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Cornbread Crusted Ranch Chicken Bites

Prep Time25 mins
Cook Time5 mins
Total Time30 mins
Servings: 6 to 8 servings
Author: Stacey Little | Southern Bite


  • 1.5 to 2 pounds boneless skinless chicken breast, cut into 1-inch chunks
  • 1 (1-ounce) packet ranch salad dressing and seasoning mix
  • 1/2 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


  • 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.