These Garlic Parmesan Chicken Tenders are crispy, golden, and richly coated in a buttery garlic-parmesan sauce. Marinating the chicken in buttermilk keeps the meat tender and juicy, while a blend of spices in the breading adds depth and a gentle kick. The finished tenders are tossed in a creamy, garlicky sauce with fresh parsley and plenty of Parmesan for a hit of savory flavor.
If you enjoy this dish, try a similar favorite: Honey Garlic Chicken Wings.
Ingredients for Garlic Parmesan Chicken Tenders
Chicken tenderloin: Tender and easy to handle, ideal for crispy tenders.
Buttermilk: Tenderizes the chicken and keeps it moist while adding subtle tang.
Cayenne pepper, garlic powder, paprika: Provide spice and savory depth to the marinade and breading.
Eggs: Help the breading adhere and contribute to a crisp coating when fried.
Flour & cornstarch: The combination yields a light, crunchy exterior.
Parmesan cheese: The key ingredient in the garlic-parmesan sauce—use grated for best texture.
Butter & garlic: Form the rich, aromatic base of the sauce.
Fresh parsley: Adds brightness and color to finish the dish.
Mayo: Optional—adds extra creaminess to the sauce.
How to make garlic parmesan chicken tenders
Begin by placing the chicken in a bowl and pouring the buttermilk over it. Season with salt, cayenne, garlic powder, and paprika. Marinate for at least one hour or refrigerate overnight for more flavor and tenderness.
After marinating, add the whisked eggs to the chicken and mix so the pieces are evenly coated.
In a separate bowl, combine the flour, cornstarch, salt, pepper, garlic powder, paprika, and cayenne to make the breading. One at a time, lift each chicken strip from the marinade, shake off excess, and dredge thoroughly in the breading mixture. Set coated tenders aside to rest briefly.
Pour oil into a large pan to a depth of about 1–2 inches and heat over medium-high until shimmering, then reduce to medium. Fry the tenders in batches to avoid crowding, about 4–5 minutes per side, until golden and the internal temperature reaches 165°F (74°C). Transfer cooked tenders to a cooling rack to drain.
While the chicken rests, make the garlic-parmesan sauce. Melt butter in a small saucepan over medium heat and add the minced garlic. Cook gently for about 2–3 minutes until fragrant but not browned. Remove from heat, then stir in the grated Parmesan, mayo if using, and chopped parsley to create a smooth, creamy sauce.
Place the fried tenders in a large bowl, pour the garlic-parmesan sauce over them, sprinkle with additional Parmesan if desired, and toss gently to coat. Serve immediately while hot and crispy.
Quick Tip
The garlic-parmesan sauce works great on wings as well—both breaded and unbreaded. Toss wings with the sauce just before serving to keep them crisp.
Commonly Asked Questions
Fry in properly heated oil and avoid overcrowding the pan so the oil temperature stays steady. Reheat leftovers in an air fryer or oven to restore crispness.
Ranch, marinara, honey mustard, or buffalo sauce pair nicely alongside the garlic-parmesan coating.
Store cooled tenders in an airtight container in the refrigerator for up to three days. Reheat in an air fryer or oven to preserve texture.
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 cup 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 cup Grated Parmesan cheese
- 1 tbsp Mayo (optional)
- 2 tsp Fresh parsley, chopped
Instructions
- Place chicken in a mixing bowl. Pour buttermilk over the chicken and add salt, cayenne, garlic powder, and paprika. Marinate for at least 1 hour or up to overnight.
- Add the whisked eggs to the marinated chicken and mix to coat.
- In a separate bowl, combine the flour, cornstarch, salt, pepper, garlic powder, paprika, and cayenne for the breading.
- Dredge each chicken strip in the breading, shaking off excess, and set aside to rest briefly.
- Heat oil in a large pan to 1–2 inches deep. Fry the tenders in batches over medium heat, about 4–5 minutes per side, until golden and cooked through (165°F internal temperature).
- While the chicken cools, melt butter in a saucepan over medium heat. Add minced garlic and cook 2–3 minutes. Remove from heat, then stir in Parmesan, mayo (if using), and parsley.
- Place the cooked tenders in a large bowl, pour the sauce over them, add extra Parmesan if desired, and toss to coat. Serve immediately.
Video
Nutrition
Nutrition information is an approximation.
Additional Info
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