All Natural Spicy(ish) Chicken Tenders
CAULIPOWER has a hot take on one of America’s favorite comfort foods with its delicious All Natural1 Spicy(ish) Chicken Tenders. These game-changing tenders are made with real chicken raised with no antibiotics ever and they're free from artificial ingredients. They’re gluten free thanks to a crispy cauliflower coating, making them a tasty, easy meal that everyone can enjoy. We know what you’re thinking: NO CLUCKIN’ WAY!
1 Minimally processed. No artificial ingredients.
Chicken Breast with Rib Meat, Rice Flour, Chicken Broth, Water, Yellow Corn Flour, Chickpea Flour, Salt, Dried Cauliflower, Potato Starch, Spices (Including Celery Seed), Leavening (Cream of Tartar, Sodium Bicarbonate), Torula Yeast, Onion Powder, Garlic Powder, Citric Acid, Extractives of Paprika, Paprika, Xanthan Gum, Natural Flavor. Coating set in Vegetable Oil.
Manufactured in a facility which also processes: Egg, Wheat, Milk, Soy.
Toaster Oven (recommended)
- Preheat toaster oven to 425°F
- Place tenders on aluminum foil sheet that has been sprayed with non-stick cooking spray
- Heat 16 to 18 minutes or until tenders reach an internal temperature of 165°F
Oven
- Preheat oven to 425°F for conventional oven, or 400°F for convection oven
- Place tenders on a baking sheet that has been sprayed with non-stick cooking spray
- Heat 17 to 19 minutes for conventional oven, or 15 to 17 minutes for convection oven, or until tenders reach an internal temperature of 165°F
Air Fryer
- Preheat air fryer for 3 minutes at 360°F
- Place tenders in basket. Do not overcrowd
- Heat 10 to 11 minutes or until tenders reach an internal temperature of 165°F
For best results on all cooking methods: Flip the tenders halfway through cook time. Your oven temperature may vary so adjust cook time & temperature as necessary. Tenders are done when internal temperature reaches 165°F and the coating is crispy.
Caution: Tenders will be hot. Cool before eating.
KEEP FROZEN. FULLY COOKED. COOK FROM FROZEN. Product must be cooked thoroughly to 165°F for food safety and quality.
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