This recipe for Cornbread Chicken Tenders is a quick and delicious main dish or party finger food. Chicken tenderloins dip in ranch dressing and roll in corn bread mix; then fry in little oil. Its crispy, so delicious and easy too. Served with a Zingy horseradish mayonnaise.Check it out Cornbread Chicken Tenders recipe here!!
[one_third] Prep Time: 5 minutes[/one_third] [one_third]Cook Time: 10 minutes[/one_third] [one_third_last] Servings: 2[/one_third_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 6 chicken tenderloins
- 1/4 cup corn bread mix
- 3 tbsp prepared ranch salad dressing
- 2 tsp canola oil
Yield: 2 servings
Amount per serving.
- Fat: 19 g(saturated fat: 3 g)
- Cholesterol: 61 mg
- Sodium: 394 mg
- Carbohydrate: 16 g
- Trace fiber
- Protein: 22 g
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
In a shallow bowl, combine together corn bread mix and salad dressing. Dip chicken pieces in salad dressing then roll in corn bread mix. Toss to coat evenly.
Heat oil in a large skillet over medium heat. Cook chicken on each side for 3-4 minutes or until chicken is tender and no longer pink. Remove from the oil and drain on paper towel. Corn Bread Chicken Tenders are ready to serve. Enjoy
- Serve with Horseradish Mayonnaise.