Garlic Parm Chicken Tenders
Crispy double-dredged chicken tenders in garlic Parmesan butter
Juicy chicken tenders with an ultra-crispy crust, tossed in rich garlic Parmesan butter for the ultimate indulgent fried chicken experience.
Equipment
Ingredients
Chicken
chicken tenders (raw)
500 g
Breading
all-purpose flour
120 g
eggs (beaten)
2 piece
panko breadcrumbs
150 g
Seasoning
garlic (minced)
4 piece
parmesan cheese (grated)
50 g
butter
60 g
salt
5 g
black pepper
2 g
Frying
sunflower oil
500 ml
Instructions
Prepare chicken tenders
Pat chicken tenders dry with paper towels and season with salt and pepper.
Set up breading station
Prepare three bowls: flour in first, beaten eggs in second, panko mixed with half the Parmesan in third.
Double dredge chicken
Coat each tender in flour, then egg, then panko. Repeat process for extra crispy crust.
Rest breaded chicken
Let breaded tenders rest for 10 minutes to help coating adhere better during frying.
Heat frying oil
Heat oil in a deep pan or wok to 175°C for perfect frying temperature.
Fry chicken tenders
Fry tenders in batches for 6-8 minutes until golden brown and internal temperature reaches 75°C.
Prepare garlic Parmesan butter
Melt butter and combine with minced garlic and remaining Parmesan cheese.
Coat tenders in garlic butter
Toss hot fried tenders in the garlic Parmesan butter until fully coated.
Serve immediately
Serve hot with your favorite dipping sauce.
Original recipe
Storage
Best enjoyed fresh. Reheat in oven to restore crispiness rather than microwave
Notes
• Double dredging technique ensures the breading stays on during frying
• Resting time between breading and frying is crucial for crust adhesion
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.