Corn Bread Chicken Tenders Recipe
- 1/4 cup corn bread/muffin mix
- 3 tablespoons prepared ranch salad dressing
- 6 chicken tenderloins
- 2 teaspoons canola oil
- 1. Place corn bread mix and salad dressing in separate shallow bowls. Dip chicken in dressing, then roll in corn bread mix.
- 2. 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.
3 each: 321 calories, 19g fat (3g saturated fat), 61mg cholesterol, 394mg sodium, 16g carbohydrate (5g sugars, trace fiber), 22g protein
Reviews for Corn Bread Chicken Tenders
"Althought do not like corn bread, willing to give this a try. The idea of dipping chx. into corn bread mix FIRST has me thinking it may just be good!"
"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."
"The breading did not stay on the chicken"