Crispy Garlic Parmesan Chicken Tenders with Creamy Chili Dip Tips, FAQ & printable recipe

Tips for success

For the crispiest results, fry the chicken in small batches and avoid turning them too often. Let the oil return to 350°F between batches. If you're cooking for a crowd, keep the fried tenders warm on a wire rack set over a baking sheet in a 200°F oven while you finish the rest.

This prevents them from steaming and losing their crunch. When tossing with the garlic butter, do it just before serving so the coating stays crisp.

The creamy chili dipping sauce can be made ahead and refrigerated for up to a week. For extra heat, add a pinch of cayenne or a few drops of hot sauce. If you prefer a milder dip, reduce the chili sauce and add a little more mayonnaise.

The sauce also works well with other fried foods, like onion rings or french fries. For a gluten-free version, use gluten-free panko and ensure your flour is gluten-free.

Variations

• Spicy Buffalo: Toss the fried tenders in a mixture of melted butter and hot sauce instead of garlic butter. Omit the Parmesan and parsley, and serve with blue cheese or ranch dressing. Adjust the hot sauce to your preferred heat level.
• Lemon Herb: Add the zest of one lemon and a tablespoon of fresh thyme leaves to the garlic butter before tossing the chicken. Replace the parsley with fresh basil or chives. The lemon brightens the rich butter and pairs well with the Parmesan.
• Honey Mustard Glaze: After frying, toss the tenders in a mixture of 3 tablespoons honey, 2 tablespoons Dijon mustard, and 1 tablespoon melted butter. Skip the garlic and Parmesan, and serve with extra honey mustard for dipping. Sweet and tangy.
• Cajun-Style: Add 1 tablespoon of Cajun seasoning to the flour mixture and season the chicken with extra black pepper. After frying, toss with garlic butter and a sprinkle of smoked paprika instead of Parmesan. Serve with a cool ranch dip.

Storage and make-ahead

Fridge

Store leftover tenders in an airtight container in the refrigerator for up to 3 days. Keep the dipping sauce in a separate container for up to a week.

Freezer

Freeze cooked tenders in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Reheat in a 375°F oven until hot and crispy.

Reheat

Reheat frozen or refrigerated tenders on a baking sheet in a 375°F oven for 8-12 minutes, or until heated through and crispy.

Leftover chicken tenders can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 375°F oven for 8-10 minutes, or until heated through and crispy. Avoid microwaving, as it will make the coating soggy. The dipping sauce can be refrigerated separately for up to a week.

The chicken tenders can be breaded ahead of time and refrigerated for up to 4 hours before frying. Place them in a single layer on a baking sheet, cover loosely, and refrigerate.

This helps the coating set and adhere better. You can also prepare the dipping sauce in advance and store it in the refrigerator. When ready to cook, simply fry the tenders as directed.

Serving ideas

Serve the crispy garlic Parmesan chicken tenders hot, with the creamy chili dipping sauce on the side. They make a fantastic main course for a casual dinner, paired with a simple green salad or roasted vegetables.

For a game-day spread, arrange them on a platter with extra sauce and a sprinkle of fresh parsley. They also work well tucked into a sandwich or sliced over a salad for a satisfying lunch.

For a fun family meal, set up a buffet with the tenders, the dipping sauce, and other favorite sides like fries, coleslaw, or mac and cheese. The tenders are best enjoyed fresh, so serve them immediately after cooking. If you have leftovers, reheat them in the oven to restore crispness. The sauce is also delicious as a spread for burgers or as a dip for veggies.

Frequently asked questions

Recipe card

Crispy Garlic Parmesan Chicken Tenders with Creamy Chili Dip

Prep 20 minCook 10 minTotal 30 minServes 4

Ingredients

• 2 lb chicken breast, sliced into strips
• 1 tbsp garlic powder
• 1 tsp black pepper
• 1 tsp fine salt
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups coarse panko breadcrumbs
• 3 tbsp unsalted butter, melted
• 4 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 1/2 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp chili sauce
• 1 tsp Dijon mustard

Instructions

1. In a large bowl, toss the chicken breast strips with garlic powder, black pepper, and fine salt until evenly coated. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Working with a few strips at a time, dredge each strip in the flour, shaking off any excess. Dip into the beaten eggs, letting any excess drip off, then press firmly into the panko breadcrumbs, ensuring an even, thick coating.
2. Pour about 1 inch of vegetable oil into a large, heavy skillet and heat over medium-high heat until the oil shimmers and reaches 350°F (175°C). If you don't have a thermometer, drop a small piece of bread into the oil; it should sizzle and turn golden brown in about 30 seconds. Adjust the heat as needed to maintain the temperature while frying.
3. Carefully place a few breaded chicken strips into the hot oil in a single layer, making sure not to overcrowd the pan. Fry for 3 to 4 minutes per side, until golden brown and crispy, and the internal temperature of the thickest strip reaches 165°F (74°C). Use tongs to transfer the fried strips to a paper-towel-lined plate to drain. Repeat with the remaining strips, allowing the oil to return to temperature between batches.
4. In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook, stirring constantly, for 1 to 2 minutes until fragrant but not browned. Remove from the heat and set aside.
5. Place the drained chicken tenders in a large warm bowl. Pour the garlic butter over the hot tenders and toss gently to coat. Sprinkle with the grated Parmesan and chopped parsley, and toss again until the cheese melts slightly and clings to the crispy coating.
6. In a small bowl, stir together the mayonnaise, ketchup, chili sauce, and Dijon mustard until smooth and well combined. Taste and adjust the heat or tang with extra chili sauce or mustard if desired.
7. Arrange the garlic Parmesan chicken tenders on a platter and serve immediately with the creamy chili dipping sauce on the side. For the best crunch, enjoy them right away while the coating is still crisp.

Contains: gluten, eggs, milk, mustard

Estimated nutrition per serving

Calories

620

Protein

45 g

Carbohydrates

30 g

Fat

35 g

Automatic estimate from the ingredient list, not laboratory-verified.