breaded, precooked, ready to eat, frozen
- As needed Pan spray
- 6 tbsp House Spice Blend
Steps:
- Spray perforated sheet pans with pan spray and place frozen breaded chicken tenders in a single layer.
- Cook chicken at 350°F for 11-13 minutes.
- Sprinkle tenders with the House Spice Blend seasoning.
- Hot hold chicken tenders until served.
- Serving is 3 chicken tenders served with WG 1oz. B/G.
The perforations allow for greater air flow which results in crisper crusts on the breaded chicken.
Cook to 135°F or higher. A minimum internal temperature of 135°F is required for commercially processed, ready-to-eat-food that will be hot-held for service.
No bare hand contact with ready to eat food.
Hold at 135°F or above.
Chicken tenders should be batch cooked every 30-35 minutes throughout service to maintain flavor, juiciness, and texture.
Recipe Details
Meal Components:
Crediting Information
- 2 oz. eq Meat/Meat Alternate (M/MA)
- 2 oz. eq Grain (G)
HACCP Category:
Portions:
50
Portion Size:
3 chicken tenders served with WG 1oz. B/G
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 155 | cal |
| Saturated Fat: | 1.4 | g |
| Total Fat: | 8.5 | g |
| Sodium: | 273 | mg |
Tips:
Prepare our signature Comeback Sauce; it serves as an excellent dip for the tenders.
