recipe with barbecue sauce
- The Best recipe with barbecue sauce
- Crispy Parmesan Chicken Tenders with Homemade BBQ Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Crispy Parmesan Chicken Tenders with Homemade BBQ Sauce Works
- ❓ Frequently Asked Questions About Crispy Parmesan Chicken Tenders with BBQ Sauce
The Best recipe with barbecue sauce
This recipe isn’t just about flavor—it’s about how it makes meals feel more like a celebration, even on weeknights. Whether it’s for a backyard barbecue with neighbors or a quick weeknight dinner when the kids are starving, this sauce turns simple proteins into something hearty and satisfying. I love that it’s made with just a few pantry staples—ketchup, vinegar, honey, and spices—that you probably already have. The vinegar cuts through the richness of the meat, and the honey adds a touch of natural sweetness without overpowering. My husband swears by it on ribs, and my kids insist it’s better than the store-bought stuff, which is saying something since they’ve tried half the brands. Plus, it’s got a little bit of everything—smoky, tangy, and just a little bit spicy if you add some cayenne. It’s that kind of recipe that feels like a hug in a jar, and it’s something I’ll never tire of making.
Crispy Parmesan Chicken Tenders with Homemade BBQ Sauce
Juicy, crispy chicken tenders coated in a cheesy breading and glazed with a tangy homemade BBQ sauce. Perfect for a quick and flavorful weeknight dinner.
🥘Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch strips
- 1 cup all-purpose flour
- 1 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 2 large eggs, beaten
- ½ cup ketchup
- ¼ cup apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tbsp smoked paprika
- 1 tsp onion powder
- ½ tsp garlic powder
- 1 cup water
👨🍳Directions
-
1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. -
2
In a shallow bowl, whisk eggs. In another bowl, combine flour, Parmesan, garlic powder, paprika, salt, and pepper. -
3
Dip each chicken strip into the egg mixture, then coat thoroughly in the flour-cheese mixture. Place on the baking sheet. -
4
Bake for 15 minutes, then flip tenders and bake for another 10-12 minutes until golden and crispy. -
5
While chicken bakes, combine ketchup, vinegar, brown sugar, Worcestershire sauce, paprika, onion powder, garlic powder, and water in a saucepan. Simmer for 10 minutes, then strain (optional) to thicken. Cool before serving. -
6
Drizzle cooked chicken tenders with BBQ sauce and serve hot.
🔧Equipment
- Mixing bowls
- Baking sheet
- Oven
- Cooling rack
- Fine-mesh strainer (optional, for sauce thickening)
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra crispiness, bake tenders on a wire rack over a tray to allow air circulation.
- Adjust sweetness or smokiness in the sauce by tweaking brown sugar or smoked paprika amounts.
- Double the sauce recipe for leftovers or serve as a dip for veggies.
Substitutions: {“flour”:”Use whole wheat flour for a lower-carb option.”,”Parmesan”:”Substitute with mozzarella or a mix of cheddar and Parmesan.”}
Watch Video Of How Crispy Parmesan Chicken Tenders with Homemade BBQ Sauce Works
❓ Frequently Asked Questions About Crispy Parmesan Chicken Tenders with BBQ Sauce
What is the best type of meat to use for a classic barbecue sauce glazed dish?
The best types of meat for a barbecue sauce glazed dish are ribs (pork or beef), pulled pork, chicken thighs, or brisket. Ribs and pulled pork work especially well because they absorb the sauce beautifully and stay tender when cooked slowly.
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How do I ensure the barbecue sauce stays sticky and glossy after cooking?
To keep the sauce sticky and glossy, avoid overcrowding the pan while cooking—cook in batches if needed. Use a thin, even layer of sauce, and let it caramelize slightly before adding more. For extra shine, brush the sauce onto the meat after cooking and let it set for a few minutes before serving.
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Can I make this dish ahead of time and reheat it safely?
Yes, you can prepare the glazed meat (like ribs or pulled pork) ahead of time and store it in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently in a 300°F (150°C) oven until warm, adding a little extra sauce to restore moisture and flavor.
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What’s a simple swap if I don’t have homemade barbecue sauce?
If you don’t have homemade sauce, use a store-bought one (like Kroger’s or Sweet Baby Ray’s) mixed with 1 tablespoon of molasses or honey for extra depth. Alternatively, make a quick version by combining ½ cup ketchup, ¼ cup apple cider vinegar, 2 tbsp brown sugar, 1 tbsp smoked paprika, and 1 tsp Worcestershire sauce.
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How do I prevent the sauce from burning while cooking?
To avoid burning, cook the meat over medium-low heat and use a thin, even layer of sauce. If it starts to bubble too quickly, reduce the heat slightly. For ribs, wrap them in foil with extra sauce after the initial cooking phase to prevent drying out.
