SIMPLE & SAVORY INSPIRED HARVESTLAND BUTTERMILK CHICKEN TENDER RECIPES

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1 SIMPLE & SAVORY INSPIRED HARVESTLAND BUTTERMILK CHICKEN TENDER RECIPES 3 No Antibiotics EVER 3 Made with Only All-Natural* Chicken 3 All-Vegetarian Diet 3 No Animal By-Products No Hormones or Steroids Added** *Minimally processed. No artificial ingredients. **Federal regulations prohibit the use of hormones or steroids in pork and poultry Harvestland

2 CAPTIVATE CUSTOMERS WITH FLAVORFUL RECIPES HARVESTLAND BUTTERMILK CHICKEN TENDER RECIPES Take tenders beyond dinner. Offer customers all day tender enjoyment using the wonderful texture and taste of HARVESTLAND Buttermilk Chicken Tenders. With tender white meat enveloped in a light, crunchy breading, HARVESTLAND Buttermilk Chicken Tenders can inspire everything from upscale items to delightfully different dishes, all to help you draw more sales. Enjoy your biscuit cutter, perfect to help you create the savory recipes in this guide!

3 BREAKFAST BISCUIT BUTTERMILK CHICKEN BISCUIT WITH HONEY BUTTER Honey Butter (recipe below) 10 Buttermilk Biscuits (recipe below) 20 Buttermilk Chicken Tenders (deep-fried in 350 F oil to internal temperature of 165 F) Honey Butter Recipe 1¼ cups unsalted butter ½ cup honey 1¼ teaspoons kosher salt Buttermilk Biscuit Recipe 2 cups unbleached all-purpose flour 1 tablespoon baking powder 1 teaspoon kosher salt ¼ teaspoon baking soda 6 tablespoons unsalted butter, very cold 1 cup buttermilk YIELD: 10 BREAKFAST BISCUITS For the Honey Butter, mix butter, honey and salt in a bowl until smooth. Set honey butter mixture aside. For the Buttermilk Biscuits, preheat oven to 350 F. Combine dry ingredients in a bowl. Cut the butter into chunks, then using a pastry blender, cut the butter into the flour until it resembles coarse crumbs. Add the buttermilk to the dry mixture and mix until just combined. Turn the dough onto a floured board. Pat the dough out by hand until it is approximately ½" thick. Fold the dough about 5 times, gently pressing the dough down to 1" thick. Using a round cutter, cut the dough into rounds. Place rounds on baking sheet, touching. Bake for minutes, until the biscuits turn light golden brown. Cut the biscuits in half, and spread with Honey Butter mixture. Place two fried Buttermilk Chicken Tenders on biscuits and serve.

4 SANDWICH BUTTERMILK CHICKEN PO BOY Spicy Remoulade Slaw Recipe 5 cups mayonnaise 2½ cups whole-grain Dijon mustard 1¼ cups lemon juice 3½ tablespoons garlic, minced ½ cup salt ½ cup black pepper ½ cup paprika 3½ tablespoons cayenne 10 cups red cabbage 10 cups green cabbage 2½ cups red onion, thinly sliced 2½ cups shredded carrot YIELD: 10 SANDWICHES 10 (10-inch) French rolls 20 Buttermilk Chicken Tenders (deep-fried in 350 F oil to internal temperature of 165 F) 20 tomato slices Spicy Remoulade Slaw (recipe below) For the Spicy Remoulade Slaw, mix mayonnaise, mustard, lemon juice, garlic and seasonings in a large mixing bowl to combine. Add remaining ingredients and toss to evenly coat with dressing. Slice French rolls open lengthwise, and toast at 425 F for 4 5 minutes. Once toasted, layer in the fully cooked Buttermilk Chicken Tenders, followed by the tomatoes and Spicy Remoulade Slaw.

5 SALAD CRISPY BUTTERMILK CHICKEN CHOPPED SALAD WITH MAPLE BLUE CHEESE DRESSING 20 Buttermilk Chicken Tenders (deep-fried in 350 F oil to internal temperature of 165 F) 8 hearts romaine, washed and chopped 5 cups garbanzo beans, drained and rinsed 5 cups cucumber, medium-diced 2½ cups roasted corn kernels 2½ cups shredded carrot 2½ cups maple blue cheese dressing, (add 1 tablespoon maple syrup to 1 cup blue cheese dressing) 1¼ cups crumbled fully cooked bacon (optional garnish) YIELD: 10 SALADS Mix all ingredients (except bacon) in a large mixing bowl to evenly coat in dressing. Plate in a large chilled bowl, and top with crumbled bacon.

6 ENTRÉE BUTTERMILK TENDERS WITH SLOW-COOKED GREENS AND POLENTA 30 Buttermilk Chicken Tenders (deep-fried in 350 F oil to internal temperature of 165 F) 12½ cups water 2½ cups cornmeal 1 cup butter 1¼ cups Parmesan, grated salt and pepper to taste ½ cup vegetable oil 5 cups red onion, thinly sliced 3½ tablespoons garlic, minced 15 heads kale, cleaned and chopped 2½ cups chicken stock 5 cups apple cider vinegar 2½ cups brown sugar YIELD: 10 SERVINGS In a saucepan, add water and bring to a simmer. Mix in cornmeal and simmer over low heat for 30 minutes, stirring often. Once mixture is smooth, add butter and Parmesan, and season with salt and pepper. Cover, and set aside away from heat. In a sauté pan add oil and place over medium heat. Once hot, add onions and cook until translucent/just starting to brown. At this point, add the garlic and chopped kale. Sauté for 2 3 minutes, and add chicken stock, vinegar and brown sugar. Turn heat to medium-low and simmer for minutes. Season to taste with salt and pepper.