Garlic Parmesan Chicken Tenders (Print Version)
# Ingredients:
→ Chicken
01 -
1 ½ pounds boneless skinless chicken tenderloins
02 -
1 cup (245 g) buttermilk
03 -
1 teaspoon kosher salt
04 -
½ teaspoon ground black pepper
→ Breading
05 -
1 cup (125 g) all-purpose flour
06 -
2 tablespoons cornstarch
07 -
1 teaspoon kosher salt
08 -
½ teaspoon garlic powder
09 -
2 large eggs, room temperature
10 -
1 tablespoon water
11 -
2 cups (216 g) plain panko bread crumbs
12 -
1 cup (100 g) parmesan cheese, finely grated
13 -
Vegetable oil, for frying
→ Garlic Butter
14 -
½ cup (113 g) unsalted butter
15 -
1 tablespoon minced garlic
16 -
½ teaspoon kosher salt
17 -
2 teaspoons chopped parsley
# Instructions:
01 -
In a large bowl, combine chicken, buttermilk, salt, and pepper, ensuring the chicken is completely submerged. Refrigerate to marinate for 3 hours, up to overnight.
02 -
Remove marinated chicken from refrigerator and allow it to come to room temperature. Line a large baking sheet with parchment paper and set aside.
03 -
On a shallow plate, combine flour, cornstarch, salt, and garlic powder. On a second plate, whisk together eggs and water. On a third plate, mix panko breadcrumbs and parmesan cheese.
04 -
One at a time, remove chicken pieces from buttermilk mixture. Dredge first in flour mixture, then in egg mixture, and finally in panko mixture, pressing the breadcrumbs firmly onto each tender. Place on prepared baking sheet.
05 -
Add 5 cm (2 inches) of vegetable oil to a large pot over medium-low heat. Heat until oil reaches 175°C (350°F).
06 -
Working in batches of 3-4 pieces, fry chicken for 4-5 minutes until crispy and golden brown, with an internal temperature of 74°C (165°F). Between batches, ensure oil returns to proper temperature.
07 -
Using a slotted spoon, transfer fried chicken tenders to a paper towel-lined plate to absorb excess oil.
08 -
In a small saucepan over low heat, melt butter with garlic and salt. Once melted, remove from heat and stir in chopped parsley.
09 -
Transfer chicken tenders to a serving platter and drizzle with the warm garlic butter. Serve immediately while hot.
# Notes:
01 -
The chicken tenders can be marinated overnight for maximum flavor development.
02 -
Maintain oil temperature between batches for consistent cooking results.
03 -
For extra flavor, add grated parmesan to the hot tenders immediately after frying.