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.
- 1 cup cornmeal
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 large eggs
- 1 lb chicken tenders
- 6 tablespoons vegetable oil
- 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.
- 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.
- 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.
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.
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.
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