Cornbread Chicken Tenders — The Only Thing Keeping My Hands Busy During the NLCS

NLCS. Brewers vs. Dodgers. I cannot function as a normal human being. The series started Friday. Brewers won Game 1 at home, 6-5, on a walk-off. I was at a bar on Water Street with half the brewery staff, and when the winning run scored, a man I've never met picked me up off the ground in a bear hug. I spilled an entire beer on his shoes and neither of us cared. Game 2: Brewers won again. 4-3. Dad and I watched at the Cape Cod. Mom made popcorn and pretended to read a magazine but kept looking up at critical moments. When the final out was recorded, Dad did something I have never, in twenty-one years, seen him do: he pumped both fists in the air and yelled, "YES!" Volume and everything. I stared at him like he'd grown a second head. Mom laughed so hard she dropped her magazine. I made a different thing each game day this week because I'm insane and because cooking is the only thing that keeps my hands from shaking during close games. Game 1: Buffalo chicken dip. A vat of it. Cream cheese, hot sauce, shredded chicken, ranch, cheddar. Served with celery and tortilla chips. It's not sophisticated. It's not Polish. It is the perfect food for screaming at a television. Game 2: Loaded potato skins. Baked potatoes, scooped, filled with bacon, cheese, sour cream, chives. Baked until bubbly. Dad ate seven of them, which I think is a personal record. Game 3 is tomorrow in LA. I'll be at the brewery during the day but I'm leaving early to watch. Marcus already approved it. He's as invested as anyone. The whole city is. I should note: my cooking output this month has been insane. I'm making food every day, sometimes twice. The fridge is packed. I've been bringing containers to the brewery, to the Polish Center, to Mom and Dad's. Mrs. Wojcik told me, "Jakub, you cook when you're nervous. Your Babcia was the same way." That stopped me cold. I am my grandmother's grandson in ways I'm still discovering. Also: the pumpkin porter is nearly ready. Brewed it two weeks ago. It's conditioning now. First taste next week. Even if the Brewers lose — which they won't, they CAN'T — at least I'll have that.

I said it myself — buffalo chicken dip and loaded potato skins were my Games 1 and 2 anchors, and I stand by both. But with Game 3 on the road and the whole city wound tight, I needed something I could make in batches, something I could bring to the brewery, something that travels and feeds people and doesn’t require a fork. Cornbread chicken tenders are exactly that: crispy, golden, a little Southern, a little bar-menu, and completely impossible to eat just one of. Mrs. Wojcik got a container. Marcus got a container. I ate the rest standing over the stove because I was too nervous to sit down.

Cornbread Chicken Tenders

Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min | Servings: 6

Ingredients

• 1 1/2 lbs chicken tenders (or chicken breasts cut into 1-inch strips)
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 2 large eggs
• 1/3 cup buttermilk
• Vegetable oil for frying (or cooking spray for baking)
• Hot sauce and ranch dressing, for serving

Instructions

1. Set up your station. In a shallow bowl, whisk together the cornmeal, flour, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper. In a separate bowl, whisk the eggs and buttermilk until combined.
2. Coat the chicken. Working one piece at a time, dip each tender into the egg mixture, letting any excess drip off, then press firmly into the cornmeal coating on all sides. Set on a plate or wire rack and repeat with remaining pieces.
3. Fry (or bake). To fry: heat 1/2 inch of vegetable oil in a large skillet over medium-high heat to 350°F. Cook tenders in batches, 3–4 minutes per side, until deep golden and cooked through. Do not crowd the pan. Drain on a paper-towel-lined plate. To bake: preheat oven to 425°F, place coated tenders on a greased wire rack set over a baking sheet, spray tops generously with cooking spray, and bake 18–22 minutes, flipping once halfway through.
4. Rest briefly, then serve. Let tenders rest 2–3 minutes before serving. Arrange on a platter with hot sauce and ranch dressing alongside. They go fast — make a double batch if you’re feeding a crowd.

Nutrition (per serving)

Calories: 310 | Protein: 27g | Fat: 9g | Carbs: 27g | Fiber: 2g | Sodium: 510mg