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Y’all, these Garlic Parmesan Chicken Tenders are about to be your new obsession! Crispy, golden chicken tenders drenched in a buttery garlic parm sauce—what’s not to love? Marinating the chicken in buttermilk makes it super tender, and the seasoning gives it just the right amount of kick.
If you love this recipe check out my Honey Garlic Chicken Wings .
Ingredients for Garlic Parmesan Chicken Tenders
Chicken tenderloin: Juicy and easy to work with, perfect for making crispy chicken tenders.
Buttermilk: Helps tenderize the chicken and keeps it moist while adding flavor.
Cayenne pepper, garlic powder, paprika: Adds a little spice and depth of flavor to the chicken and breading.
Eggs: Helps the breading stick to the chicken and gives it a crispy coating when fried.
Flour & cornstarch: The combo makes the perfect crispy texture for the chicken
Parmesan cheese: The star of the garlic parm sauce, adding a savory, cheesy flavor that coats the chicken beautifully. Shredded or grated will work for this, but I think grated is best!
Butter & garlic: Creates a rich, garlicky base for the sauce that ties everything together.
Fresh parsley: Adds a pop of color and freshness to finish off the dish.
Mayo: Makes the sauce nice and creamy.
How to make garlic parmesan chicken tenders
Start by marinating the chicken in buttermilk, cayenne, garlic powder, and paprika for at least an hour.
After marinating, add whisked eggs to the chicken mixture.
In a separate bowl, combine the ingredients for the breading. Coat each chicken strip in the breading mixture and set aside.
Heat oil in a pan, fry the chicken in batches for about 4-5 minutes per side, then set on a cooling rack.
While the chicken cools, melt butter in a saucepan, add garlic, and cook until fragrant.
Stir in the mayo (if using), and parsley. Pour the butter mix over the tenders with parmesan, toss and enjoy!
Quick Tip
Feel free to use the garlic parm sauce on fried chicken wings instead of tenders. You can also use it on wings that don’t have breading.
Commonly Asked Questions
For the crispiest results, make sure you fry the tenders in hot oil at the right temperature (medium-high). Avoid overcrowding the pan to keep the temperature consistent. If using an air fryer, spraying the tenders lightly with cooking spray helps achieve that golden, crispy texture.
While the garlic parmesan sauce is amazing, you can also try dipping these in ranch, marinara, honey mustard, or even buffalo sauce for a spicy kick.
Store any leftover chicken tenders in an airtight container in the fridge for up to 3 days. To reheat, use an air fryer or oven to maintain their crispiness!
Garlic Parmesan Chicken Tenders
Ingredients
Marinade
- 1 ¼ lbs Chicken tenderloin
- 1 ¼ cup Buttermilk
- Salt
- ½ tsp Cayenne pepper
- 1 tsp garlic powder
- ½ tsp Paprika
- 2 eggs whisked
Breading
- 1 ½ cups Flour
- ¼ c Cornstarch
- Salt
- Pepper
- 1 tsp Garlic powder
- 1 tsp Paprika
- ½ tsp Cayenne pepper
- Oil for frying
Garlic parm sauce
- 4 tbsp butter
- 1 tbsp Minced garlic
- ¾ c Grated Parmesan cheese
- 1 tbsp mayo, optional
- 2 teaspoons fresh parsley chopped
Instructions
- To a mixing bowl, add the chicken. Pour the buttermilk on top along with the salt, cayenne pepper, garlic powder and paprika. Let marinate for at least an hour and up to overnight.
- Once done marinating, add in the whisked eggs. Mix around so the eggs are mixed in well with the chicken and marinade.
- In a separate bowl combine all of the ingredients for the breading, except for the oil.
- Begin to coat the chicken strips. One by one, shake off any excess from the strips and dip into the breading to coat. Set aside on a plate or cutting board to rest.
- In a large pan, add enough oil so it’s about 1-2 inches deep. Heat over medium high heat. Once the oil is hot enough, turn down to medium and fry the chicken strips. Do this in batches so it doesn’t crowd the pan.
- The frying should take about 4-5 minutes per side. The internal temperature of the chicken should be 165 degrees. Set aside on a cooling rack.
- While the chicken is cooling, make the garlic parm sauce. Melt the butter in a saucepan over medium heat and add the minced garlic. Cook for about 3 minutes. Remove from the heat and stir in the mayo and parsley.
- Place the chicken in a large mixing bowl, pour the sauce over and add the parmesan cheese on top. Toss to coat the chicken. Eat and enjoy.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
