Cornbread Crusted Chicken Tenders

I love to make chicken tenders. They are so easy and cook up quickly! They are one of my go-to recipes during the week.

These chicken tenders were AWESOME! I am already planning on making them again. I loved the combination of the sweet cornbread and Ranch dressing mix. I can’t believe this is the first time I’ve use cornbread mix as a coating. It won’t be the last!

I baked the chicken tenders because I don’t like fry food at home. Mostly because it is messy and it makes my kitchen smell. Feel free to fry them if you prefer fried. Either way, add these to your menu ASAP!

Cornbread Crusted Chicken Tenders
serves 4
(Printable Recipe)

  • 1 lb chicken tenders
  • 1 (8.5oz) package cornbread mix (Jiffy)
  • 1 (1oz) package Ranch dressing mix
  • 1 egg
  • 1/4 cup flour

Preheat oven to 400.

Place flour in a shallow pan or plate. Whisk egg and place in another shallow pan or plate.

Combine Ranch dressing mix 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.

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  1. You really only need half of the box of cornbread. Lots of it went to waste, and the ranch taste is completely swallowed up by too much cornbread. Still, it's worth making and a nice change of pace.

  2. Thanks! A new twist on what has become a household fave! Lordy the poor Chicken has been cooked a bazillion different ways, and Now Cornbread Crusted! Preesh!

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