Steps:

• Combine BBQ sauce, peach preserves, garlic, and hot sauce in a medium saucepan and heat over medium heat for 5-10 minutes, or until nice and hot. Set aside.Preheat oven to 400 degrees.Drizzle olive oil on 2 rimmed baking sheets and place chicken thighs skin side down in the pans. Roast for 25 minutes. Remove from oven briefly, brush sauce all over the thighs, then use a spatula to flip them over to the other side, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes. Remove from oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from oven, brush on sauce, and turn up the temperature to 425 degrees. Continue roasting for another 5 to 7 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through. Remove from the oven and let sit for at least 10 minutes before serving. Delicious!

Steps:

• Line a baking sheet with parchment paper and set your oven to 375°F to preheat.
• If you’re using fresh chicken breasts, cut them into strips. They should be about an inch wide.
• Season the chicken strips with salt and pepper to taste.
• In one bowl, prepare your breadcrumb mix. You’ll need to add the panko crumbs, the onion, and the garlic powder. Give it a good mix and set aside.
• In a separate bowl, pour your mayo ready for coating. If you want to add a bit of spice to your tenders, add a few drops of sriracha, tabasco, or chipotle sauce. Make sure to mix well.
• Dunk your chicken strips into the mayonnaise making sure to coat them completely.
• Transfer the strip to the breadcrumb bowl and coat in the breadcrumb mixture.
• Place your strips onto the baking sheet. Make sure to leave a gap between each tender.
• Cook your tenders for 15 minutes.
• After 15 minutes, turn your tenders and cook for another 15 minutes.
• Your tenders should look golden brown after 30 minutes. Remove from the oven and serve.
• Try your tenders with ketchup, mayo, BBQ sauce, or honey mustard dip!