Garlic Parmesan Chicken Tenders
Crispy on the outside and juicy on the inside, these garlic parmesan chicken tenders are a delicious twist on a classic chicken strip recipe. Garlic butter chicken tenderloins, cooked to perfection on the stovetop, are ready in just about 20 minutes. A quick meal for busy weeknights that the whole family will love! Aromatic garlic combined with grated parmesan and butter and smothered over chicken tenderloins can also be a great party appetizer.
Servings: 6 servings
Equipment
- Cast Iron Skillet
Ingredients
- 2 lbs. chicken tenders
- vegetable oil
Marinade
- 1 cup buttermilk
- ¼ cup dill pickle juice
- 1 tsp. garlic powder
- 1 tsp. salt
- ½ tsp. Black Pepper
- ½ tsp. Paprika
Flour Mixture
- 4 cups all-purpose flour
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. Cayenne pepper
- 1 tsp. garlic and herb seasoning
- 1 tbsp. Lawry's seasoning
- ½ tsp. ground black pepper
Garlic Parmesan Butter
- 1 stick butter melted
- ⅓ cup grated Parmesan Cheese
- 2 tbsp. chopped fresh parsley
- 1 tsp. garlic powder
Instructions
Marinating the Chicken
- In a large bowl, combine the following ingredients: Buttermilk, Pickle juice, Garlic powder, Paprika, Salt, and Black Pepper. Whisk the mixture until well combined. Add the raw chicken tenders, ensuring each piece is well-coated with the marinade. Let the chicken sit in the bowl and marinate while you prepare the flour mixture.
Flour Mixture
- In a separate large bowl, combine the following: Flour, Lawry's seasoning, Garlic powder, Onion powder, Cayenne pepper, Garlic and herb seasoning, and Black pepper. Mix the ingredients thoroughly.
- Take each marinated chicken tender and dredge it in the flour mixture, ensuring it's generously coated on both sides.
- Place the coated chicken tenders on a wire rack and let them rest.
Frying Chicken Tenders
- In a large skillet, pour vegetable oil until it's about 2 inches deep. Heat over medium heat.
- Once the oil is hot, carefully add a batch of chicken tenders. Fry until they are browned on both sides, approximately 6-8 minutes in total. The internal temperature should be 165 degrees with a meat thermometer. If the chicken is browning too much, turn down heat until fully cooked inside.
- Once cooked, remove the tenders from the skillet and place them on paper towels to drain any excess oil. Continue frying the remaining batches of chicken tenders.
Parmesan Garlic Butter
- In a bowl, mix the following: Melted butter, grated Parmesan cheese, Parsley, and Garlic powder.
- You can either dredge the tenders in the mixture or use a pastry brush to apply it. Serve the chicken tenderloins immediately. They pair well with homemade ranch dressing.
Notes
Dips that go well with chicken strips:
Ranch, Honey Mustard, Buffalo Sauce, Barbeque Sauce, and Tzatziki.