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Chicken Tenderloins (AKA Chicken Tenders)

Chicken Tenderloins (AKA Chicken Tenders)

Corn & Soy Free | Air Chilled

Chicken tenders are classic, tasty, and easy to make!

Plus this is a cut just about everyone knows and loves!

Fry it, bake, add it to soups or stews... this cut is super versatile.

Of course everyone favorite way to eat these chicken tenders is battered and deep fried in the form of "chicken fingers!"

Try out this recipe for Crispy Chicken Fingers:


1 1/2 pounds boneless skinless chicken breasts

1/2 cup all-purpose flour

1/4 cup milk

1 pinch cayenne pepper (optional)

4 large eggs

Kosher salt and freshly ground black pepper

2 cups panko breadcrumbs

Vegetable oil or preferred fat, for shallow frying

Honey mustard, spicy ketchup and/or ranch dressing, for serving


  1. Cut the chicken lengthwise into 3/4-inch-wide strips. Put the flour in a shallow dish. Whisk the milk, cayenne, eggs and a pinch of salt and pepper in another shallow dish until combined. Put the breadcrumbs in a third shallow dish.
  2. Dredge the chicken fingers in the flour, shaking off the excess, then dip into the egg mixture, and finally coat with the panko breadcrumbs, pressing to help adhere well. Set aside on a piece of wax paper or a baking sheet.
  3. Heat about 1/2 inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken fingers, turning occasionally, until golden brown and cooked through, about 3 minutes. Transfer the chicken fingers to a paper towel-lined plate to drain and season with salt. Serve with honey mustard, spicy ketchup and/or ranch dressing for dipping.


* From pastured chicken fed GMO-free, soy-free, & corn-free feed

*Comes frozen and individually frozen.

*recipe credit to the food network


Honest Disclosure: Packaged in plastic, which can leech chemicals into the food.