Improved Nature sustainably sourced alternative protein

Yields6 Servings

Ingredients
 3 lbs Nature's Tenders (Nature's PRIME Tenders cooked according to directions)
 ¼ cup Buttermilk (or 1/2 cup)
 3 cups All-purpose flour
 3 tsp Seasoned salt - such as Lawry's seasoned salt, or spices of your choosing
 Vegetable oil
 Dipping sauce, for serving

Instructions
1

Submerge the Nature's Tenders in the buttermilk for 15 to 20 minutes (or longer if you'd like).

2

Mix flour and seasoned salt together well. Next, gradually drizzle 1/4 to 1/2 cup of the buttermilk into the flour mixture and stir lightly with a fork as you add it. Do not over-mix. Small clumps should be visible.

3

Heat about 1 inch vegetable oil in a large skillet over medium-low to medium heat.

4

Remove a few of the buttermilk-soaked chicken strips and place them in the flour mixture, turning them over to coat thoroughly. Place them on a plate.

5

Continue coating the chicken strips until they are all ready to cook. When the oil is sufficiently heated, begin cooking the strips a few at a time.

6

Cook them for about a minute and a half or so on each side. When golden and crispy and the chicken is done, remove them to a paper-towel-lined plate. Do not allow them to burn.

7

Serve with your favorite dipping sauce. Yum!

Source: Improved Nature® Published with permission of the author. All rights reserved.©

Ingredients

Ingredients
 3 lbs Nature's Tenders (Nature's PRIME Tenders cooked according to directions)
 ¼ cup Buttermilk (or 1/2 cup)
 3 cups All-purpose flour
 3 tsp Seasoned salt - such as Lawry's seasoned salt, or spices of your choosing
 Vegetable oil
 Dipping sauce, for serving

Directions

Instructions
1

Submerge the Nature's Tenders in the buttermilk for 15 to 20 minutes (or longer if you'd like).

2

Mix flour and seasoned salt together well. Next, gradually drizzle 1/4 to 1/2 cup of the buttermilk into the flour mixture and stir lightly with a fork as you add it. Do not over-mix. Small clumps should be visible.

3

Heat about 1 inch vegetable oil in a large skillet over medium-low to medium heat.

4

Remove a few of the buttermilk-soaked chicken strips and place them in the flour mixture, turning them over to coat thoroughly. Place them on a plate.

5

Continue coating the chicken strips until they are all ready to cook. When the oil is sufficiently heated, begin cooking the strips a few at a time.

6

Cook them for about a minute and a half or so on each side. When golden and crispy and the chicken is done, remove them to a paper-towel-lined plate. Do not allow them to burn.

7

Serve with your favorite dipping sauce. Yum!

Source: Improved Nature® Published with permission of the author. All rights reserved.©
Buttermilk Breaded & Fried Nature’s PRIME Tenders ™

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