Cornmeal Crusted Chicken Tenders (45 Minutes)

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Ready for a quick and easy meal that always satisfies? Look no more!

These tenders are coated in a crispy cornmeal crust, providing a satisfying crunch and a subtle, nutty flavor that pairs perfectly with the tender, juicy chicken inside.

This recipe is straightforward, requiring only a few ingredients and simple steps, making it an excellent choice for a quick dinner or a fun appetizer.

Plus, it’s a delightful way to change up the usual breadcrumb coating, introducing more texture and flavor to your meal.

Whether you’re feeding a family or looking for a tasty snack, these chicken tenders are sure to impress!

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 pound chicken tenderloins
  • 1/2 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 2 tablespoons milk
  • Vegetable oil, for frying

Instructions

  1. Prepare the chicken (5 minutes): Pat the chicken tenderloins dry with paper towels to ensure the coating sticks properly.
  2. Set up dredging station (5 minutes): In one shallow bowl, mix together the flour, cornmeal, paprika, garlic powder, salt, and pepper. In another shallow bowl, whisk together the eggs and milk.
  3. Dredge the chicken (10 minutes): Dip each chicken tender first into the flour mixture, shaking off excess, then into the egg mixture, and finally back into the flour mixture to coat thoroughly.
  4. Heat the oil (5 minutes): Pour enough vegetable oil into a large frying pan to reach about 1/2 inch deep. Heat over medium heat until a thermometer reads 350°F (175°C) or a small amount of flour sizzles when sprinkled in the oil.
  5. Fry the chicken (15 minutes): Fry the chicken tenders in batches, being careful not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C).
  6. Drain and serve (5 minutes): Remove the chicken tenders from the oil and let them drain on a plate lined with paper towels. Serve hot.

Notes

These tenders are deliciously crispy and are best served fresh from the skillet. They pair wonderfully with a range of dipping sauces, from classic ketchup to a spicy aioli or a honey mustard sauce.

For an even crispier texture, you can add a tablespoon of baking powder to the cornmeal mixture.

If you’re looking for a lighter option, these tenders can also be baked in a preheated 400°F (200°C) oven for 20-25 minutes, flipping halfway through, until crispy and golden. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 300
  • Sugar: >1g
  • Sodium: 380mg
  • Fat: 12g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 27g
  • Cholesterol: 145mg

Pair this with...

Oven Fries

To start, grab a couple of good-sized spuds and slice them into wedges, not too thick or thin. Now, toss them in a mixing bowl with a drizzle of olive oil, a sprinkle of salt, and whatever seasonings you fancy - maybe some paprika, garlic powder, or even rosemary. Spread them out on a baking sheet, making sure they aren't crowded so they get crispy all around. Pop them into a preheated oven at 425°F (220°C). Give 'em about 25-30 minutes, but flip them halfway so they get golden brown on both sides. Once they're crispy outside and soft inside, they're done! Pull them out, let them cool just a smidge, and then dive in.

Macaroni Salad

To whip this dish up, start by boiling a pot of water and cooking your macaroni until it's al dente. While it cooks, chop up some crunchy celery, sweet bell peppers, and a red onion for a burst of color and flavor. Once the pasta is done, drain and let it cool. In a separate bowl, mix together mayo, a splash of vinegar, a pinch of sugar, and some mustard to create that tangy dressing we all love. Season with salt and pepper to taste. Now, toss the cooled macaroni with the chopped veggies, and then fold in the dressing, ensuring everything gets a good coat. Let it chill in the fridge for a couple of hours to let those flavors meld. Before serving, give your Macaroni Salad a sprinkle of paprika or fresh parsley.

Creamy Pea and Bacon Salad

Start by cooking some bacon until it's crispy. Once done, drain on paper towels and crumble it into bite-sized pieces. As the bacon cooks, thaw your frozen green peas or if using fresh, give them a quick blanch in boiling water, then plunge into cold water to retain their vibrant color. In a mixing bowl, whisk together some mayo, a splash of apple cider vinegar, and a pinch of sugar to create a creamy dressing. Slice a red onion thinly for a touch of sharpness, and grate your favorite cheese, cheddar works wonders. Now, combine the green peas, crumbled bacon, red onion, and cheese in a large bowl. Pour over the dressing and give it a gentle toss until everything is well-coated. Let your salad chill in the fridge for a bit before serving, allowing the flavors to meld.

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Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 47,098 others here - thanks for stopping by!