Garlic Parmesan Chicken Tenders

223Min

4Servings

685Cal

MediumLevel

Kid friendly

#garlicparmesan#chickentenders#fried#crispy

Equipment

Mixing bowl

Whisk

Deep fryer pot

Cooking thermometer

Wire cooling rack

Frying pan

Mixing spoon

Tongs

Serving plate

Ingredients

Chicken Marinade

boneless chicken breast (cut into strips, pounded)

900 g

buttermilk

720 ml

salt

5 g

garlic powder

10 g

onion powder

5 g

mustard powder

5 g

paprika powder

10 g

black pepper powder

3 g

white vinegar

15 ml

Dry Batter

all purpose flour

250 g

corn starch

90 g

baking powder

10 g

salt

5 g

garlic powder

10 g

onion powder

5 g

paprika powder

10 g

black pepper powder

3 g

Garlic Parmesan Glaze

butter

56 g

fresh garlic (finely chopped)

10 g

red chili flakes

2 g

parsley (chopped)

5 g

Parmesan cheese (fresh grated)

33 g

mayonnaise

120 g

garlic powder

5 g

black pepper

3 g

salt

3 g

lemon juice

15 ml

Spicy Garlic Parmesan Sauce

mayonnaise

80 g

garlic parmesan glaze

60 g

hot sauce

30 ml

Instructions

Marinate the chicken

Mix buttermilk, seasonings, and vinegar. Add chicken strips, cover, and refrigerate for 2–4 hours.

180 mintimer 180 min

Marinating 2–4 hours develops the best flavor and tenderness

Prepare the dry batter

Combine all dry batter ingredients in a large bowl. Create a craggy texture by rubbing 2–3 tbsp of marinade into the flour.

5 min

Press the flour firmly onto chicken for maximum coating adhesion

Coat the chicken

Remove chicken from marinade, let excess drip off. Dredge in flour mixture, pressing firmly. For extra crunch, dip back into marinade and dredge again.

10 min

Double-dipping creates an extra crunchy crust

Fry the chicken tenders

Heat oil to 175°C. Fry in batches for 4–6 minutes until golden brown and cooked through (74°C internal temperature). Transfer to wire rack.

15 minMedium-high heattimer 5 min

Don't overcrowd the fryer - cook in batches for even cooking

Make the garlic parmesan glaze

Melt butter over medium-low heat. Add garlic and cook 30–60 seconds. Add chili flakes briefly. Remove from heat, stir in parsley and Parmesan. Cool slightly, then whisk in mayonnaise, garlic powder, pepper, lemon juice, and salt.

8 minLow heattimer 1 min

Remove from heat before adding Parmesan to prevent clumping

Prepare the spicy sauce

Mix mayonnaise, 1/4 cup of the garlic parmesan glaze, and hot sauce until well combined.

2 min

Coat and serve

Toss hot chicken tenders in just enough glaze to coat. Garnish with extra Parmesan and parsley. Serve immediately with the spicy garlic parmesan sauce.

3 min

Original recipe

InstagramRecipe by @iramsfoodstory

Storage

Fridge: 2 days

Reheat: Oven 180°C for 8-10 minutes

Best served fresh. Leftovers can be stored in refrigerator and reheated in oven to restore crispiness.

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