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

Before you start

Before starting, pat the chicken tenders dry and season them. Set up a dredging station with three shallow bowls: flour, beaten eggs, and panko. Measure all ingredients and have them ready.

Heat the oil in a large skillet or Dutch oven while you bread the chicken. Make sure the oil is at 350°F (175°C) before adding any chicken. Prepare the garlic butter and have the Parmesan and parsley measured so you can toss the tenders immediately after frying.

Instructions

Breading and Frying

1. 1Season and dredge the chicken
   Pat the chicken tenders dry with paper towels. In a small bowl, mix the garlic powder, paprika, black pepper, and salt. Sprinkle the seasoning over both sides of the tenders. Set up a dredging station: place the flour in one shallow bowl, the beaten eggs in a second, and the panko in a third. Working one at a time, coat each tender in flour, shaking off excess, then dip in egg, letting any excess drip off, then press into panko until evenly coated.
   Look for The coating should be an even, dry layer of panko that adheres well to the chicken.
   Tip Use one hand for wet ingredients and the other for dry to keep the coating from clumping.
2. 2Heat the oil for frying
   Pour the vegetable oil into a large, heavy skillet or Dutch oven, about 1/2 inch deep. Heat over medium-high until the oil shimmers and a pinch of panko sizzles immediately when dropped in. The oil should register 350°F (175°C) on a deep-fry thermometer. Adjust the heat as needed to maintain the temperature while frying.
   Look for The oil should be hot enough that a breadcrumb sizzles instantly but doesn't burn.
   Tip If the oil smokes, it's too hot; lower the heat and let it cool slightly before frying.

At this stage, the tenders should be evenly coated with a golden, crunchy panko crust. The oil should be at a steady 350°F (175°C), and the chicken should be cooked through, reaching 165°F (74°C) internally. The crust should feel crispy to the touch and the chicken should be juicy when pierced.

Garlic Butter and Parmesan Coating

3. 3Fry the chicken tenders
   Carefully place a few breaded tenders into the hot oil in a single layer, without crowding. Fry for 3 to 4 minutes per side, until golden brown and cooked through. The internal temperature of the thickest tender should reach 165°F (74°C). Transfer the fried tenders to a wire rack set over a baking sheet to drain. Repeat with the remaining tenders, letting the oil return to temperature between batches.
   Look for The crust should be deep golden brown and the chicken should feel firm but juicy when pressed.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Fry in small batches to keep the oil temperature steady and ensure an even crunch.
4. 4Make the garlic butter
   In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook, stirring frequently, until fragrant and lightly golden, about 1 to 2 minutes. Remove from the heat and set aside. The garlic should be sizzling gently in the butter, not browning too quickly.
   Look for The butter should be foamy and the garlic should smell nutty and aromatic.
   Tip Keep the heat moderate so the garlic turns golden without burning, which would make it bitter.
5. 5Toss the tenders in 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 Parmesan cheese and chopped parsley, and toss again until the cheese melts slightly and clings to the crust. Work quickly while the tenders are still hot so the cheese softens and sticks.
   Look for The cheese should be melted and glossy, coating the golden crust in a savory layer.
   Tip Use a spatula or tongs to toss gently, so the crispy coating doesn't fall off.

The garlic butter should be fragrant and the garlic lightly golden. When tossed with the hot tenders, the Parmesan should melt into a glossy, savory coating that clings to the crust.

The parsley adds a fresh green contrast. The tenders should look irresistible, with the cheese slightly melted and the butter glistening.

Serving with Dip

6. 6Serve with creamy chili dip
   Serve the garlic Parmesan chicken tenders immediately with the creamy chili sauce on the side for dipping. The tenders are best enjoyed hot and crispy, straight from the toss. Arrange them on a platter with the dip in a small bowl.
   Look for The tenders should be glossy with garlic butter, flecked with parsley and melted Parmesan.
   Tip For extra crispness, serve on a wire rack rather than a plate, so steam doesn't soften the crust.

The tenders should be served immediately, hot and crispy, with the creamy chili dip on the side. The dip should be cool and creamy, providing a contrast to the warm, crunchy chicken. The tenders should be arranged neatly on a platter, with the dip in a small bowl for easy dipping.

Common mistakes

One common mistake is overcrowding the pan, which lowers the oil temperature and results in greasy, soggy tenders. Fry in small batches and let the oil return to temperature between batches.

Another mistake is not letting the breading set—press the panko onto the chicken firmly so it adheres. Also, don't skip the flour dredge, as it helps the egg stick. Finally, toss the tenders in the garlic butter while they're hot, but do it gently to avoid breaking the crust.

How to tell it’s done

The chicken tenders are done when the internal temperature reaches 165°F (74°C) in the thickest part. The crust should be deep golden brown and crispy.

If you don't have a thermometer, cut into a tender—the juices should run clear and the meat should be opaque throughout. The garlic butter is ready when the garlic is fragrant and lightly golden. The tenders should be glossy with melted cheese and butter when served.

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