A luscious cinnamon brown sugar cake with a buttery, crunchy Pop-Tart crust. Great for people of all ages and a great party idea. Even my family members who don’t like Pop-Tarts thought this cake was delicious when I served it to them.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (1.6 oz) package Buffalo wing seasoning mix (such as McCormick®)
- 2 (16 ounce) packages boneless, skinless chicken tenders
- ½ cup reduced-fat mayonnaise
- 1 cup panko bread crumbs
- ¼ cup buttery spread (such as Smart Balance®)
- ½ cup blue cheese salad dressing, or to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
- Put seasoning mix in a plastic bag. Add chicken and shake to coat.
- Roll 1 to 2 pieces of chicken at a time in mayonnaise to lightly coat, then roll in bread crumbs. Place chicken on the prepared baking sheet and dot each strip with 2 to 3 pats of buttery spread.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 15 minutes.
- Serve with dressing on the side.
- You can use regular mayonnaise for reduced-fat mayonnaise, butter or margarine for Smart Balance(R), and ranch or creamy Italian dressing for blue cheese.
Reviews
8.21.21 This turned out pretty well, just wish they’d crisped up better, just a little soggy. I did put them under the broiler for a couple minutes, but was concerned that more than that would overcook the chicken. Just thinking next time that I make these I might try increasing the temperature from 375ºF to 400ºF or even 425ºF, reducing the cooking time and, perhaps, getting a better crisp on them. They did taste good with a bit of heat kicking in on the back end, so be prepared for that. I didn’t have any blue cheese on hand to make dressing, so I used Ranch, but trust me, you want blue cheese! Thanks for sharing your recipe.