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, 0 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"