Cornmeal Crusted Chicken Tenders

“These chicken tenders are glorious! They might look simple but they are delicious” That’s my oldest daughter’s introduction to this recipe. She loves helping and she is 100% right.

Marinated in buttermilk and coated with a thin layer of cornmeal and spices, these chicken tenders have the perfect combination of juicy meat and crunchy crust.

On this recipe I show you three different ways to cook these chicken tenders but no matter which way you choose, (oven, air fryer, deep fried) I am sure your whole family will love them. Don’t skip my Honey Mustard dipping sauce! It’s the perfect complement to this delicious meal.

What you need to make Cornmeal Crusted Chicken Tenders:

Chicken

buttermilk

delimustard

Spices: salt, pepper, paprika, onions powder, garlic powder

Cornmeal

Spices: Salt, pepper paprika and crushed oregano

Mayonnaise

Dijon mustard

Honey

Lemon juice

Salt and pepper

What you need to know before you make Cornmeal Crusted Chicken Tenders:

The crust for these chicken tenders is a mix of cornmeal and spices, it is very simple but a little different than traditional wheat flour. Corn meal absorbs a lot of moisture so you want to keep it as dry as you can while you dredge your chicken in it. Just place the chicken on the cornmeal mixture, press it down slightly, do the same on the other side and shake off any excess. You want to get a thin, even layer of cornmeal.

Don’t skip the Honey Mustard dipping sauce!

About

Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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