So glad you liked it!

Thanks for the tips, and so glad you liked it!

So glad you liked it!

It’s really helpful with people chime in with a comment about their substitutions – other readers often have a question about “will this work?” or “can I do this?” and these comments often help guide them in the right direction. I’ve gotten that question a lot – can I use chicken tenders? – and while I agree it’s quite different than using bone-in skin-on chicken pieces, I have no doubt this comment will be helpful to others and has a place – and a point – here :-)

I love how this variation doesn’t follow the recipe and uses chicken tender cuts. What was the point? lol

Some ovens can be so finicky! Next time, try lowering your rack a little further away from the top of the oven. That might help.

So glad you liked it!

So glad it worked well for you!

I use a convection oven, so warmed it up a bit while oiling and salting the thoroughly thawed skinless chicken tenders on aluminum foil-lined baking sheet (and cut a bunch of potatoes for oven-baked fries), then placed the sheet full of chicken in the oven to bake ten minutes. After that first go, I removed the chicken to the kitchen counter to turn over and check for dryness–did not add any more olive oil, just spread it around a bit, baked ten minutes more, then took it out of the over again to add to both sides of the chicken a layer of Stubbs Barbecue sauce which has been sitting in the pantry unopened for about ten years. Not bad!

So glad you liked it! I haven’t frozen these personally, but I think it would be pretty easy to. Here are some tips on reheating cooked chicken that might help – https://www.delish.com/cooking/a64891863/how-to-reheat-chicken/

I’ve made this recipe a few times for family gatherings. Everyone loves it. This has become a must have for the 4th of July. I was wondering if you have any tips on freezing? Do these freeze well?

So glad you liked it!

So glad you liked it! Whenever I cook meat, I usually let it sit for 5 minutes or so after cooking, so yes. It helps redistribute the juices so they don’t all just fall out the second you cut into the meat. This is such a great point and I’m glad you brought it up – I just edited the recipe instructions to include this! Thanks!

So glad you liked it! Sounds like your oven is a bit hot – you may want to move the rack down a bit, that could help!

So glad you liked it!

So glad you liked it!

So glad you liked it! If you bake it skin side up the whole time, just cook for the same amount of time, and you should be fine! There is a recipe note about this, here it is. Though you certainly don’t need to elevate it on a baking rack if you don’t want to (that will help it crisp up and render the fat separately so it’s not soaking in it).

Crispy skin tips: Pat the chicken dry before cooking. You can also place the chicken skin side up from the beginning (skip the first, skin side down step) on a baking rack nestled into a rimmed baking sheet, to elevate it so it’s not sitting in its juices, resulting in more crispiness all around (and less fat!). Bake for 25 minutes, then add BBQ sauce as directed, do not flip.

So glad you liked it!