Corn Bread Chicken Tenders Recipe
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.
- 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
Reviewed Feb. 16, 2011
"The breading did not stay on the chicken"
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