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Corn Bread Chicken Recipe

Corn Bread Chicken Recipe photo by Taste of Home

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Just five ingredients are required to make this easy-to-assemble entree. "I'm not sure how this recipe found its way into my kitchen, but I'm glad it did!" comments Dawn d'Hooghe of Concord, North Carolina. "We eat a lot of chicken, and this is a family favorite."

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Corn Bread Chicken Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

5 20 25

Ingredients

1 package (8-1/2 ounces) corn bread/muffin mix
1 envelope ranch salad dressing mix
1 cup whole milk
6 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons canola oil

Directions

In a large resealable plastic bag, combine corn bread mix and salad dressing mix. Pour milk into a shallow bowl. Dip chicken in milk, then place in bag and shake to coat.
In a large skillet over medium-high heat, brown chicken in oil on both sides. Cook, uncovered, over medium heat for 6-7 minutes on each side or until a meat thermometer reads 170°. Yield: 6 servings.

Originally published as Corn Bread Chicken in Quick Cooking March/April 2005, p41

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Reviews for Corn Bread Chicken

Corn Bread Chicken

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Reviewed on Sep. 17, 2012 by kpkaren

Very good chicken. Made it tonite and my family loved it. Will definitely make again. I browned it in the frying pan and then finished cooking it in a 300 degree oven for a few minutes.

Reviewed on Oct. 31, 2011 by mamaha24

In theory, this is a great recipe. I really love the flavors of the ranch dressing mix and the corn bread mix with the chicken. My husband and four very young children also like it a lot. However, the breading doesn't stay on through the cooking process. The second time I made this, I patted the chicken dry, dipped in an egg wash, and then covered it with the breading. It offered little improvement over the original recipe. Like the other reviewers, I too had difficulty with the breading burning on the stovetop. Even on medium heat, the cornbread mix started to burn. I added a little more oil when I flipped it over, which helped, but then it made the chicken a little bit greasy. I will not make this recipe again as written; however, the flavors really are good. I may attempt it again sometime by baking it in the oven.

Reviewed on Nov. 29, 2010 by jenjerry

(I wrote the 11/6 entry) I tried this in the oven and it turned out soggy and the skillet burns the outside and undercooks the inside. So, my next attempt may be to pre-cook the chicken in the oven then coat with the mixture and fry in the skillet but that may be a little too time consuming for just an okay recipe.

Reviewed on Oct. 09, 2010 by debbschaefer

I love the taste of this chicken! However, it burns or is still too pink in the middle. Pounding it thin before cooking helps.

Reviewed on Oct. 06, 2010 by jenjerry

Very good but it burns easily in the skillet. I think I will try baking it in some olive oil next time and turning it over half way through.