A system for cooking a food product, in particular pieces of protein, includes an optional first station that receives uncooked pieces and applies an effective amount of a spoilage inhibitor to the pieces to delay growth of toxigenic bacteria; a batter applicator that receives the pieces of uncooked protein, optionally with the inhibitor from the first station, and applies a high-gluten batter to the outer surfaces of the pieces of uncooked protein; a packaging machine that receives the pieces of uncooked protein coated with the batter from the batter applicator and seals the pieces of protein in plastic pouches; and a heating unit that receives the sealed plastic pouches containing the uncooked protein coated with the batter from the packaging machine and cooks the battered protein pieces in the plastic pouches at a time and temperature below which the batter hardens.
