Garlic Parmesan Chicken Tenders
Garlic Parmesan Chicken Tenders
Ingredients
For the Chicken Marinade
- 1 1/2 pounds chicken tenderloins, cut into 1-inch strips
- 1 cup buttermilk
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Breading
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
For Frying
- 4 cups vegetable oil, for deep frying
For the Garlic Parmesan Sauce
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/2 cup Parmesan cheese, freshly grated
For Garnish (Optional)
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons Parmesan cheese, freshly grated
Instructions
- 1
In a large mixing bowl, combine the chicken tenderloins, buttermilk, egg, Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly until the chicken is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to marinate.
⏱️ 5 min
- 2
While the chicken marinates, prepare the breading mixture. In a separate large shallow bowl, whisk together the all-purpose flour, cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder until well combined.
⏱️ 5 min
- 3
Pour the vegetable oil into a deep pot or Dutch oven, ensuring it is at least 3-4 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 4
Working in batches, remove chicken tenderloins from the marinade, allowing any excess liquid to drip off. Dredge each tenderloin thoroughly in the flour mixture, pressing to ensure a complete and even coating. Shake off any excess flour.
⏱️ 5 min
- 5
Carefully place the breaded chicken tenders into the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes, or until golden brown and cooked through, with an internal temperature of 165°F (74°C). Flip occasionally for even cooking. Remove the cooked tenders with a slotted spoon or spider and place them on a wire rack set over paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350
- 6
While the chicken is frying or immediately after, prepare the garlic Parmesan sauce. In a small saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it. Stir in the 2 tablespoons of chopped fresh parsley.
⏱️ 5 min
- 7
Transfer the hot, freshly fried chicken tenders to a large mixing bowl. Pour the warm garlic butter sauce generously over the tenders. Sprinkle the 1/2 cup of freshly grated Parmesan cheese over the chicken. Toss vigorously to ensure all tenders are thoroughly coated with the sauce and cheese.
⏱️ 2 min
- 8
Serve immediately, garnished with additional chopped fresh parsley and grated Parmesan cheese, if desired. These tenders pair wonderfully with a creamy dipping sauce like ranch or blue cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Parmesan Chicken Tenders
Ingredients
For the Chicken Marinade
- 1 1/2 pounds chicken tenderloins, cut into 1-inch strips
- 1 cup buttermilk
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Breading
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
For Frying
- 4 cups vegetable oil, for deep frying
For the Garlic Parmesan Sauce
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/2 cup Parmesan cheese, freshly grated
For Garnish (Optional)
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons Parmesan cheese, freshly grated
Instructions
- 1
In a large mixing bowl, combine the chicken tenderloins, buttermilk, egg, Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly until the chicken is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to marinate.
⏱️ 5 min - 2
While the chicken marinates, prepare the breading mixture. In a separate large shallow bowl, whisk together the all-purpose flour, cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder until well combined.
⏱️ 5 min - 3
Pour the vegetable oil into a deep pot or Dutch oven, ensuring it is at least 3-4 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 4
Working in batches, remove chicken tenderloins from the marinade, allowing any excess liquid to drip off. Dredge each tenderloin thoroughly in the flour mixture, pressing to ensure a complete and even coating. Shake off any excess flour.
⏱️ 5 min - 5
Carefully place the breaded chicken tenders into the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes, or until golden brown and cooked through, with an internal temperature of 165°F (74°C). Flip occasionally for even cooking. Remove the cooked tenders with a slotted spoon or spider and place them on a wire rack set over paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350 - 6
While the chicken is frying or immediately after, prepare the garlic Parmesan sauce. In a small saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it. Stir in the 2 tablespoons of chopped fresh parsley.
⏱️ 5 min - 7
Transfer the hot, freshly fried chicken tenders to a large mixing bowl. Pour the warm garlic butter sauce generously over the tenders. Sprinkle the 1/2 cup of freshly grated Parmesan cheese over the chicken. Toss vigorously to ensure all tenders are thoroughly coated with the sauce and cheese.
⏱️ 2 min - 8
Serve immediately, garnished with additional chopped fresh parsley and grated Parmesan cheese, if desired. These tenders pair wonderfully with a creamy dipping sauce like ranch or blue cheese.
⏱️ 1 min