Garlic Parmesan Chicken Tenders

Ingredients

• 1 lb chicken breast (Cut into long strips)
• salt (To taste, for seasoning the chicken)
• 1 tsp onion powder (For seasoning the chicken)
• 1 tsp black pepper powder (For seasoning the chicken)
• 1 tsp dried parsley (For seasoning the chicken)
• 1 tsp paprika (For seasoning the chicken)
• 1 tsp Italian seasoning
• oil (For frying)
• 2 cups all-purpose flour (For the dry batter)
• salt (To taste, for the dry batter)
• 1 tsp black pepper powder (For the dry batter)
• 1 tsp dried parsley (For the dry batter)
• 1 tsp paprika (For the dry batter)
• 1.5 cups panko breadcrumbs (For the breadcrumb coating)
• salt (For the breadcrumb coating)
• 0.5 tsp dried parsley (For the breadcrumb coating)
• 0.5 tsp paprika (For the breadcrumb coating)
• 3 eggs (Whisked)
• 0.25 cup butter (For the garlic Parmesan butter)
• 5 cloves garlic (Finely chopped)
• 0.5 cup Parmesan cheese (Grated)
• fresh cilantro or parsley (For garnish)
• 0.25 cup mayonnaise (For the sauce)
• 2 tbsp hot sauce (For the sauce)
• 3 tbsp ketchup (For the sauce)
• 1 tsp Dijon mustard (For the sauce)
• salt (To taste, for the sauce)
• 0.5 tsp black pepper powder (For the sauce)
• 1 tsp paprika powder (For the sauce)
• 1 tsp dried parsley (For the sauce)

Steps

1. 1

   Season the chicken strips with salt, onion powder, black pepper powder, dried parsley, and paprika. Mix thoroughly so the seasoning coats the chicken evenly, then rest for 10–15 minutes.

2. 2

   Prepare the dry batter by mixing the all-purpose flour with salt, black pepper powder, dried parsley, and paprika in a bowl.

3. 3

   Whisk the three eggs in a second bowl until blended.

4. 4

   Prepare the breadcrumb coating in a third bowl by mixing the panko breadcrumbs with salt, dried parsley, and paprika.

5. 5

   Coat each seasoned chicken strip first in the flour mixture, then dip it into the whisked egg, and finally coat it thoroughly with the seasoned panko breadcrumbs.

6. 6

   Heat oil over medium heat. Fry the coated chicken tenders in batches for about 4–5 minutes per side, until golden and cooked through.

7. 7

   Transfer the fried tenders to a rack or paper towel to drain.

8. 8

   Melt the butter over low heat. Add the finely chopped garlic and sauté until fragrant, then turn off the heat.

9. 9

   Place the hot chicken tenders in a bowl. Pour the garlic butter over them, sprinkle with the grated Parmesan and fresh cilantro or parsley, and toss gently to coat.

10. 10

    Mix the mayonnaise, hot sauce, ketchup, Dijon mustard, salt, black pepper powder, paprika powder, and dried parsley in a bowl until smooth.

11. 11

    Serve the garlic Parmesan chicken tenders hot with the sauce.

Notes

The source specifies medium heat and approximately 4–5 minutes per side but does not provide a target internal temperature. Fry in batches as stated to maintain even cooking.

Nutrition per serving

• main
• chicken
• fried
• crispy
• panko
• American
• spicy dipping sauce
• quick dinner