Cornmeal-Crusted Chicken Tenders
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Cornmeal-Crusted Chicken Tenders

Cornmeal-Crusted Chicken Tenders

with roasted potato wedges & ranch dip

We’re giving chicken breasts a crisp cornmeal coating before searing, roasting and dunking them into homemade ranch dip. Buttery carrots and roasted potatoes complete this Southern-inspired plate.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

310 g

Chicken Breast Tenders

2 unit(s)

Russet Potato

1 unit(s)


4 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

¼ cup

Cornmeal Breading Spice Blend

(Contains Wheat May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Sulphites)

1 tsp

Dill-Garlic Spice Blend

(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

Not included in your delivery

¼ tsp


1 tbsp


0.13 tsp


2 tbsp



Nutrition Values

Calories830 kcal
Fat46 g
Saturated Fat9 g
Carbohydrate60 g
Sugar6 g
Dietary Fiber6 g
Protein45 g
Cholesterol165 mg
Sodium860 mg
Trans Fat0.4 g
Potassium1850 mg
Calcium75 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Baking Sheet
Measuring Spoons
Small Bowl
Medium Bowl
Large Non-Stick Pan


Roast Potatoes
  • Cut potatoes into 1/2-inch wedges.
  • To a parchment-lined baking sheet, add potatoes, half the Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
  • Roast on the middle rack of the oven for 22-25 min, tossing halfway through, until tender and golden-brown.
Prep Carrot & Mix Ranch Dip
  • Meanwhile, peel, then cut carrot into 1/4-inch rounds.
  • To a small bowl, add remaining Dill-Garlic Spice Blend, remaining mayo and 2 tsp (4 tsp) water. Season with pepper, then stir to combine. Set aside.
Coat Chicken
  • To a medium bowl, add Cornmeal Breading Spice Blend.
  • Pat chicken dry with paper towels. Season with salt and pepper.
  • Coat chicken all over with 1 tbsp (2 tbsp) mayo.*
  • Working with one chicken breast at a time, add chicken to the bowl with Cornmeal Breading Spice Blend. Toss to coat, pressing breading into chicken to adhere.
  • Discard any excess Cornmeal Breading Spice Blend.
Cook Chicken
  • In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat.
  • When the pan is hot, add chicken. Sear for 1-2 min per side, until golden-brown.
  • Transfer chicken to another parchment-lined baking sheet.
  • Roast chicken on the upper rack of the oven for 6-8 min, until cooked through.**
Cook Carrots
  • While chicken roasts, carefully wipe the pan clean.
  • In the same pan, heat 2 tbsp (4 tbsp) water and 1 tbsp (2 tbsp) butter over medium-high.
  • When butter is melted, add carrots. Cook for 4-6 min, stirring occasionally, until tender.
  • Season with salt and pepper, to taste.
Finish & Serve
  • Serve cornmeal-crusted chicken with roasted potato wedges and carrots alongside.
  • Serve ranch dip on the side for dipping.
  • Enjoy!