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

Before you start

Before starting, set up a dredging station with three shallow bowls: one for the seasoned chicken, one for the beaten eggs, and one for the flour-cornstarch mixture. Measure out all the spices and have the butter melting on the stove.

Line a wire rack with paper towels for draining the fried chicken. Heat the peanut oil in a heavy pot while you prepare the chicken, so the oil is ready when the coating is done.

Instructions

Prep and Dredge

1. 1Season and Dredge the Chicken
   Cut the chicken breasts into even strips about 1 inch wide. In a large bowl, toss the chicken with garlic powder, smoked paprika, salt, and black pepper until evenly coated. In a second bowl, beat the eggs. In a third bowl, whisk together the flour and cornstarch. Working with a few strips at a time, dip each chicken strip into the egg, letting the excess drip off, then dredge in the flour mixture, pressing firmly so the coating adheres and craggy ridges form.
   Look for The chicken strips are evenly coated with a thick, craggy layer of seasoned flour.
   Tip Press the flour mixture into the chicken firmly to create extra ridges — those nooks and crannies get extra crispy.
2. 2Heat the Frying Oil
   Pour the peanut oil into a large heavy pot or Dutch oven, leaving at least 2 inches of space from the top. Attach a deep-fry thermometer to the side of the pot. Heat the oil over medium-high heat until it reaches 375°F (190°C). While the oil heats, line a wire rack with paper towels and set it nearby for draining.
   Look for The oil shimmers and a pinch of flour dropped in sizzles immediately.
   Tip Maintain the oil temperature between 350°F and 375°F (175°C and 190°C) while frying; adjust the heat as needed.

At the end of this phase, the chicken strips are evenly coated with a thick, craggy layer of seasoned flour. The coating should look rough and textured, with visible peaks and ridges — these will crisp up beautifully in the oil.

The egg wash should be fully absorbed into the flour, and no dry flour should remain on the surface. The oil is heating up and should be shimmering but not smoking.

Fry and Toss

3. 3Fry the Chicken in Batches
   Carefully lower a few chicken strips into the hot oil using tongs, without overcrowding the pot. Fry for 3 to 4 minutes, turning occasionally, until the coating is deep golden amber and the chicken is cooked through. The internal temperature of the thickest strip should reach 165°F (74°C). Transfer the fried strips to the prepared wire rack to drain. Repeat with the remaining chicken, letting the oil return to 375°F (190°C) between batches.
   Look for The coating is deeply golden and crisp, and the chicken is opaque with no pink at the center.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Keep the fried chicken warm in a 200°F (95°C) oven while frying the rest, if desired.
4. 4Make the Garlic Butter and Toss
   In a small saucepan, melt the butter over low heat. Add the minced garlic and cook, stirring, for 30 seconds until fragrant. Remove from the heat. Place the hot fried chicken tenders in a large metal bowl. Drizzle the garlic butter over the chicken and toss to coat. Sprinkle the grated Parmesan over the top and toss again until every tender is covered in cheesy, garlicky goodness.
   Look for The butter sizzles on contact and the Parmesan clings to the craggy coating.
   Tip Toss while the chicken is still hot so the butter and cheese melt into the coating.

The fried tenders are deep golden amber with a very crisp, crackly crust. When you tap one with tongs, it sounds hollow. The inside is juicy and white, with no pink. After tossing in garlic butter and Parmesan, the tenders are glossy and coated in melted cheese and herbs. The aroma is intensely garlicky and buttery. The dip is whisked until smooth and creamy, with a bright orange color.

Serve and Dip

5. 5Whisk the Sweet Chili Dip
   In a small bowl, combine the mayonnaise, sweet chili sauce, sriracha, and lime juice. Whisk until smooth and creamy. The dip should be a vibrant orange color with a balance of sweet, tangy, and spicy flavors. Set aside.
   Look for The dip is silky and fully combined, with a bright orange hue.
   Tip Taste the dip and adjust the sriracha or lime juice to your preference.
6. 6Serve with Garnish and Dip
   Pile the garlic Parmesan chicken tenders onto a serving platter or butcher paper. Garnish with a sprinkle of dried parsley flakes. Serve immediately with the sweet chili dip on the side for dunking.
   Look for The tenders are golden, craggy, and glistening with garlic butter and Parmesan.
   Tip Serve the dip in a small ramekin so everyone can dunk generously.

The tenders are piled high on a platter, garnished with parsley, and ready to be dunked into the sweet chili dip. The dip is thick enough to coat a tender and has a balance of sweet, spicy, and tangy flavors. Each bite should produce a loud crunch, followed by the tender chicken inside. The dish is best served immediately, while the crust is at its crispiest.

Common mistakes

One common mistake is overcrowding the pot, which lowers the oil temperature and results in soggy, greasy tenders. Fry in small batches and let the oil return to 375°F (190°C) between batches.

Another mistake is not pressing the flour mixture onto the chicken firmly enough — without craggy ridges, the coating won't be as crisp. Finally, don't skip the cornstarch; it is crucial for that shatteringly crisp texture. If the coating falls off, the chicken may be too wet — pat the strips dry before dredging.

How to tell it’s done

The chicken tenders are done when the coating is deep golden amber and the internal temperature of the thickest strip reaches 165°F (74°C). To check, insert an instant-read thermometer into the thickest part of a tender; it should read 165°F (74°C).

The crust will be very crisp and make a crackling sound when you squeeze it. If the coating browns too quickly, lower the oil temperature slightly to ensure the chicken cooks through without burning the crust.

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