The CRISPIEST Garlic Parmesan Chicken Tenders
The CRISPIEST Garlic Parmesan Chicken Tenders
Ingredients
For the Chicken
- 3 boneless, skinless chicken breasts, large, cut into 1-inch thick tenders
- 2 cups buttermilk
For the Dredging Stations
- 1 1/2 cups all-purpose flour
- 1 cup panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 eggs, large
For Frying
- 3 cups vegetable oil, or olive oil, for frying
For the Garlic Herb Butter
- 1/2 cup unsalted butter
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
Instructions
- 1
Cut the large boneless, skinless chicken breasts into 1-inch thick tenders. Place the chicken tenders into a bowl and pour the buttermilk over them, ensuring all pieces are submerged. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 4 hours, to achieve maximum tenderness.
⏱️ 5 min
- 2
Prepare two dredging stations. In a shallow dish or bowl, combine the all-purpose flour, panko breadcrumbs, salt, paprika, garlic powder, and onion powder. Mix thoroughly with a fork until well combined. This is your Dry Mix Station. In a separate shallow dish or bowl, whisk the large eggs until lightly beaten. This is your Wet Mix Station.
⏱️ 5 min
- 3
Remove the chicken tenders from the buttermilk, allowing any excess to drip off. Dredge each chicken tender through the stations: First, coat the chicken tender thoroughly in the Dry Mix, pressing gently to ensure it's fully covered. Next, dip the chicken tender into the Wet Mix, making sure it's completely coated. Finally, coat the chicken tender a second time in the Dry Mix, pressing gently to ensure a thick, even coating. Place the breaded tenders on a clean plate or wire rack.
⏱️ 10 min
- 4
Heat the vegetable or olive oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of breading should sizzle immediately when dropped in. Carefully place the breaded chicken tenders into the hot oil, ensuring not to overcrowd the pan. Fry the tenders in batches for 5-6 minutes per side, or until they are golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove from oil and place on a wire rack set over a baking sheet to drain excess oil. Place the fried tenders into a clean, large bowl.
⏱️ 15 min•🌡️ 350
- 5
While the chicken is frying, prepare the garlic herb butter. In a separate small pan, melt the unsalted butter over medium heat. Add the minced garlic to the melted butter and sauté for 30 seconds until fragrant, being careful not to burn it. Remove from heat and stir in the chopped fresh parsley.
⏱️ 3 min
- 6
Pour the warm garlic herb butter over the fried chicken tenders in the bowl. Toss gently to coat all the tenders evenly. Grate the Parmesan cheese generously over the coated chicken tenders and toss again to distribute.
⏱️ 2 min
- 7
Serve the Crispy Garlic Parmesan Chicken Tenders immediately, optionally with a side of fries and your favorite dipping sauce. Garnish with additional grated Parmesan cheese and fresh parsley, if desired.
Kitchen Tools
Nutrition Facts (per serving)
The CRISPIEST Garlic Parmesan Chicken Tenders
For the Chicken
- 3 boneless, skinless chicken breasts, large, cut into 1-inch thick tenders
- 2 cups buttermilk
For the Dredging Stations
- 1 1/2 cups all-purpose flour
- 1 cup panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 eggs, large
For Frying
- 3 cups vegetable oil, or olive oil, for frying
For the Garlic Herb Butter
- 1/2 cup unsalted butter
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
Instructions
- 1
Cut the large boneless, skinless chicken breasts into 1-inch thick tenders. Place the chicken tenders into a bowl and pour the buttermilk over them, ensuring all pieces are submerged. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 4 hours, to achieve maximum tenderness.
⏱️ 5 min - 2
Prepare two dredging stations. In a shallow dish or bowl, combine the all-purpose flour, panko breadcrumbs, salt, paprika, garlic powder, and onion powder. Mix thoroughly with a fork until well combined. This is your Dry Mix Station. In a separate shallow dish or bowl, whisk the large eggs until lightly beaten. This is your Wet Mix Station.
⏱️ 5 min - 3
Remove the chicken tenders from the buttermilk, allowing any excess to drip off. Dredge each chicken tender through the stations: First, coat the chicken tender thoroughly in the Dry Mix, pressing gently to ensure it's fully covered. Next, dip the chicken tender into the Wet Mix, making sure it's completely coated. Finally, coat the chicken tender a second time in the Dry Mix, pressing gently to ensure a thick, even coating. Place the breaded tenders on a clean plate or wire rack.
⏱️ 10 min - 4
Heat the vegetable or olive oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of breading should sizzle immediately when dropped in. Carefully place the breaded chicken tenders into the hot oil, ensuring not to overcrowd the pan. Fry the tenders in batches for 5-6 minutes per side, or until they are golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove from oil and place on a wire rack set over a baking sheet to drain excess oil. Place the fried tenders into a clean, large bowl.
⏱️ 15 min•🌡️ 350 - 5
While the chicken is frying, prepare the garlic herb butter. In a separate small pan, melt the unsalted butter over medium heat. Add the minced garlic to the melted butter and sauté for 30 seconds until fragrant, being careful not to burn it. Remove from heat and stir in the chopped fresh parsley.
⏱️ 3 min - 6
Pour the warm garlic herb butter over the fried chicken tenders in the bowl. Toss gently to coat all the tenders evenly. Grate the Parmesan cheese generously over the coated chicken tenders and toss again to distribute.
⏱️ 2 min - 7
Serve the Crispy Garlic Parmesan Chicken Tenders immediately, optionally with a side of fries and your favorite dipping sauce. Garnish with additional grated Parmesan cheese and fresh parsley, if desired.