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Marla Caldwell of Forest, Indiana sent us this super-easy recipe and it appears in our book, Speedy Suppers. A new twist on fried chicken, it's so tasty even the kids will be asking for seconds! Cut your chicken into tenders or nuggets for an even quicker cooking time.

Crunchy Ranch Chicken

8-1/2 oz. pkg. cornbread
    muffin mix
1-oz. pkg. ranch salad
    dressing mix
1 c. milk
6 boneless, skinless
    chicken breasts
2 T. oil

Combine cornbread mix and salad dressing mix in a large plastic zipping bag; set aside. Pour milk into a shallow bowl. Dip chicken into milk; place in cornbread mixture and shake to coat. Heat oil in a large skillet over medium heat. Add chicken; cook until golden on both sides, about 6 to 7 minutes per side, or until juices run clear. Serves 6.