There is Nothing Like Cooking From Scratch

Start with Member’s Mark Boneless and Skinless Chicken Breast Tenderloins, Frozen, 6 lbs. Raised with no antibiotics ever, our all natural chicken is juicy, tender, and a great source of protein with 23g of protein per serving. With 0g of trans fat per serving, it’s a healthy choice for your meals. Perfect for grilling or roasting, simply cook from frozen and serve for a quick and delicious weeknight dinner. An easy, delicious, and healthy way to add more protien to your diet.

Committed to Quality

At Member’s Mark, we are committed to leading the industry in quality assurance and quality control best practices. We abide by a system of strict inspections and controls that protect the integrity of the product quality and food safety of our products. Enjoy the peace of mind that comes with choosing our products, knowing that you’re getting the best in terms of quality and safety.

Cooking Instructions

Stovetop

1. Add 1 tablespoon oil with 2 tablespoons of chicken broth and tenderloins to a cold skillet; cover.

2. Heat skillet to medium high and cook covered 14 to 16 minutes, turning 2 or 3 times, until tenderloins are lightly browned and internal temperature on instant-read thermometer reaches 170F. (Cook thawed tenderloins 8 to 10 minutes.)

Conventional Oven

1. Preheat oven to 375F.

2. Bake frozen tenderloins 30 to 35 minutes or until internal temperature on instant-read thermometer reaches 170F. (Bake thawed tenderloins 18 to 22 minutes.)

Appliances vary. Cooking times approximate. Adjust accordingly to ensure internal temperature reaches 170F. For best results when breading or marinating individually frozen chicken, remove the protective ice glaze by holding under lukewarm running water for about 1 minute.

Meal Idea – Fried Buttermilk Ranch Chicken (Serves 4)

Prep: 20 mins – Cook: 35 mins – Total Time: 55 mins

Ingredients

• 1 qt buttermilk
• 8-10 Member’s Mark Chicken Tenderloins
• 3 eggs
• 1/3 cup water
• 4 cups all-purpose flour
• 1 tsp kosher salt
• 2 tsp pepper
• 2 tsp paprika
• 1 packet of dry ranch dressing mix (1 oz.)
• Peanut oil, for frying
• Salt and pepper for taste

Instructions

1. Place chicken in a large bowl, and cover with buttermilk. Cover and chill for at least two hours, or overnight for a crispy, juicy chicken.

2. In a large bowl, add eggs, and water. Whisk until well combined.

3. In a large gallon freezer bag or large bowl, mix flour, salt, pepper, paprika, and 1 packet of dry ranch dressing mix. Mix together.

4. Remove chicken from buttermilk and sprinkle lightly with salt and pepper. Place chicken pieces in freezer bag or bowl and evenly coat each piece with flour mixture.

5. Remove chicken from flour mixture, make sure to shake off any excess flour. Dip each piece in the egg mixture, and return to flour mixture for a second time. Fully coat each piece of chicken for a second time.

6. Allow chicken to rest for 10 to 15 minutes. Heat oil in a deep pan to 350F. Working in batches, drop each piece of chicken into the hot oil.

7. Fry for 15 to 18 minutes, or until internal temperature reaches 170F, turning occasionally.