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People. Poultry. Planet.

At Petaluma Poultry, this has been our philosophy since the start. When COVID-19 thrust Sonoma County, California and our entire nation into a state of uncertainty and confusion, these remained our top priority.

It’s our responsibility and privilege to serve the families of Sonoma County and throughout California. We don’t take that lightly.

The entire Petaluma Poultry team is working diligently to keep your shelves stocked so our products will be readily available when you need them.

We’re taking every precaution recommended by the Center for Disease Control (CDC) and USDA to put the safety and well-being of your families and our employees first.

We will continue to monitor the situation as it unfolds here in California, and will update you if changes are necessary as the state of affairs changes.

We’re committed to serving you and your family more than ever. Please stay safe.

The Petaluma Poultry Team


Ingredients

Ingredients

1 1/2 lbs. ROSIE® Organic Boneless Skinless Chicken Breast Strips
3/4 cups buttermilk
1/4 cup honey plus 1 teaspoon
1 cup walnuts, lightly toasted and finely chopped
1 cup panko breadcrumbs
  Kosher salt and freshly ground black pepper
3 tbsp. extra-virgin olive oil
2 tbsp. apple cider vinegar
2 tsp. fresh lemon juice
2 bulbs fennel with fronds
1 large green apple, cored and julienned
shallot, thinly sliced
Method

Method

1 Preheat air fryer to 400°F. Place chicken strips into glass baking dish. Whisk 1/4 cup honey and buttermilk together and pour over chicken. Toss chicken with tongs until well-coated. Let sit at room temperature for 30 minutes.
2 Combine walnuts and breadcrumbs in shallow bowl and season with salt and pepper to taste. Working one at a time, remove chicken from buttermilk, letting excess drip back into dish, and coat on all sides with walnut mixture.
3 Coat basket of air fryer with olive oil cooking spray. Working in batches, arrange chicken tenders in basket in single layer with at least 1/2”-space between each. Air fry for 8 minutes, or until crust is golden brown and internal temperature reaches 170°F (air fryers may vary, so follow time and temperature according to manufacturer’s recommendations). Alternatively, bake chicken strips in 400°F oven on wire rack set onto parchment-lined baking sheet for 12-15 minutes, spraying tops with cooking spray for golden brown crusts.
4 While chicken cooks, whisk together oil, vinegar, lemon juice and 1 teaspoon honey. Cut fennel bulbs into matchsticks, either with mandoline or very sharp knife. Finely chop fennel fronds. Combine fennel with apples and shallots, then toss with lemon juice mixture. Season with salt and pepper to taste. Serve chicken with slaw.

CHECK OUT OUR RECIPE BOOKLET!

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