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

Tips for success

For the crispiest results, fry the chicken in small batches and never crowd the pot. The oil temperature will drop when you add the chicken, so give it time to come back to 375°F (190°C) between batches.

Use a deep-fry thermometer to monitor the temperature accurately. If the oil is too hot, the coating will brown too quickly and the chicken may be undercooked inside; if it's too cool, the coating will absorb oil and become greasy.

To keep the tenders warm while frying the rest, place them on a wire rack set over a baking sheet and keep in a 200°F (95°C) oven. Do not cover them with foil, as that will trap steam and soften the crust.

Toss the chicken in the garlic butter and Parmesan only when you're ready to serve — if you toss too early, the cheese can melt and make the crust soggy. Serve with the dip on the side so each person can dunk as they like.

Variations

• Spicy Buffalo Version: Omit the garlic butter and Parmesan. Instead, toss the fried tenders in a mixture of melted butter and hot sauce (1/2 cup butter, 1/2 cup hot sauce). Serve with blue cheese or ranch dressing for dipping.
• Honey Mustard Twist: Swap the sweet chili dip for a honey mustard dip: mix 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 2 tbsp honey, and 1 tbsp lemon juice. Keep the garlic Parmesan coating the same.
• Gluten-Free Option: Use gluten-free all-purpose flour in place of regular flour and ensure the cornstarch is gluten-free. The rest of the recipe remains the same; the coating will still be crisp and flavorful.
• Baked Version: For a lighter take, bake the breaded tenders on a wire rack over a baking sheet at 425°F (220°C) for 15-20 minutes, flipping halfway, until golden and cooked through. Toss with garlic butter and Parmesan as directed.

Storage and make-ahead

Fridge

Store leftover tenders in an airtight container in the refrigerator for up to 3 days. The dip can be refrigerated for up to 5 days.

Freezer

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

Reheat

Reheat tenders in a 375°F (190°C) oven on a wire rack for 5-7 minutes until crisp and hot. The dip can be served cold or at room temperature.

Leftover tenders can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a wire rack over a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes until crisp. Avoid microwaving, as it will make the coating soggy.

The chicken can be seasoned and dredged up to 2 hours ahead and kept in the refrigerator on a wire rack. The dip can be made up to 2 days in advance and stored in the refrigerator. For best texture, fry the chicken just before serving.

Serving ideas

Serve these tenders as a main dish with a side of fries, coleslaw, or a simple green salad. They also make excellent appetizers for a party — set out a platter with the dip in the center and let guests help themselves.

The tenders are best enjoyed hot and crispy, so serve them right after tossing in the garlic butter and Parmesan.

For a fun twist, turn these into sliders by tucking a tender into a soft bun with lettuce and a drizzle of the sweet chili dip.

Or slice them and serve over a Caesar salad for a crispy chicken Caesar. The dip is also great with fresh vegetables or as a spread for sandwiches.

Frequently asked questions

Recipe card

Shatteringly Crispy Garlic Parmesan Chicken Tenders with Sweet Chili Dip

Prep 20 minCook 10 minTotal 30 minServes 4

Ingredients

• 2 lb chicken breast, cut into strips
• 2 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 large eggs, beaten
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 4 cups peanut oil, for frying
• 1/4 cup unsalted butter, melted
• 3 cloves garlic, minced
• 1 cup grated Parmesan cheese
• 1/2 cup mayonnaise
• 3 tbsp sweet chili sauce
• 1 tsp sriracha
• 1 tbsp fresh lime juice
• Dried parsley flakes, for garnish, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, eggs, milk, peanuts

Estimated nutrition per serving

Calories

680

Protein

45 g

Carbohydrates

35 g

Fat

38 g

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