Reviewed: May 19, 2009

Very good recipe. I dipped the chicken in egg, then covered in the cornbread mixture, dipped in egg again, and then in the cornbread mixture. The breading stuck to the chicken very well, and was crispy like we like it!

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WifeAndMum

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2009

this recipe is just ok. It was hard to not burn the breading, next time I will just try to bake it. The breading did taste great though!

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kerriann1184

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Reviewed: Mar. 2, 2009

Great recipe! Will definitely be making this again! Thanks for such a quick, easy, & tasty recipe!!

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braillegirl

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Reviewed: Dec. 5, 2007

My hubby and I really liked this simple recipe! I used tenderloins and also floured them before dipping in egg/milk and then the seasoning. We were really surprised at the taste ... a bit sweet but really different! We will definitely make this again, thank you!!

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RebeccaW

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2007

These are very tasty. I used plain corn meal and added about 1 tea. of sugar. My husband doesn't like corn meal, so he didn't like them, but my 9 yr old son loved them. I did dip the chicken in flour first, then in an egg wash (egg/milk), then in the corn meal mix. This helped the mix stick - otherwise it would have easily fallen off. Make sure the temperature of your oil is just right or you risk burning.

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JulieCC

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Decatur, Illinois, USA

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Reviewed: Dec. 5, 2006

this had good flavor, although the breading came off. We will make this again

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my3littlangls

Cooking Level: Expert

Home Town: Victorville, California, USA

Living In: Fort Lee, Virginia, USA

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Reviewed: Nov. 9, 2006

This is a good recipe. I am from the south however, and we don't care for sweet cornbrea, ai I just made my own mix and it was great...

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Ronnie

Cooking Level: Expert

Living In: Sumiton, Alabama, USA

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Reviewed: Oct. 24, 2006

This recipe won't be seeing a repeat performance at my house, which is sad, because it was a low ingredient, easy recipe. The breading had a pancake like texture which got too brown, leading to the chicken appearing burnt, although it didn't taste burnt. The taste of the breading was nothing to write home about, and some of it stuck to my fry pan when I flipped the breasts over. The only bright side was that the chicken was moist. A nice idea, just didn't work out for me.

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Jason

Cooking Level: Expert

Living In: New Hartford, New York, USA

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Reviewed: Oct. 15, 2006

This is our fave way to make chicken. Tried it tonight with chicken tenders, and believe it or not, it's even better that way. I have found that the coating stays on better if you dredge in flour, then egg wash, then the corn bread/ranch mixture. This is a keeper, for sure.

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