Garlic Parmesan Chicken Tenders
Equipment
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Pot for frying
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Mixing Bowls
Ingredients
Chicken & Marinade
- 1 lb chicken tenders
- 1 cup buttermilk
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
Dry Batter
- ½ cup flour
- ¼ cup potato starch
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
Garlic Parmesan Sauce
- 2 tbsp butter
- 3 cloves garlic, minced
- ¼ tsp salt
- ¼ tsp garlic powder
- 3 tbsp grated parmesan
- 1 tbsp chopped parsley, optional
Instructions
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Marinate the chicken tenders in buttermilk with salt, pepper, garlic powder, and paprika for at least 15 minutes to tenderize and flavor the meat.
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In a separate bowl, whisk together flour, potato starch, salt, pepper, and garlic powder. Remove the chicken from the marinade and thoroughly dredge each piece in the dry mix, pressing to coat well.
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Heat oil to 375°F (190°C). Fry the tenders in batches until golden brown and crispy, about 12 minutes depending on thickness. Drain briefly on a rack or paper towel.
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While the chicken rests, melt butter in a skillet over medium heat. Add the minced garlic and cook about 1 minute, then stir in salt and garlic powder and cook another 30 seconds until aromatic.
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Place the fried tenders in a large bowl, pour the hot garlic butter over them, then add grated parmesan and chopped parsley. Toss gently until each piece is evenly coated.
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Serve immediately, topping with extra parmesan if desired.
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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Why These Garlic Parmesan Chicken Tenders Are So Popular
These tenders combine comforting flavors—garlic, butter, and parmesan—with a crisp coating and juicy interior. The buttermilk marinade tenderizes the chicken, while the potato starch and flour dredge fry up light and crunchy. Tossed in a warm garlic-butter-parmesan sauce, they evoke the best parts of garlic bread and fried chicken in one bite. They’re easy to make and always disappear fast at gatherings.
What Makes These So Addictive
The secret is the garlic butter parmesan sauce. The chicken itself is simple—marinated, lightly dredged, and fried—but when you toss hot tenders in melted butter with garlic and parmesan, the flavors cling to the crust and create a savory, addicting finish. They’re great on their own, inside a dinner roll, or wrapped in flatbread for an indulgent sandwich.
Ingredients You’ll Need To Make Garlic Parmesan Chicken Tenders
Chicken & Marinade
- 1 lb chicken tenders
- 1 cup buttermilk
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
Dry Batter
- ½ cup flour
- ¼ cup potato starch
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
Garlic Parmesan Sauce
- 2 tbsp butter
- 3 cloves garlic, minced
- ¼ tsp salt
- ¼ tsp garlic powder
- 3 tbsp grated parmesan
- 1 tbsp chopped parsley (optional)
How to Make Garlic Parmesan Chicken Tenders
Marinate the chicken in buttermilk with salt, pepper, garlic powder, and paprika for at least 15 minutes.
Mix the dry batter: flour, potato starch, salt, pepper, and garlic powder. Remove chicken from the marinade and dredge thoroughly in the dry mix.
Heat oil to 375°F (190°C). Fry the tenders in batches until golden and crispy, about 12 minutes, then drain briefly.
In a clean skillet, melt butter and sauté minced garlic about 1 minute. Stir in salt and garlic powder and cook another 30 seconds.
Place the hot tenders in a large bowl, pour the garlic butter over them, add parmesan and parsley, and toss to coat evenly.
Serve hot and finish with extra parmesan if desired.
Tips & Variations
No buttermilk? Mix 1 cup milk with 1 tbsp lemon juice or white vinegar and let sit for a few minutes to mimic buttermilk.
Want extra crunch? Double-dredge by dipping the tenders back into the marinade and then the dry mix again before frying.
Prefer not to deep-fry? Air fry at 400°F (205°C) for 12–14 minutes, flipping halfway, for a crispy result without oil immersion.
Best pairings: Dinner rolls, fries, tortillas, or flatbread all pair well with these tenders.
Frequently Asked Questions
Can I make these ahead? Yes. Fry and cool them, then reheat in the oven or air fryer at 375°F until hot and crispy. Add extra parmesan after reheating if you like.
Substitute for potato starch? Cornstarch can be used, though potato starch typically yields a lighter, crispier crust.
Bake instead of fry? Bake at 425°F for 20–25 minutes, flipping halfway. They will be less crispy than frying or air-frying.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer for best texture.
Do I need fresh garlic? Fresh garlic gives the best flavor and is recommended, but powdered garlic will still work in a pinch.
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