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Pastured Chicken Tenders — Non-GMO, Soy-Free
Pastured chicken tenders are the cut every parent already buys — the difference is the bird. Ours come from chickens raised outdoors on Maryland grass, moved to fresh pasture every morning, fed a Non-GMO, soy-free ration, with no antibiotics and no added hormones. The tenderloin is the most tender muscle on the bird; when it comes from a bird that actually lived outside, it’s dinner your kids ask for that you feel good about serving.
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The Kid Cut, Upgraded
The tender is the small strip of muscle under the breast — naturally portioned, naturally tender, and the reason it became the default kid dinner of America. Most tenders in the freezer aisle come pre-breaded from confinement birds and carry an ingredient list longer than the recipe you’d use. Ours are just the cut: plain tenders from pastured birds, ready for your breading, your marinade, or a plain hot skillet.
Three ways they earn their keep: classic breaded tenders (flour, egg, panko, 400°F oven or a shallow fry); naked skillet tenders with just salt and butter, done in six minutes; and skewers — the tender’s shape was born for the grill. Because they’re small and lean, the breast-meat rule applies at double strength: pull them the moment they hit temperature. A pastured tender cooked just right needs no sauce; overcooked, no sauce can save it.
Three ways they earn their keep: classic breaded tenders (flour, egg, panko, 400°F oven or a shallow fry); naked skillet tenders with just salt and butter, done in six minutes; and skewers — the tender’s shape was born for the grill. Because they’re small and lean, the breast-meat rule applies at double strength: pull them the moment they hit temperature. A pastured tender cooked just right needs no sauce; overcooked, no sauce can save it.
Frequently Asked Questions
What part of the chicken is the tender?
The tenderloin — the small muscle strip beneath the breast. It’s the most tender cut on the bird, which is how it got the name.
Are your tenders breaded?
No — plain, vacuum-sealed tenders. The breading, marinade, or seasoning is yours to choose, which is the point.
How long do chicken tenders take to cook?
Five to seven minutes in a hot skillet, or 12 to 15 at 400°F breaded in the oven. They’re done at 160–165°F — and not a minute after.
What do your chickens eat?
Pasture forage plus a Non-GMO, soy-free feed from a local Pennsylvania mill. No antibiotics, no added hormones.
How do they ship?
Frozen and vacuum-sealed by UPS to 24 states, or add them to a farm pickup order.
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