Cornbread Chicken

"I got this from Quick Cooking magazine but I altered it by adding dry Italian dressing mix because I didn't have the ranch that it called for. My husband liked it so that's always good!"
 
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photo by Loves2Teach photo by Loves2Teach
photo by Loves2Teach
photo by VickyJ photo by VickyJ
photo by VickyJ photo by VickyJ
photo by appliance queen photo by appliance queen
Ready In:
24mins
Ingredients:
5
Serves:
6
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ingredients

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directions

  • In a large resealable plastic bag, combine corn bread mix and salad dressing mix.
  • Pour milk into a shallow bowl.
  • Dip chicken in milk, then place in bag and shake to coat.
  • In a large skillet or Dutch oven over medium-high heat, brown chicken in oil on both sides.
  • Cook, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear.

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Reviews

  1. I have made this recipe using Ranch salad dressing mix. It didn't do well on the stove top for me -- too brown on the outside and not done enough on the inside -- so I transferred it to the oven. It tasted quite good, though. The coating may adhere better if the chicken were dipped in flour then and egg/milk mixture first and then into the cornbread mixture. (Got my recipe for the Taste of Home Bulletin Board)
     
  2. I made this last night after seeing Vicky's wonderful pics. Only changes I made was that I used chicken tenders, and I cooked them the whole time in the oven. Only problem I found was that the coating didn't really want to stay on. Perhaps next time I will use egg whites instead of milk to put the coating on. The batter was also a little too sweet- I will try a different corn muffin mix too. Thanks for sharing!
     
  3. This was delicious! I baked mine though for about 35-40 min @ 375. I just prefer baked chicken. It was juicy and the crust came out perfect. Thanks for the great dinner. I served this with Recipe #26306. I'll definitely be making this again. :)
     
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Tweaks

  1. I made this last night after seeing Vicky's wonderful pics. Only changes I made was that I used chicken tenders, and I cooked them the whole time in the oven. Only problem I found was that the coating didn't really want to stay on. Perhaps next time I will use egg whites instead of milk to put the coating on. The batter was also a little too sweet- I will try a different corn muffin mix too. Thanks for sharing!
     

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