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

Tips for success

For the crispiest tenders, make sure the oil is at the correct temperature before adding the chicken. If the oil is not hot enough, the coating will absorb oil and become greasy.

Use a deep-fry thermometer and adjust the heat as needed. Also, let the coated tenders rest for at least 5 minutes before frying—this helps the coating set and adhere, preventing it from falling off in the oil.

When tossing the fried tenders in garlic butter, do it in a large bowl and use a gentle folding motion to avoid breaking the crust. Add the parmesan gradually, tossing between additions, so every piece is evenly coated.

Serve the tenders immediately after tossing, as they are crispiest right out of the oil. If you need to keep them warm, place them on a wire rack in a low oven (200°F) for up to 20 minutes, but expect some softening.

Variations

• Spicy Buffalo: Replace the sweet chili sauce with buffalo sauce in the dip, and add a tablespoon of hot sauce to the garlic butter before tossing. The heat pairs well with the parmesan.
• Lemon Herb: Add 1 teaspoon dried oregano and 1/2 teaspoon lemon zest to the flour mixture. In the garlic butter, use 1 tablespoon lemon juice instead of lime. Omit sriracha for a milder sauce.
• Coconut Crunch: Substitute 1/2 cup of the flour with unsweetened shredded coconut. Toast the coconut lightly before adding to the flour mixture for extra flavor. The sauce can be made with lime and a pinch of cayenne.
• Air Fryer Version: Coat the chicken as directed, then spray with oil and air fry at 400°F (200°C) for 12-15 minutes, flipping halfway, until golden and cooked through. Toss in garlic butter and parmesan as usual.

Storage and make-ahead

Fridge

Leftover tenders keep in the fridge for up to 3 days in an airtight container. Reheat in a 400°F oven to restore crispness.

Freezer

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

Reheat

Reheat tenders in a 400°F (200°C) oven on a wire rack for 5-7 minutes until hot and crispy. Avoid microwave.

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

To reheat, place the tenders on a wire rack over a baking sheet and warm in a 400°F (200°C) oven for 5-7 minutes, or until heated through and crispy. Avoid microwaving, as it makes the coating soggy. The sauce can be served cold or at room temperature.

You can coat the chicken strips up to 24 hours in advance and keep them covered in the refrigerator. Let them sit at room temperature for 15 minutes before frying.

The dipping sauce can be made up to 3 days ahead and stored in the fridge. Fried tenders are best served fresh, but you can fry them a few hours ahead and reheat in a hot oven to restore crispness.

Serving ideas

Serve these tenders as a main dish with a side of coleslaw, fries, or a simple green salad. They also make fantastic appetizers for parties—arrange them on a platter with the sauce in the center for dipping. For a fun twist, serve them in slider buns with extra sauce and pickles.

The sweet chili lime sauce is the perfect companion, but you can also offer extra sriracha or hot sauce for those who like more heat. These tenders are best enjoyed hot and fresh, so serve them immediately after tossing. Garnish with chopped parsley or extra parmesan if you like, though the recipe is delicious as is.

Frequently asked questions

Recipe card

Crispy Garlic Parmesan Chicken Tenders with Sweet Chili Sauce

Prep 15 minCook 15 minTotal 30 minServes 4

Ingredients

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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
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 lime to your preference.
6. Serve the crispy garlic parmesan chicken tenders immediately with the sweet chili dipping sauce on the side. Dunk, crunch, and enjoy while hot.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

650

Protein

45 g

Carbohydrates

40 g

Fat

35 g

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