Crispiest Garlic Parmesan Chicken Tenders
Equipment
Ingredients
Ingredients
skinless boneless chicken breasts
4 piece
buttermilk
500 ml
all purpose flour
200 g
panko breadcrumbs
250 g
parmesan cheese (grated)
100 g
eggs
2 piece
garlic (minced)
4 cloves
onion powder
10 g
paprika
10 g
salt
15 g
parsley (chopped)
20 g
unsalted butter
50 g
vegetable oil
500 ml
Instructions
Prepare chicken
Cut 4 large chicken breasts into strips. Place in a bowl and cover with buttermilk. Let marinate for 15-30 minutes.
Prepare breading station
In three shallow bowls: Bowl 1 - flour with salt, paprika, onion powder. Bowl 2 - beaten eggs. Bowl 3 - panko mixed with grated parmesan, garlic powder, more salt.
Bread the chicken
Remove chicken from buttermilk, dredge in flour mixture, dip in egg, then coat generously with panko-parmesan mixture. Press to adhere.
Fry chicken tenders
Heat 1-2 cm vegetable oil in deep pan or fryer to 175°C. Fry tenders in batches 3-4 minutes per side until golden and crispy. Drain on paper towels.
Make garlic parmesan butter
Melt butter with minced garlic. Brush hot chicken tenders with garlic butter, sprinkle with chopped parsley and extra parmesan.
Serve
Serve immediately with dipping sauce if desired.
Storage
Best eaten fresh. Reheat to restore crispiness, avoid microwave.
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