Garlic Parmesan Chicken Tenders
Equipment
- Pot for frying
Ingredients
Chicken & Marinade
- 1 lb chicken tenders
- 1 cup buttermilk
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
Dry Batter
- ½ cup flour
- ¼ cup potato starch
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
Garlic Parmesan Sauce
- 2 tbsp butter
- 3 cloves garlic, minced
- ¼ tsp salt
- ¼ tsp garlic powder
- 3 tbsp grated parmesan
- 1 tbsp chopped parsley, optional
Instructions
- Marinate your chicken tenders with buttermilk, salt, pepper, garlic powder, and paprika for at least 15 minutes.
- In a separate bowl, combine flour, potato starch, salt, pepper, and garlic powder. Remove the chicken from the marinade and dredge each piece in the dry mix, making sure to coat every crevice.
- Heat oil to 375°F (190°C) and fry the chicken tenders until golden brown and crispy, about 12 minutes. Remove and let cool slightly.
- While the chicken cools, melt butter in a pan. Add minced garlic and cook for 1 minute, then add salt and garlic powder and cook for another 30 seconds.
- In a large bowl, toss the fried chicken tenders with the garlic butter, parmesan, and parsley until evenly coated.
- Serve on a plate and optionally top with extra parmesan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Table of Contents
Why These Garlic Parmesan Chicken Tenders Are So Popular
I love these Garlic Parmesan Chicken Tenders because they bring back the best parts of my childhood. I often associate these with the crisp fall weather, and just making them makes me happy! I made them for a Friendsgiving potluck last year, and I’m not joking when I said I only got half of one! The combination of garlic, butter, and parmesan cheese is always so reliable, but paired with a nice and crispy chicken tender? It’s literally one of the best flavor explosions you’ll ever have.
What Makes These So Addictive
I think what makes these Garlic Parmesan Chicken Tenders stand out is that garlic butter parmesan sauce. The tenders themselves are pretty simple. They’re first marinated in buttermilk to tenderize them, coated in a light potato starch and flour mix, and fried until golden brown. It’s once you toss them in the hot butter sauce made with garlic and parmesan where it transforms. It’s like the best garlic knots and chicken tenders were combined into one amazing dish. You can eat them by themselves, but I like to shove them in between a dinner roll sometimes…then hit a workout the next day!
Ingredients You’ll Need To Make Garlic Parmesan Chicken Tenders
Chicken & Marinade
- 1 lb chicken tenders
- 1 cup buttermilk
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
Dry Batter
- ½ cup flour
- ¼ cup potato starch
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
Garlic Parmesan Sauce
- 2 tbsp butter
- 3 cloves garlic, minced
- ¼ tsp salt
- ¼ tsp garlic powder
- 3 tbsp grated parmesan
- 1 tbsp chopped parsley (optional)
How to Make Garlic Parmesan Chicken Tenders
Marinate chicken tenders in buttermilk, salt, pepper, garlic powder, and paprika for at least 15 minutes.
In a bowl, combine flour, potato starch, salt, pepper, and garlic powder for your dry mix.
Dredge the tenders in the flour mixture until fully coated.
Heat oil to 375°F (190°C). Fry tenders in batches until golden and crispy, about 12 minutes.
In a clean pan, melt butter and sauté the garlic for a minute. Add salt and garlic powder, and cook for another 30 seconds.
Toss the hot tenders in a bowl with the garlic butter, parmesan, and parsley until every piece is coated.
Serve hot and sprinkle on extra parmesan.
Tips & Variations
Don’t have buttermilk?
To have that same tenderizing effect, mix regular milk with a tablespoon of something acidic like lemon juice or white vinegar.
Want them even crunchier?
Double-dredge your tenders by dipping them again in the marinade and dry mix! It’ll give a super nice coating to your chicken tenders!
Don’t want to deep fry?
I totally get it, you can also air fry these! Cook at 400°F (205°C) for 12–14 minutes, flipping halfway through!
Best Pairing!
I love to pair these with dinner rolls, but with fries or wrapped in a tortilla or nice piece of lavash bread is also amazing!
Frequently Asked Questions
Can I make these ahead of time?
Totally! I fry them first and let them cool, then reheat in the oven or air fryer at 375°F until hot and crispy again. I like to sprinkle on more parmesan after reheating as well!
What if I don’t have potato starch?
Cornstarch will work, but potato starch gives a lighter, crispier texture that gives it that extra crispiness!
Can I bake instead of fry?
You can! Bake at 425°F for 20–25 minutes, flipping halfway. Just know they won’t be as crispy. I would recommend air frying if you were to cook these.
What’s the best way to store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer for best results.
Do I need fresh garlic?
Fresh garlic adds that extra punch, and I highly recommend using it! If not, you may be missing that signature garlic taste.
Try These Next
- Want something a little sweeter? Try my Honey Butter Chicken Tenders!
- Craving something creamy? You’ll love my Gochujang Mac and Cheese!
- Looking for another amazing side? Don’t miss my Gochujang Carbonara!
