Total Time
Prep 25 mins
Cook 15 mins

A recipe from Rachael Ray. You can omit the oil by cooking them in the oven. I wrote the 2 methods.

Ingredients Nutrition


  1. In a shallow bowl, combine the cornmeal, chili powder, oregano, 1 teaspoon salt and 1/4 teaspoon pepper. In another shallow bowl, beat the eggs. Working with one at a time, coat the chicken tenders with the cornmeal mixture, dip into the egg, then coat again with the cornmeal. Transfer to a large plate.
  2. To make it more healthy cook them in the oven with this method : Instead of frying, baking in a 450°F oven for 12 minutes.
  3. OR.
  4. In a large skillet, heat 1/4 cup oil over medium heat. Add half of the chicken and cook, turning once, until golden, 5 to 6 minutes. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining oil and chicken tenders.
Most Helpful

Sorry, but this was quite bland for us. I made as directed except halving the recipe. I did bake it, which may've made the difference. Definitely needs more seasoning--would add at least twice the chili powder. We had to eat it with barbecue sauce to help add flavor. Thanks for posting though.

StacyMD187373 September 29, 2011

This was ok for us. I do like the texture of the cornmeal coating, but it was just kinda bland tasting to us even though I followed the measurements. I also baked mine for a healthier option. Made for Make My Recipe Zaar Tag Game 2011.

nemokitty January 27, 2011

This resulted in a pretty interesting experiment. One cup of cornmeal isn't enough to double dip one pound of tenders. As I began to deplete the cornmeal mixture, I added dried breadcrumbs with about 1/2 and 1/2 of each to coat the remaining fingers using only one dip. A taste test of 4 people unanimously concluded the combo cornmeal/breadcrumb coating was superb. Made for Everyday Is A Holiday

gailanng June 13, 2009