12 ounce Corn Bread Mix OR Combine the following for a healthier combination: ½ cup corn meal, ½ cup Parmesan cheese, ½ cup Very Low Carb Flour Mix, and ⅛ cup Pyure(or ¼ cup of cup-for-cup bullk sugar-free sweetener)
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.
Flash freeze on cookie sheets without letting them overlap until solidly frozen. (This is important—do not layer them in a foil pan, even with parchment between them. You will have a mess trying to separate them later!)
Transfer to bags. (I like to put on paper plates and slide them into bags or put them in foil pans and cover/slide into large bags in order to keep coating on better.)
Label and freeze. (I used to cook these then freeze them; the coating doesn’t seem to stay on as well, but that is more convenient when you need them.)