Garlic Parmesan Chicken Tenders
These Garlic Parmesan Chicken Tenders are addictingly delicious thanks to the perfect blend of buttery, garlicky and cheesy flavors!
How to Make Garlic Parmesan Chicken Tenders
This recipe for Garlic Parmesan Chicken Tenders which consist of – incredibly crispy and juicy chicken tenders coated in a buttery, garlic packed sauce and topped with a hearty sprinkling of parmesan cheese – does not disappoint. Each bite of these tenders will leave you wanting more! To make this recipe, you will need the key ingredients shared below.
Key Ingredients
- Chicken Tenders
- All Purpose Flour
- Cornstarch
- Baking Powder
- Buttermilk
- Egg
- Worcestershire Sauce
- Seasonings – garlic powder, onion powder, paprika, salt, black pepper
- Unsalted Butter
- Garlic
- Fresh Parsley
- Parmesan Cheese
Preparation
- Marinate – Combine the tenders, buttermilk, egg, Worcestershire sauce, and seasonings in a large bowl. Marinade tenders for 1-2 hours in the fridge. May also marinate overnight in the fridge.
- Dredge – in a large bowl whisk together the flour, cornstarch, baking powder and seasoning. Double coat the tenders by first dredging in the flour mixture, then dip back into the wet batter and lastly back into the flour mixture. Transfer the tenders to a parchment lined baking sheet and rest for 10 minutes before frying.
- Fry – Heat up oil to 350F. In batches, fry the tenders in batches for 3 to 4 minutes per side or until golden brown and cooked through. For reference, properly cooked chicken should register at least 165F on a kitchen thermometer. Transfer cooked tenders to a wire rack placed over a paper towel lined baking sheet to catch excess oil.
- Make Sauce – in a small saucepan under medium heat, melt the butter and whisk in the garlic, parsley and salt. Once combined, remove from heat.
- Coat – transfer tenders to a large bowl, pour over sauce and top with a generous amount of grated Parmesan cheese. Gently shake bowl to coat tenders in sauce. Serve immediately.
If you tried this Garlic Parmesan Chicken Tenders, please let me know how you liked it with a rating and comment! I’d love to know what you think of this recipe? Feel free to also leave any questions there about this recipe and I’ll get right back to to you.
Find more upcoming recipes in the Recipe Index. To see more recipes and behind the scenes, follow along on Instagram, Pinterest and Youtube!
Garlic Parmesan Chicken Tenders
These Garlic Parmesan Chicken Tenders are addictingly delicious thanks to the perfect blend of buttery, garlicky and cheesy flavors!
Servings: 4
Ingredients
Chicken Marinade
- 2 pounds chicken tenders
- 2 cups buttermilk
- 1 large egg, whisked
- 1 tablespoon worcestershire sauce
- 1 1/2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
Dredging Mixture
- 2 cups all purpose flour
- 1/2 cup cornstarch
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
Frying
- 2-3 cups neutral flavored oil
Garlic Butter Sauce
- 1/2 cup unsalted butter
- 2 tablespoons garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- salt to taste
- 1/3 cup parmesan cheese, grated plus more for serving
Instructions
Chicken Tenders
- In a large mixing bowl, add and mix together all of the chicken marinade ingredients. Make sure the tenders are fully covered in the buttermilk mixture. Cover and refrigerate for at least 1-2 hours or overnight.
- In separate large bowl, whisk together all of the dredging mixture ingredients.
- One at a time, remove tenders from marinade and place into dredging mixture. Thoroughly coat. Dip the coated tender into the marinade batter and then back into the dredging mixture, gently pressing the flour onto the chicken to for a thick, even coating.
- Transfer coated chicken tenders to a parchment lined sheet pan and let rest for 10-12 minutes before frying.
- Add oil into a large skillet and heat up to 350F. In batches, fry tenders for 3 to 4 minutes per side or until thoroughly cooked. (For best results, use a food thermometer to ensure that oil temperature is maintained at 350F.)
- Transfer cooked tenders to a wire rack placed over a paper towel lined baking sheet to catch any excess oil.
Garlic Butter Sauce
- In a small saucepan under medium heat, melted the butter. Whisk in the parsley and season with salt to taste. Remove from heat.
Assembly
- Place tenders in a large bowl and pour over garlic butter sauce. Sprinkle Parmesan cheese over the top and gently shake the bowl to coat tenders in the sauce.
- Sprinkle with additional parmesan cheese (optional) and serve immediately with your favorite sauce. Enjoy!
