Head Country


Head Country

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Sheet Pan 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.



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
Head Country Sweet & Sticky BBQ Sauce

Cooking Instructions

Preheat the oven to 400 degrees F. Line a rimmed sheet pan 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 to the lined sheet pan. Working one at a time, roll the tenderloins in the bread crumbs. Shake off the excess of each tenderloin. Repeat with all the tenderloins, adding to the foil-lined sheet pan in a single layer, with plenty of 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. Enjoy!

Spray the basket of your air fryer with non-stick spray. Follow instructions as above, adding breaded chicken tenders in batches to the air fryer set to 375 degrees F, making sure not to overcrowd the air fryer basket. Cook for 15 minutes, or until the internal temperature reaches 165 degrees F. Cook remaining batches of tenders. Serve with Sweet & Sticky sauce, and enjoy!