Shatteringly Crispy Garlic Parmesan Chicken Tenders Step-by-step instructions

Before you start

Before you begin, set up a dredging station: one bowl with the beaten eggs, one with the flour-cornstarch mixture, and a plate for the breaded strips. Pat the chicken strips dry with paper towels to help the seasoning stick.

Have your oil heating in a large skillet or Dutch oven while you bread the chicken. Line a baking sheet with a wire rack to hold the fried tenders. This mise en place makes the frying process smooth and efficient.

Instructions

Season and Bread

1. 1Season and Bread the Chicken
   In a large bowl, toss the chicken strips with garlic powder, smoked paprika, salt, and black pepper until evenly coated. In a separate shallow dish, whisk the eggs. In another dish, combine the flour and cornstarch.
   Look for The chicken strips are fully coated in the spice mixture.
   Tip Use a fork or tongs to turn the strips so the seasoning sticks to all sides.
2. 2Dredge in Egg and Flour
   Dip each seasoned chicken strip into the beaten eggs, letting any excess drip off, then dredge it in the flour-cornstarch mixture, pressing gently so the coating adheres. Shake off any excess and place the breaded strips on a plate.
   Look for Each strip is fully coated with a thick, craggy layer of flour mixture.
   Tip For extra craggy texture, press the flour mixture onto the chicken firmly.
3. 3Make the Creamy Dip
   In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and lime juice until smooth and creamy. Set aside.
   Look for The dip is a smooth, vibrant orange color.
   Tip Taste the dip and adjust the heat with more sriracha if desired.

The chicken strips are evenly coated with the spice mixture, then dipped in egg and dredged in the flour-cornstarch blend. The coating should be thick and craggy, with no bare spots. The dip is smooth and creamy, with a balanced sweet-and-spicy flavor. Everything is ready to fry.

Fry to Golden

4. 4Heat the Oil
   Pour about 1 inch of oil into a large skillet or Dutch oven and heat over medium-high until it shimmers and reaches 350°F (175°C). If you don't have a thermometer, drop a pinch of flour into the oil; it should sizzle immediately.
   Look for The oil is shimmering and a test pinch of flour sizzles instantly.
   Tip Do not overcrowd the pan; fry in batches if needed.
5. 5Fry the Tenders
   Carefully place a few breaded chicken strips into the hot oil in a single layer. Fry for 3 to 4 minutes per side, turning once, until golden brown and cooked through. Use tongs to transfer the fried tenders to a wire rack set over a baking sheet.
   Look for The crust is deep golden brown and crisp.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Maintain the oil temperature between 325°F and 350°F for even cooking.

The oil is at 350°F (175°C) and the breaded tenders are sizzling as they hit the pan. They are frying in a single layer, turning once, until golden brown. The kitchen smells of warm spices and fried chicken. The tenders are crisp and cooked through, reaching 165°F (74°C).

Finish and Serve

6. 6Drain and Season
   Let the fried chicken tenders rest on the wire rack for a minute, then sprinkle with chopped parsley while still warm. Serve immediately with the creamy dip on the side.
   Look for The tenders are crispy and fragrant with parsley.
   Tip The wire rack keeps the crust crisp instead of steaming.

The fried tenders are drained on a wire rack, sprinkled with parsley, and served immediately with the creamy dip. The crust is shatteringly crisp, the chicken is juicy, and the dip adds a cool, tangy finish. The tenders are piled high on a platter, ready to be devoured.

Common mistakes

One common mistake is overcrowding the pan, which drops the oil temperature and results in soggy, greasy tenders. Fry in small batches, leaving space between each strip.

Another pitfall is not pressing the flour mixture onto the chicken firmly enough; this creates a thin coating that doesn't achieve the craggy texture.

Also, avoid letting the breaded chicken sit too long before frying—the coating can become gummy. Finally, resist the urge to turn the tenders too often; let them cook undisturbed for 3-4 minutes per side to develop a crisp crust.

How to tell it’s done

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

If you don't have a thermometer, cut into a tender—the meat should be opaque and the juices run clear. The coating should feel crunchy, not greasy, and the chicken should be juicy and tender inside.

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