Cornmeal Chicken Tenders

If you’re on the hunt for a delightful twist on a classic comfort food, look no further than Cornmeal Chicken Tenders. These golden, crispy tenders are not only simple to prepare but also offer a satisfying crunch that will have the whole family reaching for more. The combination of cornmeal and panko creates a texture that’s both hearty and light, perfectly complementing the juicy chicken tenderloins. Whether you serve them with a tangy dipping sauce or alongside a fresh salad, they are sure to impress.

Why Cornmeal Chicken Tenders is Worth Your Time

Cornmeal Chicken Tenders take the traditional chicken tender to a new level. The cornmeal adds a unique flavor and texture that makes these tenders stand out. Unlike regular breadcrumbs, cornmeal provides a crunch that’s hard to beat. Plus, these tenders are versatile; they can be served as an appetizer, a main dish, or even in a wrap for a quick lunch. The recipe is straightforward, making it a great choice for weeknight dinners when you need something tasty but don’t want to spend hours in the kitchen.

Shopping List

• 1 lb chicken tenderloins
• 1 cup panko breadcrumbs (gluten-free if needed)
• 1 cup cornmeal
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• Sea salt to taste

What You’ll Need (Gear)

• Large mixing bowl – for combining chicken and marinade.
• Shallow dish – for breading the tenders.
• Baking sheet – lined with parchment paper for easy cleanup.
• Oven – preheated for achieving that perfect crispness.
• Meat thermometer – to ensure chicken is cooked through.

Cornmeal Chicken Tenders: How It’s Done

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). This high temperature will help achieve a crispy crust while keeping the chicken tender and juicy.

Step 2: Prepare the Chicken

In a large mixing bowl, combine the mayonnaise, Dijon mustard, and egg. Whisk together until smooth. Add the chicken tenderloins to the bowl and toss to coat them evenly with the mixture. Let them marinate for about 15 minutes to absorb the flavors.

Step 3: Set Up Breading Station

In a separate shallow dish, mix the cornmeal, panko breadcrumbs, garlic powder, pepper, and sea salt. This will be your breading station where the magic happens.

Step 4: Bread the Chicken

Remove each chicken tender from the marinade, allowing excess to drip off. Dip each tender into the cornmeal mixture, ensuring they are fully coated. Press gently to adhere the breading to the chicken. Place the breaded tenders on a lined baking sheet.

Step 5: Bake the Tenders

Once all the chicken tenders are breaded, place the baking sheet in the preheated oven. Bake for about 20-25 minutes, or until the tenders are golden brown and cooked through. You can check for doneness using a meat thermometer; the internal temperature should reach 165°F (74°C).

Step 6: Serve and Enjoy

Remove the tenders from the oven and let them cool slightly before serving. Pair them with your favorite dipping sauce, or enjoy them plain for a wholesome treat!

Easy Ingredient Swaps

• Mayonnaise: Swap with Greek yogurt for a lighter version.
• Dijon mustard: Use yellow mustard if you prefer a milder flavor.
• Panko breadcrumbs: Substitute with crushed gluten-free crackers for a different texture.
• Chicken tenderloins: Chicken breasts can be cut into strips if tenderloins are unavailable.

Behind the Recipe

The inspiration for Cornmeal Chicken Tenders came from a desire to create a healthier alternative to deep-fried chicken tenders. By using cornmeal and panko, you can achieve that irresistible crunch without the extra oil. The blend of flavors from the mayonnaise and Dijon mustard adds depth, while the garlic powder provides a subtle warmth. This recipe is adaptable, making it easy to include your favorite spices or herbs to personalize it further.

Best Ways to Store

To store leftover Cornmeal Chicken Tenders, place them in an airtight container in the refrigerator. They will keep well for up to 3 days. For longer storage, consider freezing them. Allow the tenders to cool completely before placing them in a freezer-safe bag. They can be frozen for up to 3 months. To reheat, bake in a preheated oven at 375°F (190°C) until warmed through and crispy again.

Ask the Chef

Can I use chicken breasts instead of tenderloins?

Yes! Chicken breasts can be cut into strips and used in place of tenderloins. Just ensure they are cut evenly for consistent cooking.

Can I make these tenders in an air fryer?

Absolutely! Preheat your air fryer to 400°F (200°C) and cook the breaded tenders in a single layer for about 10-12 minutes, flipping halfway through, until golden brown and cooked through.

What dipping sauces pair well with Cornmeal Chicken Tenders?

These tenders are delicious with a variety of dipping sauces. Try serving them with honey mustard, barbecue sauce, or a zesty ranch dressing for a fun twist!

Can I add spices to the breading mixture?

Definitely! Feel free to get creative by adding spices like paprika, cayenne pepper for heat, or Italian herbs to the breading mixture to complement the chicken.

See You at the Table

Cornmeal Chicken Tenders are a delightful addition to any meal, combining crispy texture with juicy chicken that everyone will love. Whether you’re hosting a gathering or simply enjoying a cozy night in, these tenders are sure to be a hit. The beauty of this recipe lies in its simplicity and versatility, allowing you to tailor it to your taste preferences. So, gather your ingredients, follow the steps, and enjoy a delicious homemade treat that will have everyone asking for seconds!

Cornmeal Chicken Tenders

These Cornmeal Chicken Tenders are a crispy delight! Simple to make and bursting with flavor, they’re perfect for family dinners or quick lunches.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb chicken tenderloins
• 1 cup panko breadcrumbs (gluten-free if needed)
• 1 cup cornmeal
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 unit egg
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• Sea salt to taste

Equipment

• Large mixing bowl
• Shallow dish
• Baking sheet
• Oven
• Meat thermometer

Method

 

1. Preheat your oven to 425°F (220°C). This high temperature will help achieve a crispy crust while keeping the chicken tender and juicy.
2. In a large mixing bowl, combine the mayonnaise, Dijon mustard, and egg. Whisk together until smooth. Add the chicken tenderloins to the bowl and toss to coat them evenly with the mixture. Let them marinate for about 15 minutes to absorb the flavors.
3. In a separate shallow dish, mix the cornmeal, panko breadcrumbs, garlic powder, pepper, and sea salt. This will be your breading station where the magic happens.
4. Remove each chicken tender from the marinade, allowing excess to drip off. Dip each tender into the cornmeal mixture, ensuring they are fully coated. Press gently to adhere the breading to the chicken. Place the breaded tenders on a lined baking sheet.
5. Once all the chicken tenders are breaded, place the baking sheet in the preheated oven. Bake for about 20-25 minutes, or until the tenders are golden brown and cooked through. You can check for doneness using a meat thermometer; the internal temperature should reach 165°F (74°C).
6. Remove the tenders from the oven and let them cool slightly before serving. Pair them with your favorite dipping sauce, or enjoy them plain for a wholesome treat!

Notes

• For a lighter version, swap mayonnaise with Greek yogurt.
• Use yellow mustard instead of Dijon for a milder flavor.
• Freeze leftovers for up to 3 months in a freezer-safe bag.