- 1 cup flour
- 2 lbs chicken tenders
- 2 cups panko bread crumbs
- 3 eggs beaten
- 1 cup barbecue sauce
- 1/2 cup brown sugar
- 2 limes juice of
- 1 tsp garlic powder
Preheat oven to 425. In a large resealable ziplock bag, combine flour and chicken. Shake until fully coated.
Set up a dredging station: in one bowl, add panko bread crumbs and in another bowl whisk eggs and add 2 tbsp water. Dip chicken in beaten eggs then panko until fully coated.
Transfer to a parchment lines baking sheet and season generously with salt and pepper. Bake until golden and crispy, 20-25 minutes.
Meanwhile, in a small saucepan over low heat warm barbecue sauce, brown sugar, lime juice, and garlic powder. Coat baked chicken in sauce and serve with ranch if desired.