Shatteringly Crispy Garlic Parmesan Chicken Tenders Tips, FAQ & printable recipe

Tips for success

For the crispiest crust, make sure the oil is at the right temperature before adding the chicken. If the oil isn't hot enough, the coating will absorb oil and become heavy.

Use a thermometer for accuracy, and adjust the heat as needed to keep the temperature steady. Also, let the breaded tenders rest for a few minutes before frying; this helps the coating set and adhere better.

When frying, don't move the tenders around too much. Let them cook undisturbed for the first few minutes, then carefully flip them with tongs. This allows the crust to develop a golden, crunchy texture.

After frying, place them on a wire rack instead of paper towels—paper towels trap steam and make the crust soggy. If you're making a large batch, keep the finished tenders warm in a low oven (200°F) while frying the rest.

Variations

• Spicy Buffalo Tenders: Omit the garlic powder and paprika, and toss the fried tenders in a mixture of melted butter and hot sauce. Serve with blue cheese or ranch dressing instead of the sweet chili dip.
• Parmesan-Crusted Tenders: Add 1/2 cup grated parmesan cheese to the flour-cornstarch mixture. The cheese adds a savory, nutty flavor and extra crispiness. Reduce the salt by 1/4 teaspoon since parmesan is salty.
• Baked Version: For a lighter option, bake the breaded tenders on a wire rack set over a baking sheet at 425°F (220°C) for 20-25 minutes, flipping halfway, until golden and cooked through. Spray with cooking oil for extra crispness.
• Honey Mustard Glaze: Instead of the creamy dip, whisk together 1/4 cup honey, 2 tablespoons Dijon mustard, and 1 tablespoon apple cider vinegar. Drizzle over the fried tenders or serve as a dipping sauce.

Storage and make-ahead

Fridge

Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze breaded, uncooked tenders on a baking sheet, then transfer to a freezer bag for up to 3 months. Fry from frozen, adding 2-3 minutes to the cooking time.

Reheat

Reheat leftover tenders in a 375°F (190°C) oven for 5-7 minutes, or until hot and crisp. Avoid microwaving, which makes the crust soggy.

Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes, or until heated through and crisp. Avoid microwaving, as it will make the crust soft. The dip can be stored separately in the refrigerator for up to 1 week.

You can bread the chicken tenders ahead of time and refrigerate them for up to 4 hours before frying. Place them on a plate in a single layer, cover with plastic wrap, and refrigerate.

The coating will stay intact. For longer storage, you can freeze the breaded tenders on a baking sheet until solid, then transfer to a freezer bag. Fry from frozen, adding a couple of minutes to the cooking time.

Serving ideas

Serve these chicken tenders as a main dish with a side of roasted vegetables, mashed potatoes, or a simple green salad. They also make a fantastic appetizer for parties or game day, served with the creamy dip and extra lime wedges. For a fun twist, chop the tenders and toss them into a wrap or salad for a quick lunch.

The creamy sweet chili dip is the perfect companion, but you can also offer other sauces like ranch, honey mustard, or barbecue. If you're serving a crowd, double the recipe and keep the tenders warm in a low oven.

Garnish with fresh parsley for a pop of color and a hint of freshness. These tenders are best enjoyed immediately while the crust is still shatteringly crisp.

Frequently asked questions

Recipe card

Shatteringly Crispy Garlic Parmesan Chicken Tenders

Prep 20 minCook 15 minTotal 35 minServes 4

Ingredients

• 2 lb chicken breast, sliced into strips
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 large eggs, beaten
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1/2 cup mayonnaise
• 3 tbsp sweet chili sauce
• 1 tsp sriracha
• 1 tbsp lime juice
• 2 tbsp fresh parsley, chopped

Instructions

1. 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.
2. 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.
3. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and lime juice until smooth and creamy. Set aside.
4. 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.
5. 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.
6. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

620

Protein

42 g

Carbohydrates

45 g

Fat

30 g

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