Garlic Parmesan Butter Chicken Tenders

Ingredients

• 2 lb chicken breast (Sliced into strips, or use chicken tenderloins)
• avocado oil (For frying)
• 2 cup buttermilk (Used for the marinade; reserve a little marinade for the flour mixture)
• 0.333 cup pickle juice
• 1 tsp garlic powder (For the marinade)
• 1 tsp paprika (For the marinade)
• 1 tsp onion powder (For the marinade)
• 1 tsp salt (For the marinade)
• 1 tsp black pepper (For the marinade)
• 2 cup all-purpose flour (For the flour mixture)
• 0.5 cup cornstarch (For the flour mixture)
• 2 tsp garlic powder (For the flour mixture)
• 1 tsp paprika (For the flour mixture)
• 1 tsp salt (For the flour mixture)
• 1 tsp black pepper (For the flour mixture)
• 0.25 cup mayonnaise (For the dipping sauce)
• 2 tbsp ketchup (For the dipping sauce)
• 2 tsp Worcestershire sauce (For the dipping sauce)
• 0.5 tsp paprika (For the dipping sauce)
• 1 tsp garlic powder (For the dipping sauce)
• 1 tsp onion powder (For the dipping sauce)
• 1 tsp black pepper (For the dipping sauce)
• 0.5 tsp salt (For the dipping sauce)
• 0.25 cup butter (For the garlic Parmesan butter)
• 5 garlic (Cloves, minced)
• 1 tbsp fresh parsley (Chopped)
• 0.333 cup Parmesan (Grated)

Steps

1. 1

   Slice the chicken breast into tenders or use chicken tenderloins.

2. 2

   In a bowl, mix the buttermilk, pickle juice, garlic powder, paprika, onion powder, salt, and black pepper. Add the chicken and marinate for at least 2 hours, or overnight.

3. 3

   In a large bowl, combine the all-purpose flour, cornstarch, garlic powder, paprika, salt, and black pepper for the flour mixture.

4. 4

   Drizzle a little of the buttermilk marinade into the flour mixture and stir to create flaky crispy bits.

5. 5

   Add avocado oil to a large pot or deep skillet and heat it to 350°F / 175°C. The chicken may be shallow- or deep-fried.

6. 6

   Coat each piece of marinated chicken in the flour mixture, shaking off the excess. Gently place the coated chicken into the hot oil.

7. 7

   Leave the chicken undisturbed for the first 1–2 minutes so the crust can set. Fry for 8–10 minutes, or until golden and cooked through to 165°F / 75°C.

8. 8

   Transfer the fried tenders to a paper towel-lined rack.

9. 9

   In a small bowl, mix the mayonnaise, ketchup, Worcestershire sauce, paprika, garlic powder, onion powder, black pepper, and salt to make the dipping sauce.

10. 10

    In a small pan or pot, melt the butter over medium-low heat.

11. 11

    Add the minced garlic and chopped parsley to the melted butter. Cook for about 3 minutes, until fragrant, then remove from the heat.

12. 12

    Place the fried tenders in a bowl. Pour over the garlic butter, add the grated Parmesan, and toss until evenly coated and glossy. Serve with fries and the dipping sauce.

Notes

The source does not specify the amount of avocado oil needed or the number of frying batches. Fry in batches as needed without overcrowding the pot or skillet. Marinating overnight is optional. Serve with fries.

Nutrition per serving

• main
• chicken
• fried
• crispy
• American
• dairy-containing
• high-protein