Crispy Garlic Parmesan Chicken Tenders
Crispy Garlic Parmesan Chicken Tenders
Ingredients
For the Chicken Tenders
- 1 1/2 pounds chicken breasts, boneless, skinless, cut into 1-inch thick strips
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Breading
- 1/2 cup all-purpose flour
- 2 eggs, large, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
For Frying
- 3 cups vegetable oil, or other neutral oil, for frying
For the Garlic Parmesan Sauce
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Prepare the chicken: Pat the chicken strips dry with paper towels. Season evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
⏱️ 5 min
- 2
Set up the breading station: Prepare three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, add the beaten eggs. In the third dish, combine the panko breadcrumbs, 1/2 cup grated Parmesan cheese, garlic powder, onion powder, and paprika. Mix well.
⏱️ 5 min
- 3
Bread the chicken: Dredge each chicken strip first in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing excess to drip off. Finally, coat thoroughly in the panko-Parmesan mixture, pressing gently to ensure the breading adheres.
⏱️ 10 min
- 4
Heat the oil: Pour the vegetable oil into a large, heavy-bottomed skillet or Dutch oven until it reaches about 1 1/2 inches deep. Heat over medium-high heat until the oil reaches 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 5
Fry the chicken: Carefully place a few chicken tenders into the hot oil, ensuring not to overcrowd the pan. Fry for 3 to 4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the cooked tenders and place them on a wire rack set over paper towels to drain excess oil. Repeat with the remaining chicken.
⏱️ 20 min•🌡️ 350
- 6
Prepare the garlic Parmesan sauce: While the chicken is frying, melt the unsalted butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it. Remove from heat and stir in the remaining 1/2 cup grated Parmesan cheese and chopped fresh parsley.
⏱️ 5 min
- 7
Toss and serve: In a large bowl, add the fried chicken tenders. Pour the garlic Parmesan sauce over the tenders and toss gently to coat evenly. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Garlic Parmesan Chicken Tenders
Ingredients
For the Chicken Tenders
- 1 1/2 pounds chicken breasts, boneless, skinless, cut into 1-inch thick strips
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Breading
- 1/2 cup all-purpose flour
- 2 eggs, large, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
For Frying
- 3 cups vegetable oil, or other neutral oil, for frying
For the Garlic Parmesan Sauce
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Prepare the chicken: Pat the chicken strips dry with paper towels. Season evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
⏱️ 5 min - 2
Set up the breading station: Prepare three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, add the beaten eggs. In the third dish, combine the panko breadcrumbs, 1/2 cup grated Parmesan cheese, garlic powder, onion powder, and paprika. Mix well.
⏱️ 5 min - 3
Bread the chicken: Dredge each chicken strip first in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing excess to drip off. Finally, coat thoroughly in the panko-Parmesan mixture, pressing gently to ensure the breading adheres.
⏱️ 10 min - 4
Heat the oil: Pour the vegetable oil into a large, heavy-bottomed skillet or Dutch oven until it reaches about 1 1/2 inches deep. Heat over medium-high heat until the oil reaches 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 5
Fry the chicken: Carefully place a few chicken tenders into the hot oil, ensuring not to overcrowd the pan. Fry for 3 to 4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the cooked tenders and place them on a wire rack set over paper towels to drain excess oil. Repeat with the remaining chicken.
⏱️ 20 min•🌡️ 350 - 6
Prepare the garlic Parmesan sauce: While the chicken is frying, melt the unsalted butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it. Remove from heat and stir in the remaining 1/2 cup grated Parmesan cheese and chopped fresh parsley.
⏱️ 5 min - 7
Toss and serve: In a large bowl, add the fried chicken tenders. Pour the garlic Parmesan sauce over the tenders and toss gently to coat evenly. Serve immediately.
⏱️ 2 min