In a baking tray mix together the first seven ingredients. Season to taste.
In a medium saucepan over a medium heat, heat the buttermilk and stock. Before it comes to the boil reduce it to a simmer, cooking the chicken for 5 minutes, or until cooked through. Remove from the liquid and drain on paper towel.
Whilst the chicken is poaching mix together the BBQ sauce, chilli powder and paprika.
Dip the poached and drained chicken tenderloins into the BBQ sauce and then into the crumb mixture, pressing to stick.
Serve with lemon wedges and slaw.
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