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Ingredients

• 1 8.5 oz package corn bread/muffin mix
• 1 envelope ranch dressing mix
• 1 c milk
• 8-12 boneless, skinless chicken tenderloins
• 2 Tbsp vegetable oil

Directions

In a large plastic ziplock bag, combine corn bread mix and salad dressing mix. Pour milk into a shallow bowl. Dip chicken tenderloins in the milk, then place in plastic bag and shake to coat. In a large skillet over medium-high heat, brown the chicken in the oil. Continue cooking uncovered over medium heat for 6-7 minutes on each side or until juices run clear.

Submitted by: Mrs. Joy Hall - Myakka City, FL