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BBQ Chicken Tenders with Corn Fritters

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I have been holding on to this BBQ Chicken Tenders with Corn Fritters recipe for a long time. I don’t know why I never made it sooner! This was sooooo good! I found the recipe in a Martha Stewart Everyday Food magazine several years ago and adapted it to make it more “pantry-friendly.” I used Jiffy Corn Muffin mix and canned corn instead of a cornmeal/flour mixture and fresh corn. I will be making this one again. The BBQ sauce is a good thing to stock up on when you find a good sale. I got Sweet Baby Ray’s B1G1 last week at Publix. Right now Target and Publix are running sales on Del Monte canned vegetables. With the $1/4 coupon, I got mine for $.25 a can at Target!

BBQ Chicken Tenders with Corn Fritters Recipe:

BBQ Chicken Tenders with Corn Fritters

BBQ Chicken Tenders with Corn Fritters Ingredients:

BBQ Chicken Tenders:

1 teaspoon vegetable oil
4 chicken breasts, pounded slightly and cut into 3 strips each
salt and pepper
3/4 cup store bought BBQ sauce, divided

How To Make BBQ Chicken Tenders with Corn Fritters:

Heat grill to medium heat. Place chicken in a medium bowl and season with salt and pepper. Pour 1/4 cup BBQ sauce over chicken + the oil (keeps it from sticking to the grill) and toss to coat. Use the other 1/2 cup BBQ sauce for basting.

Grill chicken, turning and basting occasionally with reserved basting sauce, 8-10 minutes total. Remove chicken from grill; serve with additional BBQ sauce and Corn Fritters.

Corn Fritters:

1 cup corn kernels
1 box Jiffy Corn Muffin Mix
1 cup shredded cheese
1-1/2 teaspoons granulated sugar
1/4 cup milk
1 egg

Preheat oven to 200 degrees. Mix all ingredients together in a medium bowl. Line a rimmed baking sheet with paper towels. In a large nonstick skillet, heat 1 tablespoon oil over medium. Working in batches, drop batter into pan by heaping tablespoons (I used my large Pampered Chef scoop, which is more like 1/4 cup). Fry until golden brown, about 2-3 minutes per side, depending on the side of your fritters. Transfer to prepared baking sheet. Sprinkle with salt and place in oven. Repeat. Keep warm in oven up to 30 minutes.


(adapted from Martha Stewart EVERYDAY FOOD)

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