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Sheet Pan Oven Fried Breaded Chicken Tenders with Sweet & Sticky BBQ Sauce

Dinner, done. These chicken tenders are dippable and dunkable, and they're ready in under 30 minutes—without the mess or guilt of deep-frying.


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Ingredients

3 pounds chicken tenderloins
Head Country Championship Seasoning, Original
1/2 c. mayonnaise
1/2 c. Parmesan cheese, powdered style
Plenty of Panko-style bread crumbs
Paprika
Head Country Sweet & Sticky BBQ Sauce

Cooking Instructions

Preheat the oven to 400 degrees F. Line a rimmed baking sheet or baking dish with aluminum foil. Using olive oil or non-stick cooking spray, grease the foil.

Add the tenderloins to a large mixing bowl. Generously season the tenderloins with the Championship Seasoning; toss to coat. Add the mayonnaise and toss to coat.

Add the bread crumbs to a plate or shallow baking dish. Working one at a time, roll the tenderloins in the bread crumbs. Shake off the excess of each tenderloin before adding to the foil-lined baking sheet or dish. Repeat with all the tenderloins, adding to the foil-lined sheet or dish in a single layer with space between each tenderloin. Sprinkle tenderloins with paprika.

Bake tenderloins in the oven for about 20 minutes, turning at least once, until golden and the internal temperature reaches 165 degrees F.

Serve with plenty of Sweet & Sticky sauce for drizzing and dipping. These tenders are especially tasty with macaroni and cheese, cole slaw, and baked beans.