You can’t beat a simple coleslaw with these savory tenders – a combo of chopped cabbage, julienned carrot, and thinly sliced red onion, tossed with a creamy slaw dressing perhaps. Try adding some chopped fresh cilantro or julienned jicama for a southwestern touch.


  1. Heat oven to 425°F.

  2. Mix cornmeal, chili powder and garlic salt in a shallow dish. Dredge chicken in mixture to coat them completely. Arrange on baking sheet; drizzle with oil.

  3. Bake for 6 to 8 minutes or until golden brown. Cook to internal temp of 165°F.

  4. Meanwhile, mix all sauce ingredients until well blended. Serve with crisp chicken tenders.


Prepared barbecue sauce or plain picante sauce may be substituted for dipping sauce.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.