Sheet Pan Oven Fried Breaded Chicken Tenders with Sweet & Sticky BBQ Sauce
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For the spicy candied bacon:
8 slices thick-sliced bacon
1 1/2 tsp. Head Country Championship Seasoning in High Plains Heat
1 1/2 Tbsp. brown sugar
1 1/2 tsp. maple syrup
For the potatoes:
4 medium sweet potatoes, scrubbed
4 Tbsp. melted unsalted butter
1 tsp. finely chopped parsley leaves
1 tsp. finely chopped thyme leaves
1 tsp. finely chopped rosemary
1 1/2 tsp. Head Country Championship Seasoning in High Plains Heat
425 degrees F
1 hour 25 mins
To make the spicy candied bacon, add bacon in one layer on a rack. Place the rack on an aluminum-foil lined rimmed baking sheet. Drizzle bacon with maple syrup and sprinkle with brown sugar and Head Country High Plains Heat Championship Seasoning. Place in the oven.
Turn oven to 425°F. You want to put the bacon in a cold oven and allow it to bake as the oven preheats so the bacon candies properly. Cook for approximately 15-20 minutes (time may vary based on how quickly your oven heats, so check it a couple of times). Remove from oven when cooked through and roughly chop bacon. Keep oven on. Set candied bacon aside.
While the bacon cooks, spray a separate baking sheet with nonstick cooking spray. Set aside.
Wash and scrub sweet potatoes well, then pat dry with paper towels.
Using a sharp knife, slice 1/8-inch wide slits into each sweet potato, stopping 1/2-inch from the bottom of the potato. You don’t want to cut straight through! Place on baking sheet.
In a small bowl, whisk together butter, parsley, thyme, rosemary, and Head Country High Plains Heat Championship Seasoning. Brush half the butter onto the potatoes and bake for 30 minutes.
Remove from oven and brush with remaining butter. Return to the oven to bake for another 25 minutes, until soft and tender in the center.
Remove from oven and sprinkle with candied bacon. Serve immediately. Enjoy!
