Cornbread Crusted Ranch Chicken Bites

• Meat

  • 1 1/2 lbs Chicken breast, boneless skinless

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 cup Martha white self-rising corn meal mix
  • 1 (1-ounce packet Ranch salad dressing and seasoning mix

• Oils & Vinegars

  • 1 Vegetable oil or peanut oil

• Liquids

  • 1 tsp Water

Found on southernbite.com

Ingredients

• 1.5 to 2 pounds boneless, skinless chicken breast, cut into 1-inch chunks
• 1 (1-ounce) packet ranch salad dressing and seasoning mix
• ½ cup all-purpose flour
• 1 egg
• 1 teaspoon water
• 1 cup Martha White Self-Rising Corn Meal Mix
• vegetable oil or peanut oil for frying

Directions

• Mix the chicken breast pieces and ranch dressing mix together in a small bowl and place it in the refrigerator for 15 to 20 minutes to allow it to marinate.
• Heat about 2 inches of oil in a heavy bottomed pot or dutch oven to about 350°F.
• Place the flour in one small bowl. Whisk the egg and water together in another bowl. Place the cornmeal in a third bowl.
• Remove the chicken from the refrigerator and dredge each piece in the flour, dip it in the egg wash, then coat it with the cornmeal. Fry in batches for 3 to 5 minutes or until golden brown. Serve with your favorite dipping sauce or simply by themselves.