I do love the tenders, but I love this recipe more for the onion dipping sauce. I've been known to save a little afterwards to put on sandwiches the next day.
1 c. + 1 Tbsp. mayonnaise, divided
2 tsp. onion flakes
2 tsp. dry mustard
1 c. butter cracker crumbs
2 Tbsp. sesame seeds
8 oz. chicken tenders
½ c. sour cream
¼ c. chopped onion
1 Tbsp. chopped fresh parsley (optional)
¾ tsp. seasoning salt
¼ tsp. garlic powder
Preheat oven to 425*. Grease a baking sheet or cover it with foil. Combine 2/3 cup mayonnaise, onion flakes and dry mustard in a shallow bowl and mix well. Combine the cracker crumbs and sesame seeds in a shallow bowl and mix well. Dip chicken in mayonnaise mixture, then coat with cracker crumb mixture. Arrange on prepared baking sheet. Bake the chicken until juices run clear, about 15 minutes.
Meanwhile, combine remaining mayo, sour cream, chopped onion, parsley, seasoning salt and garlic powder in a small bowl and mix well. Serve with chicken tenders. (For a more traditional dipping sauce, you can make honey mustard dip by mixing ¼ cup honey and 2 Tbsp. prepared yellow mustard.)