Garlic Parmesan Chicken Tenders: Crispy & Quick Step-by-step instructions

Before you start

Before you start, pat the chicken tenders dry with paper towels. Set up your dredging station with three shallow bowls: one for flour, one for eggs, and one for panko.

Measure all your ingredients and have them within reach. Heat the oil in a large skillet or Dutch oven while you bread the chicken. Make sure your candy thermometer is ready to monitor the oil temperature.

Instructions

Prep and Bread

1. 1Prepare the Dredging Station
   Set up three shallow bowls. In the first, whisk together the flour, salt, black pepper, and garlic powder. In the second, beat the eggs until frothy. Place the panko breadcrumbs in the third bowl. Pat the chicken tenders dry with paper towels. Working one at a time, dredge each tender in the flour mixture, shaking off excess, then dip in the egg, letting any excess drip off, and finally press into the panko, coating evenly. Place the breaded tenders on a plate while you heat the oil.
   Look for Each tender should be evenly coated with panko, with no bare spots.
   Tip Use one hand for dry ingredients and the other for wet to avoid clumping.
2. 2Heat the Oil
   Pour the vegetable oil into a large skillet or Dutch oven, about 1/2 inch deep. Heat over medium-high until the oil reaches 350°F (175°C) on a candy thermometer. If you don't have a thermometer, a pinch of panko dropped into the oil should sizzle immediately.
   Look for The oil should shimmer and a test piece of panko should sizzle immediately.
   Tip Maintaining the oil temperature is key—adjust the heat to keep it steady.

At the end of this phase, you should have a neat dredging station and all chicken tenders evenly coated with flour, egg, and panko. The coating should be uniform and adhere well.

Your oil should be heating up. The kitchen should smell of garlic powder and fresh breadcrumbs, and the tenders should be ready for the fryer.

Fry and Toss

3. 3Fry the Chicken Tenders
   Carefully place a few breaded tenders into the hot oil in a single layer, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and cooked through. Use tongs to turn them gently. The internal temperature of the chicken should reach 165°F (74°C) when checked with an instant-read thermometer. Transfer the fried tenders to a paper towel-lined plate to drain.
   Look for The tenders should be deep golden brown and crisp on both sides.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Fry in batches to keep the oil temperature steady and ensure even cooking.
4. 4Make the Garlic Butter Sauce
   In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, stirring frequently. Be careful not to brown the garlic too much. Remove the skillet from the heat.
   Look for The butter should be melted and the garlic fragrant but not browned.
   Tip If the garlic starts to brown too quickly, lower the heat.
5. 5Toss the Tenders in Garlic Butter
   Add the fried chicken tenders to the skillet with the garlic butter. Sprinkle with the grated Parmesan cheese and chopped parsley. Toss everything together gently until the tenders are evenly coated with the buttery, cheesy mixture. The residual heat will melt the cheese and create a glossy coating.
   Look for The cheese should be melted and clinging to the tenders, with parsley flecks throughout.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Toss gently to avoid breaking the crispy coating.

The tenders should be golden brown and crispy, frying in bubbling oil. The garlic butter should be fragrant and sizzling. As you toss the tenders in the butter, you'll see the Parmesan melt and coat each piece. The smell is irresistible—buttery, garlicky, and cheesy. The tenders should look glossy and inviting.

Serve and Enjoy

6. 6Serve with Chili Sauce
   Transfer the garlic Parmesan chicken tenders to a serving platter. Serve immediately with a bowl of chili sauce for dipping. The tenders are best enjoyed hot and crispy.
   Look for The tenders should be hot, crispy, and glistening with butter and cheese.
   Tip Set out the chili sauce before serving so it's ready to dip.

The tenders are piled on a platter, glistening with butter and flecked with parsley and Parmesan. The chili sauce is ready for dipping. The texture is crunchy, the flavor rich and savory with a hint of garlic. Everything is hot and ready to be devoured.

Common mistakes

One common mistake is overcrowding the pan, which lowers the oil temperature and results in soggy, greasy tenders. Fry in batches instead. Another is not letting the oil come back to temperature between batches.

Also, avoid using wet hands when handling breaded tenders—this can cause the coating to stick to your fingers and pull off. Finally, don't skip the resting time on paper towels after frying; it helps drain excess oil.

How to tell it’s done

The chicken tenders are done when they are golden brown and crispy, and the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer.

The coating should be deeply browned and shatter when bitten. If you're unsure, cut into one tender—the juices should run clear and the meat should be opaque throughout.

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