Garlic Parmesan Chicken Tenders Recipe
Crispy and flavorful Garlic Parmesan Chicken Tenders are perfectly seasoned, dipped in a seasoned flour and egg wash, coated with crunchy panko breadcrumbs, and fried to golden perfection. Served with a creamy garlic Parmesan mayo sauce, these tenders make an irresistible appetizer or main dish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken Tender Seasoning
- 2 lbs chicken tenders
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp onion powder
Dredging Station
- 1.5 cups all-purpose flour
- 2–3 eggs
- 1 tbsp water or milk
- 2–2.5 cups panko breadcrumbs
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
Garlic Parmesan Mayo Sauce
- 0.75 cup mayonnaise
- 0.5 cup finely grated Parmesan cheese
- 2–3 garlic cloves, minced or roasted
- 1 tbsp chopped parsley
- 1 tbsp lemon juice
- 0.5 tsp black pepper
- Salt to taste
Instructions
- Season the Chicken: Pat the chicken tenders dry with paper towels to remove any excess moisture. Evenly season them with salt, black pepper, garlic powder, paprika, and onion powder to enhance their flavor.
- Prepare the Dredging Station: Set up three shallow bowls or plates for dredging. In the first, combine the seasoned all-purpose flour. In the second bowl, whisk together eggs with water or milk to create an egg wash. In the third, mix panko breadcrumbs with garlic powder, onion powder, paprika, salt, and black pepper. Dredge each chicken tender first in the flour, then dip into the egg wash, and finally coat thoroughly with the seasoned panko breadcrumbs, pressing the crumbs firmly onto the chicken. Allow the coated tenders to rest for 10-15 minutes to set the breading.
- Fry the Chicken: Heat oil in a deep fryer or heavy skillet to 350°F (175°C). Fry chicken tenders in batches of 3-4 pieces to avoid overcrowding, cooking each batch for 4-6 minutes until golden brown and the internal temperature reaches 165°F (74°C). Use a wire rack to drain excess oil and maintain crispiness.
- Make the Garlic Parmesan Mayo Sauce: In a small bowl, whisk together mayonnaise, finely grated Parmesan, minced or roasted garlic, chopped parsley, lemon juice, black pepper, and salt until smooth. Let the sauce sit for about 10 minutes to allow flavors to meld.
- Serve: Allow the fried chicken tenders to rest for 2-3 minutes. Drizzle the garlic Parmesan mayo over the tenders or toss lightly to coat. Garnish with additional Parmesan and parsley if desired before serving.
Notes
- Pressing the panko firmly onto the chicken tenders helps achieve a crispy crust that adheres well during frying.
- Resting the breaded tenders before frying helps the coating set and reduces the risk of it falling off while cooking.
- Use a thermometer to ensure the oil is at the correct temperature to avoid greasy or undercooked chicken.
- Feel free to roast the garlic beforehand for a milder, sweeter flavor in the mayo sauce.
- This recipe can be doubled or halved easily depending on servings needed.
Keywords: Garlic Parmesan chicken tenders, crispy chicken tenders, fried chicken tenders, garlic mayo sauce, panko chicken tenders
