Garlic Parmesan Chicken Tenders
Garlic Parmesan Chicken Tenders
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken tenders
For the Wet Batter (Marinade)
- 3 cups buttermilk
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
For the Dry Dredging Mix
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
For the Garlic Parmesan Topping
- 1/2 cup unsalted butter
- 4 cloves garlic, finely minced
- 1 tablespoon dried parsley
- 1/2 teaspoon red pepper flakes
- 1 cup Parmesan cheese, freshly grated
For Frying
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
Prepare the chicken marinade: In a large bowl, combine the buttermilk, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper. Add the chicken tenders, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for best flavor.
⏱️ 30 min
- 2
Prepare the dry dredging mix: In a separate large bowl, whisk together the all-purpose flour, salt, 1/2 teaspoon black pepper, paprika, 1 teaspoon garlic powder, onion powder, and 1 teaspoon dried parsley until well combined.
⏱️ 5 min
- 3
Dredge the chicken: Remove the chicken tenders from the buttermilk marinade, allowing any excess to drip off. One by one, thoroughly coat each tender in the dry dredging mix, pressing gently to ensure a thick, even coating. Place the coated tenders on a wire rack set over a baking sheet.
⏱️ 15 min
- 4
Deep fry the chicken: Pour the vegetable oil into a deep fryer or a large, heavy-bottomed pot (like a Dutch oven) to a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 350°F. Carefully add the breaded chicken tenders in batches, making sure not to overcrowd the pot. Fry for 5-7 minutes per batch, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the fried tenders and place them back on the wire rack to drain excess oil.
⏱️ 20 min•🌡️ 350
- 5
Prepare the garlic Parmesan topping: While the chicken is frying, melt the unsalted butter in a small saucepan over medium heat. Add the minced garlic, 1 tablespoon dried parsley, and red pepper flakes. Simmer for 1-2 minutes, allowing the flavors to meld, being careful not to burn the garlic.
⏱️ 5 min
- 6
Assemble and serve: Once all chicken tenders are fried, transfer them to a large serving platter. Generously pour the warm garlic butter mixture over the crispy tenders. Finally, sprinkle a substantial amount of freshly grated Parmesan cheese over the top. Serve immediately with your favorite dipping sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Parmesan Chicken Tenders
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken tenders
For the Wet Batter (Marinade)
- 3 cups buttermilk
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
For the Dry Dredging Mix
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
For the Garlic Parmesan Topping
- 1/2 cup unsalted butter
- 4 cloves garlic, finely minced
- 1 tablespoon dried parsley
- 1/2 teaspoon red pepper flakes
- 1 cup Parmesan cheese, freshly grated
For Frying
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
Prepare the chicken marinade: In a large bowl, combine the buttermilk, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper. Add the chicken tenders, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for best flavor.
⏱️ 30 min - 2
Prepare the dry dredging mix: In a separate large bowl, whisk together the all-purpose flour, salt, 1/2 teaspoon black pepper, paprika, 1 teaspoon garlic powder, onion powder, and 1 teaspoon dried parsley until well combined.
⏱️ 5 min - 3
Dredge the chicken: Remove the chicken tenders from the buttermilk marinade, allowing any excess to drip off. One by one, thoroughly coat each tender in the dry dredging mix, pressing gently to ensure a thick, even coating. Place the coated tenders on a wire rack set over a baking sheet.
⏱️ 15 min - 4
Deep fry the chicken: Pour the vegetable oil into a deep fryer or a large, heavy-bottomed pot (like a Dutch oven) to a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 350°F. Carefully add the breaded chicken tenders in batches, making sure not to overcrowd the pot. Fry for 5-7 minutes per batch, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the fried tenders and place them back on the wire rack to drain excess oil.
⏱️ 20 min•🌡️ 350 - 5
Prepare the garlic Parmesan topping: While the chicken is frying, melt the unsalted butter in a small saucepan over medium heat. Add the minced garlic, 1 tablespoon dried parsley, and red pepper flakes. Simmer for 1-2 minutes, allowing the flavors to meld, being careful not to burn the garlic.
⏱️ 5 min - 6
Assemble and serve: Once all chicken tenders are fried, transfer them to a large serving platter. Generously pour the warm garlic butter mixture over the crispy tenders. Finally, sprinkle a substantial amount of freshly grated Parmesan cheese over the top. Serve immediately with your favorite dipping sauce.
⏱️ 5 min