Versatile and Delicious Chicken Breast Tenders

Elevate your meals with tender and juicy chicken breast tenders, perfect for fajitas, main course salads, or any dish that calls for a protein-rich option. Rosie Organic Boneless and Skinless Chicken Tenders, Case priced per pound, are incredibly versatile and taste amazing whether roasted, pan-fried, deep-fried, or grilled, making them a great choice for lunch or dinner with 25g of protein per serving.

USDA Certified Organic, Free-Range, and Air-Chilled for Superior Flavor

Rosie Organic Boneless and Skinless Chicken Tenders, Case priced per pound, come with the assurance of USDA Certified Organic quality. Raised in a free-range environment on certified organic farms in Sonoma County, California, these chickens are fed a non-GMO diet with no animal by-products and are never given antibiotics. Enjoy the peace of mind that comes with knowing your food is responsibly sourced. Rosie chicken tenders are 100% air-chilled, a process that preserves the chickens natural juices and enhances its flavor. This hallmark of the Rosie brand ensures every bite is tender, juicy, and full of taste. Experience the difference with these premium-quality chicken tenders.

Cooking Instructions

Skillet: Preheat lightly oiled pan to medium-high. Brown chicken 1 minute per side. Reduce heat to medium-low. Cook covered, turning occasionally, 4-7 minutes until internal temperature reaches 170F.

Grill or Broil: Lightly brush with oil and season. Grill or broil 6-8 inches from heat source 5-10 minutes per side until internal temperature reaches 170F, turning once. If bars on grill are widely spaced, place tenderloins on lightly oiled aluminum foil over medium-hot coals; poke holes in foil. Grill as above.

Meal Idea – Crispy Ranch Chicken Tenders & Sweet Potato Fries (Serves 2-3 as Full Meal/4-5 as a Generous Appetizer)

Prep Time: 30-40 minutes / Cook Time: 45-55 minutes

Ingredients

• Chicken & Fries: 12-14 Rosie Organic Boneless and Skinless Chicken Tenders, 1/2 lb peeled sweet potatoes, 1/2 cup all-purpose flour, 2 beaten eggs, 1.5 cups panko breadcrumbs, 1 tsp smoked paprika, 2 tbsp olive oil, 2 tsp cornstarch, Kosher salt. (Optional: 1-1.5 cups vegetable oil for frying OR omit for air fryer.)
• Homemade Ranch Spice Blend: 1/2 cup dry milk/buttermilk powder, 2 tbsp dried parsley, 1 tbsp dried chives, 1 tbsp dried dill, 2 tsp onion powder, 2 tsp garlic powder, 1 tsp kosher salt, 1/2 tsp black pepper.
• Caramelized Onion Dip: 4 tbsp unsalted butter, 4 chopped sweet yellow onions, black pepper, 1 cup sour cream, 1/2 cup mayonnaise, 1/2 tsp garlic powder, 1/4 tsp cayenne or smoked paprika.
• Light Lemon-Herb Dressing: 1/2 cup milk, juice of 1 lemon, 1/2 tsp kosher salt, 1/4 tsp black pepper, 2 tbsp chopped chives or parsley.

Directions

1. Prepare Dips & Blends: Make Ranch Spice Blend. Caramelize onions (cook with butter, salt, pepper 30-45 mins; cool). Whisk Onion Dip (sour cream, mayo, garlic, cayenne/paprika, salt, pepper; mix in cooled onions). Whisk Lemon-Herb Dressing ingredients.

2. Bake Fries: Preheat oven to 425F. Slice sweet potatoes into 1/4-inch fries. Soak 20 mins in cold water, dry well. Toss with 2 tbsp olive oil, 2 tsp cornstarch, and 1.5 tsp Ranch Spice. Spread on lined sheet. Bake 15-20 mins, flip, then 15 more mins until crispy. Salt immediately.

3. Bread Chicken: Dredge tenders through flour, then beaten eggs, then panko (mixed with smoked paprika and 1 tbsp Ranch Spice).

4. Cook Chicken (Choose ONE):

• Frying: Heat 1-1.5 cups oil to 350F. Fry tenders 6-8 minutes, turning, until golden and cooked. Drain.
• Air Frying: Preheat air fryer to 400F. Air fry 4-6 tenders for 12-15 minutes, flipping halfway, until golden and cooked.

5. Serve: Enjoy warm chicken tenders and fries with both dips.