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Garlic Parmesan Chicken Tenders
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Garlic Parmesan Chicken Tenders

These Garlic Parmesan Chicken Tenders are ultra crispy on the outside, juicy on the inside, and tossed in a bold roasted garlic Parmesan sauce with just the right kick of heat. They’re packed with flavor and guaranteed to be a crowd favorite from the very first bite.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: chicken tenders, crispy chicken, fried chicken, garlic parmesan
Servings: 6

Ingredients

GARLIC PARMESAN SAUCE

  • 1 head roasted garlic
  • 1/2 cup mayonnaise
  • 1 tsp sugar
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp apple cider vinegar
  • 1 tsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp black pepper
  • 1 red Fresno chile minced

CHICKEN MARINADE

  • 3-4 chicken breasts sliced into strips
  • 2 cups buttermilk
  • 1 tbsp salt
  • 1/2 tbsp garlic powder
  • 1/2 tbsp onion powder
  • 2 tbsp hot sauce
  • 1 tsp paprika

BREADING

  • 3 cups flour
  • 1/3 cup potato starch
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp salt
  • 2 tsp black pepper

FOR FRYING

  • Peanut oil for frying

Instructions

  • Slice the chicken breasts into long strips, about 3 strips per breast, and set aside. In a large bowl, whisk together buttermilk, salt, garlic powder, onion powder, hot sauce, and paprika until fully combined, then submerge the chicken in the marinade. Cover and refrigerate for at least 4 hours, preferably overnight, to tenderize and build flavor.
  • In a separate bowl, combine flour, potato starch, garlic powder, onion powder, salt, and black pepper. Remove the chicken from the marinade, letting excess drip off, then press firmly into the breading mixture on both sides to ensure a thick, even coating.
  • Preheat a Dutch oven with 2–3 inches of peanut oil to 350°F over medium-high heat. Fry the chicken in batches of 3–4 strips at a time for 5–6 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F.
  • Transfer the fried chicken to a wire rack and immediately season lightly with salt while hot. Let the tenders rest for a few minutes to maintain their crisp texture.
  • To make the sauce, squeeze the roasted garlic cloves into a bowl and mash into a paste. Add mayonnaise, sugar, Parmesan, apple cider vinegar, lemon juice, salt, red pepper flakes, oregano, basil, black pepper, and minced Fresno chile, stirring until smooth and fully combined.
  • Toss the warm chicken tenders in the garlic Parmesan sauce until evenly coated. Serve immediately, and for an extra flavor boost, dip them in buffalo sauce on the side.