These Cajun chicken tenders with a cornmeal crust are perfect for a family-friendly supper, but they can also be served as a party appetizer.
Recipe tags: chicken base, easy difficulty, lunch, chicken, skillet
| 2 tbsp | Better Than Bouillon® Roasted Chicken Base |
| 1 | egg |
| ½ cup | all-purpose flour |
| ½ cup | fine-ground cornmeal |
| 4 tsp | Cajun seasoning |
| 1 lbs | chicken tenders |
| ½ cup | canola oil |
| ½ cup | ranch dressing |
In shallow dish, beat together Roasted Chicken Base and egg. In separate shallow dish, toss together flour, cornmeal and Cajun seasoning. Dip chicken in egg mixture, then dredge in cornmeal mixture until well coated.
Heat oil in large skillet set over medium heat. In batches, cook chicken for 3 to 5 minutes per side or until golden brown and cooked through.
Serve with ranch dressing for dipping.
Cajun chicken tenders are also delicious served with store-bought tzatziki sauce, guacamole or salsa.