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


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.


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