Garlic Parmesan Chicken Tenders

Ingredients

• 1.5 lb boneless skinless chicken tenders
• salt (to taste; for the marinade)
• 1 tbsp black pepper (for the marinade)
• 3 tbsp pickle juice
• 1 tbsp garlic powder (for the marinade)
• 1 tbsp paprika powder (for the marinade)
• 0.5 cup buttermilk
• 1 cup all-purpose flour (for the coating)
• 0.25 cup corn flour (for the coating)
• salt (to taste; for the coating)
• 1 tbsp black pepper (for the coating)
• 1 tbsp paprika powder (for the coating)
• 1 tbsp garlic powder (for the coating)
• oil (for frying)
• 2 tbsp unsalted butter (for the sauce)
• 3 cloves garlic (minced)
• 4 tbsp mayonnaise (for the sauce)
• 0.25 cup Parmesan cheese (for the sauce)
• salt (to taste; for the sauce)
• 0.5 tbsp black pepper (for the sauce)
• 1 tsp red chili flakes (for the sauce)
• fresh coriander (finely chopped; amount not specified)
• Buffalo sauce (for serving)

Steps

1. 1

   In a bowl, add the buttermilk, salt, black pepper, paprika powder, pickle juice, and garlic powder. Mix well.

2. 2

   Add the chicken tenders and mix until they are evenly coated with the marinade.

3. 3

   Cover the bowl and refrigerate the chicken for at least 4 hours, or up to 24 hours.

4. 4

   In a large bowl, combine the all-purpose flour, corn flour, salt, black pepper, garlic powder, and paprika powder. Whisk until well blended.

5. 5

   Remove the chicken tenders from the marinade a few at a time and toss them in the breading mixture. Set the breaded tenders on a prepared baking sheet.

6. 6

   Repeat the breading process once more for each tender by dipping it into the liquid marinade and then back into the dry breading mixture.

7. 7

   Add oil to a frying pan and heat over medium-high heat until the oil is shimmering.

8. 8

   Using tongs, place several chicken tenders in the hot oil, taking care not to crowd the pan.

9. 9

   Cook until the bottom side is golden brown, a few minutes. Flip the tenders and cook for a few minutes more, until the second side is also golden brown.

10. 10

    For the sauce, add the butter to a pan. Once melted, add the minced garlic and sauté for 1 minute over medium heat.

11. 11

    Transfer the butter and garlic to a mixing bowl. Add the mayonnaise, salt, black pepper, red chili flakes, fresh coriander, and Parmesan cheese.

12. 12

    Mix the sauce until well combined.

13. 13

    Toss the fried chicken tenders in the garlic Parmesan sauce until evenly coated.

14. 14

    Serve warm with Buffalo sauce.

Notes

The source does not specify the exact amount of frying oil, the exact frying temperature, the number of tenders, or precise frying times. The chicken is marinated for 4–24 hours. A prepared baking sheet is mentioned but not otherwise described.

Nutrition per serving

• main
• chicken
• fried
• comfort food
• garlic parmesan
• high-protein