Garlic Parmesan Chicken Tenders

Ingredients

• 2 lb boneless chicken tenders
• oil for frying (Use enough oil for frying; amount not specified.)
• 3 cup buttermilk (Alternatively, use 3 cups milk plus 3 tbsp vinegar.)
• salt (For the wet batter, to taste.)
• 1 tsp black pepper (For the wet batter.)
• 1 tbsp garlic powder (For the wet batter.)
• 1 tsp onion powder (For the wet batter.)
• 2 cup all-purpose flour (For the dry batter.)
• 0.5 cup cornstarch (For the dry batter.)
• 1 tsp baking powder (For the dry batter.)
• salt (For the dry batter, to taste.)
• 1 tsp black pepper (For the dry batter.)
• 1 tbsp garlic powder (For the dry batter.)
• 1 tsp onion powder (For the dry batter.)
• 1 tsp dried parsley (Chopped; for the dry batter.)
• 0.5 cup butter (For the garlic Parmesan glaze.)
• 1 tsp red chili flakes (For the glaze.)
• 4 garlic (Cloves, minced; for the glaze.)
• 0.5 tsp salt (For the glaze.)
• 0.5 tsp black pepper (For the glaze.)
• 0.5 cup Parmesan cheese (Grated; add freshly grated Parmesan at the end.)

Steps

1. 1

   In a bowl, add the buttermilk. Season it with the wet-batter salt, black pepper, garlic powder, and onion powder, then mix to combine.

2. 2

   Add the chicken tenders to the seasoned buttermilk and mix well so they are coated. Marinate for at least 2 to 3 hours, or overnight for best results.

3. 3

   In a separate bowl, combine the all-purpose flour, cornstarch, baking powder, dry-batter salt, black pepper, garlic powder, onion powder, and dried parsley. Mix thoroughly.

4. 4

   Remove the marinated tenders from the buttermilk and dip them into the dry batter, coating them completely.

5. 5

   Dip each tender back into the buttermilk mixture, then return it to the dry batter for a second coating. Press the dry coating firmly onto the chicken so it adheres. Repeat with the remaining tenders.

6. 6

   Place the coated tenders on a wire rack and let them rest for 30 minutes to help the coating set.

7. 7

   In a pan, melt the butter for the glaze.

8. 8

   Once the butter has melted, add the minced garlic and red chili flakes. Season with the glaze salt and black pepper.

9. 9

   Cook the glaze for 1 to 2 minutes, until the garlic softens and becomes fragrant.

10. 10

    Heat the frying oil to 350°F (175°C).

11. 11

    Fry the coated chicken tenders in batches, flipping them during frying. Fry for 7 to 8 minutes, or until the internal temperature reaches 165°F (74°C).

12. 12

    Remove the fried tenders to a wire rack to drain.

13. 13

    While the tenders are still hot, toss them in the garlic-butter glaze.

14. 14

    Add the freshly grated Parmesan cheese and toss or coat the tenders to finish.

15. 15

    Serve warm with side fries.

Notes

The source gives a 2- to 3-hour minimum marinade and recommends overnight marination for best results. Frying oil quantity and the number of batches are not specified; avoid overcrowding the pan. The source does not specify the type or depth of frying pan.

Nutrition per serving

• main
• chicken
• fried
• crispy
• American
• high-protein
• comfort food