Directions
- 1Add a cup and a half of Duke's mayo to a mixing bowl.
- 2Add three tablespoons of Dijon mustard to the bowl.
- 3Season with onion powder, salt, and pepper, then mix well and set aside.
- 4Prepare chicken breast tenderloins by removing the tendon from each piece using a fork and paper towel.
- 5Add the chicken to the sauce mixture and coat it thoroughly.
- 6Crunch up a family size bag of barbecue chips.
- 7Coat chicken pieces in the crushed chips by dropping them into the bag and shaking.
- 8Line a cookie sheet with aluminum foil and spray with Pam.
- 9Place the coated chicken pieces on the prepared cookie sheet.
- 10Bake in a 400-degree oven for about 20 minutes.
- 11Let the chicken cool off a little before serving.
Ingredients
- 1.5 cup Duke's mayo
- 3 tablespoons Dijon mustard
- onion powder
- salt
- pepper
- 2.26 pounds chicken breast tenderloins
- 1 bag family size bag of barbecue chips
Equipment
mixing bowlforkpaper towelcookie sheetaluminum foilPam cooking sprayoven
Tips
- To remove the tendon from chicken tenderloins, stick it through the prongs of a fork, grab the tendon with a paper towel, and pull the fork down.
- You can flip the chicken halfway through cooking, but it's not necessary.
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