The Price of Chicken

by Deliciously Organic on June 14, 2010



Several times a year, a friend asks me to come over, look through her kitchen, point out the unwholesome foods, and advise her on practical steps she can take to build a whole foods pantry and refrigerator.  I always get excited at these requests because it means someone new wants to make changes and I have the liberty to share new information with them.  After spending the morning helping a friend revamp her pantry last week, I realized I’m often asked the same questions.  The one I get most often is “How can I buy organic on a budget?”  Instead of giving a quick answer, I’ve started opening the pantry to show how.

1. Instead of buying boxes of fruit snacks, baked fruit/oat bars, processed and sugar-laden granola bars, chips, and pretzels for snacks – start snacking on fruits, vegetables, nuts, and cheese.  I walked around the kitchen and showed her the real food she already had for snacks, making the “snack foods” unnecessary for her family.  This cuts down on costs and it is also much more nutritious.

Organic “Apple Bar”               $0.92
Organic Apple                         $0.59

2. Don’t buy bottles and bottles of salad dressing – make your own.

Organic salad dressing bottle     $7.92
8 oz olive oil and vinegar           $5.30

3. Instead of little snack-size yogurt (that are usually filled with sugar) buy large 32 oz. containers of plain yogurt and sweeten it with honey, maple syrup, or berries.

Organic snack yogurt             $0.75
32 oz. plain + honey              $0.42

4. Instead of boxed drinks – just drink water.  Your kids don’t need juice boxes.  Buy a few water bottles, and fill them up with water throughout the day.

Organic juice box                 $0.82
Water                                      free

5. Don’t buy boxes and boxes of popsicles in the summer – make your own.  Popsicle molds are a one-time buy and you can fill them with all sorts of nutritious juices, yogurt, and fruit.  Get creative! Let your kids create their own flavors.  They’ll enjoy the responsibility of making their own, too.  Here’s the popsicle mold I just bought.

Organic popsicle $0.94
Homemade organic Popsicle       $0.16

6. Yes, I know kids and adults alike love the famous “chicken nugget” so instead of buying factory-made nuggets, you can make your own at home.  It’s easiest to make a large batch, cook them, and put them in the freezer.  This way, when it’s been a long day, you can turn on your oven, throw in a few nuggets, toss a salad, and you’ve got dinner!

Eliminating “chicken nuggets” from your diet   –  priceless

Chicken Tenders

Serving Size: Serves 4

Chicken Tenders

In this recipe I use toasted Ezekiel bread to make breadcrumbs. I make large batches of these breadcrumbs and store them in the refrigerator so I can have them on hand when I cook. The chicken can be fully cooked, frozen,
and baked straight from the freezer (350°F for 15 minutes).


  • 3 pieces Ezekiel bread, toasted

  • 1 1/2 lbs. chicken tenderloin, or chicken pieces cut into 1-inch pieces

  • 2 tablespoons butter

  • 2 tablespoons olive oil


Preheat oven to 200 °F and adjust rack to middle position. Pulse toasted Ezekiel bread in the bowl of a food processor until fine crumbs. Pour crumbs into a pie plate. Season chicken generously with salt and pepper and then coat each piece of chicken with bread crumbs. Heat a large skillet over medium heat for 2 minutes. Add butter and olive oil to pan. When foaming subsides place 4-5 pieces of chicken in the pan, making sure the pieces of chicken do not touch. Saute for 3 minutes, until golden brown and then flip and cook on second side until golden brown. Transfer cooked chicken to a baking sheet with a cooling rack placed on top. Place pan with chicken on it in the oven to keep the chicken warm. Repeat cooking process with remaining chicken. Serve immediately.


If you'd rather bake the chicken, instead of sautéing simply place the breaded chicken on an oiled baking sheet. Melt the butter and combine with the olive oil. Using a pastry brush, brush a little of the oil over the top of each tenderloin. Bake at 350°F for 15 minutes.

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{ 14 comments… read them below or add one }

Nisrine@Dinners & Dreams June 14, 2010 at 2:30 pm

Wonderfully enlightening post. Thank you.


allison [a for aubergine] June 14, 2010 at 4:34 pm

i love chicken tenders and i actually haven't had them in a long long time. not in my young adult life, at least. i will try this recipe!


marla {family fresh cooking} June 14, 2010 at 9:19 pm

Very helpful list! Love your use of my favorite Ezekiel breadcrumbs here! xo


Stacy (Little Blue Hen) June 14, 2010 at 11:05 pm

Great advice! Not to nitpick, but the price for 32 ounces of yogurt — is that somehow meant to be the price for a serving from a larger container? If not, please tell me where I can buy 32 ounces of yogurt for 42 cents!


Carli June 14, 2010 at 11:51 pm

I LOVE this post! If it's alright, I'd like to link to it from one of my posts…I think it's so helpful for people to see something like this…really helps us all to reconsider what we've been taught and use some good ol' common sense!Thanks!Carli


Deliciously Organic June 15, 2010 at 2:59 pm

Stacy: Oops! What I meant is 1 (3.5 ounce) serving from a 32 oz. container of yogurt. Thanks for pointing that out.Carli: Sure, that'd be fine to link up!


Erika August 11, 2010 at 8:15 pm

These chicken fingers were very good. Some of mine took a little longer to cook, so be sure to check them.I was surprised Ezekiel bread made such a good coating!


Dana September 1, 2011 at 11:46 am

I have a question… I am looking to get rid of the chicken nuggets and would love to try this. My son is allergic to milk so could I just use the olive oil and no butter? I also have to say that is has been a while since I bought Ezekiel Bread, is there any milk in it? Thank you so much!


Deliciously Organic September 1, 2011 at 12:36 pm

Hi Dana – Yes, olive oil will work just fine. I buy the sesame Ezekiel bread, (the one with the green label). I just checked and it doesn’t have any milk in it. I like to freeze the nuggets in large batches to have them on hand on rushed evenings (or afternoons!) :)


Libby September 9, 2013 at 1:27 pm

When you make these and freeze them, what’s the best way to reheat them to get them to crisp up again?


Deliciously Organic September 10, 2013 at 6:42 am

I like to bake them on a cooling rack that is on top of a baking sheet. This way the bottoms of the chicken fingers don’t get soggy.


Erin Althaus March 16, 2014 at 5:32 pm

How long will the bread crumbs last in the fridge? Sounds yummy!!


Deliciously Organic March 17, 2014 at 6:39 am

They will last about 1 week in the fridge.


Samantha Auguste January 21, 2015 at 8:21 pm

Hi, I have a question..how do you freeze the chicken tenders after you have cooked them? Do you put them in a freezer zip lock bag? Can they be frozen uncooked with the bread crumbs on them and then frozen?


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