skip to main content
Zip Code*Zip Code is mandatoryPlease enter a valid zip codeUPC Code
null
Recip_Img-11984188

Incogmeato® Chik'n Tenders

with Cajun tarragon buttermilk dressing, hot cherry pepper romesco sauce and chimichurri ranch dressing

Servings: 1

Ingredients

Cajun Tarragon Buttermilk Dressing (1 ½ cups)

  • 3 Tbs. Buttermilk
  • ¼ cup Mayonnaise (or vegan mayo)
  • 2 Tbs. Sour cream
  • ½ cup Tarragon leaves, finely chopped
  • 2 tsp. Lemon juice
  • 2 tsp. Cajun seasoning, and/or more to taste
  • ¼ tsp. Kosher salt
  • ¼ tsp. Ground black pepper

Hot Cherry Pepper Romesco Sauce (3 cups)

  • 2 ea. Roasted red bell peppers, large
  • 4 ea. Spicy pickled cherry peppers, stem and seeds removed, whole
  • 1 Tbs. Louisiana-style hot sauce
  • 1 ea. Garlic clove
  • ½ cup Roasted slivered almonds
  • ½ cup Fire roasted diced tomatoes, canned
  • 1 tsp. Smoked paprika
  • 1 tsp. Ground black pepper
  • 1 tsp. Kosher salt
  • ¼ cup Olive oil

Chimichurri Ranch Dressing (4 cups)

  • ½ bunch Parsley, leaves and stems
  • ½ bunch Cilantro, leaves and stems
  • 1 ea. Garlic clove
  • 1 ea. Lemon, zested and juiced
  • 1 ½ tsp. Kosher salt
  • ½ cup Extra virgin olive oil
  • 1 cup Mayonnaise (or vegan mayo)
  • ½ cup Sour cream (or more mayo)
  • ½ cup Buttermilk (optional)
  • 1 tsp. Dry dill
  • 1 tsp. Onion powder
  • 1 tsp. Garlic powder
  • 1 tsp. Celery salt
  • 1 tsp. Ground black pepper
  • 2-3 ea. Incogmeato™ Chik’n Tenders
  • as needed Kosher salt
Ingredients

Ingredients

Cajun Tarragon Buttermilk Dressing (1 ½ cups)

  • 3 Tbs. Buttermilk
  • ¼ cup Mayonnaise (or vegan mayo)
  • 2 Tbs. Sour cream
  • ½ cup Tarragon leaves, finely chopped
  • 2 tsp. Lemon juice
  • 2 tsp. Cajun seasoning, and/or more to taste
  • ¼ tsp. Kosher salt
  • ¼ tsp. Ground black pepper

Hot Cherry Pepper Romesco Sauce (3 cups)

  • 2 ea. Roasted red bell peppers, large
  • 4 ea. Spicy pickled cherry peppers, stem and seeds removed, whole
  • 1 Tbs. Louisiana-style hot sauce
  • 1 ea. Garlic clove
  • ½ cup Roasted slivered almonds
  • ½ cup Fire roasted diced tomatoes, canned
  • 1 tsp. Smoked paprika
  • 1 tsp. Ground black pepper
  • 1 tsp. Kosher salt
  • ¼ cup Olive oil

Chimichurri Ranch Dressing (4 cups)

  • ½ bunch Parsley, leaves and stems
  • ½ bunch Cilantro, leaves and stems
  • 1 ea. Garlic clove
  • 1 ea. Lemon, zested and juiced
  • 1 ½ tsp. Kosher salt
  • ½ cup Extra virgin olive oil
  • 1 cup Mayonnaise (or vegan mayo)
  • ½ cup Sour cream (or more mayo)
  • ½ cup Buttermilk (optional)
  • 1 tsp. Dry dill
  • 1 tsp. Onion powder
  • 1 tsp. Garlic powder
  • 1 tsp. Celery salt
  • 1 tsp. Ground black pepper
  • 2-3 ea. Incogmeato™ Chik’n Tenders
  • as needed Kosher salt

Directions

1. For the Cajun Tarragon Buttermilk Dressing: Mix everything together in the bowl.
2. For the Hot Cherry Pepper Romesco Sauce: Combine all the ingredients except for the oil in a food processor, and buzz until fully incorporated, about 1 minute. Slowly add the oil with the food processor running. Once fully mixed, transfer to a container. Keeps in the fridge for up to 10 days.
3. For the Chimichurri Ranch Dressing: Using a blender, combine the parsley, cilantro, garlic clove, lemon juice and zest, and salt until completely incorporated. Transfer to a medium mixing bowl and whisk in the remaining ingredients. This will keep for a few days.
4. For the Chik’n: Deep fry frozen tenders for 4 minutes at 360° F. Gently shake basket once while cooking. For safety, product must be cooked from frozen to an internal temperature of 165° F, measured by a thermometer in two places. When you remove chik’n from the fryer season with a little salt.
5. To assemble: Serve tenders with ramekins of each sauce.
NOTES: Cook Chik’n Tenders from frozen. Store product in freezer until ready to use. Typical visual cues for deep frying will not be present when cooking this product. Specifically, these tenders do not float during the frying process. Cook to temperature, not to sight.
HOLDING: For best performance, hold up to 11 minutes under a heat lamp. For best quality, consume within 15-20 minutes after preparing. For carry out, follow same parameters as other fried food while delivering to maintain optimal food integrity.

Directions

Directions

1. For the Cajun Tarragon Buttermilk Dressing: Mix everything together in the bowl.
2. For the Hot Cherry Pepper Romesco Sauce: Combine all the ingredients except for the oil in a food processor, and buzz until fully incorporated, about 1 minute. Slowly add the oil with the food processor running. Once fully mixed, transfer to a container. Keeps in the fridge for up to 10 days.
3. For the Chimichurri Ranch Dressing: Using a blender, combine the parsley, cilantro, garlic clove, lemon juice and zest, and salt until completely incorporated. Transfer to a medium mixing bowl and whisk in the remaining ingredients. This will keep for a few days.
4. For the Chik’n: Deep fry frozen tenders for 4 minutes at 360° F. Gently shake basket once while cooking. For safety, product must be cooked from frozen to an internal temperature of 165° F, measured by a thermometer in two places. When you remove chik’n from the fryer season with a little salt.
5. To assemble: Serve tenders with ramekins of each sauce.
NOTES: Cook Chik’n Tenders from frozen. Store product in freezer until ready to use. Typical visual cues for deep frying will not be present when cooking this product. Specifically, these tenders do not float during the frying process. Cook to temperature, not to sight.
HOLDING: For best performance, hold up to 11 minutes under a heat lamp. For best quality, consume within 15-20 minutes after preparing. For carry out, follow same parameters as other fried food while delivering to maintain optimal food integrity.

Related Recipes