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This garlic parmesan chicken tenders recipe transforms everyday chicken into a restaurant-quality meal that satisfies both kids and adults alike. The combination of crispy panko coating and rich garlic butter creates an irresistible flavor that keeps everyone coming back for more.
I created this recipe when searching for an elevated version of my children's favorite meal. The first time I made these, my husband claimed they were better than anything we'd ordered at restaurants, and now they're requested for every special occasion in our home.
Ingredients
- Chicken tenderloins: these naturally tender cuts require minimal prep and cook quickly
- Buttermilk: the acidity tenderizes the chicken while adding tanginess to the flavor profile
- Panko breadcrumbs: Japanese style breadcrumbs create a lighter, airier crunch than traditional breadcrumbs
- Parmesan cheese: use freshly grated for best flavor rather than pre-packaged varieties
- Cornstarch: the secret ingredient that helps achieve extra crispiness in the coating
- Garlic: fresh minced garlic provides aromatic depth in the butter sauce
- Unsalted butter: allows you to control salt levels while creating a rich finishing sauce
- Fresh parsley: adds bright color and fresh flavor to balance the richness
Step-by-Step Instructions
- Marinate the Chicken:
- Combine chicken tenders with buttermilk, salt, and pepper, ensuring each piece is fully submerged. This crucial step breaks down proteins, creating incredibly tender results. Allow to marinate for at least 3 hours, though overnight produces the best flavor penetration and tenderness.
- Prepare the Breading Station:
- Set up three shallow dishes in sequence for the dredging process. First, combine flour, cornstarch, salt, and garlic powder. Second, whisk eggs with water until smooth and uniform. Third, mix panko breadcrumbs with finely grated parmesan until well integrated. This organized setup makes the breading process efficient and less messy.
- Bread the Chicken:
- Remove each tender from the buttermilk, allowing excess to drip off. Coat thoroughly in the flour mixture, ensuring every surface is covered. Dip completely in the egg wash, then press firmly into the panko parmesan mixture. The pressing motion helps the coating adhere properly and creates a thicker, crunchier crust.
- Fry to Golden Perfection:
- Heat oil to precisely 350°F in a heavy pot. Maintaining this temperature is critical for properly cooked chicken that's crispy outside and juicy inside. Cook tenders in small batches for 4–5 minutes until they reach an internal temperature of 165°F. The color should be deep golden brown with a satisfying crunch when tapped.
- Create the Garlic Butter Finish:
- Melt butter slowly with minced garlic and salt in a small saucepan. The gentle heat allows the garlic flavor to infuse without burning. Once melted, remove from heat immediately and stir in fresh parsley. This aromatic butter adds a luxurious finish that elevates these tenders beyond ordinary.
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My absolute favorite part of this recipe is watching everyone's reaction to the garlic butter drizzle. It transforms what could be an ordinary chicken tender into something special. When my father-in-law, who rarely comments on food, asked for the recipe after trying these, I knew they were truly exceptional.
Temperature Control Tips
Maintaining proper oil temperature is the most critical aspect of this recipe. Use a candy thermometer or digital thermometer to monitor it constantly. When you add chicken to the oil, the temperature will drop slightly. Wait for it to return to 350°F before adding the next batch. If the oil is too hot, the coating burns before the chicken cooks through. Too cool, and the tenders absorb excess oil, becoming greasy.
Make Ahead Options
These chicken tenders can be prepared up to the breading stage a day in advance. After breading, place them on a parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate. Allow them to come to room temperature for 20 minutes before frying for best results. The garlic butter can also be made ahead and gently rewarmed just before serving.
Serving Suggestions
While delicious on their own, these garlic parmesan tenders pair wonderfully with simple sides that complement without competing. Consider serving with a crisp green salad dressed lightly with lemon vinaigrette or roasted vegetables like broccoli or asparagus. For a complete meal, add homemade mashed potatoes that can soak up any extra garlic butter. They also make excellent appetizers when cut into smaller pieces and served with toothpicks for easy picking.
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Baked Alternative
For a lighter version, these tenders can be baked instead of fried. Preheat your oven to 425°F and place breaded tenders on a wire rack set over a baking sheet. Spray lightly with cooking oil spray on both sides. Bake for 15–18 minutes, turning halfway through, until golden and reaching 165°F internally. While the texture won't be identical to fried, the garlic butter finish helps maintain moisture and adds abundant flavor.
Frequently Asked Questions
- → Can I bake these chicken tenders instead of frying?
Yes! Prepare the breaded tenders as directed, then place on a wire rack over a baking sheet. Spray with cooking oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until internal temperature reaches 165°F (74°C). The coating won't be quite as crispy, but still delicious.
- → What can I substitute for buttermilk?
Make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes until slightly thickened. You can also use plain yogurt thinned with a little milk as an alternative.
- → How do I know when the oil is hot enough for frying?
If you don't have a thermometer, test by dropping a small piece of bread into the oil - it should sizzle immediately and turn golden in about 60 seconds. You can also dip a wooden spoon handle in the oil; if small bubbles form around it, the oil is ready.
- → Can these chicken tenders be made ahead of time?
You can bread the tenders up to 4 hours ahead and refrigerate them on a parchment-lined tray. For best results, fry them just before serving. If you have leftovers, reheat in a 350°F oven for 10-15 minutes to restore crispiness.
- → What dipping sauces pair well with these tenders?
While delicious with just the garlic butter, these tenders also pair wonderfully with honey mustard, ranch dressing, buffalo sauce, marinara, or a simple lemon-garlic aioli. For a twist, try a spicy sriracha mayo or barbecue sauce.
- → How can I make these chicken tenders gluten-free?
Substitute the all-purpose flour with gluten-free flour blend and use gluten-free panko breadcrumbs. Ensure your cornstarch is labeled gluten-free, and double-check that your parmesan cheese doesn't contain any gluten-based anti-caking agents.