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3 Ways to Cook our New Chicken Strips and Cubes

written by

Michelle Sroka

posted on

May 18, 2026

You want to source non-GMO, 100% pastured chicken – but you don’t have hours to spend in the kitchen. Maybe you need to quickly add some protein to your salad at lunch. Maybe you need to make an easy, low-prep option for your kids’ lunches. 

Or maybe you forgot to pull out chicken from the freezer for dinner, and you need something that will cook quickly, and be on the table in under 30 minutes. 

Our chicken strips and cubes are designed for you with all these scenarios in mind. 

Whether you’re low on time, low on energy, or just need something that’s a little bit simpler to cook, our open-and-go strip and cube cuts can be made quickly, and added to nearly any meal you already love. 

Here’s the top 3 ways we’d use our new chicken strips or cubes, if you’re just getting started. 

Idea #1: Simple Pan-Fry 

This is probably the easiest way to use our strips or cubes! Heat your preferred oil in a pan over medium to medium-high heat (we like lard or tallow). Then, add your strips, seasoning as they cook. We like to sprinkle salt, pepper, paprika, garlic powder, and Italian herbs evenly over them. 

You’ll know they’re done once they’re white all over and the internal temperature reaches 165°F. 

      Where do you go from here? Add them to pasta, rice and beans, or atop a salad. They’re also a great addition to your scrambled eggs in the morning. 

      This is also an ideal way to meal plan for the week: cook a batch of strips or cubes on the weekend, and then you’ll have a lean protein to add to any meal. 

      Idea #2: Fajitas

      This is actually the recipe that we had in mind when we decided to start making strips! Heat your pan to medium to medium-high heat with your preferred cooking oil (lard or tallow). 

      In a bowl, season the strips or cubes evenly with salt, pepper, paprika, cumin powder, garlic powder, and oregano. Add to the pan, and then thinly slice onions and peppers, adding as you chop, to make a complete meal. 

      Serve with tortillas, rice, or beans. 

      Idea #3: Homemade Chicken Tenders 

      This works best with strips! Set up three shallow bowls: one with a cup of organic flour, one with 3-4 eggs, and one with panko bread crumbs (or use homemade sourdough bread crumbs). 

      Whisk the eggs and mix salt, pepper, and paprika into the panko bread crumb seasoning. Then, dredge the chicken strips in flour first, then the egg mixture, then the panko, and set on a baking sheet. 

      Once all the strips are prepped, drizzle with melted tallow, lard, or other preferred cooking oil. Then, cook at 375 for 15-20 minutes, or until golden brown. 

      More from the blog

      Can we care about animals - and still raise them for food?

      Can we care about animals - and still raise them for food?

      I probably spend the most time with the pigs on our farm. Part of this is practical: since pigs can’t sweat, we spray them down twice a day to help them wallow in the mud and stay cool.  But part of it is emotional, too. I enjoy being around the pigs. When there’s a lot on my mind, or I’ve spent too much time on the computer and need to get outside, wandering over to that week’s pig paddock is one of the ways I can clear my mind.  Pigs are highly emotive and responsive. When I spray them down with the hose, they like to sit back on their haunches, prick back their ears, and snap playfully at the water as it showers down on them. And then joyfully roll around in the mud afterward, of course.  But they’re responsive to humans in general, too. They are naturally curious and, in the case of our heritage breed Red Wattles, gentle. They’ll come up and sniff you, rub their mud-streaked bellies over you, and let you scratch their ears.  And maybe this is the part where you start to wonder: But aren’t you raising them for food?  Why would you want an emotional connection to an animal that you are raising for food?  I understand where this question is coming from. I was a vegetarian for nearly a decade because I didn’t like the thought of killing animals, especially within the framework of our industrial food system.  But actually, it isn’t a problem or moral quandary for me. Yes, we grow fond of and attached to our animals, including our pigs.  Yes, we still send them to the butcher or process them on our farm for food. And yes, this still makes sense to me.  I would gently suggest that the idea that we shouldn’t have any emotional connection to our food - that we can only eat meat that comes from animals we withhold our emotions or affection from - is a sign of our disconnection to the way food is grown.  That is, after all, one of the premises of industrial agriculture. Designate animals with one sole purpose - “becoming food” - and then shut them away in buildings, cramped quarters, or far away from humans who might interact with them beyond the farmer.  And the farmer, too, should be as disconnected as possible. After all, this is an efficient machine.  The problem, from a regenerative perspective, is that growing food is never just about growing food. Food is the gift you receive at the end of your work, but it’s the work itself - and the consequences of the work beyond the food - that is the point.  The work, on our farm, is caring for the land. That means working alongside animals to nurture native plants, clear forest areas to make existing trees healthier, and create habitats for birds, pollinators, and wildlife.  And that means becoming attentive and thoughtful - to animals and to the land. Watching, learning, and yes, developing bonds with the habitats you’re nurturing and the animals that are helping you do so.  Is it sad to load up animals and take them to the butcher at the end of the season? Yes, it often can be. But I don’t feel guilty about it. I know that we’ve given them the best life possible, and that we’ve partnered with them to leave our farm better than we found it each year.  And if that doesn’t make sense, that’s okay. I’m not saying that everyone has to agree with me. I’d simply like to advocate for a way of farming and consuming meat that includes this experience - one of affection and bonding between animals and humans.  After all, this is one of the many ways we try to do things differently on our farm. We don’t want to just provide you with food that meets your standards - non-GMO, no vaccines, no antibiotics, grass-fed and pasture-raised.  We also want to help you reconnect with that food. And part of that is knowing the animals, hearing stories about them, and yes, maybe even having an emotional connection with them, despite the end goal of providing meat to you.

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