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Corn Bread Chicken Tenders

 Corn Bread Chicken Tenders
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.
2 ServingsPrep/Total Time: 15 min.


  • 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.
Nutritional Facts: 1 serving (3 each) equals 321 calories, 19 g fat (3 g saturated fat), 61 mg cholesterol, 394 mg sodium, 16 g carbohydrate, trace fiber, 22 g protein.