Cornbread Chicken
photo by Loves2Teach
- Ready In:
- 24mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 1 (8 1/2 ounce) package cornbread-muffin mix
- 1 (2/3 ounce) package Italian salad dressing mix
- 1 cup milk
- 6 (4 ounce) boneless skinless chicken breast halves
- 2 tablespoons vegetable oil
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
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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)
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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!
Tweaks
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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!
RECIPE SUBMITTED BY
appliance queen
United States