These golden tenders come from Angela Bottger of Foster City, California. Since they are cooked in just a tiny bit of oil, there's very little fat, and they crisp up in just about six minutes.
Featured In: 23 Homemade Kid-Friendly Recipes
- 1/4 cup corn bread/muffin mix
- 3 tablespoons prepared ranch salad dressing
- 6 chicken tenderloins
- 2 teaspoons canola oil
- Place corn bread mix and salad dressing in separate shallow bowls. Dip chicken in dressing, then roll in corn bread mix.
- In a large skillet, cook chicken in oil over medium heat for 3-4 minutes on each side or until meat is no longer pink. Yield: 2 servings.
Originally published as Corn Bread Chicken Tenders in Simple & Delicious November/December 2006, p24
Reviews for Corn Bread Chicken Tenders
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed May. 17, 2011
"This recipe was very good and my entire family loved it. I also increased to 1 lb. of chicken and 1 box of mix. Was very quick & easy and I will definitely make often."
Reviewed Feb. 16, 2011
"The breading did not stay on the chicken"