Crispy Garlic Parm Chicken Tenders
If you’re craving the ultimate comfort food, these Garlic Parm Chicken Tenders will hit the spot. Juicy chicken tenders are marinated in a flavorful buttermilk blend, coated in a perfectly seasoned crispy breading, and fried until golden and irresistible. But what really sets them apart is the rich, creamy garlic parmesan sauce drizzled over the top, adding a luscious layer of flavor in every bite. Whether you’re making them for a crowd or treating yourself, these tenders are pure, indulgent satisfaction.
Ingredients
- Canola oil for frying
Chicken Marinade
- 1 1/2-2 lbs chicken tenders
- 1 cup buttermilk
- 1 tbsp yellow mustard
- 1 tsp garlic paste or powder
- 1/2 tsp ground thyme
- 1/2 tsp onion powder
- 1/2 tsp ground ginger
- 1/2 tsp celery salt
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
Crispy Breading
- 2 cups flour
- 1 tsp ground thyme
- 1 tsp onion powder
- 1 tsp ground ginger
- 1 tsp pepper
- 1 tsp paprika
- 1/2 tsp celery salt
- 1/2 tsp salt
Creamy Garlic Parm Sauce
- 2 cups heavy cream
- 1/2 cup parmesan cheese grated
- 2 tbsp butter unsalted
- 1 tsp garlic
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp pepper
Garnish
- Parsley freshly chopped
- Parmesan cheese grated
Instructions
Chicken Marinade
- In a large bowl, add all ingredients listed under “Chicken Marinade.” Mix thoroughly and set aside to marinate for at least 1 hour or up to 24 hours.
Crispy Breading
- In a large bowl, add all ingredients listed under “Crispy Breading” and whisk until everything is combined. Set aside.
Creamy Garlic Parm Sauce
- Add butter to a sauce pan over medium heat.
- Once melted add garlic and cook until fragrant, about 1-2 minutes.
- Whisk in heavy cream and season with onion powder, salt and pepper.
- Continue whisking until the sauce is thick and can coat the back of a spoon. This should take 4-5 minutes.
- Once thickened, mix in grated parmesan cheese and set aside.
Assemble
- Once the chicken tenders are marinated to your liking, heat a large deep pot of canola oil to 350°F.
- Working in batches, dredge the tenders in the crispy breading, pressing lightly to adhere. Shake off any excess and deep fry for 7-8 minutes until golden brown and the internal temperature reaches 165°F.
- Now that all the tenders are cooked, drizzle with the creamy garlic parm sauce. Top with freshly chopped parsley and enjoy!