Sunday, August 30, 2009

Corn Bread Chicken Tenders

1/4 cup corn bread/muffin mix
3 tablespoons prepared ranch salad dressing
6 chicken tenderlions
2 teaspoons canola oil

Place corn bread mix and salad dressing in seperate 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 juices run clear.

2 servings

1 comment:

Terry said...

I might try this for Hubs tomorrow night. He just bought about 4 of the corn muffing mixes. I bet he would really like it.