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

Tips for success

For the crispiest results, use a combination of all-purpose flour and cornstarch in a 4:1 ratio. Cornstarch is the key to that delicate, crackly crust. Make sure the oil is at the right temperature before you start frying — if it's not hot enough, the coating will absorb oil and become greasy.

Use a thermometer to keep it steady at 350°F (175°C). After frying, place the tenders on a wire rack instead of paper towels.

Paper towels trap steam and soften the crust, while a wire rack allows air to circulate and keeps the coating crisp. If you're making a large batch, keep the cooked tenders in a warm oven (200°F) while you fry the rest.

Don't skip the resting time after coating the chicken. This allows the flour mixture to hydrate and adhere better, preventing the coating from falling off during frying.

Also, let the fried tenders rest for a couple of minutes before serving — this lets the juices redistribute, making the meat more tender and flavorful. The dip can be made ahead and refrigerated, but bring it to room temperature before serving for the best flavor.

Variations

• Spicy Buffalo Tenders: Omit the parmesan and add 1 tablespoon of cayenne pepper to the flour mixture. After frying, toss the tenders in a mixture of melted butter and hot sauce. Serve with a blue cheese or ranch dip.
• Honey Mustard Tenders: Add 2 teaspoons of dry mustard to the flour mixture and serve with a honey mustard dip (mix 1/4 cup mayonnaise, 1/4 cup Dijon mustard, and 2 tablespoons honey).
• Gluten-Free Tenders: Substitute the all-purpose flour with a gluten-free all-purpose blend and use gluten-free cornstarch. Ensure the parmesan is gluten-free (some brands may contain flour).
• Baked Tenders: For a lighter version, bake the coated tenders on a wire rack set over a baking sheet at 425°F (220°C) for 15-20 minutes, flipping halfway, until golden and cooked through. Spray lightly with oil for extra crispness.

Storage and make-ahead

Fridge

Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze cooked chicken tenders in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.

Reheat

Reheat in a 375°F (190°C) oven for 5-7 minutes, or in an air fryer at 375°F (190°C) for 3-4 minutes. Avoid microwaving to keep the crust crispy.

Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 5-7 minutes, or until heated through and crispy. Avoid microwaving, as it will make the coating soggy. The dip can be stored in a separate container in the fridge for up to 5 days.

You can coat the chicken tenders up to 2 hours ahead and keep them in the refrigerator on a wire rack, uncovered. This helps the coating set and adhere better. When ready to fry, let them sit at room temperature for 10 minutes, then fry as directed. The dip can be made up to 3 days in advance and stored in the refrigerator.

Serving ideas

Serve these chicken tenders hot, with the sweet chili dip on the side for dunking. They're perfect as a main dish with a side of coleslaw, roasted vegetables, or a fresh green salad. For a crowd, arrange them on a platter with extra lime wedges and a sprinkle of chopped fresh parsley or cilantro for color.

These tenders also make great appetizers or party snacks. Cut the chicken into smaller strips for bite-sized pieces, and serve with toothpicks and the dip in a small bowl. They pair wonderfully with a cold beer or a citrusy lemonade.

For a complete meal, serve the tenders over a bed of rice or alongside crispy fries and a simple dipping sauce. You can also slice them and toss them into a wrap or sandwich with lettuce, tomato, and a drizzle of the sweet chili dip. The leftovers are delicious cold in a salad the next day.

Frequently asked questions

Recipe card

Crispy Garlic Parmesan Chicken Tenders with Sweet Chili Dip

Prep 15 minCook 12 minTotal 27 minServes 4

Ingredients

• 2 lb chicken breast, sliced into strips
• 1 tbsp garlic powder
• 1 tsp black pepper
• 1 tsp salt
• 2 large eggs, beaten
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1/2 cup grated parmesan cheese
• 1/2 cup mayonnaise
• 3 tbsp sweet chili sauce
• 1 tsp sriracha
• 1 tbsp lime juice
• vegetable oil, for frying, to taste

Instructions

1. In a shallow dish, combine the flour, cornstarch, garlic powder, black pepper, salt, and grated parmesan. In a separate bowl, beat the eggs. Pat the chicken strips dry with paper towels. Working one at a time, dip each strip into the egg wash, letting any excess drip off, then dredge thoroughly in the flour mixture, pressing gently to adhere. Shake off any excess and place on a wire rack.
2. Pour about 1 inch of vegetable oil into a large heavy skillet or Dutch oven. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil; it should sizzle immediately.
3. Carefully place a few chicken strips into the hot oil in a single layer, without overcrowding. Fry for 3-4 minutes per side, turning once, until the coating is deep golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C) when measured with an instant-read thermometer.
4. Transfer the fried tenders to a wire rack set over a baking sheet to drain any excess oil. Sprinkle with a little extra salt while they're still hot, if desired. Let them rest for a couple of minutes before serving to allow the juices to settle.
5. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and lime juice until smooth and creamy. Taste and adjust the heat or acidity if desired. Set aside.
6. Arrange the crispy chicken tenders on a platter and serve immediately with the sweet chili dip on the side. Dunk generously and enjoy the crunch.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

580

Protein

38 g

Carbohydrates

38 g

Fat

30 g

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