Cajun Cornbread Crusted Chicken Tenders

Cajun Cornbread Crusted Chicken Tenders – only 5 ingredients! Chicken, Jiffy mix, cajun seasoning, flour and eggs. Control the heat by adjusting the cajun seasoning. Baked not fried! Ready in about 15 minutes!

plate of chicken tenders with green beans

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Easy Baked Chicken Tenders Recipe

It’s Mardi Gras! Well, it’s almost over. Fat Tuesday is next Tuesday. I actually went to Mardi Gras, in New Orleans, when I was in college. Let’s just say it was an experience. I saw things I had never seen before or since. I’m glad I went, but I vowed to never go back!

Now, I love cajun and creole food. We went to New Orleans a couple of years ago (not during Mardi Gras) and had a blast! We went to a cooking class, did a swamp tour and ate a ton of great food! I want to go back this year. There are so many things I still need to visit, eat, and drink!

How to Make Cornbread Crusted Chicken Tenders

These chicken tenders are perfect for your Fat Tuesday celebration next week. They are super simple. They start with a box of Jiffy mix and some cajun seasoning. Combine Cajun seasoning and cornbread mix on a shallow pan or plate. Coat the chicken in flour. Shake off excess. Dip in egg. Coat in cornbread mixture and place on a baking sheet. Lightly spray chicken with cooking spray. Bake the chicken until it reaches an internal temperature of 165ºF.

  • Here is our recipe for Homemade Cajun/Creole Seasoning: https://www.plainchicken.com/creolecajun-seasoning-secret-recipe/
  • If using store-bought Cajun seasoning, look for Tony Chachere’s or Slap Ya Mama. If you are sensitive to salt, make sure to buy a salt-free seasoning.
  • You can control the heat in the chicken by adjusting the amount of cajun seasoning.
  • Can chicken tenders be baked in the air fryer? Yes! You can cook the tenders at 375ºF for 8 minutes.
  • Can Cajun Cornbread Crusted Chicken Tenders be frozen? Yes! You can freeze the chicken baked or unbaked.
    • To freeze the unbaked chicken, coat the tenders and place on a baking sheet, and freeze. Once the chicken is frozen, transfer it to a freezer bag and store it in the freezer for up to 3 months. When ready to bake, place the frozen chicken on a baking sheet and cook until they reach an internal temperature of 165ºF.
    • To freeze the baked chicken, cook the chicken and cool completely. Place the chicken in a freezer bag and freeze. When ready to eat, partially thaw the chicken and reheat in the microwave or covered in the oven.
plate of chicken tenders with green beans

What to Serve with Chicken Tenders

These chicken fingers are a favorite at our house. We like to serve these with a side of pasta, and some Creole Green Beans. Don’t forget to make some King Cake Bites for dessert – YUM!

Here are a few more of our favorite recipes from the blog that go great with these easy baked chicken fingers:

Creamy Noodles

Creamy Noodles – a quick and easy side dish! Ready to eat in about 15 minutes! Spaghetti, cream cheese, milk,…

Teriyaki Asparagus

Teriyaki Asparagus and Mushrooms – our favorite asparagus recipe. SO delicious!! Fresh asparagus, shallot, mushrooms, garlic, teriyaki sauce, and sesame…

plate of chicken tenders with green beans

Cajun Cornbread Crusted Chicken Tenders

Yield: 6 people
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Cajun Cornbread Crusted Chicken Tenders – only 5 ingredients! Chicken, Jiffy mix, cajun seasoning, flour and eggs. Control the heat by adjusting the cajun seasoning. Baked not fried! Ready in about 15 minutes!

Ingredients:

  • 2 lb chicken tenders
  • 1 (8.5-oz) package cornbread mix (Jiffy)
  • 3 to 4 Tbsp cajun seasoning
  • 2 large eggs
  • cup flour

Instructions:

  • Preheat oven to 400ºF.
  • Place flour in a shallow pan or plate. Whisk eggs and place in another shallow pan or plate.
  • Combine cajun seasoning and cornbread mix. Place on shallow pan or plate.
  • Coat chicken in flour. Shake off excess. Dip in egg. Coat in cornbread mixture. Place on baking sheet. Repeat with remaining chicken tenders.
  • Lightly spray chicken with cooking spray. Bake 15 minutes, until juices run clear.

Steph

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Comments

  1. I have a question for you. Did your crust turn out crispy once you pulled them from the oven? When I pulled mine just now, it was kinda soggy. =/ The flavor is quite excellent, but I was a little disappointed with the texture of the crust.

    1. My tenders weren't soggy. I cook them on a baking stone. You can also try cooking them on top of a baking rack. That way there won't be a lot of moisture for the tenders to bake in.

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