Howdy friends. It's Friday! HOORAY! I keep disappearing on you because I just am not fully in the rhythm yet of working again and balancing it all. It usually takes me a month to get fully back... so I guess my excuse is almost over! This chicken was hands down one of the tastiest chicken recipes I've had in a long time. It was so flavorful and perfect. John and I both loved it. I wish Landon had been awake when we ate it (he STILL goes to bed at 6... and he's almost 2! It's a blessing and a curse...) because I know he'd have loved it.
Try this. It'll be a family favorite!
Source: Adapted from Mom's Who Think
1 pound chicken tenders
8 ½ ounce package cornbread muffin mix
1 ounce package ranch salad dressing mix
1- In a skillet cover the bottom with a thin layer of oil. Heat over medium-high heat.
2- Beat the egg in a bowl, set aside.
3- In a zipper bag combine the cornbread muffin mix and salad dressing mix.
4- Dip the chicken in the egg, then drop into the muffin mix. Shake well.
5- Fry in small batches for 5-6 minutes per side, until golden brown and cooked through.