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School Recipes – Chicken Tenders


Frozen Crispy Chicken Tenders or Strips


Retherm (RTV)
Cook Time: 25-30 Minutes
Vapor Temp: 130°F (54°C)
Air Temp: 350°F (177°C)

Cook and Hold (CHV)
Cook Time: 25-30 Minutes
Vapor Temp: OFF – Water Removed*
Air Temp: 350°F (177°C)
Ensure that the Auto-Water Fill options Level
Sensor and Water Valve, are DISABLED
under “Settings–>Fill System.”

Holding Program (RTV/CHV/HOV)
Holding Time: Up to 2 Hours**
Vapor Temp: 150°F (66°C)
Air Temp: 180°F (82°C)

  1. Preheat CVap® Oven.
  2. Arrange product onto a perforated sheet pan in a single layer, spaced apart.**
  3. Place the pan into the preheated oven.*
    Press ENTER
  4. Remove tenders from the oven when the cook program is completed.
  5. Serve immediately, or transfer chicken strips to a hot holding cabinet.

Chef’s Tips

*CHV – Use the drain valve at the oven’s bottom front to drain water from the evaporator. Although most CHV recipes require water in the evaporator, frozen breaded products are an exception. Optimal results for these products will be obtained by running the oven dry.

**Solid sheet pans will work also but perforated sheet pans work best with frozen, breaded products and are recommended if available.

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