Crispy Garlic Parmesan Chicken Tenders with Chili Dip Step-by-step instructions

Before you start

Before starting, slice the chicken breast into 1-inch wide strips. Set up three shallow dishes for the breading: one with flour, one with beaten eggs, and one with panko. Measure all seasonings and have the garlic, butter, Parmesan, and parsley ready.

Prepare the chili dipping sauce by whisking the mayo, ketchup, chili sauce, and Dijon in a small bowl; refrigerate until serving. Fill a large skillet with about an inch of oil and begin heating it to 350°F.

Instructions

Prep and Bread

1. 1Season the Chicken
   Place the chicken strips in a large bowl. Sprinkle with garlic powder, black pepper, and salt. Toss well to coat every piece evenly. Set aside while preparing the breading stations.
   Look for The chicken is evenly coated with the seasonings.
   Tip Use your hands to massage the seasonings into the chicken for even coverage.
2. 2Set Up Breading Stations
   Place the flour in a shallow dish. Beat the eggs in a second shallow dish. Put the panko breadcrumbs in a third dish. Working one piece at a time, dredge the chicken in flour, shaking off excess, then dip in egg, then press firmly into the panko to coat thoroughly.
   Look for Each strip is fully covered with a thick, even layer of breading.
   Tip Press the panko firmly so it adheres well and creates a craggy crust.

The chicken strips are evenly seasoned and each piece is fully coated with flour, egg, and panko. The breading should be thick and craggy, with no bare spots. The oil is heating to 350°F. The kitchen smells of garlic and fresh herbs, and the breading stations are ready for frying.

Fry to Golden

3. 3Heat the Oil
   Pour about 1 inch of vegetable oil into a large, deep skillet. Heat over medium-high until the oil reaches 350°F (175°C) on a deep-fry thermometer.
   Look for The oil shimmers and a breadcrumb dropped in sizzles immediately.
   Tip Maintain the oil temperature between 325°F and 350°F for even cooking.
4. 4Fry the Tenders
   Carefully place a few breaded chicken strips into the hot oil without crowding. Fry for 6 minutes, flipping halfway through, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Drain on paper towels.
   Look for The crust is deep golden and crisp; the chicken is cooked through.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Fry in batches to keep the oil temperature steady and avoid greasy tenders.
5. 5Make Garlic Butter
   In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly. Remove from heat.
   Look for The butter is melted and the garlic is aromatic but not browned.
   Tip Do not let the garlic burn; it turns bitter.

The tenders are frying in batches, sizzling vigorously. They turn deep golden brown and crisp. The garlic butter is melting and fragrant.

The sound of frying is satisfying, and the aroma of garlic and butter fills the kitchen. The first batch is draining on paper towels, and the internal temperature reads 165°F.

Toss and Serve

6. 6Toss with Garlic Butter and Parmesan
   Place the hot fried tenders in a large bowl. Pour the garlic butter over them and toss gently to coat. Sprinkle with the grated Parmesan and chopped parsley, tossing again to distribute evenly.
   Look for The tenders are glossy with butter and coated with cheese and herbs.
   Tip Toss while the tenders are still hot so the cheese melts slightly.
7. 7Make the Chili Dipping Sauce
   In a small bowl, whisk together the mayonnaise, ketchup, chili sauce, and Dijon mustard until smooth. Serve alongside the hot tenders.
   Look for The sauce is creamy, pinkish-orange, and smooth.
   Tip Chill the sauce while frying the chicken for a cool contrast.

The hot tenders are tossed with garlic butter, Parmesan, and parsley, creating a glossy, cheesy coating. The chili dipping sauce is smooth and creamy. The tenders are piled on a platter, steam rising, with a bowl of the vibrant sauce for dipping. The final dish looks irresistible and smells rich and savory.

Common mistakes

One common mistake is overcrowding the skillet, which drops the oil temperature and leads to soggy, greasy tenders. Fry in batches and allow the oil to return to 350°F between batches.

Another pitfall is not pressing the panko firmly enough, causing the coating to fall off during frying. Also, be careful not to burn the garlic in the butter — cook it just until fragrant, about 1 minute, and remove from heat immediately.

How to tell it’s done

The chicken tenders are done when they are golden brown and the internal temperature reaches 165°F (74°C) on an instant-read thermometer.

The crust should be deeply golden and crisp, and the chicken should feel firm but springy when pressed. Cutting into a tender should show juicy, white meat with no pink. The total frying time is about 6 minutes, flipping halfway.

• Poultry: 165°F (74°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part