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!

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

Find it online: https://www.heresyourdinner.com/cornmeal-crusted-chicken-tenders-45-minutes/