Crispy garlic Parmesan chicken tenders

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Издатель Oct 21, 2026

Garlic parmesan chicken tenders

Ingredients

For the chicken marinade :

2 lb boneless chicken breast, cut into strips and pounded
3 cups buttermilk
Salt to taste
1 tbsp garlic powder
1 tsp onion powder
1 tsp mustard powder
1 tbsp paprika powder
1/2 tsp black pepper powder
1 tbsp white vinegar
Oil for deep frying

For the dry batter

2 cups all purpose flour
3/4 cup corn starch
2 tsp baking powder
Salt to taste
1 tbsp garlic powder
1 tsp onion powder
1 tbsp paprika powder
1/2 tsp black pepper powder

For the garlic parmesan glaze
4 tbsp butter
1 tbsp fresh garlic, finely chopped
1 teaspoon red chili flakes Or 1 red chili , chopped
1 tbsp parsley, chopped
1/3 cup Parmesan cheese, fresh grated
1/2 cups mayonnaise
1 tsp garlic powder
1/2 tsp black pepper
Salt to taste
1 tbsp lemon juice

For the spicy garlic parmesan sauce
1/3 cup mayonnaise
1/4 cup garlic parmesan glaze
2 tbsp hot sauce

Method

Method
Mix buttermilk, seasonings, and vinegar. Add chicken, cover, and refrigerate for 2–4 hours.
Combine all dry batter ingredients. Let excess marinade drip off chicken, then dredge in the flour mixture, pressing firmly. For a craggy coating, rub 2–3 tbsp marinade into the flour to create small clumps. For extra crunch, dip chicken back into marinade and dredge again.
Heat oil to 350°F (175°C). Fry in batches for 4–6 minutes until golden and cooked through (165°F/74°C internally). Transfer to a wire rack.
For the glaze, melt butter over medium-low heat. Add garlic and cook for 30–60 seconds. Add chili and cook briefly. Remove from heat, stir in parsley and Parmesan, and cool slightly. Whisk in mayonnaise, garlic powder, pepper, lemon juice, and salt until creamy.
Mix mayonnaise,1/4 cup glaze, and hot sauce to make the spicy dip.
Toss hot tenders in just enough glaze to coat. Garnish with Parmesan and parsley. Serve immediately with the spicy garlic Parmesan sauce