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

Before you start

Before you start, set up your workspace: have the seasoned chicken, egg wash, and flour mixture ready in separate bowls. Place a wire rack over a baking sheet to hold the coated strips and later the fried tenders.

Heat the oil in a deep skillet or Dutch oven to 375°F (190°C) while you coat the chicken. Make the dipping sauce in a small bowl and set it aside. Have paper towels or a wire rack ready for draining. This mise en place makes the frying process smooth and safe.

Instructions

Prep and Coat

1. 1Season and Coat the Chicken
   In a large bowl, toss the chicken strips with garlic powder, salt, and black pepper until evenly coated. In a shallow dish, beat the eggs. In another shallow dish, whisk together the flour and cornstarch. Working with a few strips at a time, dip each chicken strip into the egg wash, letting any excess drip off, then dredge thoroughly in the flour mixture, pressing to adhere. Shake off any excess and place the coated strips on a wire rack.
   Look for The coating should be thick and dry to the touch, with no bare spots.
   Tip Let the coated strips rest on the rack for 5 minutes so the coating sets and adheres better during frying.
2. 2Heat the Oil
   Pour the vegetable oil into a large, heavy-bottomed skillet or Dutch oven, leaving at least 2 inches of space from the top. Heat over medium-high heat until the oil reaches 375°F (190°C) on a deep-fry thermometer.
   Look for The oil should shimmer and a small piece of flour dropped in should sizzle immediately.
   Tip Use a thermometer for accuracy; if the oil is too hot, the coating will burn before the chicken cooks through.

The chicken strips are evenly seasoned and coated with a thick, dry layer of flour-cornstarch mixture. The oil is heating to 375°F.

The coating should look like a dry, powdery shell that does not easily flake off. The egg wash should be fully absorbed by the flour, leaving no wet spots. This stage sets the foundation for a crispy crust.

Fry and Finish

3. 3Fry the Tenders
   Carefully add a few coated chicken strips to the hot oil in a single layer, without crowding. Fry for about 6 minutes, turning occasionally, until deep golden brown and cooked through. The internal temperature should reach 165°F (74°C). Transfer the fried tenders to a wire rack set over paper towels to drain. Repeat with the remaining strips, allowing the oil to return to 375°F (190°C) between batches.
   Look for The crust should be deeply golden and crunchy, and the chicken should feel firm to the touch.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Fry in small batches to keep the oil temperature steady and ensure even browning.
4. 4Toss in Garlic Butter and Parmesan
   In a small bowl, stir the melted butter and minced garlic together. Place the fried tenders in a large bowl, drizzle with the garlic butter, and toss to coat. Sprinkle with the grated parmesan and toss again until every tender is evenly coated.
   Look for The cheese should cling to the buttered crust, creating a savory, fragrant coating.
   Tip Toss gently to avoid breaking the crispy crust; the parmesan will stick to the butter.

The tenders are fried to a deep golden brown, with a crunchy crust that crackles when tapped. The internal temperature has reached 165°F. After tossing in garlic butter and parmesan, the tenders are glossy, fragrant, and coated with savory cheese. The kitchen smells of garlic and butter, and the texture is crisp and juicy.

Sauce and Serve

5. 5Make the Dipping Sauce
   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 lime to your preference.
   Look for The sauce should be smooth, pale pink, and slightly thick, with a balanced sweet-heat-tang.
   Tip For a thinner sauce, add a teaspoon of water at a time until it reaches the desired consistency.
6. 6Serve and Enjoy
   Serve the crispy garlic parmesan chicken tenders immediately with the sweet chili dipping sauce on the side. Dunk, crunch, and enjoy while hot.
   Look for The tenders should be piping hot with a loud crunch when bitten into.
   Tip Serve right away for the crispiest texture; the tenders soften as they sit.

The dipping sauce is smooth, creamy, and balanced with sweet, tangy, and spicy notes. The tenders are piled on a platter, with the sauce in a small bowl for dipping. The first bite produces a loud crunch, followed by tender, juicy chicken and the rich flavor of garlic and parmesan. Everything is ready to serve immediately.

Common mistakes

One common mistake is overcrowding the pan, which drops the oil temperature and results in greasy, soggy tenders. Fry in small batches, allowing the oil to return to 375°F between batches. Another issue is underseasoning the chicken—season the strips generously before coating.

Also, do not skip letting the coated strips rest before frying; this helps the coating adhere. Finally, toss the fried tenders in garlic butter and parmesan while they are still hot, so the butter melts and the cheese sticks.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer inserted into the thickest part of a tender. The crust should be deep golden brown and crispy, and the chicken should feel firm to the touch.

If you do not have a thermometer, cut into one tender—the juices should run clear and the meat should be opaque with no pink. Remember that the tenders will continue to cook slightly as they rest on the rack.

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